My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


Entries in oats (81)


Chewy Granola Bars + a giveaway!

Chewy granola bars are one of my favorite things ever. Besides the whole amazing texture part, they’re packed with a million of my favorite ingredients, they’re totally portable, and super filling.

Chewy Granola Bars |

But today I’m not here to bore you with my granola bar obsession, I’m here to talk about one of my very best blog/real-life friends, Jessica, who just released a super rad cookbook. You’ve probably seen her cookbook recipes floating all around the blog world this week and for good reason. It’s kind of spectacular.

The cookbook is called, Seriously Delish, and if you know Jessica and her blog at all then you know that title is beyond fitting. Jessica’s book is filled with 150 recipes ranging all across the board. You’ll find breakfast recipes for every day of the week, loads of snacks, sandwiches + fancy topped toast, tons of taco recipes, pizza, burgers, happy hour drinks, a lightened up chapter, and the last chapter “for times when calories don’t count.”

Jess and I have known each other for nearly five years now, which is insane to think about. I’m not exactly sure how our paths crossed but the important part is that they did. Almost exactly four years ago we got to meet when I was home in Cleveland. Jess drove with our friend Abby from Pittsburgh to hang and eat dinner together with my family. I taught Jess + Abby what I knew about photography and then made dinner, which was a roasted acorn squash stuffed with veggie chili and salad on the side.

If you know anything about Jessica you know she’s not the biggest vegetable fan, and here I was trying to make her eat vegetables stuffed inside a vegetable with salad on the side. I’m such a good friend.

(15 of 44)    (12 of 18)

Despite living in Colorado we’ve somehow managed to see each other multiple times each year with many back + forth trips between Pitt + OH when I’m home visiting family. She even surprised me at one of my book signings last year. I basically don’t know what I’d do without this girl.

And when you do this type of blog/recipe/photography work by yourself at home, you need friends who you can talk to like co-workers. Friends who can give you constructive criticism and honest opinions, who push you to be your best self. You also need friends you can look up to who are hard working, inspiring, insanely determined, who never quit, and can always make you laugh. That pretty much sums up Jess. She rules, a whole lot.

Chewy Granola Bars |

Seriously Delish is basically like having Jessica right there with you in the kitchen. Her personality jumps off every page and her stories are both hilarious + heartwarming. Jess’s recipes are simple but bold, comforting and over the top, fresh and playful and her photos make you want to literally dive into the book.

Chewy Granola Bars |

This cookbook is a celebration of food.

Chewy Granola Bars |

And these chewy granola bars are definitely celebration worthy. They’re dense and nutty and perfectly sweet. You can make them for breakfast, snack, or dessert [with a little ice cream perhaps?] and customize them with any nuts + seeds you choose.

Chewy Granola Bars |

I enjoyed these bars alongside the Banana Macaroon Smoothie from page 52, which I highly recommend. Also, the lunchtime roasted broccoli-sweet soup was a major win for dinner last night. Next up I’m making the zucchini taco with grilled corn salsa and then the cheesy polenta with garlic butter mushrooms. Need I say more?

Chewy Granola Bars |

Print this!

recipe from the Seriously Delish cookbook by, Jessica Merchant 

Chewy Granola Bars gluten-free // yields 9-12 bars – time: 40min

  • 2 cups old-fashioned [gluten-free] rolled oats
  • 1/2 cup ground flaxseed
  • 1/3 cup walnuts, coarsely chopped
  • 3 tablespoons sunflower seeds
  • 2 tablespoons light brown sugar
  • 2 tablespoons chia seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup coconut oil
  • 1/2 cup creamy almond butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract

Preheat oven to 350*F. Line a 8x8-inch baking dish with parchment or waxed paper, leaving extra paper hanging over the edges. Spray the paper with nonstick spray.

In a large bowl, whisk together the oats, flaxseed, walnuts, sunflower seeds, brown sugar, chia seeds, salt, and cinnamon. Set aside.

In a small saucepan over low heat, combine the coconut oil, almond butter, honey, and vanilla extract. Stir the mixture until the oil and almond butter melt. Remove the pan from the heat and pour into the oat mixture. Stir the mixture until all of the ingredients are wet and the granola begins to come together. Press the mixture into the lined dish, smoothing out the top and corners with a spoon.

Bake the bars until slightly brown on top, 25-30 minutes. Remove from the oven and let the bars cool in the pan completely. [They’ll firm once fully cooled.] When you’re ready to cut the bars, life the parchment paper from the pan so it comes out in one square. Cut the square into 9 or 12 bars and wrap each in plastic wrap to store. These will stay fresh for 2 to 3 days at room temperature or a bit longer in the fridge.


Notes: I used a 9x9 pan with parchment paper [ungreased]. I also subbed coconut sugar for the light brown sugar, added 3 tablespoons cacao nibs, used pepitas instead of sunflower seeds, used 2 teaspoons vanilla, and forgot to add the walnuts [oops]. Mine were golden brown at 18 minutes.

To veganize: I would sub half of the honey with brown rice syrup and half with maple syrup.

Chewy Granola Bars |

You know you want this cookbook in your kitchen and here’s your chance to get it!

GIVEAWAY: Enter to win 1 copy of Jessica’s cookbook, Seriously Delish! [giveaway ends 9.15.14 @midnight EST]

TO ENTER: Leave a comment below about the last over-the-top, delish thing you ate!

[Open to US residents only. Giveaway sponsored by Jessica’s publisher, Houghton Mifflin Harcourt.]

Happy weekend!



Breakfast Friday: Single Serving Pumpkin Muffin

So you’re either going to hate or love me for giving you a pumpkin recipe in August. But I figure it’s Friday and you don’t have much energy to put up a fight. Plus, it’s like 3 days until September when pumpkin is totally fair game. I’m just trying to get a head start so you’re ready whenever the pumpkin craving strikes.

Breakfast Friday: Single Serving Pumpkin Muffin |

And obviously I have to start things off with breakfast. This mighty little muffin takes 5 minutes to throw together and then it can bake in the oven when you’re taking your morning shower, walking the dog, hitting snooze, or doing morning yoga. Once it’s done you’ll let it chill for a few while you pour your coffee and make sure you have matching socks on and then fly out the door, breakfast in hand.

Breakfast Friday: Single Serving Pumpkin Muffin |

I’ve made a few of these single serving muffins before. Maybe you remember? If you don’t, let me introduce you to what they’re all about.

1 muffin.

Not a dozen.

Perfect for breakfast.

Lightly sweetened.

Vegan + gluten-free!

Breakfast Friday: Single Serving Pumpkin Muffin |

Oh, and did I mention I also made a single serving recipe for pumpkin crumble to go on top? I think I forgot that part. But LOOK! Crumble for ONE!

Breakfast Friday: Single Serving Pumpkin Muffin |

This little sucker is filling! It’s dense and hearty and will keep you full all morning long. It’s supposed to be that way. We’re not trying to make light + fluffy, I’m going to serve these at Sunday brunch, muffins.

They’ve got a bit of doughy-ness to to them and I find them kind of addicting to eat. Stick them in the fridge and they almost turn a bit fudgy. I realize that sounds weird. If there was a better word to describe these other than “muffin” I would use it here.

Duffin…dense muffin?

Buffin…breakfast muffin?

Filluffin…filling muffin?

How about I just give you the recipe and you call it, breakfast.

Breakfast Friday: Single Serving Pumpkin Muffin |

Print this!

adapted from my single serving chocolate chip banana muffin

Single Serving Pumpkin Muffin gluten-free, vegan // yields 1 large muffin

for the muffin:

  • 3 tablespoons pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1/2 – 3/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon baking powder
  • pinch of salt
  • 3 tablespoons gluten-free oat flour
  • 2 1/2 tablespoons gluten-free rolled oats
  • 2 tablespoons almond meal
  • 1 1/2 tablespoons chopped pecans

for the topping: [optional]

  • 1 teaspoon softened unrefined coconut oil
  • 1 teaspoon pumpkin puree
  • 1 teaspoon pure maple syrup
  • pinch of cinnamon
  • tiny pinch salt
  • 1 1/2 tablespoons gluten-free rolled oats
  • 1/2 tablespoon gluten-free oat flour

Preheat your oven to 350* and grease a ramekin dish with softened coconut oil.

In a small mixing bowl stir the pumpkin, maple syrup, pumpkin spices, baking powder, and salt together until combined.

Add in the oat flour, oats, and almond meal and stir until combined. Stir in the pecans. The mixture will be very thick and resemble more of a dough than typical muffin batter. Scoop into the greased ramekin and lightly press down to flatten

In another small bowl mix together all topping ingredients until combined. Spread on top of the muffin with your fingers and lightly press down so it sticks.

Bake for 18-24 minutes until golden brown and the muffin is set [give the muffin a poke – not just the topping to test]. Let cool for about 10 minutes. Turn out from the ramekin and eat.


notes: If you don’t have pumpkin pie spice use: 1/4 teaspoon cinnamon, 1/8 teaspoon ginger, 1/16 nutmeg and allspice, and a tiny pinch of clove. I made this recipe about 6 times varying the oats to flour ratio each time. If this version comes out a bit too doughy for your liking add 1/2 tablespoon more oat flour + 1/2 tablespoon more oats next time and reduce the almond meal to 1T. If you want it chewier add 1 tablespoon more oats and cut the almond meal to 1tablespoon. The texture/moistness may vary depending on the consistency of your pumpkin puree.

Breakfast Friday: Single Serving Pumpkin Waffle |

p.s. You can also waffle this thing. Yep. Just plop the dough into your pre-heated waffle maker and let it cook for about 1 1/2 cycles over med/med-high heat. Let it cool for a few then slather it with nut butter, pick it up, and go! No fork needed. It may look small but I promise it’s mighty.

Happy weekend breakfasting.