Coconut Crunch Granola

I've made a bunch of granola recipes. There's Autumn Spice Granola with the warmth of cinnamon, ginger, and nutmeg. Low-Fat Granola when you're on a health kick and No-Stir Granola when you're feeling lazy. Tropical Almond Granola is perfect when you're ready for a Hawaiian vacation but you're firmly rooted on the mainland.

But this Coconut Crunch Granola, you guys? This one is my new fav.

It's extra rich with layers of coconut flavor from unsweetened coconut and coconut oil. And somehow the vanilla extract makes everything taste more coconut-y. Oats, almonds, hemp seeds, chia seeds, and ground flax keep you full until lunchtime. And maple syrup lends a subtle sweetness that will make even your pickiest eaters happy.

Next time you're looking to mix up your breakfast routine or add a new snack to the mix, give Coconut Crunch Granola a try!

Let's get cooking!
Erin

Coconut Crunch Granola

5 cups old fashioned oats
1 cup unsweetened coconut
1 cup slivered almonds
1/2 cup chia seeds
1/2 cup ground flax seeds
1/4 cup hemp seeds
1/2 cup coconut oil, melted
1/2 cup maple syrup (I'm talking pure maple syrup here, not pancake syrup.)
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 325 degrees.

In a large bowl combine oats, coconut, almonds, chia seeds, flax, and hemp seeds. In a separate small bowl combine coconut oil, maple syrup, vanilla, salt, and cinnamon. Pour the liquid ingredients into the dry ingredients and stir until everything is evenly coated.

Pour the granola onto two very large rimmed baking sheets. (Two half sheet pans would work well.) Bake for 40-45 minutes, stirring thoroughly a couple times, until granola is fragrant and toasted to a golden brown. Allow to cool to room temperature. Granola keeps well in a sealed container for a couple weeks.

Banana Breakfast Cookies

Danny and I made No-Bake Granola Bars last week. We sat at the kitchen table, shoveling them down like there was no tomorrow (Danny ate four in one sitting. FOUR.), and Elaine looked on glumly as she pushed her Cheerios around her tray. Poor little Elaine wanted a granola bar, too. Lame-o Cheerios ain't gonna cut it when everyone else is eating something as wonderful as a No-Bake Granola Bar. But the bars have honey in them. And since Elaine isn't one year old yet, honey is off limits.

So I set out on a mission to find a tasty and healthy treat that both my kids could enjoy. I've pinned a million recipes for breakfast cookies, and I had a pile of overripe bananas to use up. Inspiration struck.

Elaine went bananas (no pun intended) over these Breakfast Cookies. She ate two for snack and two more for breakfast the next day! Mission accomplished.

Let's get cooking!
Erin

Banana Breakfast Cookies
Adapted from With Salt and Wit
Makes 12 cookies

3 small, very ripe bananas
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 cups oats*
3 tablespoons ground flax
2 tablespoons chia seeds
1/4 cup mini chocolate chips (optional, but encouraged!)

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or grease with cooking spray. Set aside.

In a medium bowl, mash bananas as thoroughly as possible. Stir in vanilla, cinnamon, and salt until everything is evenly incorporated. Stir in oats, flax, chia seeds, and chocolate chips.

Form dough into 12 balls (they'll be slightly bigger than golf balls) and place on prepared baking sheet. Use the bottom of a greased glass to gently press each ball into a cookie shape. Bake for about 13 minutes, until cookies are set, but soft to the touch in the center. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store cookies in the fridge.

*I used old fashioned oats because my son is a fan of the hearty oat texture. If your family doesn't like the texture of old fashioned oats, try quick cooking oats.

Chia Seed Pudding

Chia seeds are rocking my world these days.

After finding a warehouse-club sized tub of them in my pantry, I needed to find a way to use them up. My husband was adding the nutritious seeds to smoothies for awhile, but lately this jar was just taking up space.

Not anymore.

A Facebook post from a friend was the first I'd heard about chia pudding and I was definitely curious. I had no idea that chia seeds bloom into a tapioca-like concoction when soaked in almond or coconut milk. Food & Wine magazine dishes up lots of chia seed recipes, so I got to experimenting.

The longer the pudding sets, the thicker it will get. Do let it chill for at least 3 or 4 hours. The pudding keeps well for about 3 days in the refrigerator.

Chia seed pudding makes a filling breakfast or snack and a yummy sweet dessert. Chia seeds are packed with fiber, protein and calcium, too.

My favorite is the simplest: chia seeds, light vanilla almond milk and honey.

You can definitely get creative here. Please let us know how you do chia seed pudding.

Mangia! Mangia!
Andrea

P.S. Need other ideas for cooking with chia seeds? They taste great in these no-bake granola bars, too.

P.S.S. Be sure to use almond milk that does not contain carrageenan, a thickening agent which can irritate digestion in some people.

Chai Spiced Chia Seed Pudding
1 1/4 cups coconut milk (light or full fat) or almond milk
1/2 cup water
1/2 cup chia seeds
1 teaspoon vanilla
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 teaspoon maple syrup

Combine all ingredients in a bowl. Mix well. Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.

Serve chilled with blackberries and a drizzle of maple syrup. Granola would be nice on top, too.

Vanilla Chia Seed Pudding
2 cups almond milk (any variety. I use light vanilla)
1/2 cup chia seeds
3 tablespoons honey or agave nectar
1 teaspoon vanilla

Add all ingredients to medium bowl. Stir to combine.  Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.

Top with fruit and/or nuts. I used dried cranberries and candied walnuts.

Pumpkin Pie Chia Seed Pudding
2 cups almond milk (any variety. I use light vanilla)
1 cup pumpkin puree
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup chia seeds
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon kosher salt

Mix all ingredients together in a bowl. Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.

Serve chilled with pecans and a sprinkle of cinnamon. A dollop of whipped cream wouldn't hurt, either!

No-Bake Granola Bars (Kid-Approved!)

My 3-year-old son loves granola bars. Loves them. Unfortunately, his favorites are enrobed in a thick casing of chocolate. Delicious, yes, but not the healthiest treat. So I set out to make a granola bar that he would find just as tasty, but would fill his belly with healthier ingredients.

I'm always looking for ways to sneak protein and fiber into Danny's meals. These granola bars feature oats, peanut butter, almonds, and chia seeds to add nutritional punch. A sprinkling of mini chocolate chips, and he overlooks the healthy stuff. That's a win in my book.

And since my boy enjoys a cooking project, we got to make this snack together. Full bellies? Check. Mother-son bonding? Double-check.

Let's get cooking!
Erin

No-Bake Granola Bars
Adapted from Two Peas and Their Pod

2 cups quick oats*
1 cup Rice Krispies
1/2 cup sliced almonds
3 tablespoons chia seeds
4 tablespoons butter
1/2 cup peanut butter
Scant 1/4 cup brown sugar, loosely packed
1/4 cup honey
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup mini chocolate chips

Line a 9" square baking dish with aluminum foil. (I'm sure an 8" dish would work just fine, too. Your bars will just be slightly thicker.) The non-shiny side of the foil is non-stick, so make sure the shiny side is down so the non-shiny side will be touching the granola bars.

In a large bowl, stir together oats, Rice Krispies, almonds, and chia seeds. Set aside.

Combine butter, peanut butter, brown sugar, honey, and salt in a small saucepan over medium-low heat. Bring mixture to a boil. Allow it to boil for two minutes, stirring constantly, then remove from the heat. Stir in vanilla.

Very carefully pour melted peanut butter mixture over oat mixture and stir until everything is completely combined. Place into prepared baking dish and press granola bar mixture into the bottom of the pan. Sprinkle with chocolate chips and gently press so they adhere.

Refrigerate for 30 minutes. Slice into bars that are the best size for your family. I cut mine into 18 bars, and that seemed just right. (Although Danny could eat two per serving!) Store in the fridge.

*Since I didn't cook these granola bars, I used quick oats. I think old fashioned oats would be too chewy. But let me know how they turn out if you make a substitution!

Overnight Oats with Chia Seeds

My mom came to visit, and in addition to helping me wrangle my little man, she introduced me to Kefir. She drinks it every day and expounds on how good it makes her feel. In fact, she likes it so much that she buys it even when she doesn't have a coupon. She says they sell it at Aldi, too. A place where bargains abound.

So we tried Kefir. And it's tasty! It's like liquid-y yogurt, which sounds gross, but tastes good. The website for Lifeway (those are the people that make Kefir) describes it as "a creamy and delicious yogurt-like smoothie the whole family will enjoy." Now that's marketing at its finest.

Kefir made me think about overnight oats. Since it's like yogurt-y milk, I figured it could take the place of the yogurt + milk combination I use to make overnight oats. I stirred in some chia seeds to help thicken everything up and add a healthy punch of omega-3's, and we were in business.

I think my mom and I have solved all of your breakfast dilemmas. Your welcome.

P.S. The makers of Kefir have not in any way sponsored this post. In fact, they have no clue who I am. However, if they chose to send me a lifetime supply of Kefir, I wouldn't turn it away.

P.P.S. Want more Overnight Oats? Check them out here and here (with frozen berries as Bill recommends).

Overnight Oats with Chia Seeds
Serves: 1

1/2 c old-fashioned oats
1 cup strawberry* Kefir (or substitute 1/2 cup yogurt + 1/2 cup milk)
2 teaspoons chia seeds
Maple syrup or honey, to taste
Chopped strawberries, for serving (optional)

Stir together oats, Kefir, chia seeds, and maple syrup. Stir in the fridge overnight. Serve topped with strawberries.

*Feel free to substitute your favorite flavor.