Cranberry Pumpkin Crumble Muffins

These Gluten Free Pumpkin Oatmeal Muffins are the real deal. They are made with oat flour, packed with cranberries and topped with the best oat crumble. They are easy to make, so delicious and make a great on-the-go breakfast or holiday brunch muffin.

Pumpkin oatmeal muffins with streuselPumpkin Oatmeal Muffins

These Healthy Pumpkin Oatmeal Muffins just so happen to be gluten free and are the perfect seasonal muffin made with pumpkin and dried cranberries. These muffins may be healthy, but they taste like the REAL DEAL. They’re soft, moist and oh-so-delicious. They are the perfect fall breakfast or holiday brunch muffin that everyone will love. Plus, they’re nut-free! That means they are safe for those with allergies, or to send to school with your kids. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. Who’s ready to make them?

A gluten free pumpkin muffin with a bite taken out of itIngredients for Pumpkin Oat Muffins

  • Pumpkin Puree
  • Oats and Oat Flour
  • Sweetened Dried Cranberries (look for the ones that are sweetened with apple juice)
  • Eggs
  • Coconut sugar
  • Oil (we use avocado oil for the healthy fats)
  • 3/4 cup pumpkin puree
  • Milk of choice  (we used almond milk)
  • Coconut Flour
  • Baking Soda and Baking Powder
  • Butter or Coconut Oil
  • Cinnamon
  • Salt

Pumpkin oatmeal muffin batterWhy We Soak the Cranberries

This recipe calls for sweetened dried cranberries. Look for the ones at the store that are sweetened with apple juice, if you can, to keep these refined-sugar free. In the recipe, we call for soaking the cranberries briefly in hot water. This is done because typically dried cranberries can be pretty tough, and when we baked them up they felt out of place in the soft muffin. Soaking them in water while you get the rest of the batter ready allows them to soften and plump up, which makes them a great texture for the muffin. 

What kind of oat flour is best to use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour, scoop it in the tablespoon and then level it off.

Oat crumble topping in a bowl

How to store Pumpkin Oatmeal Muffins

We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

Muffin tin filled with pumpkin oat muffins

If you like this healthy pumpkin recipe, check out these others:

If you like this muffin recipe, check out these others:

Healthy Pumpkin Oatmeal Muffins

Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

Ingredients

For Pumpkin Muffins

Streusel:

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. Place cranberries in a heat proof bowl and pour enough hot water over them to cover. Let soften while you make the muffin batter.
  3. In a large bowl add eggs, coconut sugar, oil, pumpkin puree, and milk and whisk together to combine.
  4. Add oat flour, coconut flour, baking soda, baking powder, salt and cinnamon and mix with a spatula until smooth.
  5. Drain cranberries and fold into the batter.
  6. Make the streusel: Combine oat flour, coconut sugar, butter and salt in a bowl and mix together.
  7. Fill each muffin cup ¾ full. Top each muffin with about 1 heaping tablespoon of the streusel.
  8. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. You can substitute any oil you typically use. We regularly use avocado oil, but any other neutral tasting oil will work here. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Pumpkin Oatmeal Bake

This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is the perfect make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.

pumpkin oatmeal bake in a casserolePumpkin Oatmeal Bake

If you haven’t had an oatmeal bake before, it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs and then cooked in the oven. We’ve done a few versions before that were a hit, and we know this Pumpkin Oatmeal Bake will be no exception. We baked ours up with homemade pumpkin puree, but feel free to use store-bought canned pumpkin too! This is easily our favorite fall breakfast and is great to serve a crowd.

There are a few ways you can serve baked pumpkin oatmeal, besides digging right in with a spoon. You can scoop out a serving into a bowl and add a little extra milk, like a warm cereal. Or, you can slice it and eat as is, warm or cold. This makes it a great meal-prep option as well; bake it and eat some immediately and then pack the rest away for later.

making the filling for baked pumpkin oatmealPumpkin Baked Oatmeal Ingredients

cutting squares of pumpkin baked oatmeal

What Oats Should You Use

For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! You can’t use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats, so make sure to check labels.

Can you freeze baked oatmeal?

Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

serving a slice of baked pumpkin oatmeal

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Pumpkin Oatmeal Bake

Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Serves 9

Ingredients

Optional add-ins

  • 1/3 cup dark chocolate chips
  • 1/3 cup pecans
  • 1/3 cup dried cranberries

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil and vanilla extract and whisk to fully combine. 
  3. To the wet ingredients add oats, chia seeds, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
  4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    PB and J Oatmeal Energy Balls

    These Peanut Butter Oatmeal Balls taste just like the classic PB and J on oatmeal bread, but heartier and nutrient-dense! Packed with oats, dried fruit, chia seed and peanut butter to hold it all together, they are the perfect make ahead snack to fuel your day!

    oats and peanut butter ballsPeanut Butter Oatmeal Balls

    These no bake energy bites are the perfect snack to have on hand in the fridge. These PB and J Oatmeal Balls are loved by both kids and adults! Grab one or two and have a filling bite-size snack, pack in the lunch box with your kids or serve for a healthy after dinner treat. They’re nutrient-dense, filling and packed with that classic PB and J taste!

    What we love most about these peanut butter oatmeal balls is that no extra equipment is required. A lot of energy balls use dates as a binder and sweetener, and that requires a food processor. But this one uses peanut butter as the binder, so all you need is a bowl and heavy spoon!

    ingredients for peanut butter oatmeal balls in a bowlIngredients for PB and J Oatmeal Balls

    • Natural Peanut Butter
    • Honey
    • Old Fashioned Oats (make sure to get certified gluten-free if you need it!)
    • Chia Seeds
    • Dried Fruit (dried cherries or strawberries are our favorite!)
    • Collagen peptides or protein powder (optional)

    no bake peanut butter oatmeal balls being rolled up

    Substitutions for Peanut Butter Oatmeal Balls

    These are a great snack to send to school with your kids, but a lot of schools do not allow nuts. You can swap in sunflower butter in place of the peanut butter. And you can also swap in any other nut butter that you might like, such as almond butter.

    Most any dried fruit will work here. We are partial to dried cherries or strawberries, but anything such as cranberries or blueberries, or even raisins will work!

    We think honey works well in this mixture, but you can also use maple syrup if you prefer!

    What if the mixture is too dry?

    We tried this with a few different types of natural peanut butter, and the oil content can vary from differing brands. If your oatmeal bite mixture is too dry, as in it won’t stick together when you squeeze it, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.

    Peanut butter oatmeal energy bites in a glass containerIf you like this healthy energy bite recipe, check out these others:

    Peanut Butter and Jelly Energy Balls

    Prep Time 00:10 Total Time 00:10 Yields 12-14 balls

    Ingredients

    • ½ cup natural peanut butter
    • 3 tablespoons honey
    • 1-½ cups old fashioned oats 
    • 2 tablespoons chia seeds
    • ⅓ cup dried cherries
    • 1 scoop collagen peptides, or protein powder (optional)

    Directions

    1. To a large bowl add peanut butter, honey, oats, chia seeds, and collagen powder. Mix together with a spoon.
    2. Scoop out a heaping tablespoon of the oat mixture and roll into a ball. 
    3. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

    Recipe Notes

    1. If your oatmeal bite mixture is too dry, as in it won't stick together when you squeeze it together, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Raspberry Oat Breakfast Bars

    These Fresh Raspberry Bars have a delicious oat crumble and are a delicious on-the-go breakfast option. They’re made with minimal ingredients, no refined sugars and are gluten-free.
     
    Raspberry oat crumble bars for breakfast

    Fresh Raspberry Bars

    With summer berries rolling in, we had a vision in mind for a make-ahead breakfast bar with minimal ingredients, a minimum amount of (unrefined) sugar and one that could be made with minimum effort. These Fresh Raspberry Bars with Oatmeal Crumble definitely check all those boxes! We were thoughtful about what ingredients we added in to the fresh raspberry bars and wanted to make them feel like a true breakfast food with good-for-you ingredients. Think of these raspberry oat bars as an on-the-go oatmeal!

    To make them, you mix together a quick oat crumble mixture that doubles as both the crust and the topping. Then you take fresh raspberries with a touch of sweetener and vanilla, spread it on the crust, top it with the crumble and bake it away. The bars are soft, flavorful and perfect for a make-ahead (or fresh) breakfast.

    Raspberry crumble barsFresh Raspberry Oat Bar Ingredients:

    • Oat Flour
    • Rolled Oats
    • Maple Syrup
    • Baking powder
    • Sea salt
    • Butter or coconut oil
    • Vanilla Extract
    • Fresh Raspberries
    • Tapioca starch (optional)

    Fresh raspberry bars cut with a knife

    Can you make substitutes?

    We haven’t tested this with frozen raspberries, or any other fruit. Frozen raspberries could potentially work, but they might need a little more tapioca since they will exude a lot more liquid than the just cooked fresh raspberries. Similarly, if you added in other fruit like strawberries or blueberries they may be a bit more runny than the raspberries. 

    Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a “bar”. We do not like the addition of a flax egg as it made it too crumbly, so simply omit the egg if you need to.

    How healthy is oat flour?

    Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace some of our typical go-to gluten-free flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

    Is oat flour gluten free?

    Oat flour and oats are naturally gluten-free. However, they are sometimes processed in the same facility where wheat (gluten) products are processed, and can therefor be contaminated. If you are celiac or gluten-free, look for oat flour that is certified as gluten-free.

    Fresh raspberry breakfast bars

    If you like this breakfast recipe, check out these others:

    If you like this oat recipe, check out these others:

    Fresh Raspberry Bars

    Prep Time 00:10 Cook Time 00:35 Total Time 00:45 Yields 9

    Ingredients

    • 1 egg
    • 2 teaspoons vanilla extract, divided
    • 1/2 cup butter, melted and slightly cooled
    • ⅓ cup, plus 2 tablespoons maple syrup
    • 1 cup (120 grams) oat flour
    • 1-1/2 cups rolled oats
    • 1 teaspoon baking powder
    • 1/4 teaspoon fine sea salt
    • 2 pints fresh raspberries
    • 1 teaspoon tapioca starch

    Directions

    1. Preheat oven to 350F. Line a 8”x8” pan with a parchment paper sling and set aside.
    2. In a large bowl whisk together the egg, 1 teaspoon vanilla extract, melted butter and 1/3 cup of maple syrup. Add in the oat flour, oats, baking powder and salt and mix together until it forms a wet crumbly mixture.
    3. Take about two thirds of the crumble mixture and place it in the prepared dish. Pat down the mixture evenly with your hands or a spatula.
    4. In a small bowl toss together the fresh raspberries and 1 teaspoon tapioca starch. Add in 1 teaspoon vanilla extract and 2 tablespoons maple syrup and toss together, mashing a few raspberries as you mix.
    5. Place the raspberry mixture evenly on the on top of the crust.
    6. Sprinkle the remaining crumble mixture evenly on top.
    7. Place in the oven and bake for 30 minutes until the topping is golden.
    8. Cool on a wire rack and then cut into squares.

    Recipe Notes

    1. We really wanted to keep the sugar low on these for breakfast. If you are serving these more as dessert you can increase the maple syrup in the fresh raspberries from 2 tablespoons to 1/4 cup. We've also tried honey as a sweetener, and that works well.
    2. Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a "bar". We do not like the addition of a flax egg as it made it too crumbly.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
     

    Maple Blueberry Baked Oatmeal

    This Maple Blueberry Baked Oatmeal recipe is perfect for a make-ahead breakfast or to serve at brunch. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. This oatmeal bake makes a great fiber-rich and filling breakfast or snack.

    Dish with blueberry baked oatmealEasy Maple Blueberry Oatmeal Bake

    We’re bringing you more oatmeal recipes per your request because you’ve been loving all of the others! Previously we’ve brought you overnight oats, other oatmeal bakes and of course our guide on how to make oatmeal! And we get why you love it: oatmeal is a crowd pleaser, so easy to put together and can be so delicious with the right flavor combination! Maple and blueberry together is SO GOOD and we knew it would be delicious as an oatmeal bake, but you can also make these as baked oatmeal cups if you’d like!

    This Maple Blueberry Baked Oatmeal is a one-bowl recipe and can easily be made ahead of time, though we do think it is amazing straight from the oven too. This oatmeal bake is based off of our popular Oatmeal Cups recipe so it has the perfect almond milk (or milk of choice) to oats ratio.

    So what exactly is baked oatmeal?

    If you haven’t had an oatmeal bake before it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs with hands-off baking in the oven! There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as, warm or cold. This makes it a great meal prep option as you well; bake it and eat some immediately and pack the rest away for later.

    Putting blueberries inside of the bowl with oats

    What Oats Should You Use

    For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! However, make sure not to use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats so make sure to check labels.

    How do you make baked oatmeal?

    It’s so easy!

    • Combine your dry ingredients.
    • Add in your wet ingredients.
    • Pour into your greased, or lined with parchment paper, baking dish.
    • Bake!

    Up close shot of blueberry oatmeal bake

    Can you freeze baked oatmeal?

    Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

    blueberry baked oatmeal

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    Maple Blueberry Baked Oatmeal

    Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Yields 9 squares

    Ingredients

    • 2 large eggs
    • 1 cup almond milk or milk of choice
    • 1/3 cup maple syrup (see note)
    • 1/4 cup apple sauce
    • 1 tablespoon coconut oil or oil of choice
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon real maple extract (optional)
    • 3 cups gluten-free rolled oats
    • ¾ cup fresh blueberries (see note about frozen)
    • 1 tablespoon chia seeds
    • 1 teaspoon baking powder
    • 1/2 teaspoon fine sea salt

    Directions

    1. Pre-heat oven to 350ºF and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside for easy removal of the baked oatmeal.
    2. In a large bowl add eggsalmond milk, maple syrup, apple sauce, oil, vanilla extract and maple extract (if using) and whisk to fully combine.
    3. To the wet ingredients add oats, blueberries, chia, baking powder, and salt and mix until fully combined.
    4. Pour into prepared dish and bake for 40 minutes, until the center is just barely firm.
    5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. You can reduce the amount of maple syrup in the recipe to 1/4 of a cup if you prefer a less sweet version. 
    2. Maple extract can be commonly found at most grocery stores. We obviously recommend only buying an all natural extract, and skipping it if it's artificially flavored.
    3. You can use frozen blueberries. Do not let them thaw, or they will streak the whole oatmeal bake purple. You may need an extra minute or two for the total baking time, make sure to follow the instructions about the center being just about cooked through.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Savory Breakfast Sausage Oatmeal

    Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It’s gluten-free, optionally dairy-free and a great make-ahead breakfast idea.

    Bowl of savory oatmealSavory Oatmeal with Breakfast Sausage

    Oatmeal is often thought of as a sweet food. But have you ever thought of making it savory? We love this savory breakfast oatmeal made with breakfast sausage, cheddar and green onions. You can even put an egg on it, if you’d like! It’s prepared almost the same way as regular oatmeal, but with added savory flavor like red and green onions, extra salt and garlic powder. We use ground breakfast sausage (from our Butcherbox) but you can use chopped up fully cooked breakfast sausage (either pork or chicken) if you prefer.

    What is Needed for this Breakfast Sausage Oatmeal?

    • Water or Stock (veggie or chicken)
    • Rolled Oats
    • Salt
    • Garlic Powder
    • Maple Syrup (it doesn’t taste sweet, it just helps balance the flavor)
    • Ground Breakfast Sausage
    • Red Onion
    • Green Onion
    • Cheddar Cheese (or nutritional yeast, for dairy-free)
    • Cooked sunny side up or poached eggs (optional)

    Toppings for savory oatmeal recipe

    Are oats gluten free?

    Oats are naturally gluten-free, but they can sometimes be processed in a facility where wheat products are also processed so there can be cross-contamination. If you are sensitive to gluten be sure to purchase oats that are labelled gluten-free!

    How to Make Old Fashioned Rolled Oats?

    We are recommend to make old fashioned rolled oats with two methods: stove top or instant pot! The stove top is the quickest method, and is included in the recipe below, with oatmeal ready in about 15 minutes. If this still feels like too much than you can make ahead of time and simply reheat it! The other method is in the instant pot which is the easiest method. It requires no stirring and you can accomplish other things while it’s cooking!

    Check out this post for everything you need to know about cooking oatmeal, including how to cook it in the Instant Pot.

    Bowl full with savory oatmeal breakfast

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    Savory Breakfast Sausage Oatmeal

    Prep Time 00:05 Cook Time 00:10 Inactive Time 00:00 Total Time 00:15 Serves 4

    Ingredients

    • 4 cups water or stock (veggie or chicken)
    • 2 cups (old fashioned) rolled oats
    • 1/2 red onion, diced very fine
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1 tablespoon maple syrup (optional)
    • 1 teaspoon oil
    • 1 lb. ground breakfast sausage
    • 3 green onions, sliced and divided
    • 1/2 cup cheddar cheese
    • cooked sunny side up or poached eggs (optional)

    Directions

    1. In a pot over medium heat bring water/stock to a boil.
    2. Add oats, red onion, salt and garlic powder, stir to combine and and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
    3. Meanwhile heat a skillet over medium-high heat. When hot add oil and ground breakfast sausage. Cook until the sausage is brown. Remove sausage to a plate lined with paper towel (or a clean kitchen towel) and let excess fat drain.
    4. Divide oatmeal into 4 bowls and top with sausage, green onions, cheese and eggs, if desired. If cooking for meal prep do not add cheese until after it has be re-heated.

    Recipe Notes

    1. Can omit cheese and add in 1 tablespoons of nutritional yeast into the oatmeal if looking for a "cheesy" taste.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!