The best part about being gluten-free in this decade is the endless supply of new products available(not to mention whole restaurant menus and online websites). Chex just came out with two new products to add to that list: Honey Nut Granola and Mixed Berry Granola, made with gluten-free oats and clusters of Chex cereal.

I got to try both and the honey nut was definitely my favorite–just the right amount of sweetness to go with any flavored yogurt and chunks of almonds and real Chex baked together. After eating half the bag, I made these cookies with the rest to make the granola more portable. These snackers are the perfect fix for an afternoon snack or along with breakfast.

I used almond butter for these because it goes perfectly with the almond slivers in the granola but you could also use peanut butter or even sunflower seed butter.

Almond Butter Granola Snackers

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 18 Snackers):

• 3/4 cup almond butter
• 2 Tablespoons honey
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3/4 cup Honey Nut Chex granola

1. Preheat your oven to 350 degrees.
2. In a large bowl, stir together the almond butter, honey, sugar, egg, salt, and baking powder until well mixed.
3. Add in the granola and fold it in completely.
4. Roll the dough into 1 1/2-inch balls and flatten slightly between the palms of your hands. Put each round of dough on a non-stick baking surface.
5. Bake for 15 minutes. Remove from the oven when the outside starts to turn brown and is slightly firm to the touch.
6. Let cool slightly before moving. Store in an air-tight container.

Baking is just more fun in the Fall and Winter. You get to stand near the oven to stay warm, make something delicious, and wear oversized sweaters to hide how much you’ve been eating. What’s not to love?

My favorite things to bake on the weekend is anything I can have for breakfast or take to work and eat with a cup of coffee. Put this next to a cup of coffee and a spoon of almond butter and you won’t be disappointed.

Pumpkin spice is just a mix of a bunch of other spices, so if you don’t have it on hand just use cinnamon, nutmeg, allspice, and/or cloves. This recipe doesn’t actually have any pumpkin in it but neither do pumpkin spice lattes and that’s never bothered anyone.

I really liked this more like a crumb cake with chopped pecans and raisins to add some texture, but it’d also be great without any mix-ins and covered with a cream cheese frosting.

Gluten-Free Pumpkin Spice Loaf Cake

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 12 squares):

• 1 cup white sugar
• 1/3 cup brown sugar
• 1 cup all-purpose gluten-free flour
• 1/2 teaspoon baking soda
• 1/2 cup milk
• 1/2 cup butter, melted
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 Tablespoon pumpkin spice
• 1/2 cup finely chopped walnuts or pecans(optional)

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together all of the sugar, flour, and baking soda.
3. Add in the milk, butter, eggs, extract, and spice and mix well until it forms a batter.
4. Mix in the chopped nuts if using.
5. Grease an 8 x 8 baking pan thoroughly.
6. Pour the batter into the baking tray.
7. Bake for 25-30 minutes until the center is cooked through.
8. Remove from the oven and let cool before cutting.

We’re really spoiled at my office. We have a Keurig machine and 2 Nespressos with a built-in milk foamer; there’s no excuse to go to Starbucks ever.

That being said, there are certain drinks I always crave, like sweet lattes with rich caramel sauce swirls. Even if it’s not worth standing in line 20 minutes and shelling out $5, it’s certainly worth taking the time to make it at home for pennies and an infinite supply.

I’m not a pumpkin-spice fanatic, but I do love the earthy flavors in coffee, especially mixed with rich, buttery caramel. I tried Ina Garten’s caramel sauce last year, loved it, and vowed to make it again and again. This was the first time I made it since then(oops). It’s amazing that a little salt and spice changes the flavors completely. This could go in anything from coffee to oatmeal to even squash. 

I don’t recommend using a candy thermometer for this because by the time you have it calibrated right the caramel will burn. It’s best to just watch it closely, use your judgement, and buy an extra set of ingredients because it’s the easiest thing in the world to mess up the first time(but worth giving it a second try!).

Pumpkin Spice Caramel Sauce(Adapted from this recipe)

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes about 1 1/2 cups):

• 1 1/2 cups white sugar
• 1/3 cup water
• 1 1/4 cup heavy cream, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt

Method:

1. Combine and mix the sugar and water in a medium-sized pot.
2. Bring the sugar water to a rolling boil and maintain. Once the water is boiling make sure not to touch it with a utensil.
3. While the water is boiling, mix the vanilla and cream in a cup.
4. Watch the sugar water carefully as it changes from white to a soft green to a hazelnut. When it turns a reddish-brown, remove quickly from the heat. Don’t let it get to a solid brown or the sugar is too burnt.
5. Off the heat pour in the cream and vanilla extract. Stand back as it sizzles and may splatter.
6. Once the caramel’s calmed, return it to the heat and start stirring as it’s just below boiling point. The caramel will have clumped and hardened.
7. Continue stirring until the clumps have dissolved into the cream and it’s an even color and consistency.
8. Remove from the heat and add in the spice and salt. Continue mixing as it cools to get the clumps of spice out.
9. Once cooled, store in an air-tight container in the refrigerator for up to 2 weeks.