Tag Archives: almond butter

Quinoa Oat Granola Bars

After a few attempts at homemade granola bars, this will definitely be my staple. Aside from being quick (neither the oats nor the quinoa have to be pre-cooked), the great thing about this recipe is that you can play with flavours. I’ve included some suggestions below but I encourage you to experiment with your favourite dried fruit and nut combinations.

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Ingredients

  • 1 cup quinoa, uncooked
  • 1 cup large flake oats, uncooked
  • 1/2 cup natural peanut butter
  • 3/4 cup honey
  • 3 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1/2 cup shredded coconut
  • 1 cup dried fruit/nut combination

Procedure

  1. Grease a square dish with butter & preheat oven to 350 degrees
  2. Combine oats and quinoa and place in dish
  3. Toast in oven for 8-10 minutes
  4. Meanwhile, in a small saucepan, combine peanut butter, honey, oil and sugar over low heat
  5. Stir and bring to a boil, stir and remove from heat
  6. Next, toss coconut and dried fruit/nut combination, as well as the toasted quinoa and oats into the saucepan to combine all ingredients
  7. Transfer to baking dish and bake for 15-20 minutes
  8. Place on a wire rack to cool before cutting

Variations

You can also melt 1/2 cup chocolate chips/peanut butter chips with 1 tbsp coconut oil in the microwave at 30 second intervals, stirring in between until completely melted. Dip granola or spread on top of granola bar, place on parchment paper and allow to cool

Try changing the peanut butter to almond butter or sunflower seed oil to compliment your flavours.

  • 1 cup diced dried figs (feature picture)
  • 1/2 cup dried cranberries & 1/2 cup dark chocolate chips
  • 1/2 cup peanuts & 1/2 cup peanut butter chips
  • 1/2 cup pecans & 1/2 cup raisins
  • 1/2 cup sliced almonds & 1/2 dried apricots
  • 1/4 cup sliced almonds, 1/4 cup pecans, 1/4 cup sunflower seeds & 1/4 cup pumpkin seeds
  • 1/2 cup dates, 1/4 cup chia seeds & 1/4 cup sliced almonds

Quinoa Blueberry Muffins

Here’s a satisfying muffin recipe that adds a punch of protein with the quinoa. Gluten-free if you use gluten-free oat flour. Almond milk can be replaced with regular milk, and brown sugar can be replaced with white or coconut sugar. Freezes well and makes a great stand alone breakfast or a post-workout snack.

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Ingredients

  • 1 egg
  • 2 mashed bananas
  • 1/4 cup coconut oil
  • 2 cups cooked quinoa (1 cup dry)
  • 1 cup oat flour
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp baking powder
  • almond milk, as needed
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350 degrees and grease muffin pan
  2. Combine eggs, banana and oil in a small dish and stir until combined
  3. Sift dry ingredients in a large bowl, adding quinoa last
  4. Incorporate dry into wet by hand, stirring just until combined
  5. Next, add almond milk (if needed, I used 1/4 cup) and fold in the blueberries
  6. Pour into muffin pan (I got 10 muffins) and bake for 30 minutes, or until a toothpick comes out clean
  7. Place on baking sheet for 5-10 minutes until cool and remove muffins from pan

Cranberry Almond Granola Bars

Another quick and easy recipe for homemade granola bars.

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Serves: 12          Prep Time: 10 minutes          Ready  In: 40 minutes

Ingredients:

  • 3/4 cup almond butter
  • 1/4 cup honey
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • 1 cup rice cereal
  • 3/4 cup oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • 1 tsp pumpkin spice
  • shredded coconut

Directions:

  1. Over low heat, combine almond butter, honey, oil and vanilla in a large sauce pan
  2. Stir to combine, then remove from heat
  3. Add remaining ingredients, except coconut and stir
  4. Grease a 9×9 pan and transfer granola
  5. Sprinkle shredded coconut
  6. Refrigerate 30 minutes, then cut into bars

Almond Butter & Banana Baked Oatmeal Cups

Almond butter, almonds, oatmeal and banana baked in muffin pans the night before a busy work week, makes for quick and satisfying breakfasts…or a tasty after school snack 🙂

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Serves: 5          Prep Time: 5 mins          Ready In: 30 minutes

Ingredients:

  • 1/4 cup almond butter (or peanut butter if you prefer)
  • 3/4 cup almond milk (or regular milk if you prefer)
  • 1 over-ripe banana
  • 1 tsp vanilla
  • 2 tbsp honey
  • 1.5 cups of oats
  • 1/4 cup almonds, sliced

Directions:

  1. Preheat oven to 350 and grease muffin pan
  2. Combine almond butter, milk and banana in a small bowl. Stir by hand until well combined.
  3. Add remaining ingredients and stir to combine
  4. Spoon mixture to fill approximately 5 muffin cups
  5. Top with a slice of banana and additional almonds, if desired
  6. Bake on the middle rack for 20-25 minutes
  7. Let cool for 5-10 minutes and remove from pan

ENJOY!


Peanut Butter Fruit Dip

Growing up, my brother lived off peanut butter and jam sandwiches while I gravitated towards grill cheese sandwiches and cheese and crackers. I couldn’t stand the taste of peanut butter. I’m certainly making up for lost time now. Organic natural peanut butter, sunflower butter, and almond butter are always in my fridge – albeit for a short time. I love these butters as a dip for banana slices, smeared on celery, piled high on a rice cake or just clean off the spoon! Here’s a quick and easy dip idea for fruit. I love this dip with sliced apples. Or, serve with granola and a handful of sliced bananas as a breakfast option.

Serves: 1          Ready In: 5 minutes

Ingredients:

  • 2 tbsp of plain greek yogurt
  • 1 tbsp of nut butter of your choice

Directions:

1. Mix yogurt and nut butter in a small dish

2. Enjoy with sliced apples, or double the recipe and top with granola and sliced bananas for a quick, tasty, and filing breakfast idea!

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