Well, here we go again – a WIAW featuring a day of bar study eats! My meals are pretty monotonous lately, since I’m basically in run-eat-study-repeat mode, but I continue to find ways to mix it up a bit. For example, my pre-run snack yesterday morning. I had a couple of rice cakes smeared with peanut butter and apple butter. I love PB&J, but this is definitely a new favorite combination. And when I pair it with some crisp apple slices? Pre-run snack perfection. I’ll have to add it to the roundup!
As promised when I shared my Double Chocolate Chip Oatmeal Cake recipe with all of you, next up is the gluten free Cookie Dough Oatmeal Cake! I couldn’t believe I hadn’t already shared this one. It was one of my first oatmeal cake creations back in the day, when I was newly gluten free and searching for ways to curb my cookie dough cravings. Even just a few years ago, there were not many gluten free cookie dough options other than the kind you get when you’re making a batch of cookies from scratch, which I enjoy doing but wasn’t a quick fix solution. Fortunately, I came up with the perfect mix of oats, chocolate chips, and other yummy ingredients to make this little dish.