Cinnamon Pecan Granola

Guys I think breakfast is well on its way to becoming my favorite meal of the day.

I'm not always a fan of nuts, but toss them in oats and cinnamon...

and coat them in coconut oil, honey, and maple syrup...

And I just might reconsider my devotion... or lack there of..

I could eat this granola all the day long. And the best part about this recipe?

I promise it will make your house smell ah-mazing!!

Cinnamon Pecan Granola
Recipe from: Shannon, I Knead to Bake

2 c. rolled oats
1/4 c. spelt flour
2 Tbsp. chia seeds
2 Tbsp. ground flax seed
2 Tbsp. almond flour
1/4 pecan halves, coarsely chopped
1/4 - 1/2 tsp sea salt, to taste
1 tsp cinnamon
1/4 c. coconut oil, melted
3 Tbsp honey
1/3 pure maple syrup

Directions:
Begin by preheating your oven to 250 degrees F.

In a bowl toss together the rolled oats, flour, chia seeds, ground flax seed, pecans, salt, and cinnamon. Set aside.

In a separate bowl combine the melted coconut oil, honey, and pure maple syrup. Add the mixture of wet ingredients to the bowl of dry ingredient and stir with a rubber spatula.

Spread the mixture out as much as possible onto a large cookie sheet. Bake for 1 hour stirring every 20 minutes to ensure even baking. Once you remove the granola from the oven, do not stir until it has had time to cool, allowing larger granola clusters to form.

Serve with bananas or dried fruit if desired. Store in an airtight container. Enjoy!


Shared HERE.

Honey Whole Wheat Poppyseed Bread

While we were in Maui we ate at this yummy restaurant right on the ocean called Mama's Fish House. EVERYONE told us we had to go, and let me tell you it did not disappoint.

At the start of our meal our wait staff brought out these miniatures loaves of warm wheat bread speckled with poppyseeds. Tyson and I gobbled them right up (as we do with all bread fresh from the oven) and vowed to make some of our own once we got home.



Start by getting that yeast going and then get your dry ingredients combined.

Once you have your initial dough all set, continue to add flour 1/2 cup at a time, until the dough hardly sticks to your finger. This is still too sticky... 

You can also tell when your dough has enough flour when it begins to pull away from the sides of bowl.

Once its done, divide it up...

And let that yeast do its magic...

Bake them in the oven and brush them with some butter.

And enjoy!

Honey Whole Wheat Poppyseed Bread

Recipe adapted from: Whole Wheat Bread

Makes 4 mini loaves or 1 regular loaf

4 Tbsp. butter,  divided
1/2 c. honey
2 cups warm water
1 Tbsp. + 3/4 tsp. dry active yeast
1 + 1/3 c. white whole wheat flour, measured correctly
2 + 2/3 c. whole wheat flour, measured correctly
1 + 1/2 tsp. salt
1 Tbsp poppyseeds
6 Tbsp. vital wheat gluten

Directions: In the bowl of a stand mixer combine 3 tablespoons of melted butter, the honey, water and yeast. Gently give the mixture a few stirs to combine all of the ingredients and set aside for about 10 minutes, until foamy.

In a separate bowl combine the white wheat flour and 1 cup of the whole wheat flour along with the salt, poppyseeds, and wheat gluten.

Once the yeast has had enough time, slowly add the dry ingredients. Mix on medium using a dough hook until incorporated. Continue to mix and add the remaining whole wheat flour, about 1/2 a cup at a time until the dough begins to pull away from the edges of the bowl. Continue to knead for about 5 minutes until the dough is smooth.

Spray 4 mini loaf pans with nonstick spray. Evenly divide the dough into 4 equal pieces. Shape in loaves and place into prepared pans. Preheat your oven to 350 degrees F. Allow the dough to rise for 30 minutes. Bake for about 25 minutes or until the bread has reached an internal temperature of 190 degrees F.

Melt the remaining tablespoon of butter and brush the top of each loaf. Eat warm or allow bread to cool completely and store in a plastic bag.

Shared HERE.

Chocolate Black Bean Brownies

Things are about to get crazy up in here.

Trust me, I know how it sounds, but just take one bite and I promise you'd never guess these gooey chocolate treats are chocked full of black beans.



And also trust me when I say that you want to start by rinsing those puppies nice and clean. Extra-super-de-duper clean in fact.

In order to ensure that yummy brownie texture you'll want to track down a fine mesh strainer before you start.

Because these are going to be oh so much more delicious if you toss out those bean skins instead of baking them into your brownies.

Then all that's left is to add the rest of your ingredients to your food processor...

Fold in some mini chocolate chips...

Pour the batter into your pan...



And try not to eat the entire batch in one sitting.

But if you do... who cares right?! They're healthy... at least that's what I'm telling myself!

Chocolate Black Bean Brownies
Adapted slightly from: Chocolate Covered Katie
15 oz can black beans
1/2 c. pure maple syrup
1/2 c. quick oats
2 Tbsp cocoa powder
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp cinnamon
heaping 1/2 c. mini chocolate chips

Directions: Preheat oven to 350 degrees F. Prepare an 8x8 baking pan with nonstick spray and set aside.

Begin by draining and thoroughly rising the beans. In a mini food processor, combine the rinsed beans and the pure maple syrup. Process until completely smooth. Place a fine mesh strainer over a large bowl. Add the bean mixture to the strainer. Using a rubber spatula work the beans through the strainer until all that is left is the bean skins, should be about 1/4 cup. Discard the bean skins.

Next add the bean mixture back into the food processor along with the remaining ingredients except the chocolate chips. Process until as smooth as possible. Fold the chocolate chips into the batter and then pour evenly into the prepared baking pan.

Bake for 17-18 minutes, they will look dry on the top. Cool for at least 10 minutes and then cut and serve.

...Or if you're feeling wild just grab a handful right out of the pan like this grabby-goose.





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Homemade Chocolate Peanut Butter Protein Bars

Happy Friday Friends! How about a simple chocolate peanut butter bar combo for your weekend? I vote yes!



I love quick and convenient snacks (especially the kind that involve a little something sweet) and I'm always looking for a sneaky way to get a little more protein in my diet since we don't eat a ton of meat. Insert the chocolate peanut butter protein bar.

These are super simple to throw together and you can store them in your fridge to eat to your heart's content.

Just don't skip out on that little splash of milk at the end like I did when we went to Moab. Or these babies will dry out like nobody's business.

And wanna know the best part? These are 100% whole grain, refined sugar free, and gluten free - if you buy certified gluten free oats. Plus you can easily make them vegan - if that's your jam!

Healthy chocolate peanut butter protein bars for the win!

Homemade Chocolate Peanut Butter Protein Bars
Recipe from: Oh She Glows

1 +  1/2 c. rolled oats
1/2 c. plain protein powder (I used a soy based protein)
1/2 c. puffed rice cereal
1/4 tsp salt
1/2 c. natural peanut butter
1/2 c. pure maple syrup
1 tsp vanilla extract
1/2 - 1 tsp almond milk
3 Tbsp dark chocolate chips
1 +  1/2 tsp coconut oil

Directions: Line an 8x8 square baking dish with foil or parchment paper for easy removal.

In a blender or small food processor grind the oats until they resemble flour. In a large bowl stir together the ground oats, protein powder, rice cereal and salt. Add the peanut butter, maple syrup, and vanilla extract. Mixture will be thick and somewhat dry. Add a splash of almond milk (1/2 -1 teaspoon as needed) and mix again.

Press the mixture into prepared pan and roll with a pastry roller until flat and smooth. (You may also use the back of a rubber spatula if a pastry roller is unavailable.) Place the pan in the freezer for about 10 minutes.

Meanwhile add coconut oil and chocolate chips to a small saucepan over medium heat. Stir slowly until completely melted and remove from heat.

After freezing cut the oat mixture, remove from pan and cut into bars. Line a cookie sheet with a nonstick baking mat or parchment paper. Carefully place each bar onto the cookie sheet with a small space between each one.

Using a spoon drizzle the chocolate over the bars and place in the fridge to allow the chocolate to cool, about 20 minutes. Store in the fridge in an airtight container and enjoy!

Shared HERE.

Cinnamon Protein Pancakes

I love getting up early in the morning when the sun is peaking through the mountains and my girls are still fast asleep. It does this mama good to have some time in the morning to wake up, get out, exercise, and gather my thoughts before the day starts.

Once I get home I am greeted at the door by tousled-hair toddlers in jammies with sleepy eyes ready for a day of books and make-believe followed by tantrums and playing outside in the spring sun.

We start most mornings with a hot breakfast and this recipe makes it onto our table at least once a week. I love these pancakes because they have a certain eggy french toast quality about them -- not to mention they have all sorts of protein (5 grams per pancake!)  Oh and did I mention they are a cinch to make? That, my friends, is what I like to call a win-win-win!

Cinnamon Protein Pancakes
Recipe from: Pinch of Yum
Makes about 12 pancakes

1/2 c. almond milk
1 c. cottage cheese
2 whole eggs
2 egg whites
1/2 c. whole wheat flour
1/2 c. rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp vanilla

Directions: First heat a griddle over medium high heat. Next place all ingredients in a blender and blend until smooth, about 30 seconds.

Spray griddle lightly with non-stick spray. Pour about 1/4 cup of batter onto the griddle and cook for a few minutes, until bubbles form on the top. Flip and allow pancake to finish cooking through, another 1-2 minutes. Serve warm with desired toppings. Enjoy!

Shared HERE.

Healthy Berry Streusel Bars

Allow me to bring you into a little family inside joke... So my sister-in-law once told us she hates cooked fruit.

Kassi beware....cooked fruit ahead...the delicious kind coated in maple syrup...but if that's just not your thing, you should probably just stop reading now. :)

But as for me?? Bring it on!

 Cause really (Kassi) who says "No" to delicious warm berries melted together into a jam....

..and cooked between layers of hearty oats and almonds??

Not me! 'Cause I eat this stuff for breakfast, lunch, and dinner!

Love you Kass... even if you don't love cooked fruit.



Healthy Berry Streusel Bars
Recipe adapted from: Sally's Baking Addiction

2 Tbsp. corn starch
2 Tbsp. warm water
2 1/2 c. mixed frozen berries
2/3 c. pure maple syrup, divided
1 1/4 c. quick oats
1 c. rolled oats
1 tsp. cinnamon
1 c. natural almond butter
1/4 c. melted coconut oil
1 egg
1/4 c. slivered almonds

Directions: Preheat the oven to 325 F degrees. Line an 8x8 baking pan with foil allowing for some overhanging on each side for easy removal. Set aside.

In a small bowl mix together the corn starch and warm water until dissolved. In a pot over medium-high heat add berries and 1/3 cup of the syrup, stirring often. Once the mixture has come to a boil remove from heat and add the corn starch water and stir to combine. Set aside.

In a large bowl combine quick oats, rolled oats, cinnamon, almond butter, remaining 1/3 cup of syrup, coconut oil, and egg to make the crust. Mix with a rubber spatula until all ingredients are well incorporated. Reserve 1 cup of the mixture for the topping.

Add the remaining oat mixture to your prepared baking pan. Press batter into the pan with a rubber spatula until flat and even. Bake for 10 minutes. (The crust will still look wet when you take it out.)

While the crust is baking, in a small pan over medium heat add almonds and stir constantly until evenly toasted. Add the toasted almonds to reserved oat mixture.

Once the crust has baked for 10 minutes, remove it from the oven and carefully spread the berry filling over the top. Finally sprinkle the remaining oat/almond mixture on top. Bake for another 18-20 minutes.

Allow bars to cool. Using the foil remove from the pan, cut into squares, and serve.

Dark Chocolate Cranberry Oatmeal Cookies

This week I set out to make these with our little preschool group. They were all sorts of excited over the prospect of cookies for snack-time. But apparently making cookies with a table full of 3 and 4 year olds takes a little longer than anticipated.

So we had just enough time to toss one tray into oven so each child could gobble up one cookie before they headed home... leaving me with an entire bowl full of cookie dough.

Cookie Confession Time: I ate like... 100 (give or take a few.) Its easy to eat more than your fair share of these when they are fresh from the oven and easy to justify since they are full of whole grains and free of refined sugar. But still, 100 may have been a little much...

Dark Chocolate Cranberry Oatmeal Cookies
Recipe adapted from: Ultimate Oatmeal Cookies

1/4 c. butter, softened
1/4 c. raw honey
3/4 c. pure maple syrup
1 egg
1/3 c. natural peanut butter
1 tsp vanilla
1 1/2 c. rolled oats, divided
3/4 - 1 c. white whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
3/4 c. dark chocolate chips
1/2 c. dried cranberries

Directions: Combine the butter and honey in a stand mixer or in a bowl with a hand mixer. Beat until light and fluffy. Add syrup, egg, peanut butter, and vanilla. Beat until well combined.

Add 1 cup of the rolled oats to a food processor or blender and process until finely ground like a flour. Add the ground oat flour to the batter along with the remained 1/2 cup of rolled oats, white whole wheat flour, sea salt, and baking soda. Once combined add the dark chocolate chips and dried cranberries.

Cover the bowl with plastic wrap, and chill in the fridge for at least 1 hour.

When ready, prepare a baking sheet with parchment paper and preheat the oven to 350 degrees F. Using a spoon or cookie scoop, place dough evenly spaced onto the prepared pan. Bake for 6-7 minutes. The cookies should look slightly underdone in the center and lightly golden brown just on the outsides. Serve warm or once full cooled, store in an airtight container.

Shared HERE.

Whole Wheat Banana Waffles

We have a strict policy at our house. If eating healthy doesn't taste good.. it ain't happenin'.

Our philosophy is if we can find a tasty healthier alternative for our favorite recipes, we go for it. And if we can't??

Then you better believe we are going to eat - and thoroughly enjoy - every crumb of buttery-calorie-filled goodness provided by the original. Case and point.

This recipe is of the healthy variety, but it doesn't skip out on any of the flavor or texture when compared to its white flour counterpart.

These mild banana flavored waffles are chocked full of 100% whole wheat but are still nice and fluffy. The key?? White whole wheat flour and whipped egg whites.

Make these and I promise you won't miss the white flour one little bit.

Whole Wheat Banana Waffles
Recipe adapted from: inthelittleredhouse

1 banana
1/4 c. coconut oil, melted
1 1/2 c. almond milk
2 eggs, separated
2 Tbsp ground flax seed
1 1/2 c. white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon

Directions: In a large bowl mash the banana until pureed and add melted coconut oil, almond milk, and both egg yolks - being sure to reserve the egg whites. Stir to combine.

In a separate mix together the remaining ingredients; flax seed, flour, baking powder, baking soda, and cinnamon. Slowly add the dry ingredients to the bowl of wet ingredient stirring until just combined.

Now with a hand mixer whip the egg whites until they begin to form stiff peaks. Genly fold the whipped egg whites into the batter.

Add about 1/4 cup of batter to a hot waffle iron. And cook according to your waffle iron's instructions. Serve hot with desired toppings.

Shared HERE.