I just can’t stand it any longer….

I have to share with you. I know, I know, I said I was back right? And then barely a word from me. Want to know why? O.k. I’ll tell you!

I’ve been working on something. That something just happens to be a brand spankin’ new blog called Milo & Oats! Oooo…I’m so excited!

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Here’s what you’ll find at Milo & Oats.

  • Food – you know I love food. Milo & Oats will be all about allergy-friendly fare made delicious. If your curious to know more about our family’s journey with allergies check out my story.
  • Homeschool – We have been homeschooling for 5 years now. Wow! Has it been that long already? I’ll share more about that journey from time to time as well.
  • PLUS – Any other little snapshots of life as I know it.

I would love for you to come visit!! You are what makes blogging FUN! Just click here :-)

Blueberry Maple Overnight Oats

Waking up to breakfast already done is amazing.

Waking up to a healthy breakfast already done is even better!

I love anything maple and these Blueberry Maple Overnight Oats are no exception. These are super simple…even I can whip them together after a loooong day wrangling five kiddos. You can too!

Most refrigerated oatmeal recipes I have seen use yogurt. I wanted to make these dairy-free so I just increased the typical milk amount a bit (with almond milk). I also added some chia seeds for a texture and nutrition boost.

Breakfast. Done.

Blueberry Maple Overnight Oats
A quick, nutritious breakfast!
  • 2 cups oats
  • 2½ cups almond milk
  • ½ teaspoon maple extract (optional, but good)
  • 2 tablespoons chia seeds
  • pinch of salt
  • fresh blueberries
  • maple syrup
  1. Combine oats, almond milk, extract, chia seeds and salt. Stir. Spoon into dishes. Layer with blueberries if you like. Refrigerate overnight. Serve garnished with blueberries and drizzled with maple syrup.


Strawberry Goodness {10 Sweet Strawberry Recipes}

It is strawberry season…finally! This might be old news for some of you. But here in Minnesota, summer is fleeting. It comes later than we’d like and leaves sooner than we’d like. While a little sad, it also makes us savor summer more. But I’m getting sidetracked….what I am trying to say is that it’s prime strawberry picking time! One of my favorite times of the year. I intended to pick strawberries this weekend, but a last minute change in plans meant I needed to be home with my littles. I was able to send my faithful mother-in-law and my oldest children off to pick though. They had a great time and arrived back home with 2 big flats of berries in no time!

One of my favorite things to make with fresh strawberries is jam. I mentioned on Facebook that I wanted to try a new healthier recipe. My usual recipe has LOTS of sugar and since my kids love it so much I want to feel good about them eating it…even if they overindulge:-) My sister-in-law and I tinkered with a couple of different versions and they were great. Different, but still very good. My kids gave the new jam two thumbs up! Which was the whole point, so I call that a success! If you’re curious we referenced recipes from Oh My Veggies and Two Peas and Their Pod to make our jam. They both have the same concept of using chia seeds to thicken the jam. Check them out!

There are so many great ways to use strawberries. Besides just popping them, fresh from the patch, into your mouth until your stomach aches. Not that I would know anything about that.

How about some more strawberry recipes? Time to get our creative strawberry juices flowing…..here are 10 recipes to get you started!

 Strawberry Rhubarb Sauce (pictured above). I can hardly think of fresh strawberries without wanting rhubarb too! This sauce is easy and delicious. Use it over anything from ice cream to pancakes. Or straight from the jar. I’ll never tell.

Dessert Tacos. What?! This is genius. What a fun 4th of July dessert!

Fresh Mango and Strawberry Popsicle. My kids are going to LOVE these.

Red, White, and Blue Berry Pudding Pops. Another fun 4th dessert!

Fresh Strawberry Cake. Beautiful!

5-minute Healthy  Strawberry Frozen Yogurt. I want a dish of this right now!

Strawberry Lemonade. Refreshing!

Frozen Strawberries and Cream Dessert. These look delicious!

O.k.  let’s end on a slightly less sweet note. Fruit on salads is a fairly recent love for me. My tastebuds are loving it! The contrast in texture and flavor is awesome. This Strawberry Fields Salad from Iowa Girl Eats looks delish!

Looking for even more strawberry goodness? Check out my “Fruity” Pinterest board!

What is your favorite strawberry recipe?

Chocolate Cream Pie

This pie. This pie is the most velvety, creamy, delicious thing EVER. It all started a few weeks ago when I made a killer banana cream pie. If you are looking for the most ah.maze.ing banana cream pie, head on over to A Spicy Perspective and check it out.  After making the banana cream version of this pie twice, I realized I loved it so much that I must have it in other flavors. So I made a lemon cream version. Delicious! And now, of course, there must be a chocolate version.

Oh, chocolate cream pie. You’re so nice.

You could easily make this gluten-free by swapping out the traditional graham crackers for gluten-free crackers. We like Schar’s Honeygrams. You neeeed to try this pie!

Now off to figure out what other flavors to try. Coconut Cream? Butterscotch? Pistachio? Any flavor recommendations taken very seriously:-)

Chocolate Cream Pie
Recipe type: dessert
Smooth, velvety Chocolate Cream Pie!
  • Crust:
  • 14 whole graham crackers, about 7 ounces
  • 6 tablespoons melted butter
  • ¼ cup sugar
  • Pinch of salt
  • 1 tablespoon water
  • Filling:
  • 2 cups heavy cream, whipped and divided
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 3.4 ounce box instant chocolate pudding
  • 1 cup cold milk
  • 8 ounces cream cheese, softened
  • 14 ounce can sweetened condensed milk
  1. Preheat the oven to 375 degrees F.
  2. Place the graham crackers in the food processor.
  3. Pulse until the crackers are chopped to fine crumbs.
  4. Add the melted butter, sugar and salt. Pulse to combine.
  5. Add 1 tablespoon of water and pulse a couple more times.
  6. Press the graham cracker mixture firmly against the bottom and sides of the pie pan. Bake for 8-10 minutes. Cool completely.
  7. Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Scoop into a separate bowl and set aside.
  8. In a separate bowl, mix the instant pudding and milk until well combined and set aside.
  9. Using the mixer, beat the cream cheese until fluffy, then with the mixer still running, add the sweetened condensed milk and pudding. scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream.
  10. Pour the filling into the pie pan and spread gently and evenly.
  11. Top with the remaining whipped cream.
  12. Chill for at least one hour. Can be made a day ahead.
  13. Before serving, garnish with chocolate sauce, or shavings if desired. For this pie, I made a quick ganache by melting a couple of ounces of chocolate with a splash of cream. Stir well, cool, and drizzle. It's fun to drizzle.


Life in the Last Year – A Top 10 List

I have been away for a little while so I thought it might be fun to share a little update! Here’s what has been going on in the life of Becky Bakes:

  1. We moved! It was a local move but we moved from a subdivision to the country.  I grew up on a farm so I feel right at home and the kids are having a blast! We take lots. of. baths.
  2. I had a baby last summer. This sweet one turned us into a family of 7. We now have 5 amazing, unique, and challenging kiddos. I can’t think of any job more demanding or rewarding. Love them!
  3. In December, I slipped on my 2 year old’s tutu (she loves to dress up!) and ended up with a nasty concussion. First time for everything. Note: we have crazy slippery hardwood floors.
  4. 3 days later my son (on his 7th birthday, poor kid!), had an anaphylactic reaction to Biaglut Pasta. I was blissfully unaware that lupin flour can cause cross reactivity for those with peanut allergies. The box has a small warning on the side but I missed it. Typically we are very careful with our label checking, however I had my guard down…usually gf pasta is a safe product for us. It was a scary experience. We appreciate our Epipens! So if you know anyone with peanut allergies that also avoids gluten, please, spread the word! Target sells the Biaglut pasta so it is readily available.
  5. On the bright side, after 2 visits in 3 days, the police and paramedics have no trouble finding our house.
  6. Moving on… This spring we planted over 100 fruit trees. Hellooooo fruit! I even started a new pinterest board to get ready:-)
  7. We also bought 2 puppies and next month we will be the (proud?) owners of 8 piglets. Oh yes. We’re becoming farmers. Scary, but exciting!
  8. Last year was our 4th “official” year of homeschooling. We love (almost) every second of it and wouldn’t change a thing!
  9. I’ve  continued to learn more about cooking for my kiddos with multiple food allergies.  Occasionally I wish we were “normal”. But mostly it’s just a part of life and I continue to learn about what works and what doesn’t.
  10. I’m blogging again! I’m still thinking about the direction of Becky Bakes. I’d love to start sharing some more gluten-free/allergy friendly recipes. It only makes sense to blog what we eat!

I’d love to hear from you! What would you like to see more of on Becky Bakes?! Delicious desserts? (See below!) More gluten-free? A peek into our homeschool? Pictures of piglets?

Any thoughts? I’m all ears! Pie anyone?



I’m Back! …. plus ~ Super Simple Toasted Coconut Rice Krispie Bars ~

Hello friends….those of you that are still out there?! It’s been so long that I’ve almost forgotten how to post! I’ve been wanting to pop back in for awhile to give a little update and say hi. I guess today is that day. Hi!  Time will tell if this is a one-hit-wonder or if I’m back to posting on a more regular basis.  Shouldn’t be hard to beat my last silence of a year and a half or so….

I’m sure you’re dying to know what I’ve been up to! No? Well, I’ll fill you in anyway:-)

First and foremost: I had a baby! And he is pretty darn amazing if-I-don’t-say-so-myself. Then again, I may be partial…

He also happens to be a birthday boy today. My little buddy is one! He has been the sweetest and most welcome addition to our family. He blows us away with his easy-going personality and those kissable cheeks are pretty great too:-)


We also remodeled a house and moved. I would not recommend remodeling and having a baby during the same few months. It was a little crazy at times. But we got through it and we’re enjoying this season we’re in now. Those are the BIG changes. I may try to do a “Things Going on in the Life of Becky Bakes” post soon. Hold your breath people! No. Not really.


How about a recipe?! I whipped these up with my eldest today and they were super simple (see title). We toasted the coconut AND the marshmallows. It’s my newest thing. Why just melt the marshmallows when you can toast them. Yum. Double the toasty taste. Just a little alliteration for you.

Side note: One of the nicknames (we are big nicknamers) that cute little guy up there goes by is “Toaster”. I have no clue why. I think my daughter came up with that one and it kind of stuck. So this was the perfect recipe for today. Though he didn’t actually eat any of these. So…there is that. But the rest of us enjoyed them!


{Super Simple Toasted Coconut Rice Krispie Bars}
Rice Krispie Bars with a toasty twist!
  • 5 cups crisp rice cereal (your pick, we've used brown rice cereal too!)
  • 1 cup shredded coconut, toasted and divided
  • ¼ cup coconut oil, melted
  • 1 bag marshmallows (10 oz)
  • pinch of salt
  1. Toast the coconut over medium heat in a skillet. Watch carefully. This step takes a few minutes but then it will toast quickly.
  2. In a large bowl, stir the rice cereal, salt, and ½ cup of the toasted coconut together. Set aside
  3. Line a baking sheet with foil. Spray the foil with baking spray. Toss on the marshmallows and put them in a cool oven. Turn oven to 400 degrees. Bake until marshmallow are golden brown. This step will vary from oven to oven so just keep peeking. I think mine took about 10 minutes.
  4. Add marshmallows and coconut oil to the rice cereal and stir to combine.
  5. Press into a 9x13 inch baking dish. Sprinkle with remaining toasted coconut.
  6. Cool. Cut into squares. Enjoy!