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.
- 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
- Grease a square dish with butter & preheat oven to 350 degrees
- Combine oats and quinoa and place in dish
- Toast in oven for 8-10 minutes
- Meanwhile, in a small saucepan, combine peanut butter, honey, oil and sugar over low heat
- Stir and bring to a boil, stir and remove from heat
- Next, toss coconut and dried fruit/nut combination, as well as the toasted quinoa and oats into the saucepan to combine all ingredients
- Transfer to baking dish and bake for 15-20 minutes
- 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
A perfect salad for summer this refreshingly light and crisp salad is a perfect BBQ side or makes a great lunch on its own.
- 3 cups shredded cabbage
- 1 cup shredded red cabbage
- 1 cup grated cabbage
- 1/3 cup chopped red pepper
- 1/3 cup chopped yellow pepper
- 1/3 cup chopped orange pepper
- 1 cup edamame beans
- 1 cup chopped mushrooms
- 1/4 cup sesame seeds
- 1/4 cup natural peanut butter (I prefer crunchy)
- 2 tbsp vinegar
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp honey
- 2 cloves of garlic
- 1 tsp grated ginger root
- Combine the ingredients for the dressing and stir until well combined. To sweeten, add a couple tsp of sugar, for more kick, add 1/4 tsp crushed red pepper flakes. Refrigerate.
- Combine the vegetables in a large bowl
- When ready to eat, toss salad and dressing and top with sesame seeds
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
- Combine oats and rice cereal in a small bowl
- Combine all other ingredients, except chocolate chips, in a small sauce pan
- Over low heat, stir until melted and blended
- Meanwhile, grease an 8×8 pan
- Remove from heat and add oats & rice – stir until well combined
- Transfer mixture to pan and top with chocolate chips, if desired
- Place in freezer for approximately 15 minutes, cut, serve and enjoy!
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 🙂
Serves: 5 Prep Time: 5 mins Ready In: 30 minutes
- 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
- Preheat oven to 350 and grease muffin pan
- Combine almond butter, milk and banana in a small bowl. Stir by hand until well combined.
- Add remaining ingredients and stir to combine
- Spoon mixture to fill approximately 5 muffin cups
- Top with a slice of banana and additional almonds, if desired
- Bake on the middle rack for 20-25 minutes
- Let cool for 5-10 minutes and remove from pan
Serves: 1 Prep Time: 5 minutes
- 1-2 scoops of vanilla protein powder (optional)
- 1 heaping handful of frozen spinach
- approximately half of a banana, sliced and frozen
- 1 cup of unsweetened almond milk (or milk of your choice)
- 2 tbsp of natural peanut butter
Blend all ingredients in a blender or using an immersion blender. This recipe makes approximately 1.5 cups, which is one serving size for me.
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
- 2 tbsp of plain greek yogurt
- 1 tbsp of nut butter of your choice
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!
Well its January. The Christmas chocolates are dwindling and the cookies are finally all gone. It’s time to get back on track with healthy eating. Prior to Christmas, my freezer was full of chocolate covered banana bites, a recipe I tried earlier in the fall. Having seen a few other variations online, I experimented this morning and came up with this:
- 3 bananas
- 1/2 cup of greek yogurt
- 1 cup of granola
- peanut butter, if desired
1. Slice bananas into bite-sized pieces.
2. Pierce with a skewer and dip the banana in yogurt*
3. Use the back of a spoon to wipe off excess yogurt.
4. Poor granola onto a plate and place the dipped banana into the granola, rolling it around to completely cover it.
5. Place the banana bite onto a parchment lined baking dish and remove skewer
*Another variation is to place a spoonful of peanut butter between two banana bites before dipping it into the yogurt
6. Refrigerate banana bites until frozen and transfer to ziplock bags or airtight containers