Maple Pecan Granola

After my smoothie bowl post the other day, I wanted to provide you with the newest granola recipe I whipped up for a breakfast nutrition class at Sobeys the other day.

Quick, easy, crunchy, chunky, and delicious!

Maple Pecan Granola (~Serves 15 as a topping)


  • 2 cup large flake oats (I used Bob’s Red Mill extra thick organic oats)
  • 2 tsp vanilla extract
  • 1/2 tbsp cinnamon
  • 1/4 cup all-natural maple syrup
  • 2 tbsp unrefined coconut oil, melted
  • 2 tsp psyllium seed husk (for a fibre boost – you can swap this out or add in flax meal, chia seeds etc)
  • 3 tsp spelt flour (or whole grain flour of choice)


  1. Preheat the oven to 275F
  2. Mix all ingredients in a bowl and evenly combine.
  3. Line a baking sheet with parchment paper.
  4. Evenly distribute the granola mixture across the pan. Pack it down flat about >1 inch thick on the baking sheet.
  5. Bake for ~35-40 minutes when beginning to brown.
  6. Remove from the oven and allow to cool for at least 30 minutes. When it is fully hardened into one giant chunk, break up into pieces 🙂
  7. Enjoy


Blueberry Crumble Bars (Vegan, Dairy-Free, Gluten-free)


What you will need (Makes ~9 bars): 

Oat Layer:

  • 1 1/2 cup large flake oats
  • 1/4 + 1 tbsp cup corn flour (or gluten free flour of choice)
  • 3 TBSP natural almond butter (or nut butter of choice), smooth and softened.
  • 1 1/2 TBSP coconut sugar
  • 4 TBSP coconut oil, melted
  • 1 TBSP pure maple syrup
  • 10 fresh dates, pitted, softened and mashed into a paste.
  • 1/2 tsp ground sea salt
  • 1/4 tsp baking soda

Blueberry layer:

  • 1 cup frozen blueberries
  • 1 mashed banana
  • 1 TBSP brown rice syrup (found at Bulk Barn, if you do not have this you can swap for more honey instead).
  • 1 1/2 TBSP honey
  • 6 tsp corn starch


  1. Preheat the oven to 350F.
  2. Mix all dry ingredients for the oat layer together. Then begin to add in wet ingredients one at a time with stirring. Note: to soften the dates, microwave them for 40 seconds with 2TBSP water. Then mash into a paste.
  3. In a small pan lined with parchment paper, pack down the mixture to make the bottom oat layer.
  4. Now, In a small pan on the stove top. Placing the burner to medium-high heat, add blueberries, mashed banana, syrup, and honey. Bring to a boil. Once bubbling, remove from the heat and begin to stir in corn starch 1 tsp at a time. This will thicken the blueberry mixture.
  5. When you had added all the corn starch, pour and spread this layer on top of the oat layer.

For the top oat layer I like to add my own personal granola at the end for a crunch: See Brooke’s Almond Granola Recipe here!

OR for the top layer you can mix in a small bowl:

  • 1/2 cup large flake oats
  • 2 tbsp maple syrup
  • 1 tsp coconut oil, melted
  • 1 tsp vanilla
  • Small handful pecans/almonds

Mix these ingredients together and sprinkle on top before cooking.

FINAL STEP! Bake in the oven on 350F for ~20-25minutes. Until you can see the edges browning. Let cool and enjoy warm! If you are storing these to eat throughout the week I recommend storing them in the refrigerator after 1-2 days.

Granola Cups

granola cups3


  • 1/3 cup chopped mixed nuts, salted
  • ½ cup coconut
  • 1 ½ cup oats
  • 1 tsp cinnamon
  • Ground sea salt
  • ½ tsp vanilla
  • 4 tbsp honey
  • 1 tbsp natural crunchy pb
  • ¼ cup silk unsweetened cashew milk
  • 1 tbsp oil of choice
  • 2 tsp raw sugar


1.     In a large mixing bowl, combine all ingredients except the oil and sugar.

2.     In a small skillet, heat the oil and melt the sugar.

3.     When completed, add this mixture to the bowl.

4.     Preheat the oven to 300F.

5.     In a greased muffin tin, begin to form your granola bowls using your hands or a spoon. Creating a caved in centre.

6.     When finished, bake in the oven for ~25-30 minutes until browning. Remove and let cool on the counter.

7. Serve with yogurt and fruit in the center…or however you desire 🙂

I choose to do plain greek yogurt, drizzled with honey and berries.

Peanut Butter Oat Bars

pb oat bars

Ingredients (makes ~9 squares/small bars):
1 ripe banana, mashed
1 3/4 cup oats (I used Hilray Large Flake oats)
1/3 cup natural peanut butter, softened
1/4 cup unsweetened vanilla almond milk
1/4 cup + 1/2 tbsp maple syrup
1/4 cup wheat bran
1 tsp vanilla extract
Pinch ground sea salt
1 tbsp coconut sugar
Dark Chocolate Chips as desired.

Preheat the oven to 350F. Mash the banana until thoroughly pureed in a large mixing bowl. Begin to add in all of the other ingredients with regular mixing. When finished mixing thoroughly, in a baking pan lined with parchment paper, pour in your mixture.

Distribute evenly in the pan and bake at 350F for 25-30 minutes. Enjoy 🙂

Homemade Granola + David’s Tea

limited ingredient granola

I have very limited ingredients in my apartment here in Laos. I don’t have access to all the same spices/ingredients as I do at home in Canada. If I can find them here many are very pricey because they are imported. BUT there’s always a way to make things work with what you have! I was craving a granola/trail mix to top on my smoothies, yogurt, and to snack on throughout my work day. This granola mix is quick to make, free of any refined sugars, has no added oils/fats, and it is so tasty! My secret ingredient to adding the best flavour to this mix is David’s Tea!!

In a small skillet on low-medium heat, (I would prefer to cook granola in the oven but I don’t have one…. so toasting it slowly on the stove top is a great alternative!) combine the following ingredients:

1 cup oats
1/2 cup nuts (I used pumpkin seeds,almonds, and a cashew nut mix)
A handful of raisins
1/4 cup dried pineapple, chopped/diced
1.5 tbsp David’s Tea Banana Nut Bread Tea (SO delicious to drink and EAT!)
1.5 tbsp maple syrup, drizzled throughout.

Continue mixing the ingredients around in the skillet until the oats begin to brown. Once browning, turn the burner off. Allow to cool. Store in an air tight container… or get snacking! 🙂

David’s Tea creates so many amazing tea flavours. Banana Nut Bread and Forever Nuts are my two favourite flavours at the moment and I packed them to bring with me to Laos. Their teas are always bursting with flavour. Sometimes when I am craving sweets I will just have a cup of tea. Banana Nut Bread and their Birthday Cake flavour are really good at putting those cravings to a stop! They are delicious.

The Banana Nut Bread flavour contains small chunks of dates, banana, and almonds. It is delicious as a tea, to add to granola, or even cook it mixed into your morning oatmeal (so yummy). You won’t be disappointed.

Until next time…

Banana Nut Granola

Banana Nut Granola

1 banana, mashed
1.5 cup large flake oats
1/2 cup mixed nuts of choice
1.5 tbsp peanut butter
1 tsp vanilla extract
2 tbsp honey
1 tbsp raw sugar
1/2 tbsp coconut oil, melted
1/4 tsp cinnamon

Add raisins and banana chips as desired. I got my banana chips from Sunripe in London.

Preheat oven to 350F.
Mix all ingredients in a large bowl.
On a baking sheet lined with parchment paper, pour mixture onto sheet.
Bake for ~20-25 minutes until browning.

Enjoy 🙂

Coconut Dark Chocolate Granola

Coconut Dark Chocolate Granola

I was looking for a quick and easy granola recipe to make while at the cottage this weekend. We didn’t have very many baking ingredients up there… so I did as I could and this recipe turned out to be delicious!

1). Preheat the oven to 350F.
2). In a large bowl mix:

  • 2 cups Oats (I used Hilray Gluten-Free Oats)
  • 1/2 cup coconut chips (Prana brand found at costco)
  • 1/3 cup chopped walnuts
  • 1/4 cup dark chocolate chips
  • 1/3 cup maple syrup
  • 1/4 cup honey

3). Place in the oven on a baking sheet in ‘clump’.
4). Put into the oven and let it bake until beginning to brown.
5). Mix the granola/spread it out on the baking sheet with a spatula. Mix every so often until all an even brown color (~20-25 minutes).
6). Remove and let cool.
7). Enjoy on its own for snacking, on yogurt, as a cereal, etc.