S’mores Protein Granola

Oh man you guys, I wish you could’ve been in my kitchen to smell this one. It was heavenly!

Dancing for Donuts | S’mores Protein Granola

I felt like making something this past weekend when it was chilly (by LA standards) and rainy. We barely have any groceries, but I did have granola supplies!

I love making granola because you can customize the flavors completely and control exactly what’s in it! I’m also pretty sure it’s cheaper to make it then buy it, depending where you’re shopping!

This recipe is easy and tasty, smells delicious and is SO good on plain yogurt. If you don’t have this exact Ancient Nutrition S’mores Protein, I’d say use regular chocolate protein powder and then just throw some marshmallows in once the granola is completely cooled!

Dancing for Donuts | S’mores Protein Granola

S’mores Protein Granola

3 cups rolled oats

1 scoop Ancient Nutrition S’mores Bone Broth Protein

1/2 cup walnuts, almonds or cashews

1/2 cup cocoa powder

1/2 cup coconut sugar

2/3 cup melted coconut oil (melted)

1/2 cup maple syrup

1 tsp vanilla (optional)

1/4 tsp salt

1/2 cup chocolate chips

sea salt and for finishing

1. Preheat the oven to 250 degrees fahrenheit and spray a baking sheet with coconut oil or line with parchment paper.

2. In a large bowl, toss together the oats, protein powder, nuts, cocoa powder, and coconut sugar. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla.

3. Pour the wet ingredients over the dry and stir to combine completely. Spread the oat mixture in an even layer on the baking sheet and bake for 45 minutes, stopping halfway through to stir.

4. After the 45 minutes, turn the oven off,  take the baking sheet out, add in the chocolate chips, and stir one more time. Pop in the oven for 5-10 more minutes (so the chocolate melts a little and clings to the oats!) and then remove.

5. Let cool completely (at least one hour), then store in an airtight container. Enjoy in a bowl with almond milk, over yogurt, in smoothies, or by the handful!

Dancing for Donuts | S’mores Protein Granola

Hope you all have a wonderful week!!!

xo Jordan

Easiest Coconut Almond Granola.

Man, it has been a week.

Dancing for Donuts | Easiest Coconut Almond Granola.

I think maybe coming back from vacation hit me harder than I thought it would…anyone else with me? I’ve been in a bit of a funk, but I’ll tell you, there are definitely things keeping my head up these days – having my boyfriend back in town, journaling, inspiring podcasts, yummy food, and this blog! I was also pretty good about meal-prepping last weekend, and it’s made this hectic week soooooo much easier. Nothing makes the day a bit brighter than a delicious breakfast or lunch that’s already ready and waiting in the fridge, + maybe a trip or 2 to Starbucks if I’m being honest 😉

Dancing for Donuts | Easiest Coconut Almond Granola.

One of the things I made last Saturday was a batch of homemade granola to put on top of my 2% greek yogurt in the morning (as I mentioned in my last post!). I’ve definitely found a few brands I like that are low in sugar (Kind, Bear Naked, Love Grown), but nothing beats homemade. You can completely control what the ingredients are, how much sugar is in them, and which add-ins you want.

Dancing for Donuts | Easiest Coconut Almond Granola.

This recipe (inspired by Eating Bird Food) took all of 5 minutes to put together and then boom, into the oven for forty. Easy peasy! This granola is the perfect amount of sweetness paired with plain yogurt, and it has that crunch to compliment the creaminess! I also love that it clumps up a little bit, just like those clusters that are always at the top of a fresh bag of granola. The. Best.

Dancing for Donuts | Easiest Coconut Almond Granola.

Coconut Almond Granola

1 1/2 cups rolled oats

1/2 cup shredded coconut or coconut shavings

3/4 cup slivered almonds

1 tbsp ground flaxseed + 3 tbsp water

3 tbsp maple syrup

3 tbsp coconut oil

1/8 tsp sea salt

1 tsp cinnamon

1 tbsp chia seeds

 

1. Preheat oven to 300 degrees. Whisk the flaxseed and water together in a small bowl and let sit for a few minutes.

2. In a large bowl, stir together all remaining ingredients. Once combined, add the flaxseed mixture and toss again to coat.

3. Line a large baking sheet with parchment paper (highly recommended for easy removal!) and pour the oat mix on top. Press into an even layer to cover the parchment completely.

4. Bake for 40 minutes, pausing at the halfway mark after 20 to stir. Press back down into an even layer and bake for the remaining 20 minutes.

5. Remove from oven, let cool, and then store in an airtight container until ready to eat!

Dancing for Donuts | Easiest Coconut Almond Granola.

Do you ever make homemade granola? What are your favorite add-ins?!

xo Jordan


Slow-Cooker Pumpkin Maple Granola.

Guys. Thanksgiving is in 8 days. WHAT.

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Now okay, I know I’ve been a bit obsessed with the pumpkin these days, but can you blame me? I’ve said it before, but this stuff is too good to pass up when it’s in season – tons of fiber and flavor, and SO versatile. My last pumpkin recipe was a savory one, and the one I’m bringing you today is sweet enough for dessert, but makes the perfect healthy breakfast too. It also comes together in a pinch and basically makes itself..helloooo slow-cooker. My colder-weather best friend.

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

I’ve paired this granola with my absolute favorite greek yogurt Noosa. The pumpkin flavor is actually out of control, if you haven’t tried it yet! Target for the win. The spices mixed with the crunch of the nuts and the chewiness of the oats make this recipe my go-to for a crowd-pleasing gift. Gluten-free, vegan and paleo, you can literally give it to anyone who needs a little homemade goodness if their life.

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

Slow-Cooker Pumpkin Maple Granola

(adapted from this recipe)

2 cups old fashioned oats

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/3 cup pumpkin puree

2/3 cup maple syrup

2 tsp vanilla extract

1/2 cup chopped walnut halves

1/2 cup chopped pecans

1/2 cup seedless raisins

  1. In a large bowl, combine the oats, salt, and spices. Stir to combine.

2. In a small bowl, combine the pumpkin, maple syrup and vanilla and stir.

3. Add the pumpkin mixture to the oats, and mix until fully coated.

4. In a slow cooker set on high, pour the oats and spread in an even layer. Cook for 2 hours on high, stirring every 30 minutes. *Don’t forget this part!

5. After 2 hours, turn the slow-cooker off, add in the nuts and raisins, and mix. Store in an airtight container.

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Let me know if you guys try this! Hope you like it

🙂

xo Jordan