The Perfect Granola Recipe

I have vowed to never buy granola again, and neither should you- why when you can make the best stuff right at home? The beauty of homemade granola is that you can put exactly what you want into it and use better ingredients for the same cost or less then buying pre-made stuff. Store in mason jars for up to 3 weeks in the fridge or even make a huge batch and freeze it.

Dry

1/2 cup almond flour (you can use whole almonds and throw them into either a good blender, bullet or food processor)

1 cup your favorite nuts

1.5 cups rolled oats

1/2 cup chopped dried fruit (I like cherries, apricots or cranberries)

1/4 cup pumpkin seeds

2 tbsp chia seeds

1/2 cup shredded coconut

Wet

1/4 cup coconut oil

2 tbsp honey

2 tbsp pure maple syrup

1 tsp vanilla

2 tsp cinnamon

1. Preheat oven to 275 Fahrenheit, in a large bowl mix together all of the dry ingredients

2. Melt the coconut oil and stir in the sweeteners and vanilla

3. Toss wet and dry ingredients together

4. Line a large baking sheet with parchment paper, spread out the granola at about 1/2 inch thickness

5. Bake for about 40 minutes or until lightly browned 6. Let cool for at least an hour, then break into chunks.

Chewy Chocolate Chip Oat Protein Bars

  • 2 cups oats ( 1 cup processed into oat flour)
  • 1/2 cup coconut flakes (optional)
  • 1/2 cup nuts (I used walnuts- but go with what you have)
  • 1/2 cup nut butter
  • 1/2 cup chocolate chip- the higher the percentage of cocoa the better
  • 1/2 cup coconut oil
  • 1/2 cup to 3/4 cup coconut sugar (start with the lesser amount but if its not sweet enough then add a bit more)
  • 1 large free range egg
  • 1 tsp vanilla

1. Preheat oven to 350 F and line a 11X7 inch baking pan with parchment paper

2. Cream your oil, eggs, sugar and vanilla

3. In a food processor combine your oats, coconut flakes and nut process until you the mixture is crumbly

4. Incorporate your processed mixture and remaining oats with the wet ingredients

5. Press into your pan and bake for 12-15 minutes

6. Let cool and then cut into squares

Hearty Blueberry Banana Oat Muffins (Vegan- Gluten Free!)

I love this recipe because these muffins have a really rich classic muffiny taste, you’d never know they were gluten free or have just a fraction of the oil of a traditional muffin recipe!

  • 1 cup gluten free flour (I use cloud nine)
  • 1 cup old fashioned oats
  • 1 cup raw cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup non dairy milk (I used coconut)
  • 1 mashed banana
  • 1 tablespoon oil (I used avocado, but any mild flavoured version will work)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Directions

Preheat oven to 400F, oil muffin tin

1. Mix dry ingredients (flour, oats, sugar, baking powder, baking soda, salt) and put aside

2. Mix wet ingredients (bananas, eggs, milk, oil, vanilla) then slowly incorporate dry into wet

3. Fold in blueberries

4. Cook for 18-20 mins, until slightly browned on top.

Homemade Quinoa Luna Bars

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2 cups cooked quinoa

10 dates

1/2 cup coconut flakes

1.5 cup peanut butter

1/2 cup nut of your liking

1. In a food processor puree your dates, nuts and coconut flakes

2. In an electric mixer or by hand combine the rest of the ingredients with the pureed mixture

3. Line a pan with parchment paper and press the mixture in

4. Refrigerate for a couple hours and then cut into squares

No Bake Vegan Protein Bars

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No Bake Vegan Protein Bars

1.5 cup whole oats- not instant!

1.5 cup natural peanut butter

1 cup protein powder

1/2 cup shredded coconut

1/2 cup coconut oil

2 handfuls of nut of your choice

1 handful of chocolate chips

1. In a food processor or bullet/blender puree your oats, nuts, and coconut

2. Then either by hand or in a mixer combine all your ingredients until incorporated

3. Press into a pan lined with wax paper or parchment

4. Refrigerate for a couple hours then cut into square, they should be kept in the fridge!