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)

Ingredients:

  • 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)

Instructions:

  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

granola

Chocolate Mint Froyo

ChocolateMintFroyo

I’ve been spending a bit too much of my time this summer at Yogen Fruz, Chil, Kiwi Kraze…..and every frozen yogurt place I can find. So I thought I should learn to make my own.

In a Blender combine:
2 ripe bananas
1 tsp vanilla
4 minced mint leaves
2 tbsp cocoa powder
1 tbsp almond butter
1/2 cup yogurt (I used 0% vanilla BUT if I would’ve had greek yogurt at home I definitely would’ve used that instead)
2 tsp agave (or sweetener of choice)

Once you have blended all the ingredients you can add dark chocolate chips if you’d like. Store in the freezer and eat when frozen!

I would say this serves 2 people….depending on how hungry you are 😉

ENJOY!