Chai-Spiced Seedy Granola

standard February 18, 2015 Leave a response

I almost bought a box of cereal the other day. I haven’t bought a box of cereal in years. But I was out of granola and really wanted something crunchy to top my daily smoothies.  I talked myself out of the cereal and came home and whipped up a cozy batch of spicy, seedy granola instead. Granola is SO EASY. Oats, seeds, nuts, dried fruit, sweetener, binder. Bake. Done. The trick is finding the right mix of flavors so it doesn’t taste like a bowl of baked oats.  I’ve been on a chai kick after making Minimalist Baker’s Vegan Chai Lattes last week, so I played around with a superfood mix of seeds and spices. This one is definitely a keeper! Perfect on top of smoothie bowls or as cereal with a splash of almond milk.

Chai Spiced Seedy Granola

Chai-Spiced Seedy Granola

Serves 8.

Ingredients:

  • 1 c rolled oats
  • 1/2 c sunflower seeds
  • 1/4 c chia seeds
  • 1/4 c hemp seeds
  • 1/4 c ground flaxseed
  • 1/2 c chopped walnuts
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cardamom
  • 1/2 tsp black pepper
  • 1/2 tsp ground cloves
  • 1/4 tsp sea salt
  • 1/2 c applesauce
  • 1/4 c maple syrup
  • 1/2 c dried cranberries

Steps:

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Combine oats, seeds, nuts, and spices in a bowl. Stir well.
  3. In a separate bowl, mix applesauce and maple syrup together. Add to seed mixture until everything is evenly coated.
  4. Spread mixture evenly on baking sheet. Bake for 30 minutes or until just golden. Let cool in pan. Add cranberries and mix together, breaking granola into clumps.
  5. Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 2 weeks.

Nutrition:

Per serving (1/2 c): 276 kcal, 29 g carbs, 15 g fat, 8 g protein, 109 mg sodium, 13 g sugars

Chai Spiced Seedy Granola 2

Cranberry Fix

standard November 6, 2011 Leave a response

I love Sundays. I love spending Sundays prepping all my produce for the week, baking up breakfasts and snacks to freeze. Today I got really excited about cranberries. I think I love cranberries even more than I love pumpkin. And the November/December Clean Eating that came last week was filled with Thanksgiving cranberry goodness. I spent today making cranberry relish, cranberry muffins, and cranberry-walnut cookies. Since we don’t have any plans this year for Thanksgiving, I probably won’t cook a big meal for just the two of us, so I figured I would slowly make my Thanksgiving favorites all month, incorporated into our everyday meals.

Meals this week are a mix from Clean Eating and made-up recipes from staples in the pantry.

  • Sunday: Spaghetti with Lentil Bolognese
  • Monday: Mexican Quinoa Salad
  • Tuesday: Veggie Pot Pie with Pumpkin Crust
  • Wednesday: “Beef” Stew with Mushrooms and Chickpeas
  • Thursday: Tempeh with Cranberry Relish and Roasted Brussels Sprouts
  • Friday: Date Night
  • Saturday: Pizza

I’m planning on using the rest of the cranberries to make and freeze my absolute favorite holiday food.  I’ll definitely get my fill of cranberries this month!

Cranberry Chickpea Salad

standard March 6, 2011 1 response

I am LOVING roasted chickpeas lately. Super easy, delicious, and packed with protein. Here is my current favorite way to eat them.

Cranberry Chickpea Salad

Serves 4, or 4 single serving lunches for the week

Ingredients:

  • 8 cups salad greens (mixed greens, spinach, arugula, whatever you want!)
  • 1/2 cup dried cranberries
  • 4 carrots
  • 1 can chickpeas, drained and rinsed (or 1.5 cups cooked from dried beans)
  • 2 T apple cider vinegar
  • 1 tsp cinnamon
  • 1 T maple syrup
  • pinch of sea salt
  • 4 T balsamic vinegar
  • 4 T hemp oil (or olive oil)
  • 2 tsp agave nectar (or honey)

Steps:

  1. Combine chickpeas, apple cider vinegar, cinnamon, maple syrup, and salt in a bowl until chickpeas are thoroughly coated. Bake on a lined sheet pan at 350 for 10-15 minutes, stirring occasionally. Let cool on pan.
  2. Dice carrots. Toss with cranberries and salad greens. Top with chickpeas.
  3. Make dressing by mixing balsamic vinegar, oil, agave nectar and salt and pepper to taste. Toss into salad and serve.

It’s best to serve the chickpeas warm on the salad so if you are prepping this for individual lunches for a week, mix greens, carrots, and cherries, but keep chickpeas separate and warm before tossing with greens. Toss with dressing just before serving to keep greens fresh.