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.

Directions:
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 🙂

Brown Rice Crisp Granola Bars

Brown Rice Puff Granola Bars

These pretty little babies are gluten-free, refined sugar free… and technically if you want to remove the dark chocolate chips/drizzle (I think not) they can be dairy-free. YUM YUM YUMMMM.

Ingredients (Makes ~ 8-10 bars) :

1 1/2 cup Cocoa flavour Brown Rice Cacao Crisps Cereal from One Degree Organic Foods
1 1/2 cup Hilray Gluten-free oats
1/3 cup unsweetened flaked coconut
1/3 cup natural almond butter (from Farmboy)
1 tsp vanilla extract
3 tbsp natural honey
1/2 cup pitted dates, microwave for 40 seconds with 1 tbsp of water to soften, then mash
3 tbsp egg whites
1 tsp ground sea salt
1/2 cup dark chocolate chips (1/4 cup for in the mix + 1/4 cup for drizzle on top)

Directions:
1. Mix all dry ingredients in large bowl.
2. Preheat oven to 350F.
3. Microwave 1/2 cup of dates (7-10 pitted dates) for 40 seconds until softened. Mash thoroughly. Add to bowl.
4. Add the rest of the wet ingredients with thorough mixing. Add in 1/4 cup dark chocolate chips.
5. In a baking pan lined with parchment paper, bake for ~30 minutes until the edges are browning.
6. Melt the rest of the dark chocolate chips and drizzle on top of the bars once they are slightly cooled. Grind sea salt on the top and voila!
7. ENJOY 🙂

Nutrition Facts (per 1 serving): 180 calories, 10g fat, 5.3g protein, 21.7 carbohydrates.

**Tip of the day: Don’t be afraid of FAT on the label. If it is real food with REAL ingredients, the fat can be very beneficial to your health. We all need fat in our diet. Fat is essential to protect our body’s cells, is a primary source of energy  (especially in those who do endurance training), and unsaturated fats play an important role in heart health.**

Blueberry Coconut Breakfast Bars (Gluten-Free)

Blueberry Coconut Breakfast Bars

Preheat oven to 350F

Mix and combine the following ingredients:
1 large banana, mashed
2 1/2 cups oats (I used Hilray Gluten-Free Oats)
1/3 cup almond milk, vanilla & unsweetened
1/4 cup honey
3/4 cup shredded coconut
2 tsp vanilla extract
2 tbsp almond butter
1 tbsp egg whites
1/4 tsp baking soda
1 cup frozen blueberries, melt for 50 seconds in microwave
1/3 cup dark chocolate chips

Pack into a baking pan lined with parchment paper OR make into breakfast cookies on a baking sheet line with parchment paper.
Bake for ~20-25 minutes until browning if making bars (cookies will take less time ~15-20 minutes).
Keep at room temperature on the counter for ~3 days or store in the refrigerator for 5 days.

Banana Oat Quinoa Cookies

Banana Quinoa Cookies

Ingredients:

1.5 ripe bananas, mashed
2 1/2 cup oats
1 tbsp coconut oil, melted
1/2 cup cooked & chilled sprouted quinoa
1 tsp vanilla
1/2 cup pecans, chopped
1/3 cup ground pecans
1/2 cup maple syrup
2 tbsp egg whites
1 tbsp flax seeds
1 tsp cinnamon
1 tsp baking soda
1/4 cup chocolate chips.

Directions:
1. Preheat oven to 350F.
2.In a large bowl combine all wet ingredients (bananas, coconut oil, vanilla, egg whites, maple syrup) and blend. Add in dry ingredients (oats, sprouted quinoa, pecans, ground pecans, flax seeds, cinnamon, and baking soda) and blend.
3. After combined, fold in the dark chocolate chips.
4. Roll into balls. Put on a baking sheet with parchment paper.
5. Bake on 350F for ~15 minutes until browning.

Blueberry Oat Protein Pancakes

blueberry protein pancakes

Mix in a bowl:
1 banana, mashed
2/3 cup quick oats
1 heaping tsp of cinnamon
2 tbsp egg whites (or 1 egg)
1 scoop (10g) protein powder of choice (I used plain SunWarrior protein)
and…as many blueberries as you desire 😉

Directions:
1. Mash up the banana.
2. Combine rest of ingredients in a bowl. Fold in Blueberries last.
3. Cook in greased pan on medium heat for 5-7 minutes each side.
4. When finished, sprinkle with coconut sugar and maple syrup.

Morning Oatmeal

Cooler weather is coming… You know what that means! Warm oatmeal for breakfast.

Quit the sodium packed instant oatmeal packs! Regular large flake quick oats are just as fast and easy to prepare without the added sodium.

….I swear there is oatmeal under the fruit decoration 😉

IMG_1818

Directions:
1. Put 3/4 cup of oats in a microwaveable bowl with 3/4 cup of water (tweak this depending on if you like your oatmeal thick or watery). Mix in 1 tsp of cinnamon.
2. Microwave this for 2 minutes.
3. When finished, mix and top with yogurt, fruit, or maple syrup for a natural sweet topping!

YUM.

My favorite breakfast 🙂

Almond Crunch Granola

almondcrunch
This is my favourite granola recipe yet!.. Almond butter was the perfect ingredient to make crunchy chunks 🙂 So tasty in yogurt or to nibble on its own!

Mix in a bowl:

2 cups large flake oats
1/3 cup almond butter, softened
1/4 cup honey
2 tbsp pure maple syrup
1 tsp vanilla
1 tsp cinnamon
1 tbsp coconut oil, melted
1/3 cup natural almonds
Directions:
Preheat oven to bake at 375F. Mix all ingredients in a bowl. Place mixture on a baking sheet lined with parchment paper. Cook for ~25 minutes (until browning) and stir occasionally.