VANILLA AND FIG OVERNIGHT OATS

Serves 2

2 cups rolled oats
2 cups almond milk, unsweetened
1 vanilla bean pod 
1 Tablespoon chia seeds
3 dates, pits removed
4 fresh figs

METHOD:

In a large jar or bowl add rolled oats and chia seeds and set aside.

Using a pairing knife gently split vanilla bean pod lengthwise into two halves. Carefully scrape out the tiny black seeds from the pod and place in a blender. Add to blender the almond milk, dates, and figs and blend until mixture is fully incorporated.

Pour the delicious smelling fig & vanilla milk over oats and stir to combine. Cover and refrigerate overnight.

In the morning top oats with fresh figs, nuts, and a drizzle of honey if desired. Enjoy!

NOURISHING NOTES:

-Gluten free? Opt for certified gluten free rolled oats.
-No fresh figs? Swap with 4-6 dried figs and omit dates when blending.

NO-BAKE DOUBLE CHOCOLATE PEANUT BUTTER GRANOLA BARS (VEGAN, GLUTEN-FREE)

2/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
heaping 1/2 cup creamy peanut butter
1/4 cup light brown sugar, packed
1/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, optional and to taste
2 cups quick cook oats (Quaker, Bob's, or similar; don't use whole-rolled oats, pulse/grind briefly if that's what you have)
2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
1 cup mini semi-sweet or dark chocolate chips, divided

DIRECTIONS:

1. Line an 8x8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large, microwave-safe bowl combine corn syrup, peanut butter, brown sugar, and heat on high power for 1 minute; stir to combine.
3. Return bowl to micro and heat for 1 more minute on high power, and stir to combine.
4. Add vanilla, cocoa, optional salt, and whisk to combine.
5. Add oats and stir to combine.
6. Add 1 cup rice cereal and gently stir to combine so cereal doesn't become too crushed. Slowly add the second cup of cereal, stirring while adding to incorporate. Mixture will be very thick, which is good so bars hold together after they're set up. However, if your mixture seems extremely thick or dry, and doesn't quite need the entire second cup or cereal, refrain from adding it all.
7. Add 3/4 cup chocolate chips and stir to combine. The mixture is warm and chips will likely begin to melt, which is okay but the less stirring, the less melting. Reserve remaining 1/4 cup chips.
8. Turn mixture out into prepared pan and pack it down firmly with a spatula or hands.
9. Evenly sprinkle with the remaining 1/4 cup chocolate chips and very lightly tap them down with a spatula.
10. Cover pan with a sheet of foil (to prevent fridge/freezer smells) and place pan in the fridge for at least 2-3 hours or in the freezer for at least 1 hour, or until bars have set up.
11. Using foil overhang, remove bars from pan, place on cutting board, and slice. Mine are sliced 4-inches long by 1/2-inch wide, similar in size and shape to Quaker Chewy Granola Bars. Wrap bars individually in plasticwarp. Bars will keep wrapped in plasticwrap inside a large ziplock at room temperature for up to 1 month, in the fridge for up to 2 months, or in the freezer for up to 6 months

Thick, Chewy Granola Bars

This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss in things like puffed rice cereal or flax seeds. In the comments, I’d love to hear what mix you came up with and how you liked it. I can only imagine the possibilities.

Of note: The original recipe calls for something called “sticky bun sugar” which can be made at home with sugar, butter and corn syrup. It is for this reason that corn syrup is listed within one ingredient but also separately, and I used all butter rather than two different fats. Whether the corn syrup can be entirely replaced with honey or maple syrup or the butter can be entirely replaced with a healthier oil is worth auditioning, I just didn’t. Yet. I can tell you this: as is, this is the best granola bar I’ve ever eaten.

1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup (see Note above)
1 tablespoon water

Preheat the oven to 350&#176F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier.

http://smittenkitchen.com/blog/2010/02/thick-chewy-granola-bars/

No Bake Chocolate Mint Bars

• 1 cup packed, pitted Medjool dates (approx 12)
• 1 cup rolled oats
• 2 tbsp cocoa powder
• 1/4 cup unflavoured protein powder (I use Garden of Life Raw)
• 1/4 tsp fine grain sea salt, or to taste
• 2 tbsp almond milk
• 1/2 tsp peppermint extract, or to taste
• 1/2 cup walnuts
• 1/4 cup almonds
• 1 tbsp raw millet (optional)
• 4 tbsp mini dark chocolate chips (I use Enjoy Life) or chopped chocolate
• 1-2 tbsp large flake unsweetened coconut, for garnish

• 1. Line a loaf pan with two pieces of parchment paper, one going each way. Set aside. In a food processor, process the pitted dates until chopped and sticky.
• 2. Add in the rolled oats, cocoa powder, protein powder, salt, peppermint extract, and almond milk. Process until combined, scraping down the side of the bowl as needed.
• 3. Finally, add in the nuts, optional millet, and chocolate chips and pulse until combined and sticky. It should be sticky enough to easily make a ball.
• 4. Crumble mixture all over prepared loaf pan. Sprinkle a handful of flaked coconut on top and press mixture into pan with slightly wet fingers. Cover with a piece of parchment paper and roll out smooth with a pastry roller.
• 5. Freeze for about 15 minutes or until set. Slice into 6 rows and then slice rows in half to make 12 small bars. I prefer these straight from the freezer.
• Note: You want to use a very neutral-tasting protein powder here so it won’t impact the overall flavour. Alternatively, you can probably use hemp seeds for a kick of protein.

Read more: http://ohsheglows.com/2012/09/01/no-bake-peppermint-patty-bars-ii-naturally-sweetened-with-dates/#ixzz3ynDkhtA2

CHOCOLATE CHIP ALMOND BUTTER GRANOLA BARS

• 1 cup packed dates, pitted
• 1/4 cup honey (sub maple syrup or agave for vegan option)
• 1/4 cup almond butter (if unsalted, add a healthy pinch sea salt)
• 3/4 cup raw nuts (such as pecans and almonds)
• 1 1/2 cups rolled oats (GF for gluten free eaters)
• 1/4 cup semisweet or dark chocolate chips (dairy free to keep vegan)

Instructions

1. OPTIONAL: Toast oats in a 350 degree oven for 15 minutes to give a toasted flavor. Not necessary but recommended.
2. Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
3. Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty - that's fine and even desirable.
4. Transfer to a shallow pan (such as 8x8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and use your hands to form the mixture into a tight square (keeping in mind you want them about 1/2 thick and you'll cut them into 10-12 bars) with a uniformly flat top. This will take a little work but the warmth of your hands will work well to shape them.
5. Still covered, pop them into the freezer to set for 15 minutes. Remove and cut into 10 bars. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.

COCONUT ALMOND BARS

1. ¾ cup raw Almonds, lightly toasted
2. ¾ cup raw Cashews, lightly toasted
3. 1 ½ cup unsweetened Coconut FLAKES, lightly toasted
4. ½ cup honey
5. 3 Tablespoons water
6. Generous pinch salt
7. 1 teaspoon vanilla (optional)
8. Other ingredients to add: dried fruit, any other nut, seeds (chia, sesame, flax, poppy), vanilla, puffed rice or millet.
9. 
   
10. 
    
11. Preheat Oven to 325F. Heat honey, salt, water and vanilla (optional) in a small pot over medium heat until it starts bubbling. Stir occasionally. Lower to med-low heat and continue simmering uncovered until honey reaches 270F. This will take about 25 minutes on med-low heat, and will happen rapidly once it reaches 250F.
12. While honey mixture is heating,
13. lightly
14. toast nuts and coconut, in the oven, just until coconut is fragrant and lightly golden about 8-10 minutes.
15. When honey has reached 270F, turn heat off and pour the nuts and coconuts into the pot, stirring well to coat. Mixture may seem dry, but just keep mixing, until evenly coated. Spread out on a parchment lined 8x8 inch pan, or baking sheet, to about ¾ inch thick.
16. Using a greased spatula, spread out evenly and
17. press down firmly,
18. compressing it down as much as you can. Cover with parchment and use the bottom of a cup or pot or even your hands (if it's not too hot) and press down really hard, compacting it as much as possible. This will help the bars stay together when you go to cut them. Let cool uncovered on the kitchen counter for 45 minutes.
19. Once it has cooled, flip onto a cutting board (in one piece) and with a big sharp knife, cut bars before they cool down completely (otherwise they will break when you try to cut them).
20. After you cut them, let them cool down completely on parchment (a couple hours) before storing. Store in an air tight container layered with parchment, or just leave them on the counter like I do and watch them disappear. Or wrap them individually with parchment and string.

HEALTHY BROWNIE GRANOLA BARS

• 1.5 cups rolled oats (GF for gluten free eaters)
• 1 cup raw nuts, roughly chopped ( I used 1/2 cup almonds, 1/2 cup pecans)
• 1 cup raw walnuts
• 2 cups pitted dates, soaked for 10 minutes in warm water, then drained
• 3/4 cup cocoa or cacao powder
• 1/4 cup natural salted almond butter (or peanut butter)
• 1/4 cup agave nectar, maple syrup, or honey if not vegan

1. Optional step: Toast your oats and pecans in a 350 degree oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor.
2. Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside.
3. Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.)
4. Add walnut meal and cocoa or cacao powder back in with the dates and process to combine.
5. Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well.
6. Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly using a wooden spoon. (I opted to put plastic bags on my hands and mix that way to better incorporate the mixture.)
7. Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan) lined with plastic wrap or parchment paper so they lift out easily.
8. If using a 9×13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.
9. Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.

Homemade Granola Bars

Ingredients:
3 cups rolled oats, lightly toasted
1 cup slivered almonds, lightly toasted
3/4 cup sweetened coconut flakes, lightly toasted
1/2 cup chopped walnuts, lightly toasted
1/2 cup wheat germ
2 tablespoons flax seeds
1 tablespoon chia seeds (optional)
2/3 cup maple syrup
1/2 cup coconut oil
1/3 cup honey
2 1/2 tablespoons light brown sugar
mix-ins:
1/2 cup dried cherries
1/2 cup dried blueberries
OR
1 cup dried fruit of your choice
Directions:
1. Preheat oven to 350°F.
2. Line the bottom and sides of a 13”x9”x1” baking sheet (aka a quarter sheet pan) with parchment paper, leaving a slight flap of parchment on all sides, hanging over the edge. Lightly grease with coconut oil and set aside.
3. Place first seven ingredients into a large mixing bowl and toss together.
4. Pour the maple syrup, oil, honey, and sugar into a small saucepan over medium heat and stir together. Simmer for about 5 minutes or until sugar dissolves.
5. Pour contents of saucepan over the oat mixture and stir together until fully incorporated. Fold in dried fruit until well combined.
6. Pour mixture into the prepared baking pan and press down until you have one big rectangular block of granola. Bake for 35 to 40 minutes or until light- golden brown (you don’t want the top to get too dark because the rest of the sides will be slightly darker).
7. Remove from oven and allow to cool for about 10 minutes.
8. Lift the granola out of the baking sheet, and allow to completely cool before cutting into bars. Serve.

APPLE PIE PANCAKES WITH VANILLA MAPLE SYRUP

PancakesDry Mix
1 cup all-purpose flour2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon (original recipe calls for 1 teaspoon)
1/2 teaspoon ground nutmeg (original recipe calls for 1/8 teaspoon)
1/2 teaspoon ground clove (not included in original recipe)
1/8 teaspoon salt

Wet Mix
1 cup whole milk
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

Mix-In
1 cup grated apple (about 1 medium apple, original indicates to peel apple but I didn't)
Butter or vegetable oil for skillet

Vanilla Maple Syrup (not included in original recipe)
about 1/2 cup maple syrup, warmed gently
1 teaspoon vanilla extract or the scrapings of 1 vanilla bean

1. Pancakes - In a medium bowl, whisk together the dry ingredients.
2. In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
3. All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don't overmix or try to stir them smooth.
4. Gently fold in the grated apple.
5. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
6. Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
7. Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
8. Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
9. Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
10. Vanilla Maple Syrup - Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.

Banana Smoothie Breakfast Bites

Ingredients

1. 2 T gluten free oat bran
2. 2 T coconut flour
3. 1 scoop vanilla or chocolate flavoured protein powder*
4. 2 T Vanilla Greek Yogurt (Use a soy yogurt for a vegan option)
5. 1/2 small banana, mashed
6. 2 T almond butter
7. Handful of dairy free chocolate chips (I used a chopped up bar)
8. 1-2 T unsweetened almond milk

Instructions

1. In a medium mixing bowl, add the oat bran, coconut flour and protein powder and mix well.
2. Add the yogurt, banana and almond butter and mix very well until fully incorporated. Depending on the protein powder you use and coconut flour, mixture could be extremely think- If so, slowly add the unsweetened almond milk until a batter is formed which is easy to pick up using your hands. Stir through the chocolate chunks/chips and form into bite sized balls.
3. Consume immediately or refrigerate for 30 minutes to firm up

Peach Smoothie

• 1 cup frozen peaches
• 1 frozen banana
• ½ cup almond milk (I used vanilla flavored)
• 1 tablespoon honey
• ½ fresh peach, sliced
• ½ cup blackberries
• ½ cup granola

Instructions

1. In a blender, mix together frozen peaches, banana, almond milk and honey until smooth (you can add more or less almond milk for a thicker or thinner texture).
2. Pour into a bowl, and top with peach slices, blackberries, and granola. Eat while fresh.

Peanut Butter Cheerio Bars Recipe

3/4 cup Peanut Butter
1/2 cup Honey
3 cup Cheerios

DIRECTIONS:
Line 8×8″ pan with aluminum foil. Set aside.
Cook peanut butter and honey over medium heat stirring constantly until completely melted and blended.
Remove from heat and stir in cereal. Mix until evenly coated.
PLace mixture in prepared pan and press in place.
Refrigerate for 1 hour before cutting into bars.
Store any remaining in refrigerator.

Chocolate Overnight Oatmeal Smoothie

• ½ cup rolled oats**
• 1 Tbsp. chia seeds
• 1 Tbsp. natural almond butter***
• 2 Tbsp. unsweetened cocoa powder
• 1 cup unsweetened vanilla almond milk****
• 1 Tbsp. maple syrup
• 1/2 tsp. vanilla extract

1. The night before, add all ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight.
2. The next morning, blend until a smooth and creamy consistency is reached, adding more milk if smoothie is too thick. Transfer back to a bowl or glass, add desired toppings, and enjoy!

BANANA APPLESAUCE MUFFINS

• 2 ripe bananas
• 1/2 cup sugar
• 1/4 cup applesauce
• 1 cup white whole wheat flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg

Method:

Preheat oven to 350 degrees F. Mash bananas and mix in sugar. Stir in the remaining ingredients, until the flour is just incorporated. Pour batter into prepared muffin tins and bake for approximately twenty minutes, until a toothpick comes out clean.

Read more at http://www.fromaway.com/cooking/banana-applesauce-muffins#d1ugRUPAdYWFfdlQ.99

Breakfast Friday | Chocolate Chip Oatmeal Cookie Smoothie

• 1 1/4 – 1 3/4 cup unsweetened almond milk, divided
• 1/2 cup gluten-free rolled oats
• 1 tablespoon chia seeds
• 1 small frozen banana
• 3 medjool dates, pitted
• 2 tablespoons almond butter
• 2 tablespoons raw cacao nibs, or dark chocolate chips
• 1 teaspoon raw cacao powder, or unsweetened cocoa powder
• 1/2 teaspoon pure vanilla extract
• [scant] 1/8 teaspoon almond extract
• handful of ice

In a small bowl stir together 3/4 cup milk, the oats, and chia seeds. Set in the fridge for at least 2 hours or overnight [do not skip].

Place thickened oat mixture into your blender along with all other ingredients, starting with 1/2 cup more of the milk. Blend on high until smooth [there will be a bit of texture from the cacao nibs]. Add more milk to reach desired consistency.

PECAN CARAMEL GRANOLA BARS

• 2 cups rolled oats
• 1 cup pecan pieces
• 1 cup medjool dates
• 2 tablespoons chia seeds
• 2-3 tablespoons coconut oil, melted

INSTRUCTIONS

1. Soak dates in warm water for 5-10 minutes to soften.
2. Drain and discard water from dates.
3. Add dates and 2 tablespoons coconut oil to bowl of food processor and blend until a paste. Add additional tablespoon of oil if needed to achieve a paste.
4. Add oats, pecans, and chia seeds and pulse just to combine.
5. Line an 8x8 pan with parchment or waxed paper.
6. Place mixture in pan and place a sheet of parchment or waxed paper on top. Press down firmly and evenly. I roll a can over top while applying pressure. This helps the bars hold together.
7. Refrigerate for 20-30 minutes so the bars can harden up a bit and then lift them out of the pan.
8. Cut into 8 equal bars or smaller if desired.

Lemon Poppyseed Breakfast Cookies

Cookies:
• 1 cup almond flour
• 1/4 cup coconut flour
• 3 tbsp poppyseeds
• 1 tsp baking powder
• 1/8 tsp salt
• 6 ounces cream cheese, softened
• 1/2 cup Swerve Sweetener (can use granulated or confectioners)
• 1 large egg, room temperature
• Zest of one lemon
• 2 tbsp lemon juice
• 1/4 tsp liquid stevia extract
Glaze (optional):
• 1/4 cup confectioner's Swerve Sweetener
• 2 to 3 tbsp lemon juice

Instructions

Cookies:
1. Preheat oven to 325F and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.
3. In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined.
4. Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about 1/2 inch thick circles.
5. Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.
Glaze:
6. In a small bowl, whisk together sweetener and enough lemon juice to make a thin glaze. Drizzle over cooled cookies.

Read more at http://alldayidreamaboutfood.com/2014/11/low-carb-lemon-poppyseed-breakfast-cookies.html#0FV8kRcGfJAoAIlq.99

CRANBERRY, ORANGE & PECAN MUFFINS

• 2⅓ cups Almond Flour
• ⅓ cup Coconut Flour
• ½ tsp baking soda
• 2 eggs
• ½ tbsp orange zest
• 1 tsp vanilla
• ½ cup orange juice
• ¼ cup honey
• 2 tbsp coconut oil, melted
• 1 cup cranberries
• ½ cup pecans, chopped

INSTRUCTIONS

1. Preheat oven to 175 degrees celsius and line a muffin tray with liners
2. In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest and stir
3. Add in the flours and baking soda and stir on low speed until just combined, don’t over mix
4. Using a spoon, gently stir in the fresh cranberries and chopped pecans
5. Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
6. Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely before removing from the tins.

Banana Oat Greek Yogurt Muffins

• 1 cup plain Greek yogurt
• 2 ripe bananas
• 2 eggs
• 2 cups rolled oats (old fashioned or quick)
• 1/4 cup brown sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup chocolate chips, mini or regular

1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
2. Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

PEANUT BUTTER OATMEAL COOKIE GRANOLA BARS (NO-BAKE, VEGAN, GLUTEN-FREE)

1/4 cup unsalted butter (half of one stick) or vegan butter
1/2 cup milk (regular, soy, or nut milk)
1 cup granulated sugar
1 cup light brown sugar, packed
1 heaping cup creamy peanut butter
2 teaspoons vanilla extract
3 cups old-fashioned whole rolled oats (not quick cook or instant, use certified gluten-free if necessary)
1 1/4 cups crispy rice cereal (Rice Krispies or similar, use certified gluten-free if necessary)
1/4 cup butterscotch/peanut butter/semi-sweet chocolate chips melted for drizzling, optional (use peanut butter or semi-sweet chocolate to keep vegan)
1 teaspoon unsalted butter or vegan butter for drizzling

DIRECTIONS:

1. Line an 8-by-8-inch (or a 9-by-inch pan for thinner bars; I used an 8x8) with aluminum foil, leaving overhang. Spray with cooking spray; set aside. In a large heavy-bottomed pot, combine 1/4 cup butter, milk, sugars, and heat to melt over medium heat, stirring until smooth and combined. Allow mixture to come to a boil and then allow it to boil fairly rapidly for about 90 seconds, stirring frequently so it doesn't bubble over or scorch. Wear a hot mitt and use caution when stirring it because this is the beginning stages of caramel sauce and in the 220F range.
2. Turn off the heat and add the peanut butter, vanilla, and stir until combined. If it's challenging to incorporate the peanut butter, turn the burner on low momentarily to help it along. Stir in the oats, crispy rice cereal, and transfer mixture to prepared pan. Smooth it into an even, flat layer with a spatula, pressing firmly to compact the mixture.
3. Cover pan with with another sheet of foil (or not, but I prefer to keep things covered in the refrigerator) and place pan in the refrigerator for at least two hours, or until bars have set up fully, before slicing (I usually leave them overnight). I lift bars out and place on cutting board to slice.
4. Optionally, either before (easier and faster) or after (prettier results) slicing the bars, drizzle with melted butterscotch/peanut butter/semi-sweet/white chocolate chips. Melt chips and 1 teaspoon butter in a small microwave-safe bowl in 10-second bursts until mixture can be stirred smooth, noting that butterscotch scorches and seizes almost immediately without butter and can scortch very easily so don't overheat it; 15 seconds is likely all it will take to melt. Drizzle melted mixture over the bars.
5. Slice into 1 dozen bars, 4-inches long by about 3/4-inch wide, or into preferred size and shape. Wrap bars individually in plasticwrap and store them in a large ziptop plastic bag or airtight container at room temperature for up to 1 week, in the refrigerator for up to 1 month, or in the freezer for up to 4 months.
6. Recipe is kept vegan by using margarine or vegan buttery spread, vegan milk, vegan crispy rice cereal, and a peanut butter or semi-sweet chocolate drizzle. Recipe is kept gluten free by using gluten-free oats and gluten-free crispy rice cereal. Take care all ingredients use are suitable for your dietary needs.