Tag Archives: oats

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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  • 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


  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


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

Apple Cinnamon Breakfast Parfait

I love making this recipe on the weekend! The leftovers make a great recess/coffee break (pictured below) or layer it twice for a protein-filled breakfast on the run during those busy back to school/work weeks.

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Serves: 2          Prep Time: 20 minutes          Ready In: 20 minutes


  • 1/2 cup quinoa
  • 1 cup water (or apple juice)
  • 1 tsp cinnamon
  • 1/2 cup oats
  • 6 chopped walnuts
  • 1/4 tsp cinnamon
  • 1 tsp brown sugar
  • 1 tbsp coconut oil, melted
  • 1 apple, cored and diced
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp honey
  • water
  • 1/4 cup greek yogurt


Quinoa Layer

  1. Bring water to a boil (I like to use half water, half apple juice)
  2. Add quinoa, reduce heat to simmer and cover
  3. Let cook for 15 minutes until water is absorbed
  4. Add cinnamon and stir

Oat Topping

  1. Preheat oven to 350 degree
  2. Melt coconut oil in a small measuring cup
  3. Add oats, walnuts, cinnamon, brown sugar. Stir to combine
  4. Line a baking sheet with parchment paper and bake on middle rack for 10 minutes until golden brown

Apple Compote

  1. Combine apple, cinnamon, vanilla, honey in a small sauce pan
  2. Bring to a boil, then reduce to a simmer, adding water if required
  3. Cook until apples soften, approximately 15 minutes


  1. Start with yogurt, then add quinoa, apple compote and top with oat crumble
  2. Enjoy with a drizzle of honey, some raisins or on its own!



No Bake Frozen Blueberry Cheesecake Bars

I was invited to a BBQ this evening, and asked to bring a dessert. I wanted two things: no bake (anyone in NL will understand why!) and a way to use the last of my blueberries to make room for this year’s berries. I did some searching and found inspiration from Eat Good 4 Life, one of my go-to recipe blogs. There, I found Gluten-Free No Bake Blackberry  Frozen Cheesecake.  I made some changes, and came up with these.

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Serves: 20 squares          Prep Time: 15 minutes          Ready In: 4 hours



  • 1 cup prunes
  • 1/4 cup chia seeds
  • 3 tbsp coconut oil
  • 2 tbsp almond milk
  • 1 cup oats
  • 1/4 cup oat flour


  • 2 packages of cream cheese
  • 1/4 cup honey
  • 3/4 cup frozen lemonade
  • 1 1/4 cup blueberries



  1. If you have a food processor, process all ingredients for 1-2 minutes, until well combined
  2. If you don’t have a food processor, or it’s temporarily unavailable (like mine) cut prunes and combine with oil and milk. Using an immersion blender, process. Add chia seeds and process again. Slowly add oats until well combined. Finally, stir in flour with hands
  3. Line an 8×8 baking dish with parchment paper and transfer crust. Place in fridge while preparing filling


  1. Whip the cream cheese and honey using a mixer, until smooth. Then add lemonade and mix until blended.
  2. Transfer half the batter on top of the crust.
  3. Now add 1 cup of the berries and blend until fully incorporated
  4. Transfer this batter on top of cheesecake and sprinkle with remaining 1/4 cup of berries
  5. Place in freezer for 3-4 hours
  6. Remove the cheesecake from the freezer at least 20 minutes prior to serving. Pull the cheesecake from the baking dish, remove parchment paper and place on a rack to partially defrost. After 20 minutes, transfer to a cutting surface and cut into squares. Keep square frozen until ready to eat.

Rhubarb & Oat Muffins

It’s rhubarb season so here’s a delicious breakfast or snack option. Make this recipe gluten-free by using oat flour.

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  • 2 cups oat flour (or enriched white flour)
  • 1 cup rolled oats
  • 1/2 cup sunflower seeds
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup almond milk (or milk of your choice)
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup + 1 tbsp butter
  • 2 eggs, separated
  • 1 1/2 cup of chopped rhubarb


  1. Preheat oven to 350 degrees and grease
  2. Pour milk into a measuring cup, add lemon juice and let sit 5 mins
  3. Meanwhile, stir dry ingredients by hand in a medium bowl until combined
  4. Place butter in a small dish and microwave for 10-20 seconds until soft
  5. In a large bowl, add sugars, butter and egg yolks, whisk by hand with a fork and fold in buttermilk
  6. Gently fold dry ingredients & rhubarb into the large bowl using a fork until just combined
  7. Next, whisk egg whites until small peaks form
  8. Fold eggs into batter and scoop by 1/4 cups into muffin pan
  9. Place muffins on bottom rack and bake for 20-25 minutes until a tooth pick comes out clean
  10. Move to middle rack and cook for an additional 5 minutes until tops turn a golden brown

Strawberry Banana Overnight Oats

Whip up this delicious blend of fruits for sweet, satisfying breakfast treat!

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Serves: 2           Prep Time: 5 minutes           Ready In: Overnight


  • 1/2 cup large-flake oats
  • 2 tbsp chia seeds
  • 1/2 cup greek yogurt
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1 banana, sliced
  • strawberries, to taste


  1. Combine all ingredients, except strawberries in an extra large mason jar. Stir until combined, cover and refrigerate overnight.
  2. Serve with sliced strawberries.

Peanut Butter Granola Bars

Gluten-free, refined sugar-free and oh so peanut-buttery yummy!


Serves: 6-8          Prep Time: 5 mins          Ready In: 15 mins


  • 1 1/2 cup of brown rice cereal
  • 1 1/4 cup of rolled oats
  • 1 tsp vanilla
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 3/4 cup peanut butter
  • 1/2 cup dark chocolate chips, optional


  1. Combine oats and rice cereal in a small bowl
  2. Combine all other ingredients, except chocolate chips, in a small sauce pan
  3. Over low heat, stir until melted and blended
  4. Meanwhile, grease an 8×8 pan
  5. Remove from heat and add oats & rice – stir until well combined
  6. Transfer mixture to pan and top with chocolate chips, if desired
  7. Place in freezer for approximately 15 minutes, cut, serve and enjoy!

Pineapple Mango Overnight Oats

A tropical twist on a breakfast favourite!


Serves: 2          Prep Time: 5 mins          Ready In: Overnight


  • 1/2 cup oats
  • 2 tbsp chia seeds
  • 1/2 cup coconut milk
  • 1/2 cup greek yogurt
  • 2 tbsp shredded coconut
  • 1/4 cup chopped pineapple (I used frozen)
  • 1/4 cup chopped mango (I used frozen)


  1. Combine all ingredients in a large mason jar
  2. Stir until well combined
  3. Refrigerate and serve with shredded coconut

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