Homemade Chocolate-Cranberry Granola Bars

Who doesn’t want a quick, easy, cheap breakfast that’s made ahead of time and travels nicely?

If there is someone who doesn’t, I don’t know ’em.

These granola bars are simple yet delicious. This is a great base recipe with a lot of wiggle room; if you want to add additional fruit, nuts or other ingredients. I like the complimenting flavors of coconut and chocolate, so those are the ingredients I chose.

Ingredients:

• 2 and 1/2 cups quick cooking oats
• 1/3 cup ground flax seed
• 1/2 tsp cinnamon
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 2/3 cup unsweetened applesauce
• 3 tbsp water
• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 1/2 cup chocolate chips or cacao nibs

Directions:

1. Preheat oven to 350.
2. In a medium mixing bowl, combine oats, flax, cinnamon, cranberries, and walnuts.
3. Add in applesauce, water, oil, maple syrup and chocolate chips.
4. Form into the shape of bars; about 3 inches long and 1/2 inch tall.
5. Place on baking sheet and bake for 15 minutes.
6. Refrigerate.

 

No-Bake Protein Filled Energy Balls!

Ingredients:

• 2-3 Medjool dates, pitted
• 1/2 cup organic shredded coconut
• 1/2 cup peanut butter
• 1/2 cup ground flax seeds
• 1/4 cup maple syrup
• 1 tbsp Chia seeds
• 1 tsp vanilla extract
• 1 cup rolled oats
• 1/2 cup cacao nibs (or chocolate or carob chips)

Directions:

1. In a food processor, empty pitted dates. Pulse until roughly chopped. Add all other ingredients (except oatmeal and cacao nibs) to food processor and pulse until thoroughly blended.
2. Transfer to a small mixing bowl and fold in oats and nibs.
3. Cover and refrigerate for 30 minutes.
4. Remove from refrigerator and roll until balls.

Enjoy!

Oatmeal Cinnamon Muffins

I really like baked goods for breakfast. Pancakes, muffins, breads; it’s all good to me! I’m always on the lookout for healthy, not-so-sweet, ingredients that I can use to put together a delicious breakfast bakery item. This muffin recipe is perfect for that!

I used oatmeal and flax, which provide some protein and density, and a hint of maple syrup and applesauce to sweeten it up a bit without making it feel too much like a dessert. This recipe is also very versatile and easy to change up. If you’d like to add fruit or nuts, I would imagine that apples, cranberries, raisins, blueberries, walnuts or pecans would be wonderful additions.

Ingredients:

• 1 and 1/4 cups almond milk
• 1 tablespoon apple cider vinegar
• 1 and 1/2 cups whole wheat or buckwheat flour
• 2/3 cups quick-cooking oats
• 1/4 cup ground flax seeds
• 1/4 cup unrefined sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/3 cup applesauce (organic)
• 1/4 cup coconut oil (organic)
• 1/4 cup maple syrup

Directions:

1. Preheat oven to 350.
2. Whisk together almond milk and apple cider vinegar; when it looks curdled and really gross, set it aside. This will act as a buttermilk and will be later mixed with sweet ingredients to lose its bite. 
3. Mix together flour, oats, flax, sugar, baking powder, baking soda, salt and cinnamon.
4. Separately, mix together oil and maple syrup. Combine oil and syrup mixture with milk and vinegar mixture. Slowly incorporate into the dry ingredients and stir until incorporated. 
5. Grease muffin tins and pour batter into tins, filling 2/3 of the way full.
6. Bake for 12-16 minutes. 

Enjoy!