sourdough granola.


This is the first thing I made with some sourdough discard and it might be some of the best granola to date! The texture is very crispy without using much oil – and its not very sweet at all. I have been having a handful with some chocolate chips and its a great snack!

Mix together:
1/3 cup discard starter
2 T water
2 T brown or coconut sugar
2T flour

Let this ferment for 3 hours to overnight.

When ready, you will need:
1/4 tspn salt
1/2 tspn cinnamon (optional)
2 cups oats
2T peanut butter
nuts (almonds, cashews, etc)
seeds (sunflower seeds, flax seeds, hemp seeds, etc)
1T honey or maple syrup

Add the salt and oats, cinnamon, nuts and seeds to a bowl.
Add the honey and oil to the fermented mixture, then pour over the oats in the bowl. Coat well, and then bake in preheated 300 degree oven for about 30-40 minutes. Stir halfway through.

tahini cardamom granola.


Made a small batch of this granola and it was delicious.

1 1/2 cups oats
dried coconut
hemp seeds
1/2 tspn cinnamon
1/4 tspn cardamom
1/8 tspn ginger
1/8 tspn salt
pinch of black pepper
2 T Maple syrup
2T coconut oil, melted
2T tahini
1/2 tspn vanilla

Preheat oven to 350.
Mix the dry ingredients in one bowl.
Mix the oil, syrup, tahini and vanilla in a bowl.
Coat the dry ingredients with the wet ingredients and mix well.
Bake for 20 minutes, and mix halfway through. 



healthy peanut butter granola.

This is my go-to granola!

  • Preheat oven to 325 degrees. Grease a large cookie sheet and set aside.
  • In a small bowl, mix together oats, salt and cinnamon. Set aside
  • Melt the peanut butter and sweetner together until smooth in the microwave or stovetop. Stir in vanilla.
  • Stir in dry ingredients and mix until well combined.
  • Spread mixture on prepared cookie sheet.
  • Bake in the preheated oven for 15-20 minutes, or until granola is lightly browned, stirring the granola once gently half way through. Store in airtight jar and enjoy! I sometimes add peanuts or chocolate chips afterwards.

tahini cereal.


I guess I’m on a cereal making kick! After making that chocolate cereal, I remembered this recipe on Shutterbean and tried it out. Another success! Makes a great snack, but also so good in almond milk with bananas!

  • 2 cups Kashi Seven Grain Cereal
  • 1 cup rolled oats
  • 1/3 cup sesame seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup tahini
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • milk, for serving
  • bananas, for serving

Preheat oven to 350F.

In a large bowl, mix together Kashi cereal, oats, sesame seeds and coconut until well combined. In a small bowl, combine the tahini and maple syrup. If mixture is thick, add about 1 tablespoon of water to thin it out. Stir maple tahini sauce into the cereal mixture until well coated. Season with salt and spread coated cereal mixture onto a baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to make sure mixture is evenly browned.  To serve, divide cereal into bowls, top with milk and bananas. Cereal will last in an airtight container for up to a week.

gingerbread granola.


Happy new year! Gingerbread cookies are probably one of my favorite holiday treats.  I have made it in cake form, waffles, cupcakes, biscotti, cookies, and now granola! I have been steering clear of all of the above because I love it so and I will eat it so! So I’m attempting something on the healthier side – with some granola. It’s not too sweet, but super robust in flavor, just like gingerbread! It came together in no time, and didn’t use very many ingredients at all.  All which I had on hand.

Next year I hope to add gingerbread house to that list! One of these days Ill work up the courage to make one….

The original recipe and instructions are found here.

  • 3 1/4 cups rolled oats
  • 1 cup almonds, roughly chopped
  • 3 Tbsp coconut palm sugar (or regular sugar)
  • 1/4 tsp sea salt
  • 1/2 Tbsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 2 Tbsp molassesAdd ins: crystalized ginger, coconut

banana bread granola.

More granola! What can I say? I’m on a granola kick!
This one is adapted from shutterbean’s recipe, found here.

  • 5 cups rolled oats (not quick-cooking)
  • 1 cup raw walnuts
  • 1/2 cup slivered almonds
  • 1 teaspoon ground cinnamon
  • 1/8 cup brown sugar
  • 2 very ripe bananas
  • 1/3 cup maple syrup
  • 1/4 cup extra virgin olive oil
  • kosher salt

Preheat oven to 350F.

In a large bowl, toss oats, walnuts, almonds, cinnamon and brown sugar together and set aside. In a small bowl mash bananas and stir in maple syrup & olive oil until thoroughly mixed. Pour wet mixture over the oat-nut mixture and stir until oats are well saturated. Spread the oats on a parchment lined baking sheet and cook for 30 minutes, stirring mixture every 10 minutes until oats are nice & golden.  Let granola cool and transfer to an airtight container.

357. apricot pistachio granola.


As soon as I saw this recipe on shutterbean I KNEW I had to have some. Tracy actually sent me some to my door because I was drooling so much. This is one of my most favorite granola recipes ever! So I knew it would make great christmas gifts for my family! I put it mason jars and tried my best to decorate them kind of cute. Hope they like it!

Here’s my version of it!

  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raw pistachios, hulled
  • 1 cup shredded coconut
  • 3/4 cup pure maple syrup
  • 1/2 cup canola oil
  • 1/3 cup packed light brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 3/4 cup chopped dried apricots

Preheat oven to 300F. In a large bowl, mix the oats, pistachios, coconut, maple syrup oil, brown sugar, salt, cinnamon, cardamom together until well combined. Spread the granola mixture onto a very large baking sheet in an even layer. Bake for about 40-45 minutes, making sure to stir the granola every 10 minutes. The granola is done when the mixture is golden brown. Add the chopped apricots and toss well. Store in air-tight container.


253. shutterbean’s killer granola.

True story: I know first hand that tracy from does NOT mess around when it comes to granola. I know because once I was cyber-drooling over one of her recipes she posted and SHE SENT ME SOME IN THE MAIL. It was divine. And from that day on, i realized that making granola at home is easy and delicious and MUST be done.

So when she posts a granola recipe…I listen.

Her newest recipe is for killer granola. And although I didn’t have everything she had used on hand, I made some substitutions and it turned out fantastic.

I subbed pecans for the walnuts, and flax seed for the black seasame seeds. I added some dried apricots at the end as well. I will be making this again. and again. and again.  You should too!

04. granola.

I have only made one kind of granola before. And it was fabulous. Granola is one of those things that is so easy to make, and I usually have everything on hand, I just don’t ever think to make it. I guess I always thought it would be time consuming, expensive, and require alot of oil to taste good. So I usually just always buy Milk and Honey granola from Whole foods, but at $7 a bag, I don’t do that very often. I got the book, Vegan Diner, from my library a few months back and was so in love with everything I made that I just went ahead and bought it as soon as I had to send it back to the library. So I figured I would try her version of granola and it did not disappoint!

Try it yourself! And don’t be afraid to experiment with it….Try different combinations of ingredients based on what you have.

3 cups old fashioned rolled oats
1/4 cup light brown sugar
3 T flax seed
1 1/2 tspn cinnamon
4 T canola oil
3 T agave nectar
1 tspn vanilla
1/2 cup chopped nuts (i used pecans)
1/3 cup dried cherries, raisins or other dried fruit of your choice (i used cherries)
*I added some shredded coconut too.

Preheat oven to 325 degrees.  In a large bowl combine the oats, brown sugar, flax and cinnamon. In a small bowl, mix together the canola oil, agave and vanilla extract. Add the oil mixture to the oat mixture, mixing well until the oats are very evenly coated.  Spread the oat mixture evenly on a 9×13 baking sheet. bake for about 20 minutes, stirring occasionally. Remove the pan from the oven  and add your nuts (and coconut in my case). bake for another 10 minutes until evenly browned. Remove and add your dried fruit. Once cooled, store in an airtight container.