3 1” cubes cacao paste, microplaned or finely grated
1/2 cup dried banana
Toast oats at 325 degrees for 10 minutes.
While oats are toasting, melt coconut oil, almond butter and maple syrup over very low heat until coconut oil is melted. Turn off heat. Add vanilla and finely grated cacao paste to the maple mixture and stir to combine.
Remove the oats from the oven and add flax, almonds, salt and the chocolate maple mixture. Stir to combine. Cook in the oven for 25 minutes, stirring after 10 minutes. Remove from the oven and stir in the dried banana. Allow the granola to come to room temperature (stirring every 10ish minutes, so it doesn’t stick to the pan).
Combine coconut oil, honey, maple syrup, blueberries, vanilla, lemon juice and zest in a saucepan. Bring up to a boil over medium heat.
Combine the oats, flax and chia seeds on a parchment (or silpat) lined sheet pan. Place the the sheet pan in the oven for 10 minutes. Remove the oat mixture from the oven and add it to the bubbling honey and blueberry mixture. Turn the heat off the syrup and oat mixture and add the cinnamon, walnuts and sea salt. Stir to combine.
Place the pan in the oven for 25 minutes, stirring halfway through. Turn the oven up to 400 degrees and let the granola cook for an additional 8-10 minutes. Remove the granola from the oven and add the freeze dried blueberries. Stir to combine. Let the granola sit on the sheet pan until it cools completely, stirring every 10 minutes. This granola will keep in the refrigerator for 5 days or in the freezer for longer. Enjoy!
Melt maple syrup, coconut oil, vanilla and sea salt in a saucepan over medium low heat. Once melted, turn off heat and stir in almond butter and cacao powder until well combined.
Add melted maple syrup mixture, chia seeds, nuts and pumpkin seeds to the oats and stir together. Stir in 1/4 cup of the chocolate and the dates. Once the mixture is well combined, use the back of a spatula or spoon to push the mixture down so the top is flat.
Bake for 25 minutes. Remove from the oven and top with the remaining 1/4 cup chocolate chips. Once the chocolate on top melts, spread it around with an offset spatula or the back of a spoon.
Let the bars cool completely. Cut into pieces and enjoy!
Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt in the oven for 10 minutes.
While the oats are toasting, combine the extra virgin olive oil and honey in a small pan over very low heat. Once hot and melted, stir together. Turn the heat off and add the orange juice and zest, vanilla and cinnamon. Stir to combine.
Remove the oats from the oven. Add the almonds and pumpkin seeds to the oats, pour the hot fat mixture over the oats and stir well to combine. Make sure to stir enough so that all the oats and nuts get covered in the hot fat mixture. Place the dish back in the oven for 20 minutes, stirring halfway through cooking.
Remove the dish from the oven and stir the granola around in the pan using a wooden spoon or a spatula. Stir in blueberries. Stir every 10 minutes until the granola reaches room temperature.
Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.
*please use organic ingredients, if possible.
Granola parfait is made with above Cinnamon and Orange Granola, The Coconut Cult yogurt, E3Live spirulina, wild blueberries and freeze dried bananas.
This recipe is delicious and you can customize it based on whatever nuts and seeds you have on hand.
Granola is a fantastic breakfast or snack!
Serving size is 1/4-1/2 cup (1/4 cup has about 1 1/4 tsp of honey in it):
2 cups rolled oats
2 cups nuts and/or seeds of choice. I usually use a mixture of 2-4 nuts and seeds: chopped almonds, pumpkin seeds, ground flax seeds, sunflower seeds, sesame seeds, chopped cashews, pistachios and ground chia seeds are my favorite.
1/2 tsp salt
1/2 cup fat (olive oil, grass fed butter or coconut oil)
5 TB manuka honey or maple syrup
1/4 tsp vanilla
1/2 cup dried fruit. Freeze-dried raspberries, freeze-dried blueberries, dates and shredded coconut are my favorite dried fruits.
optional: 1/4 tsp mushroom powder
optional add-in for an indulgent granola: 1/3 cup chopped homemade cacao chocolate
*use organic ingredients, if possible
Turn oven to 325.
Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt in the oven for 10 minutes.
While the oats are toasting, combine the fat and honey or maple syrup in a small pan over very low heat. Once hot and melted, stir together. Turn the heat off and add the vanilla.
Remove the oats from the oven. Add the nuts or seeds of your choice to the oats, pour the hot fat mixture over the oats and stir well to combine. Make sure to stir enough so that all the oats and nuts get covered in the hot fat mixture. Place the dish back in the oven for 20 minutes, stirring halfway through cooking.
Remove the dish from the oven and stir the granola around in the pan using a wooden spoon or a spatula. Stir in the dried fruit. Stir every 10 minutes until the granola reaches room temperature. Stir in the cacao chocolate, if using.
Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.
1/4- 1/2 cup yogurt (any flavor: plain, vanilla, peach or flavor your own plain yogurt. Coconut yogurt is my favorite. To flavor yogurt: add a pinch of sea salt, 1-2 tsp of honey or maple syrup, 1 TB of cacao powder and less than 1/8 tsp of vanilla or 1 TB fresh fruit to yogurt and stir to combine).
a pinch of any or all of the following ingredients: shredded coconut, bee pollen, chlorella, spirulina, açaí powder, mushroom powder
Add yogurt and granola to a bowl and top with fruit and toppings of your choice. Enjoy!
*please use organic ingredients, if possible.
**please use high quality organic and additive free yogurt. My favorite yogurt is Coconut Cult. Click to read about my love of Coconut Cult yogurt.
The below pictures feature a cacao and blueberry granola bowl. Sometimes Coconut Cult comes out with specialty flavors (like this chocolate mousse below). You can always flavor your own plain yogurt (see above in the ingredient list for instructions).
To make this recipe vegan and dairy free, use coconut yogurt.
Below is a granola and yogurt bowl with a chia and coconut granola, blueberries, vanilla Coconut Cult yogurt, lions mane mushroom, chlorella, and açaí powder.
Add the coconut water, strawberries, magics, lemon or lime, hemp seeds, honey and salt to your Vitamix, or another high power blender of your choice, in the order listed and blend on high until smooth.
Pour into two bowls and top with 1/3-1/2 cup of granola (recipe listed below). Sprinkle with toppings, if desired. Enjoy!
Add water, ice, collagen, flax or hemp, almond butter, cacao, dates, honey, vanilla and salt to your Vitamix– or another high power blender. Blend on high until combined.
Pour into two bowls and top with 1/3-1/2 cup of granola (recipe listed below). Sprinkle with toppings, if desired. Enjoy!
Optional: 2 oz dried fruit of choice (about 1/2 cup). Freeze-dried raspberries, freeze-dried blueberries, dates and shredded coconut are my favorite dried fruits.
Turn oven to 325.
Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt in the oven for 15 minutes.
While the oats are toasting, combine the fat and honey or maple syrup in a small pan over very low heat. Once hot and melted, stir together. Turn the heat off and add the vanilla.
Remove the oats from the oven. Add the nuts or seeds of your choice to the oats, pour the hot fat mixture over the oats and stir well to combine. Make sure to stir enough so that all the oats and nuts get covered in the hot fat mixture. Place the dish back in the oven for 25 minutes, stirring halfway through cooking.
Remove the dish from the oven and stir the granola around in the pan using a wooden spoon or a spatula. Stir in the dried fruit. Stir every 10 minutes until the granola reaches room temperature.
Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.
Low heat cooking option: (thereby preserving more vitamins and nutrients from the manuka honey)
Turn oven to 150 or 200 degrees.
Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt on the stove top over medium low heat for 5 minutes. Remove from heat after toasting.
While the oats are toasting, melt the fat over very low heat. Once melted, take off the heat and allow to sit for 10 minutes. Add the manuka honey (or maple syrup) and vanilla extract. Lightly stir together.
Pour the fat and honey mixture over the oats and combine using your hands (it is the easiest way to evenly distribute the honey, since it wasn’t completely melted).
Bake at 150 degrees for 2 hours, stirring halfway through cooking. Or bake at 200 degrees for 1 hr and 15 minutes, stirring halfway through cooking.
Remove the dish from the oven and stir the granola around using a wooden spoon or a spatula. Stir every 10 minutes until the granola reaches room temperature. Stir in the dried fruit.
Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.
Seed and Nut Granola Recipe:
1/4 cup flax seeds
1/4 cup hemp seeds
3/4 cup almonds
3/4 cup pumpkin seeds
1/4 tsp sea salt
3 TB fat (coconut oil, grass fed butter, or extra virgin olive oil)
1/4 cup dried fruit (freeze-dried raspberries or blueberries, or shredded coconut are my go-tos)
Grind flax and hemp seeds together into a powder using a food processor or Vitamix (or another high power blender of your choice).
Add almonds and pumpkin seeds to the food processor or blender and chop until small pieces of almonds still remain. Pour the nut and seed mixture into a bowl and stir in salt.
If using a solidified fat, like coconut oil or butter, heat the fat over very low heat until melted. Pour fat, honey and vanilla over the nuts and seeds and stir to combine.
Pour ingredients into a cast iron skillet and bake, stirring halfway through cooking. Bake for 25 minutes. Remove from the oven and stir. Allow the granola to come to room temperature in the skillet.
Enjoy granola with milk or yogurt!
Store in an airtight container in the refrigerator or freezer until ready to eat!
*please use organic ingredients, if possible.
To make any recipes vegan that contain collagen peptides, sub out the collagen for pea or hemp protein. Use 2 TB.
1/2 cup dried fruit (freeze-dried raspberries or blueberries, or shredded coconut are my go-tos)
Allow oven to reach 325 degrees.
Grind flax and hemp seeds together into a powder using a food processor or Vitamix (or another high power blender of your choice).
Add almonds and pumpkin seeds to the food processor or blender and chop until small pieces of almonds still remain. Pour the nut and seed mixture into a bowl and stir in salt.
If using a solidified fat, like coconut oil or butter, heat the fat over very low heat until melted. Pour fat, honey and vanilla over the nuts and seeds and stir to combine.
Pour ingredients into a cast iron skillet and bake, stirring halfway through cooking. Bake for 25 minutes. Remove from the oven and stir. Allow the granola to come to room temperature in the skillet.
Enjoy granola with milk or yogurt!
Store in an airtight container in the refrigerator or freezer until ready to eat!
Using my same granola recipe, I have created a way to cook it using a much lower heat, thereby preserving more vitamins and nutrients from the manuka honey.
Recipe using low heat:
2 cups rolled oats
1 1/2 cups (2 oz ) nut and/or seeds of your choice. I usually combine 2-4 nuts and seeds: chopped almonds,pumpkin seeds, ground flax seeds, chopped cashews, sunflower seeds, sesame seeds and pistachios are my favorites
optional: 2 oz dried fruit of choice (about 1/2 cup). I used dried raspberries and shredded coconut in the batch pictured
*please use organic ingredients, if possible. Be wary of processed honey. Make sure to buy raw honey.
Turn oven to 150 or 200 degrees.
Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt on the stove top over medium low heat for 5 minutes. Remove from heat after toasting.
While the oats are toasting, melt the fat over very low heat. Once melted, take off the heat and allow to sit for 10 minutes. Add the manuka honey (or maple syrup) and vanilla extract. Lightly stir together.
Pour the fat and honey mixture over the oats and combine using your hands (it is the easiest way to evenly distribute the honey, since it wasn’t completely melted).
Bake at 150 degrees for 2 hours, stirring halfway through cooking. Or bake at 200 degrees for 1 hr and 15 minutes, stirring halfway through cooking.
Remove the dish from the oven and stir the granola around using a wooden spoon or a spatula. Stir every 10 minutes until the granola reaches room temperature. Stir in the dried fruit.
Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.
