These bars are healthy enough to eat for breakfast but tasty enough to have for dessert. 
  The entire house smelled like fall heaven while roasting these apples and baking the bars. 

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Healthy Apple Cinnamon Oatmeal Bars

These healthy apple cinnamon oatmeal bars are delicious, healthy, and quick to make!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Servings 8 Bars

Author Taralynn McNitt

Ingredients

Cinnamon Apples

• 4 Medium Apples I used honeycrisp
• 2 Tbsps Ground Cinnamon
• 1 Tbsp Apple Pie Spice
• 1/4 Cup Honey
• 1/4 Tsp Sea Salt
• 1 Tbsp Olive Oil

Oatmeal Bars

• 2 Cups Oatmeal
• 1 Tsp Baking Powder
• 1 Tbsp Ground Cinnamon
• 1/4 Tsp Sea Salt
• 1 Cup Almond Milk
• 2 Large Eggs
• 2 Tsps Vanilla
• 1/4 Cup Almond Butter
• 1/2 Cup Maple Syrup

Instructions

• Preheat the oven to 350 degrees
• Peel and dice apples.
• Add the apples, cinnamon, apple pie spice, honey, olive oil, and sea salt to a pan on medium heat. Let them simmer, occasionally stirring, for 10-12 minutes.
• Add oatmeal, baking powder, sea salt, cinnamon, milk, eggs, vanilla, almond butter, and maple syrup to a blender. Mix on a medium speed until combined.
• Grease or line a baking dish. Pour the blended oatmeal batter evenly into the pan, and top with the cooked apples.

  I used an 8 x 8 pan, but you can use any size. Simply adjust the cooking time.
• Bake for about 25-28 minutes.
• Serve cold or warm! Even better with a dollop of whipped cream.

I recommend trying them out with a hot cup of coffee and a dollop of whipped cream on top! I hope you enjoy!  

Have a great weekend! 

Questions for you!

1. Do you prefer apple or pumpkin?
2. What is your favorite fall candle scent?
3. Does it feel like fall where you live?

Creamy Butternut Squash Recipe Ingredients

• Butternut Squash
• Light Cream (You can use coconut cream or dairy-free cream to make this recipe plant-based)
• Garlic Cloves
• Sweet Yellow Onion
• Olive Oil
• Black Pepper
• Sea Salt
• Onion Powder
• Dried Dillweed

All you have to do is chop the vegetables, season and roast them, blend them with cream, and done!
 
 

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Creamy Roasted Butternut Squash Soup

This Creamy Roasted Butternut Squash Soup delicious soup is quick and easy to make. Roast up all the ingredients, blend, and serve! The soup recipe can easly be made plant-based by swapping out the cream!

Course Lunch, Dinner

Cuisine American

Keyword soup, gluten-free, blender, fall recipes, butternut squash, plant-based, butternut squash soup, dinner recipe, fall cooking

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 Servings

Author Taralynn McNitt

Ingredients

• 1 Large Butternut Squash
• 1 Medium Sweet Yellow Onion
• 1 Large Head of Garlic
• 3 Tbsps Olive Oil
• 1/2 Cup Cream
• 1 Tsp Black Pepper
• 1 Tsp Onion Powder
• 1/4 Tsp Sea Salt
• 1/2 Tsp Dillweed

Instructions

• Preheat the oven to 375 degrees
• Add the diced butternut squash, chopped onion, and peeled garlic cloves to a baking sheet—drizzle 2 tablespoons of olive oil on top and season with black pepper, sea salt, and dillweed.

  Roast for 25-minutes.
• Add the cooked butternut squash, onions, and garlic cloves to a blender. Pour in the cream, a tablespoon of olive oil and onion powder. Blend on high for 30-seconds or until lump-free.

  If you'd like to make this recipe plant-based, use a dairy-free cream or coconut cream as a substitute

  Give the soup a taste test to determine if it needs any more salt or onion powder (or any seasoning you prefer!)
• Serve the soup in a bowl with a drizzle of cream, olive oil, and a sprinkle of dill on top! Garnish with a parsley leaf.

I hope you all try this soup and come back to let me know what you think! 

Questions for you!

1. What is your favorite soup?
2. Have you had “fake fall” temps yet?
3. What is your favorite fall activity?

This recipe has been on my blog for about six years now. I decided to remake these cookies over the weekend because so many of you tagged me in your pictures after making these cranberry chocolate chip cookies. I forgot how delicious they were, so thank you for inspiring me to make these again! Whether you’re looking for a delicious chocolate chip recipe or love all things cranberry, you will adore this recipe. It would be these cookies if I had to pick the perfect chocolate chip cookie consistency! The insides are soft and gooey, but the outsides are crunch and chewy! This recipe is perfect for a late-minute dessert. I used to bring them to backyard BBQs and parties when I needed a last-minute dessert dish. You can make these faster than stopping at a grocery store to pick them up. Plus, fresh homemade cookies are so much better! They take about 20-minutes to make! You can make them mini or jumbo! There’s something so delicious about a jumbo chocolate chip cookie.

I first made this recipe when I had a ton of cranberries left over from Thanksgiving. Eventually, it became a staple cookie all year round. They’re even more sophisticated when you add a few sprinkles of orange zest on top.

Just look at the inside of that cookie! The hardest part is trying not to eat the whole batch.

The cranberries add such a fun addition to the cookie because they are a bit sour and tart, but when mixed with the cookie’s chocolate and sweetness, they transform into a candy-like flavor. Adding a touch of pink to a cookie makes them even prettier. The ingredients are simple! Like my other recipes, you can make swaps to fit your dietary needs!

Chocolate Chip Cookie Ingredients

• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 1 stick unsalted butter
• 1/2 cup sugar 
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt 
• 1 egg
• 1 teaspoon vanilla (1 teaspoon)
• 1 1/4 cups semi-sweet chocolate chips
  
• 1 cup chopped fresh cranberries

Chocolate Chip Cookie Substitutes

Flour – All-Purpose Gluten-Free Flour
Butter – Earth Balance Unsalted Butter
Sugar – Monk Fruit
Cranberries – Dried Cranberries, Chocolate Chips, Walnuts, White Chocolate Chips, or anything you think will taste amazing thrown into the cookie!
Eggs – Egg Substitute 

The recipe is so simple. I LOVE SIMPLE.

1. Heat the oven to 350!
2. Sift the flour, salt, and baking soda.
3. In an electric mixer, beat the butter, sugar, and brown sugar together.
4. Lightly mix in vanilla and egg.
5. Gradually spoon in the flour at a low speed.
6. Fold in chocolate chips and cranberries.
7. Line a baking sheet and place the oversize tablespoon dough balls two inches apart. Place them 3 inches apart if you’re doubling the size (3 tablespoons!)

Try your best not to eat all the batter…it’s pretty much cookie dough heaven. For this batch, I doubled the size. I usually always make miniature cookies, but for these, I wanted to make them jumbo. I used about three tablespoons of the dough and placed them 3 inches apart on the baking pan. You’ll know when they’re done because the cookies’ edges will look lightly golden, but the middle will look soft. Even if the middle doesn’t look done, but the edges are golden, take them out! They’ll continue to cook on the baking sheet for the next five minutes. The soft and gooey middle is the best part of the cookie, so make sure not to overcook them! For the jumbo size, I cooked them about 10-12 minutes long. The recipe makes about 22 jumbo cookies!  These are seriously the best chocolate chip cookies ever! The cranberry is a delicious addition, but you cannot go wrong with this recipe!  Don’t forget to pin this recipe to make later!

If you want, make a big batch of this dough and freeze it for emergency bake moments! This recipe is saved in a folder in front of my family recipe binder. Let me know if you want to see which recipes I have saved in my binder! I started saving recipes (even printing ones like this out) to place in my binder just in case my family later on in life wanted a list of recipes that are my absolute go-to. I remember my grandma always keeping a recipe box, and I’d snap photos of them to add them to my binder. 

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Perfect Chewy and Gooey Chocolate Chip Cranberry Cookies

Course Dessert

Keyword cookies, gluten-free, dairy-free, healthier dessert, healthy eating, oatmeal, chocolate chip, coconut, cranberry cookies, cookies, chocolate chip, vanilla, baking

Servings 24

Author Taralynn McNitt

Ingredients

• 1 1/2 Cups All-Purpose Flour also works with gluten-free
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Stick Softened Unsalted Butter Works with vegan butter
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Sugar or monk fruit
• 1 Large Egg
• 1 Tsp Vanilla
• 1 1/2 Cups Semi Sweet Chocolate Chips
• 1 Cup Cranberries (fresh or dried)

Instructions

• Preheat the oven to 350 degrees.
• Sift the flour, salt, and baking soda together and set aside in a separate bowl.
• In an electric mixer, beat the butter until creamy.
• Add in the sugar and brown sugar.
• Lightly mix in the vanilla and egg.
•  Scoop the flour mixture into the wet ingredients gradually (you don’t want it flying everywhere).
• With a spoon, fold in the cranberries and the chocolate chips.
•  Scoop oversized tablespoon dough balls onto a baking sheet two inches apart.

  I also made jumbo cookies with this recipe using 3 tbsps sized doughballs
•  Bake for approximately 8-12 minutes. The edges should be slightly brown, and the middles will still be soft.

  The middles will continue to cook on the baking sheet, so make sure to take them out as soon as the edges are golden.

I hope you enjoy this perfect chocolate chip cookie with cranberry recipe! Don’t forget to watch the video to see how easy they are to make!

Questions for you!

1. Do you like when I include videos in these recipe posts?
2. Do you want me to share what recipes I keep in my binder?
3. If not cranberries, what would you add to these chocolate chip cookies?

Here are a few Fall recipes:

My homemade gluten-free pumpkin pie

Homemade honey blood orange cranberry sauce

Healthy pumpkin bars

Fall Charcuterie Board

Free printables to help you plan this year! 

I hope you all have an amazing Thanksgiving!

I’ll be sharing a lot of cooking updates on my stories. Stay tuned for how cooking my first turkey goes!

Questions for you!

1. What are you cooking this year?
2. Do you purposely cook extra just to have leftovers?
3. Who does all the cooking in your household on Thanksgiving?

I also made sangria-inspired spiced wine for the evening. I say “sangria-inspired” because I left out the added sugar and brandy that you would typically add to a sangria recipe. We didn’t want to get too turnt up during a relaxing night by the fire. Kyle and I had lunch at Reid’s Fine Foods earlier that afternoon, so I picked up some specialty items in their market on the way out. Reids has a counter dedicated just to make the perfect charcuterie board. I quickly got overwhelmed by watching people order things like “seafood salad” and types of meats and cheeses I’d never be able to pronounce correctly. And the seafood salad wasn’t what I was expecting. It looked like mini octopuses and naked calamari. Although I’m sure it tasted amazing and made the charcuterie board more sophisticated, I went with the candy corn route instead.

While I was there, I picked up some crackers, dried okra (yum!), pepper jack and habanero cheese, cheddar, salami, prosciutto, dry coppa, sweet soppressata, milk duds, date and nut goat cheese, fig jam, and a French baguette. I added dried and candied orange slices and pumpkin seeds from Trader Joes. I candied the walnuts with butter, maple syrup, and pumpkin spice. And for the candy corn trail mix, I added a bag of candy corn to cashews, almonds, cranberries, and pecans.  In two large bottles (from IKEA), I added two cinnamon sticks, apple slices, and orange slices to the bottom. In one, I poured Chardonnay, and in the other, I poured Pinot Noir. It’s delicious when you let the wine chill overnight with the fruits. The flavors were so good, and the hint of spice from the cinnamon was perfect for Fall.  My cute little cheese knives and gingham leaf plate are from Hobby Lobby. The candles are also a fun touch for a charcuterie board! The best part is that it only took about fifteen minutes to set-up! It’s perfect for any last-minute party, and the leftovers (if there are any) are always just as good the next day. The coziest night with neighbors!   Can’t wait to make another board and watch Hocus Pocus (yes, again) by the fire!

.Questions for you!

1. What do you put on your charcuterie board?
2. Are your leaves starting to change where you live?

I hope you’re having a wonderful Wednesday. I’m running behind on work today because I was sitting outside under a blanket finishing my book. There was no way I could walk away with a few chapters left. If you’re looking for a book to read, Eliza Starts a Rumor was beautiful and so hard to put down! The ending was unexpected, and I burst out into tears as I closed the book.

We’re definitely getting fall weather now, which is crazy for South Carolina this time of year. Last year, September seemed endless with its heat. And when cooler weather returns, that calls for a big bowl of chili. I probably make chili at least twice a month during the fall and winter. I love making it all kinds of different ways. Today, I’m sharing a chili recipe you must make for this year’s sweater weather! Chili is the perfect dish to plop on the couch with during football season.

I filmed this recipe video on my YouTube channel, which will be premiering live at 2 pm eastern time! THANK YOU ALL FOR HANGING OUT IN THE PREMIER! SO FUN! I’ll be hanging out over there if you want to chat! I hope the video puts you in the fall spirit. I decorated and filmed in my kitchen (other than my cleaning videos) for the first time!

This delicious gluten-free chili recipe is incredibly easy to make (as you can see from the video!) and so customizable. You can add any ingredients you want and keep out any ingredients you do not like. The best part is that the leftovers get better each day, so make sure to make a ton of it! We are going to be making a big batch for Halloween night. Chili is always best served with crostinis or some kind of bread. In the video, I also show you how I make my gluten-free crostinis!  

I hope you enjoy this recipe and video! I’m so deep into the Fall spirit, and can’t wait to grab a pumpkin spice latte while I’m out and about later on today!

Questions for you!

1. What fall recipe do you want to see in my next “Cook With Me” video?
2. What is your favorite ingredient to add to chili?

I thought that maybe when I got home from Miami it would be in low ’70s here. I was hoping to step off the plane with a big hug from fall. This girl’s dream was crushed when she opened up the weather app and saw 90’s all week long. To be fair, summer has seven more days to get out all of its heat. But next week, I expect chilly weather so I can jump into my fall decorating-mode. As for fall baking? That’s an inside sport, so it’s already started over here.  
Today, I’m sharing an easy and delicious recipe for pumpkin spice rice Krispies! This recipe is gluten-free, vegan, and requires zero baking! If you have last-minute fall party plans or need a quick dessert for school, this recipe will be your savior! I’m a fan of how light this recipe is, and if you need to make ingredient swaps, you definitely can.

The pumpkin spice rice Krispies call for only five ingredients!

-Vegan Dandie’s Marshmallows
-Pumpkin Puree
-Gluten Free Brown Rice Cereal One Degree
-Pumpkin Pie Spice
-Earth Balance Vegan Butter

A couple of weeks ago, Dandies sent me a fun package with their pumpkin spiced mini marshmallows in it. I knew I had to make pumpkin spiced rice krispie treats. If you haven’t tried Dandies marshmallows yet, you’re in for a real treat! We are obsessed with them in this house. I’ve never been a big marshmallow fan because of the bitter aftertaste, but the Dandies are super fresh with a vanilla aftertaste. It’s dangerous to leave an opened bag of marshmallows in this house because they’ll be gone quick! 
Of course, the recipe is not complete until you top it with candy corn! I used the organic Yum Earth brand because it’s made without artificial colors and corn syrup. They would also be good topped with pumpkin-spice chocolate chips.

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No-Bake: Pumpkin Spice Rice Krispie Treats | Gluten-Free & Vegan

Course Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting Time 30 minutes minutes

Servings 15 Treats

Calories 145kcal

Author Taralynn McNitt

Ingredients

• 10 Ounce Bag Pumpkin Spiced Marshmallows (or regular marshmallows)
• 2 Tbsps Vegan Butter (i used earth balance)
• 2 Tbsps Pumpkin Spice
• 1/4 Cup Pumpkin Puree
• 7 Cups Brown Rice Cereal (i used glutne-free One Degree Brand)

Instructions

• In a large mixing bowl, microwave the butter
• Mix in the Marshmallows with the butter until melted.
• Stir in the pumpkin puree and pumpkin spice.
• Add rice creal and stir.
• Grease a dish or add rice krispie mixture to parchment paper. Use a spatula to flatten the treats. Let the treats cool for about 30-minutes before cutting into them.

  Top with candy corn! ** optional **

I hope you all have an amazing week! Crossing my fingers Fall arrives soon! xo xo

Questions for you!

1. Do you like the middle pieces or side pieces when it comes to dessert?
2. Did you bake anything this weekend?
3. Team candy corn?

you may also like…
    

When we have cooler temperatures and overcast skies, I get the urge to blog more fall content. After posting a photo of my homemade pumpkin spice latte on my Instagram a few days ago, I had a ton of DM’s asking for the recipe. I was going to hold off until later this month, but since we’re having one of those cooler days, I thought it would the perfect time to cozy up on the couch and share my go-to pumpkin spice latte recipe!  
I can’t believe it’s taken me this long to share this recipe. I’ve been making my homemade pumpkin spice lattes for the past couple of years, and they never let me down. They are much healthier and cheaper than the ones at Starbucks.

Let’s just say you were going to order a tall almond milk PSL at Starbucks without the whip. Here’s what you’re workin’ with!

Almondmilk [Filtered Water, Almonds, Sugar, Calcium Carbonate, Sunflower Lecithin, Sea Salt, Xanthan Gum, Guar Gum, Vitamin A Palmitate, Vitamin D2 (Ergocalciferol)]
Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], & Brewed Espresso.

Starbucks: 180 Calories, 4.5g Fat, 31g Carbs, 1g Fiber, 28g Sugar, and 4g protein. 

Pro tip: if you want to go lighter, ask for a tall, no whip, pumpkin-spice cappuccino with only one pump of the syrup. It’s just as good and pretty much cuts the sugar in half. 

The drink is filled with a lot of added sugar. Lately, that has been my main concern with my eating habits. I’ve been trying to avoid added sugar as much as I can because it doesn’t agree with me. Now, this doesn’t mean you shouldn’t treat yourself to a spiced pumpkin latte at Starbucks this fall, but it does mean you shouldn’t treat yourself to a pumpkin spice latte at Starbucks every day. But, if you make them at home, you can treat yourself to one every single day without feeling any sugar crash. 

The homemade pumpkin spices lattes I make have:

homemade: 66 Calories, 8g Carbs, 3g Fat, 1g Protein, 2g Sugar, 1g Fiber

ARE STARBUCK’S PUMPKIN SPICE LATTES VEGAN?

A lot of people assume that if they order the pumpkin spice lattes at Starbucks with almond milk and no whip that they are dairy-free, but that’s not true. The pumpkin spice sauce has condensed skim milk. So the rumor going around saying that the pumpkin spiced lattes were vegan is false. I believe that some of the Starbucks in Europe carry the vegan pumpkin spice syrup, but not over here in the U.S.
If you do not have an espresso machine or milk frother, no worries; you can warm up the milk on the stovetop, and the blender will give your warm milk the extra froth it needs. If you do not have espresso, make extra strong coffee, and use that instead. You can also buy canned espresso at the grocery store, which works great in this recipe.

All you need is 1 cup of unsweetened almond milk, 1/2 tsp vanilla, 1 tsp pumpkin spice, 1/4 cup of pumpkin puree, two shots of espresso, and monk fruit if you like your coffee drinks sweet.

I started by frothing my milk and making my espresso shots.

I added the frothed milk, vanilla, pumpkin puree, and pumpkin spice to the blender on high for 30 seconds. If you do not have a milk frother, this will be the step that fluffs up your latte.

I poured the pumpkin spiced almond milk into my mug with my espresso. You can add a coconut whipped topping if you’d like, but I keep mine pretty simple. 
I seriously look forward to my pumpkin spice latte every afternoon. Whenever I’m doing any fall baking for the blog, I put myself in the mood with one of these!

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Healthy Vegan Pumpkin Spiced Latte

Keyword vegan, dairy free, gluten free, healthy , pumpkin spice latte, psl, starbucks, coffee drink, espresso, fall, pumpkin

Prep Time 4 minutes minutes

Servings 1

Author Taralynn McNitt

Ingredients

• 1 Cup Unsweetened Almond Milk (i use the 365 brand because it froths the best)
• 1/4 Cup Pumpkin Puree
• 1/2 Tsp Vanilla
• 1 Tsp Pumpkin Spice
• 2 Shots Espresso (or extra dark coffee)
• monk fruit optional

Instructions

• Froth milk and brew espresso
• Add frothed milk, pumpkin puree, pumpkin spice, and vanilla to a blender on high for 30-seconds. (this would be where you add your monk fruit sweetener)
• Add pumpkin flavored milk to the mug with the espresso
• Sprinkle pumpkin spice (Or coconut whipped cream) on top.

I hope you all enjoyed this pumpkin spice latte recipe! Make sure to tag me if you make it at home. I love seeing your recipes creations and sharing your pics! Have a great day!

Questions for you!

1. Do you love the pumpkin spiced lattes?
2. My favorite drink is the peppermint mocha from Starbucks! Should I make that one this December?
3. What do you look forward to in the afternoons?

PS: I finally got around to filming my pantry clean out the video!! It was SUCH A DISASTER! Make sure to check out that video!

It was incredible out this morning. 58 degrees in the south? Yes, please! Kyle and I are headed to the park to play tennis here in a bit, and then I’ll be spending the evening out at my parent’s house. My dad is throwing some burgers on the grill, and we are going to hang out by the pool.

Before I take off for another day of tennis (literally played five days in a row) I wanted to leave you with my latest recipe, and this is one you’ll want to make over and over again! Can I get an “AMEN” for my first pumpkin recipe of the year? I have another coming this week  I put all the fall mums in the front yard yesterday evening, but I’ll wait until I get back from California to add the pumpkins
Yesterday morning, Kyle and I made waffles for breakfast. He made a peanut butter chocolate protein waffle and I made a cinnamon raisin apple pumpkin waffle. He ended up liking mine better than his This waffle was so fluffy, crispy on the edges, and overflowing with flavors. I don’t think you can ever have too much pumpkin spice in a recipe, so I overloaded the spices on this one!  
If you’re interested in Kyle’s waffle recipe, I added his above!  

This waffle maker is my favorite and cheapest investment. I bought it on Amazon for $17.00! Here is the link if you’re interested!
Each recipe makes two large waffles.

Pumpkin Waffle Nutrition: 160 Calories Per Waffle, 7g Protein, 19g Carbs, 4g Fat, 3g Sugar, 6g Fiber

Chocolate Waffle Nutrition: 179 Calories Per Waffle, 13g Protein, 14g Carbs, 7g Fat, 4g Sugar, 5g Fiber
I had mine with light syrup and cinnamon sprinkled on top! 
Another thing I love is my syrup boat. I bought it at a thrift store for 49 cents. I also bought those plates for $1 a piece! They are my absolute favorite. And the blue mugs? 25 cents.
I have a feeling I’ll be making a lot of waffles this winter! I have a matcha waffle on my list to try next. 
This recipe is gluten free, nut free, dairy free, vegetarian, and delicious.
Not a drop left…

Questions for you!

1. What is your favorite waffle flavor?
2. What is your favorite kitchen investment?
3. Pumpkin Spice or Chocolate Peanut Butter!

We had a very rainy weekend, so Saturday morning was the perfect time to bake. I decided to attempt a pumpkin apple crisp. A couple of years ago, I made an apple crisp on my blog (not healthy at all), but it was one of the best desserts I’ve ever had. I decided to make a healthier version without the butter and sugar with the addition of pumpkin. I didn’t have time to make whipped cream, but this dessert would pair so well with a little dollop.  
This recipe is great for last-minute baking emergencies. Most likely you’ll already have all the ingredients in your cupboards. If you need a dessert for a potluck or want to get your sweet fix after dinner, this would be a perfect go-to. 

Is there anything better than pumpkin spice and cinnamon apples?
You can 100% easily make this recipe vegan. Just skip out on the egg! It works just as fine without it. 
Mix together the dry and wet ingredients. 
When this was baking, the entire house smelled like apple and pumpkin pie. It was heavenly. 
No matter what you do, don’t throw out the apple peels. Bake them into crispy apple chips. Bake at 250 for three hours. Add pumpkin spice, swerve/or honey, and a little cooking spray. 
These would be amazing in a cinnamon dip or caramel sauce. They’re also good all by themselves, too! 
You could also make this recipe for a breakfast food prep. I vote YES for having apple crisp for breakfast. 
The dessert turned out perfectly. This would be a great dessert for Thanksgiving for guest who have food allergies or trying to stay on track during the holidays. I plan on making healthier recipes all season long. I really want to try to make a peach version of this. 
This recipe makes 10 large servings. 

Per Serving: 110 Calories, 23g Carbs, 1g Fat, 2g Protein, 4g Fiber, 6g Sugar
Questions for you!

1. Do you enjoy healthier versions of your favorite recipes?
2. Are you dressing up for Halloween? If so, what!!