homemade nutty crunch granola

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Homemade Nutty Crunch Granola

DRY INGREDIENTS

2 ½ c old fashioned oats

3 c mixed nuts and seeds

(I used sliced almonds, walnuts, pecans, chia seeds, and millet. This is perfect if you have a lot of nearly empty bags of random baking nuts in your pantry!)

1 ½ T cinnamon

½ tsp salt

 

WET INGREDIENTS

½ c melted coconut oil

½ c maple syrup

2 tsp vanilla extract

 

INSTRUCTIONS

Preheat oven to 300*F.

In a large bowl, stir together dry ingredients.

In a smaller bowl, whisk wet ingredients until combined.

Stir wet into dry until the granola is evenly coated with the syrup/oil mixture.

Spread mixture evenly in 2 large baking sheets and bake 30-40 minutes, stirring and rotating pans every 15 minutes.

Take granola out of the oven and let it cool before transferring into large jars or bowls for storage. It will get crispy and toasty as it cools, so don’t worry if it doesn’t seem “done” when you take it out of the oven!

OPTIONAL: once cool, stir in dried fruit or chocolate chips!

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Double Chocolate Banana Bread

 

It's rare that we have over=ripe bananas in our household, since my husband eats one almost daily with his Honey Nut Cheerios (old habits die hard with that one) and I love throwing them in the freezer for my daily smoothie, but over my Ultimate Reset I swapped bananas out for lower sugar fruits like berries so last week I found a surplus of dangerously ripe bananas in our fruit basket! You know when they're so soft the stem breaks off and disintegrates into mush when you try to pick them up? Ooops!

My first thought: YAY BANANA BREAD!

I love love love baked goods, and I'm always looking for an opportunity to recreate my favorite treats into healthier versions I can eat for breakfast, snack, or dessert.

I found this original recipe for double chocolate banana bread on Two Peas and Their Pod and knew I had to try it.

The original version is not UNhealthy, but I'm trying to cut back on sugar and processed flour, so I made a couple swaps and my experiment turned out surprisingly delicious!

I used oats instead of regular flour, replaced the sugar with a little bit of maple syrup (the bananas keep this bread pretty sweet!), and eliminated the butter since I'd rather put butter on top of my bread so I can actually taste it. Yum.

Next time you have some extra ripe bananas to liberate, give this recipe a try!

Healthy Double Chocolate Banana Bread

Makes 6 servings (or 12 muffins)

DRY INGREDIENTS

  • 1 c oat flour (blitz 1c dry oats in a food processor)
  • ½ c cocoa powder
  • 1 t. Baking soda
  • ½ t. Salt

WET INGREDIENTS

  • 3 ripe bananas
  • ¼ c melted coconut oil or olive oil
  • ¼ c plain yogurt
  • ¼ c maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ c chocolate chips

DIRECTIONS

Preheat oven to 350* F. Sift dry ingredients together in a large bowl. Blend all wet ingredients in your food processor (or mash together in a separate bowl). Gently fold wet into dry ingredients. Don’t overmix. Pour batter into a greased loaf pan or muffin tin. Sprinkle chocolate chips on top. Bake at 350* F for 60 minutes.

Let the bread cool at least 15 minutes, then gently slice into 6 large pieces and enjoy!

Store leftovers in the freezer and reheat in the microwave or toaster oven.

MUFFIN VARIATION

The recipe would also make great muffins if you’re like me and can’t be trusted with an entire pan of something. Just reduce baking time to 20-25 mins. Oh hey, chocolate fix even faster!

21 Day Fix Containers: 1 yellow, ½ purple, 2 tsp per serving

Pumpkin Oat Muffins

These delicious, chewy, vanilla scented muffins combine two of my favorite loves: pumpkin and oats! I make a batch almost every month.

They're tasty any time of year, so easy to whip up, portable for breakfast or a snack on the go, and will keep you full for hours (especially if you combine them with some scrambled eggs or a smoothie for extra protein!). Oh, and they're gluten free!

This recipe doesn't make any dirty dishes since you mix the batter in a food processor. If you don't have a food processor, get yourself to Target or Amazon and upgrade your kitchen, girl!! I have a cheap Hamilton Beach model that's lasted me over 5 years, and it's one of my favorite must have appliances.

Pumpkin Oat Muffins

Makes about 8-10 muffins
Inspired by Tone It Up

Ingredients

  • 1.5 c raw oats (old fashioned or quick cooking)
  • 1 c pumpkin puree
  • 1 T vanilla 
  • 1/2 banana
  • 2T olive oil or melted coconut oil
  • 2T maple syrup
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
     

Instructions

  1. Preheat your oven to 350*F.
  2. Blitz oats into powder in your food processor, which will take 30-60 seconds.
  3. Add the rest of the ingredients to the food processor, and blend until smooth.
  4. Divide the batter equally into a muffin tin. I like filling the cups all the way to the top! 
  5. Top with pepitas, chocolate chips, or nuts if you want to be extra fancy.
  6. Bake for 20 minutes, until the muffins feel firm when you tap them in the center (be careful - don't burn yourself!)
  7. Cool and enjoy!