Fresh Homemade Granola, perfectly sweet and salty!

This granola recipe is SOO good! I made it for several people this hear for a perfect little holiday gift. This is perfect in some yogurt, on top of a smoothie, or just by itself as something delicious to much on. Easy and delicious!Fresh Homemade Granola
INGREDIENTS
3 cups rolled oats
1 cup slivered almonds
1 cup cashews (halved or quartered)
3/4 cup shredded sweet coconut
1/4 cup plus 2 Tbsp dark brown sugar
1/4 cup plus 2Tbsp maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
STEPS
1) Preheat oven to 250 degrees
2) In large bowl combine the oats, nuts, coconut, br sugar
3) In separate bowl, combine maple syrup, oil, and salt
4) Combine both mixtures and pour onto 2 sheet pans
5) Cook for 1 hour and 15 min. Stirring every 30 mins to achieve an even color
6) Remove from oven and let cool for at least an hour or two.
7) Eat or save for later in a sealed container so it doesn’t get stale. Yum!

Be Happy. Be Fit.

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Pumpkin Gingersnap Coffee Cake

This is one of the three amazing recipes I tried this weekend and it is INCREDIBLE! Perfect paired with a pumpkin spice latte, or pumpkin flavored coffee (they have this at Trader Joe’s right now!!!). Top it off with reading your favorite book and you have a delightful, relaxing (and tasty!) Sunday morning 🙂

Originally posted by ambitious kitchen. If you do not already follow her, do yourself a favor and do it right now! Every recipe of hers I have tried – both healthy things and treats – has been unreal!

Pumpkin Gingersnap Coffee Cake Crumble

Pumpkin Gingersnap Coffee Cake Dough

PUMPKIN GINGERSNAP COFFEE CAKE

Ingredients

1 cup unsalted butter
3 cups flour
3 tsp baking powder
1 1/4 cup brown sugar
1/2 tsp salt
3 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup almond milk (you can also use skim, 2% or whole)
2 eggs
1 egg yolk
1 tsp vanilla
1 cup canned pumpkin (not pumpkin puree)
3 Tbsp plain greek yogurt or sour cream
For topping:
2 cups gingersnap cookies
1/2 cup of flour
1/2 tsp cinnamon
2/3 cup brown sugar
1/2 cup (1 stick) cold unsalted butter, cut into chunks
pinch of salt
1 1/4 cup chopped pecans

Instructions

Preheat oven to 375 degrees F. Grease a 9×13 baking pan.

To make the streusel:

  • Smash the gingersnaps until they resemble fine crumbs; you should end up with about 3/4 cup of crumbs. In a large bowl, combine the flour, crumbs, brown sugar, cinnamon and salt. Add the cold butter pieces to the bowl and cut with a pastry cutter or rub together with your fingers until the mixture resembles a crumble texture. Stir in the pecans and set aside.

To make the batter:

  • Brown the butter: Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Remove from heat and immediately transfer the butter to a bowl to prevent burning.
  • In a medium bowl whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger.
  • In a separate large bowl, whisk the milk, eggs, yolk, and vanilla together until combined. Whisk in the brown butter until combined. Fold in the pumpkin and yogurt. Gently stir in the flour mixture. The batter will be thick.
  • Spread half of the batter in the prepared pan. Generously sprinkle half of the streusel over the batter. Drop the remaining batter all over the streusel and gently spread it with a spatula. Sprinkle the remaining streusel on top. Bake about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Pumpkin Gingersnap Coffee Cake

Breakfast of Champions

Those of you that know me or have followed me for a bit, know that I LOVE fruit! YUM! So it’s no wonder I piled the fruit onto my plate this morning 🙂

Besides the fruit, I ate two scrumptious little chicken breakfast sausages and a bowl of oatmeal. This is no ordinary bowl of oatmeal though… I added chia seeds, flax seed, toasted almonds, cinnamon, and a bit of brown sugar. SO GOOD! Give it a try someday.

What was your healthy breakfast??

Breakfast of Champions

Be Happy. Be Fit.

Healthy Pumpkin Chocolate Chip Oat Bars, YUM!

So I LOVE the holidays and fall! I love making treats, getting cozy by a fireplace, holiday decorations and all that comes with the months of October, November, and December. My apartment is now officially “fall decorated out” complete with huge orange daisies 🙂 To top it off I made these deliciously healthy festive bars! I changed it slightly, but the original recipe is from Ambitious Kitchen, my FAVORITE food blog to follow. This is a must try for the month of October, they make a perfect breakfast and/or dessert!

Healthy Pumpkin Chocolate Chip Oat Bars, YUM!

I stole this pic from Ambitious Kitchen 🙂

Ingredients

  • 2 1/2 cups oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • pinch of ground cloves (optional)
  • 1 cup canned pumpkin
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened applesauce (I just put one core-free apple in the blender)
  • 1/2 cup brown sugar
  • 1 coconut oil
  • 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top

Healthy Pumpkin Chocolate Chip Oat Bars, Ingredients!

Instructions

  1. Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray or coconut oil.
  2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
  4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, coconut oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Add 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.
  6. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Once finished baking, cool 10 minutes on wire rack. EAT!

Be happy. Be fit.

Whole Wheat Banana Muffins

These are seriously so delicious!! They are in my healthy section, although they really should be referred to as a healthy treat 🙂 I put it in this section because it definitely is a MUCH healthier version that your traditional banana bread recipes which are usually loaded with butter and sugar. This recipe uses greek yogurt, bananas, egg whites, and less sugar…AND THEY TASTE AMAZING!! Enjoy!

Whole Wheat Banana Muffins

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3 large ripe bananas, mashed
  • 1 tablespoon butter, melted*
  • 1/2 cup dark brown sugar
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1/4 cup non-fat vanilla greek yogurt
  • 2 1/2 tablespoons milk of choice (skim, soy, almond, coconut, etc)
  • For walnut crumb topping:
  • 1/4 cup dark brown sugar
  • 2 tablespoons flour
  • 1/4 cup finely chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter

This recipe is a slightly modified version of Ambitious Kitchen’s Better-For-You Banana Bread. Gotta’ give her credit 🙂

Be Happy. Be Fit.