I really enjoy making my own granola since its soooo easy and you can control all the ingredients! This is one of my favorite recipes for a sweet, sticky and crunchy granola exploding with vanilla and almond flavours! Healthy, homemade granola is so fast and easy to make.
Vanilla Almond Granola
- 2 and 1/2 cups (200g) old-fashioned rolled oats
- 3/4 cup (100g) slivered almonds
- 1/2 teaspoon ground cinnamon
- pinch salt (about 1/8 teaspoon)
- 1/4 cup (120ml) pure maple syrup
- 1/4 Raw Honey
- 1/4 cup (60ml) melted coconut oil
- 1/4 teaspoon almond extract
- 1 Tablespoon vanilla extract
Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely – the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
Who else loves fall? I am head over heels for fall…the leaves, the colours, the boots, the fabulous clothing, and of course pumpkin everything! All day everyday! This made me laugh:
Anyway…I thought I would share my favorite baking secret with all of you that can turn anything into a pumpkin muffin, cake, loaf, etc….It’s the easiest thing you will ever bake!!
Ok…ready for it!? Grab any box mix…Brownie, chocolate, white cake, etc….I used spice cake. Now, instead of adding water, oil and eggs just add a can of pumpkin!!
The one point I want to STRESS is to make sure you buy 100% pure pumkin puree and NOT the pumpkin pie filling. It will not turn out properly and will not have the health benefits and low calories of the puree.
Pumpkin Spice Chocolate Chip Muffins
1 box of spice cake
1 can of 100% pure pumpkin puree
1/2 cup chocolate chips (optional)
Directions: Mix all ingredients together and pour into a loaf pan or muffin tin and cook according to box directions. I would suggest you do the toothpick test (put it in the middle and pull it out and make sure no cake sticks). I found I need to cook it a little longer than the box suggests when using pumpkin. Eat and Enjoy!!!
Fresh Ontario Blueberries are one of my favorite things about summertime 🙂 They just make me so happy! I find that they satisfy my sweet tooth and I don’t feel guilty since they are filled with anti-oxidants and other benefits I mentioned here.
Tonight I was doing some meal prep for the week and noticed I had wayyy too many blueberries, so I thought I would make some healthy muffins for breaky or to grab as an on the go snack.
Here they are:
Lemon Zest Blueberry Muffins:
1/4 cup coconut flour
1 Scoop of protein powder (I use Perfect Fit Protein)
1 cup fresh blueberries
3 eggs (room temperature is best)
2 tbs coconut oil (make sure you melt this beforehand otherwise it will not mix properly)
3 Tbs lemon zest
1 Tbs lemon juice
1/4 teaspoon baking powder
1/4 teaspoon of sea salt
Preheat oven to 400° degrees. Mix wet ingredients (eggs, coconut oil, lemon juice & zest) in a small bowl (I used the magic bullet to really make sure everything was mixed). In a separate bowl combine dry ingredients (protein powder, coconut flour, baking powder and salt) and mix thoroughly.
Next, combine dry ingredients into the wet ingredients and mix until there are no clumps.
Fold blueberries into batter right before pouring into sprayed muffin tins. Bake for 15-20 minutes or until center is cooked.
Makes 6 muffins! I doubled the recipe and plan to freeze the muffins for next weekend at the cottage!
If you make the muffins leave me a note and let me know how they were 🙂 I’d love to hear from you!