Hummingbird Granola is one way to work the southern favorite Hummingbird cake into your breakfast routine, with banana, pineapple, pecans, and white chocolate.

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I adore homemade granola. You really can make just about any flavor you want, and lately I’ve been feeling the tropical vibes so I decided to turn Hummingbird Cake into granola! Hummingbird granola is certainly one way to get away with eating cake for breakfast.

Have you ever had Hummingbird Cake? It is a banana-pineapple spice cake originating in Jamaica but has since become a popular dessert in the southern United States. Ingredients of note include banana, pineapple, cinnamon, pecans, vanilla extract, and usually a cream cheese frosting.

We all know how much I love cream cheese (frosting), but incorporating one of my favorite ingredients into granola didn’t seem feasible. I thought about letting the yogurt I inevitably would serve this humming bird granola with to substitute for cream cheese, but then I found some sense and added white chocolate chips.

Obviously I also didn’t use fresh pineapple or banana. I also didn’t just use dehydrated because I find dehydrated banana and pineapple to be a bit chewy sometimes. Instead I opted for freeze dried for some extra crunch! But if you struggle to find either in your local grocery stores like I did, feel free to use regular dehydrated.

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
• Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
• Kombucha Sangria from Palatable Pastime
• Peaches and Cream Cookies from For the Love of Food
• Sous Vide Yogurt from Art of Natural Living
• Strawberry Lemonade from Magical Ingredients
• Verde Mary from A Kitchen Hoor’s Adventures

HUMMINGBIRD GRANOLA

Print

Yield: 5 cups Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups rolled oats
• 1/2 cup ground flaxseed or hemp hearts
• 1 cup roughly chopped pecans
• 1/4 cup coconut oil*
• 1/2 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp flaky sea salt
• 1/2 cup white chocolate chips
• 1/2 cup freeze-dried banana slices
• 1/2 cup freeze-dried pineapple pieces

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, flaxseed or hemp hearts, and pecans. Mix well.
3. In a small bowl, combine the coconut oil and syrup or honey. Microwave for 30-60 seconds, or until melted*. Stir in vanilla, cinnamon, and salt.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the white chocolate chips, banana, and pineapple.
6. Store in an airtight container.

Notes

*You could alternatively use vegetable oil, in which case microwaving is unnecessary.

Source: Adapted from my Oatmeal Raisin Cookie Granola and Hummingbird Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Feel like you are eating cookies for breakfast with this homemade oatmeal raisin cookie granola. Add walnuts and coconut for extra flavor!

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I always forget how good homemade granola is until I make a fresh batch. Even though it’s incredibly easy to make, and adapt to what you have on hand, I tend to go long periods of time between batches.

So here I am again reveling in the joy of homemade granola, this time flavored as an ode to oatmeal raisin cookies!

People hate on this cookie a lot but I think it’s one of my favorites, so I seriously love feeling like I am eating cookie bits for breakfast. I even added some toasted walnuts and coconut in there for added flavor. Optional but tasty.

My blueberry bushes are ripening as fast as I can eat them so it seemed appropriate to enjoy my fresh homemade granola on top of said blueberries and vanilla Greek yogurt. I even used a pretty cup for the occasion.

I eat breakfasts like this fairly regularly (minus the fancy cup) on the weekdays for a quick option that doesn’t require cooking anything. But you could also use this to jazz up a really pretty fruit parfait to serve at brunch too! Love when something can serve as breakfast and dessert.

Or you could just eat it straight, because it’s that good.

Beverages Recipes

• Michelada by Family Around the Table
• Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings

Appetizer and Salad Recipes

• Peach, Prosciutto and Mozzarella Skewers by Love & Confections

Bread, Grains, and Cereal Recipes

• Cheese Danish by The Redhead Baker
• Matcha Souffle Pancakes by Tara’s Multicultural Table
• Sausage and Gravy Biscuit Cups by Big Bears Wife
• Sourdough Pancakes with Hibiscus Syrup by Karen’s Kitchen Stories

Egg Recipes

• Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
• Breakfast Grilled Cheese by A Kitchen Hoor’s Adventures
• Ham & Cheese Breakfast Enchiladas by Kate’s Recipe Box
• Vegan Omelette by Happily Curated Chaos

Fruit and Veggie Recipes

• Caramelized Cinnamon Bananas over Yogurt by Hezzi-D’s Books and Cooks
• Tropical Fruit Salad by Caroline’s Cooking

Meat, Poultry, and Fish Recipes

• Bacon And Eggs Benedict Brunch Burger by Nik Snacks
• Corned Beef & Potato Hash by Amy’s Cooking Adventures

Dessert Recipes

• Keto Chocolate Mousse Recipe by Keto Basic AF
• Salted Caramel Macarons Recipe by April Golightly

One year ago: Top 10 Go-To Recipes: Sweet

Three years ago: Ohio Wine at Camelot Cellars

Four years ago: Hot Chocolate Rice Crispy Treats

Five years ago: Sourdough Banana Nut Bread

Six years ago: Funfetti Stuffed Chocolate M&M Cookie Cake

Seven years ago: Everything Bagel Bites with Bacon-Scallion Cream Cheese Dip

Nine years ago: Red Velvet Whoopie Pies

OATMEAL RAISIN COOKIE GRANOLA

Print

Yield: Approximately 5 cups Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups rolled oats
• 1/2 cup ground flaxseed
• 1/2 cup creamy peanut butter
• 1/2 cup honey
• 1 Tbsp cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 cup raisins
• 1/2 cup chopped walnuts, optional
• 1/2 cup shredded coconut, optional

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats and flaxseed. Mix well.
3. In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon, nutmeg, and vanilla.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the raisins, walnuts, and coconut.
6. Store in an airtight container.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Who says you can’t have cheesecake for breakfast? With a granola crust, vanilla Greek yogurt filling, and topped with bananas foster!

Are you a sweet or a savory breakfast/brunch person? I love both but since being coming an adult I tend to lean towards the savory options as they seem more practical. But I do frequently have yogurt with fruit for breakfast on weekdays so I took them up a notch for weekend brunch by serving my Greek yogurt in granola cups topped with bananas foster! All you have to decide is if you want it for brunch or dessert? I confess, I had it as dessert after the BLT benedicts haha.

In this recipe I used Cabot vanilla Greek yogurt for the filling because not only are they a BrunchWeek sponsor it’s the best dang vanilla Greek yogurt I’ve ever had! I also used Dixie Crystals brown sugar in both the granola cup and the bananas foster. When one of the main ingredients in bananas foster is sugar it’s makes all the difference to have good quality! Want to win your own sponsor swag? Locate the Rafflecopter widget below the recipe to enter. Full info about the prizes and sponsors can be found HERE.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal

BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata with Bacon & Cheese from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories

BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen

BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen

Two years ago: Mimosa Bar

Four years ago: Lemon-Lime Raspberry Mojitos

Five years ago: Strawberry Shortcake Cobbler

Six years ago: Whole Wheat Hamburger Buns

Seven years ago: Pineapple Pancakes with Honey Greek Yogurt Topping

BANANAS FOSTER BREAKFAST YOGURT CHEESECAKES

Makes 12 cups

Ingredients:

GRANOLA CUPS

1/4 cup Cabot unsalted butter

1/4 cup Dixie Crystals pure cane brown sugar

1/4 cup honey

1/4 cup creamy peanut butter

1 tsp vanilla extract

3 cups old fashioned rolled oats

TOPPING

1/4 cup Cabot unsalted butter

1/2 cup Dixie Crystals pure cane brown sugar

1/2 tsp cinnamon

2 Tbsp banana liqueur

2 bananas, sliced

1/2 cup pecan halves

2 Tbsp bourbon

FILLING

16 oz. Cabot Vanilla Bean Greek yogurt

Directions:

1. To make the granola cups, first lightly coat the cups of a muffin pan with non-stick cooking spray. Set aside.
2. In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Add the oats and stir until well coated. Divide evenly into the cups of the prepared pan. Press the mixture into the bottom and up the sides of each cup (I used a shot glass).
4. Place in the refrigerator and let cool for at least 30 minutes to set, or until ready to serve.
5. Right before serving, prepare the topping. Melt butter in a medium skillet.  Stir in the brown sugar and cinnamon and whisk until sugar melts and is blended. Add the liqueur, bananas, and pecans. Allow bananas to soften and brown slightly, then add the bourbon and either simmer for a couple minutes or light on fire.
6. Spoon Greek yogurt into the granola cups, top with bananas, and serve immediately.

Source: Adapted from my No-Bake Peanut Butter Granola Cups and Bananas Foster Mini Cheesecakes.
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This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


We may have stocked up on Larabars last week because we needed Whole30 safe snacks and they were on sale 2 for $1, which is basically the best deal I’ve ever seen for them. Prior to that I thought $1 per bar was a good price – fooled me! Of course then I remembered the huge Costco sized container of dates that I had in the cupboard and decided it was time to use up some of them in my own homemade bars.

I’ve made a German Chocolate variety in the past, so all I did was change up the ingredients a bit based on what else I had at hand. Thankfully for me I usually have all kinds of things and was able to make a coconut pistachio version this time. Which is convenient because today is actually National Pistachio Day! It’s also National Peanut Brittle Day, but I can’t have peanuts on Whole30 so I’m just gonna have to let that one slide.

But I digress. Guys, these bars are so stinking good! I might like them better than any kind of Larabar I’ve ever had. Bob said he had to restrain himself from devouring them all at once! It’s times like this that I need to remind myself that it’s far better to make these kinds of things myself. Of course we still have all those bars we bought so I think we will be set for awhile.

One year ago: Strawberry M&M® Cheesecake Truffles

Two years ago: Black Bean & Chorizo Soup

Three years ago: Three Cheese Chicken and Artichoke Bake

Five years ago: Almond Cherry Chip Blondies

Six years ago: Apple Oatmeal Breakfast Muffins

COCONUT PISTACHIO LARABARS

Makes 12 bars

Ingredients:

1 cup pitted dates

1/2 cup toasted almonds

1/2 cup roasted, shelled pistachios

1/2 cup shredded unsweetened coconut

1 tsp vanilla extract (or paste)

1/2 tsp sea salt

Directions:

1. Line a jelly roll pan with wax paper and set aside.
2. Add all ingredients to food processor and pulse until the mixture clumps together. Add 1 teaspoon of water if it’s a little on the dry side.
3. Evenly press mixture into the prepared pan to smooth out the batter. Freeze for 10 minutes and then slice into bars. Wrap in wax paper and store in the fridge.

Source: Adapted from my German Chocolate Larabars.

Awhile back I found the cutest little buckeye candies that I ever did see while perusing Sweetie’s Jumbo Chocolates in Ashland, OH. I have been coveting them, waiting for football season to arrive and now that it’s here it’s time to use those babies! I have enough to execute more than one recipe so to start I made a buckeye granola. Chocolate-peanut butter and honey make the base and once cooled you mix those little nuggets right in. Now you’re ready to top some vanilla Greek yogurt because on #PBChocSat, I find an excuse to eat peanut butter and chocolate from dawn til dusk.

Two years ago: Slow Cooker Minestrone Soup

Three years ago: Pumpkin Spice Pizzas

Four years ago: Loaded Baked Potato Dip

BUCKEYE GRANOLA

Makes approximately 5 cups

Ingredients:

4 cups rolled oats

1/2 cup ground flaxseed

1/2 cup chocolate peanut butter

1/2 cup honey

1 tsp cinnamon

1 tsp vanilla extract

1 cup mini Buckeye candies (or mini peanut butter cups)

Directions:

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats and flaxseed. Mix well.
3. In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon and vanilla.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely.
6. Stir in the buckeyes and store in an airtight container.

Source: Adapted slightly from my Peanut Butter Chocolate Chip Granola.

I rarely have been the victim of bad pick up lines. Even when I was going out to bars with friends in undergrad or grad school, I cannot recall any worth mentioning. Granted I used to be quite oblivious when someone was hitting on me but I think I would notice a bad pick up line. Usually I hear about them from the internet and find myself wondering if anyone actually uses them. Today on the radio I heard one that was pretty bad, “Girl, did you get those pants on sale? Because they are 100% off at my house.” Seriously? I mean if you are trying to be funny and clever, sure I’ll give it a chuckle but does that really work?

This rant has relevance to these bite sized morsels of joy, I promise. How you ask? Because I need to ask you if want to date. Dried pitted dates that is. Corny food pick up line for the win!? Yea probably not the greatest but in all seriousness, these little granola bites taste just like banana bread thanks to the magical combination of Bare Snacks cinnamon dried banana chips, dates, oats, walnuts, and dark chocolate chips. It’s almost not fair that these taste so good and yet are healthy for you. So how about, “Girl, do you like dates? Because dating me is 100% better for you.” Still no? Good thing these banana bread bites don’t need to use a pick up line. Their mojo exudes through the silence.

One year ago: Leftover Halloween Candy Layer Bars

Two years ago: Butternut Squash, Spinach and Feta Pizza

Three years ago: Pumpkin Bread Pudding

BANANA BREAD GRANOLA BITES

Makes approximately 2-1/2 dozen

Ingredients:

1-1/2 cups old fashioned oats

1 cup walnuts

1 (2.7 oz.) package Bare Snacks cinnamon dried banana chips* (about 1 cup)

1 cup pitted dates, chopped

1/4 cup agave nectar (or pure maple syrup)

1 tsp vanilla extract

1/2 cup dark chocolate chips

Directions:

1. Line a platter or plate with was paper. Set aside.
2. In a food processor, grind the oats and nuts together until it resembles a coarse flour consistency.
3. Add in the banana chips and dates and pulse until they are chopped up and well blended with the oat flour.
4. Add in the agave and vanilla. Mix well until a clumpy dough forms that you can easily shape into a ball without it falling apart. If needed, add more agave nectar a little at a time. Add the dark chocolate and pulse a few times to incorporate.
5. Shape into 1-inch balls and lay on prepared plate. Freeze or refrigerate for st least 30 minutes before serving. Store in an air-tight container in the fridge or freezer.

*Can’t find cinnamon banana chips? Try regular + 1 tsp cinnamon

Source: Adapted from my Apricot White Chocolate Granola Bites.

Disclosure: I was provided with product and was compensated by Bare Snacks to create this post. However, all thoughts and opinions remain my own.

These easy, no-bake granola cups can be made ahead of time and assembled when ready to eat. They make a great on-the-go breakfast or snack option.

It’s Saturday so you know what that means!? It’s another #PBChocSat post for today’s game versus the Indiana Hoosiers. First I am actually going paint balling with friends, despite the cold weather and rain, but once we are done blasting each other with paint I will be holing up in a hoodie and sweatpants to watch the Buckeyes play their first Big Ten game of the season, as it is not a home game.

As I mentioned, fall has been making it’s presence known through chilly temperatures and a constant drizzle. While I am definitely excited to bust out the boots and sweaters, the rain had me craving something with a little pick me up. These little guys make not look like much but they actually taste like little breakfast cheesecakes. If cheesecake had a honey peanut butter granola crust and a peanut butter chocolate chip yogurt filling, that is. While I expected these to be yummy, I wasn’t quite prepared for just how good they would turn out. I handed them out to my friends after paint ball and they disappeared as fast as I handed them out. Here’s to hoping the Buckeyes come up with as good as a win today!

Meanwhile, celebrate #Oatober with Bob’s Red Mill and Peanut Butter & Co. by entering my giveaway for one bag of Bob’s Red Mill organic old fashioned rolled oats and two jars of PB&Co. peanut butter. Use the Rafflecopter widget located at the end of this post!

One year ago: White Bean and Pumpkin Hummus with Spiced Pita Chips

Two years ago: Gluten-Free Apple Butter Swirl Cheesecake Bars

Three years ago: Chicken Pesto Lasagna Rolls

Four years ago: Pesto Burgers

NO-BAKE PEANUT BUTTER GRANOLA CUPS

Makes 12 cups

Ingredients:

GRANOLA CUPS

1/4 cup unsalted butter

1/4 cup brown sugar

1/4 cup honey

1/4 cup Peanut Butter & Co. The Bee’s Knee’s peanut butter

1 tsp vanilla extract

3 cups Bob’s Red Mill organic old fashioned rolled oats

FILLING

8 oz. vanilla Greek yogurt (or plain + 1 tsp vanilla extract)

1/2 cup Peanut Butter & Co. The Bee’s Knee’s peanut butter

1/4 cup mini semisweet chocolate chips

Directions:

1. To make the granola cups, first lightly coat the cups of a muffin pan with non-stick cooking spray. Set aside.
2. In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Add the oats and stir until well coated. Divide evenly into the cups of the prepared pan. Press the mixture into the bottom and up the sides of each cup (I used a shot glass).
4. Place in the refrigerator and let cool for at least 30 minutes to set, or until ready to serve.
5. Right before serving, prepare the filling. In a medium bowl blend together the vanilla Greek yogurt and peanut butter until smooth. Fold in the chocolate chips.
6. Spoon filling into the granola cups and serve immediately. Top with slices of banana, apple, or more chocolate chips if desired.

Source: Adapted from my No-Bake Peanut Butter Granola Bars.

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Disclosure: I received complimentary jars of peanut butter and oats as part of Peanut Butter & Co.’s Yum Squad and giveaway is provided by Peanut Butter & Co. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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Pump up your usual homemade granola bars with the addition of quinoa. You can mix in whatever accompaniments you desire but this time I went with coconut and almond.

When it comes to traveling, I never skimp out on the food experience part. This fact however is the very reason my pants are a bit too snug these days after a summer of travel, eating my weight in local fare, and not working out as much. Of course when I do work out I have pumped up my squats so that’s not exactly helping my thighs and behind fit into my pants either but at least that’s a more productive flux.

Now that my calendar is starting to calm down a little bit (not completely mind you), I am making more of an effort to pay attention to what I eat. Granted, that doesn’t mean I don’t have full-fat ice cream solidifying in my freeze as we speak/read (and will be sharing tomorrow) but it does mean that during my latest rendition of homemade granola bars I decided to pump up their nutritional value a bit with the addition of quinoa.

Four years ago: Brownie Fruit Pizza

NO-BAKE COCONUT ALMOND QUINOA GRANOLA BARS

Makes 1 dozen bars

Ingredients:

BARS

1/4 cup coconut oil, soft but not melted

1/4 cup brown sugar

1/4 cup honey

1/4 cup creamy natural almond butter (or homemade)

1 tsp vanilla extract

1 cup gluten-free quick oats

1 cup uncooked quinoa

1 cup shredded coconut

1 cup chopped dried fruit (I used dates and cherries)

1/2 cup chopped almonds

TOPPING (optional)

1/4 cup dark chocolate chips, melted

Coarse Sea salt

Directions:

1. Line the bottom and sides of an 8 x 8 inch baking pan with parchment paper, set aside.
2. In a large sauce pan, add coconut oil, brown sugar, honey and nut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Stir in the oats, quinoa, coconut, dates, cherries, and almonds. Stir until well coated. Pour into the prepared pan and press the mixture evenly into the pan. Drizzle with melted chocolate and sprinkle with coarse sea salt.
4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting into bars.

Source: Adapted from my No-Bake Gluten-Free Cherry Pistachio Granola Bars.

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Over the weekend I had a strange encounter with my bullet blender. Saturday morning after preparing my typical green smoothie, I was hastily cleaning up and gathering my belongings before rushing out the door in time for pilates. Rinse out cup and blender blades – check. Grab water bottle, shoes, and blender base – che… wait what?! It wasn’t until I unloaded my things into the car that I realized I had grabbed the bullet blender base which resulted in a lot of confused laughter. Of course I didn’t have time to go back inside so it took a trip in the car. The only explanation I can come up with is that I must have intended to put it away but skipped that step and just walked out the door with it instead. Either way I proceeded to post about it on Facebook to give others a good laugh at my expense.

Speaking of other appliances that grind things up, how about the food processor? No I did not walk out of the house with it (yet) but it is evidently useful when it comes to making snack bars for when you are in a rush out the door. I’ve had homemade larabars on my list of things to make ever since I grabbed a giant container of dates from Costco and finally was inspired when I learned that today is National Pecan Day! How about we turn German chocolate cake into a healthy snack bar? While they don’t exactly taste like dessert, with toasted pecans, shredded coconut, and German chocolate mixed in them they certainly taste good. Just don’t make the mistake I did and use unpitted dates. I just hope I didn’t dull the blades of my food processor in the process because those pits are no joke – they didn’t grind up at all! Thankfully this did made them easy to extract, but I may need to look in to how to go about sharpening my food processor blades. If I’m not running around outside with kitchen appliances it’s something else right?

One year ago: Peepsters Stuffed Chocolate Chip Cookies

Four years ago: Double Cake Batter Truffle Ice Cream

GERMAN CHOCOLATE LARABARS

Makes 18 bars

Ingredients:

1 cup pitted dates

1 cup toasted pecans

1/2 cup shredded coconut

1/2 cup old-fashioned rolled oats (optional)

2 oz. German chocolate

1 teaspoon vanilla extract

1/2 teaspoon sea salt

Directions:

1. Line a jelly roll pan with wax paper and set aside.
2. Add all ingredients to food processor and pulse until the mixture clumps together. Add 1 teaspoon of water if it’s a little on the dry side.
3. Evenly press mixture into the prepared pan to smooth out the batter. Freeze for 10 minutes and then slice into 18 bars. Wrap in wax paper and store in the fridge.

Source: Adapted from Rustic Brooklyn.

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Holy freaking September where did you come from? Thankfully with the help of Bob, Christina, and Dave the end of August was not overlooked. We hillbilly mini golfed, saw thousands of salt and pepper shakers, wine/moonshine tasted, hiked to the tallest waterfall in the Smokies, saw a folk-rock band, grilled and just had a good time. Alas the arrival of September meant they had to return to their respective states today.

Accompanying us on this adventure were these gluten-free granola bars which came in handy on the hike. Just like the base for my favorite chocolate chip cookies, the base for these granola bars allows for all kinds of flavor options. This time I made them with almond butter, dried cherries, and roasted pistachios.

One year ago: Chicken Taco Stack

Two years ago: Buckeye “Cheese Ball”

Three years ago: Fluffernutter Blondies

NO-BAKE GLUTEN-FREE CHERRY PISTACHIO GRANOLA BARS

Makes 16 bars

Ingredients:

1/4 cup unsalted butter

1/4 cup brown sugar

1/4 cup honey

1/4 cup creamy almond butter

1 tsp vanilla extract

2 cups gluten-free oats

1/2 cup gluten-free crispy rice cereal

1/2 cup dried cherries, roughly chopped

1/2 cup chopped roasted pistachios

Directions:

1. Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
2. In a large sauce pan, add butter, brown sugar, honey and almond butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Stir in the oats, crispy cereal, cherries and pistachios. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan.
4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

Source: Adapted from No-Bake Peanut Butter Granola Bars.