This week I tried to experiment a little and everyone knows that trying new things doesn’t always lead to a success. I’ll be honest with this one, I was hoping to make a healthy version of the beloved Aussie Bites, but ended up with something a little different.
None the less, everything worked out better than I could have expected! I tipped the crumbled bites onto a baking sheet and threw it all back in the oven for an extra 10 minutes and voila! Super tasty crunchy granola.
This is amazing to snack on at swim meets or enjoy in a bowl with fresh fruit and milk/yogurt. There are a lot of healthy benefits to this recipe so I have attached a Chronometer breakdown of my Granola
For some added B12, any fortified soy/almond/coconut or yogurt will fill up the boxes!
Prep 10 mins
Bake 12 mins
Total 22 mins
1 cup Rolled oats
1/2 Cup Quinoa
1/4 Cup Flax seed
2 Tbp Chia seed
1/2 Shredded unsweetened coconut
1/4 cup Raw sunflower seeds
1/2 cup Dried apricots
1/4 cup Raisins
1/3 cup agave syrup (or Maple syrup)
2 Tbsp coconut oil (melted)
- Preheat oven to 350 degrees.
- Place 1/2 cup of the rolled oats, quinoa, shredded coconut, flax seed, chia seed, and sunflower seeds into a food processor or blender. Blend on low speed until well combined. Sunflower seeds should begin to break up. Place into a bowl.
- Next, add the dried apricots and raisins separately into the blender and blend until apricots break up into pea size balls. Add into the bowl.
- Add in the remaining 1/2 cup oats and combine all ingredients until evenly distributed. If apricots start to stick together, break them apart with your fingers.
- Heat agave syrup and coconut oil on stove until oil is melted.
- Pour oil and syrup mixture over dry ingredients and combine until all the granola is well covered.
- Place granola onto a baking sheet. Try not to separate the mixture too much as you want some of the granola to form clusters.
- Bake in the oven for approx. 10mins (mixing half-way through) or until granola is a golden brown.
- Let granola cool completely before storing in an air tight container or mason jar. Serve with milk or yogurt.
Summer weather is finally here, but that doesn’t mean it’s too warm for oatmeal.
Oats are packed with healthy fibre, which helps keep you full and energized for longer. What most of you probably don’t know is that oats are also jam packed with many other nutrients such as phosphorous, magnesium, zinc, iron, and even potassium. In just half a cup, you also get 5.5g of protein! This is why they are one of my favourite grains.
To make this recipe a little more suitable for the warm weather, I decided to go with something that can be enjoyed cold and ready out the fridge the next morning. Perfect if you have morning practice or are running off to a swim meet.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
- 1 egg or 1 Flax egg (see below)
- 2/3 Cup fresh/frozen berries (I used raspberries)
- 1 1/4 Cups very ripe banana mashed (approx. 2 large bananas)
- 2 Tbsp agave/maple syrup
- 1/4 cup coconut or can sugar
- 2 tsp vanilla extract
- 1 Cup rolled old fashioned oats (this is important!)
- 1 Cup of oat flour (see below)*
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of cinnamon (optional)
- Preheat oven to 350 degrees and LIGHTLY grease a square loaf pan (8×8) with cooking spray or coconut oil.
- In a small bowl mash the berries with a fork. set aside.
- In a large bowl, mix the mashed bananas, agave/maple syrup and coconut sugar.
- Add in the egg or flax egg to the banana mixture, along with the vanilla extract and stir until well combined.
- Add in all the remaining ingredients except the raspberries and stir until the mixture is well combined.
- Spread 3/4 of the mixture into the greased pan then, layer the berries until they evenly cover the surface. Drop the remaining mixture on top and gently cover the berries with a spoon or spatula.
- Bake until a toothpick comes out clean approx. 25mins** (if using a flax egg this will only take 15mins).
- Let cool until room temperature and then refrigerate until completely cooled before slicing into bars.
If you are using a flax egg, you will need:
- 1 Tbsp Flax seed ground up in a blender or 1 Tbsp flax meal (pre-ground)
- 2 1/2 Tbsp WARM water
Mix the flax meal and warm water together and let stand for 10 mins until goopy like an egg.
* To make oat flour, simply put 1 cup of rolled oats into a blender or food processor and blend until oats become a flour consistency.