Spiced Apple Baked Oatmeal

My favorite make-ahead breakfast, packed with fiber and protein and incredibly versatile! Truth is, I’m not a hot oatmeal or even muesli lover, so this is the perfect nourishing breakfast with all of the added health benefits. Feel free to mix and match flavors- add different fruit, dried fruit, nuts, seeds and other nut butters to make this recipe your own.

Yield: 10-12 oatmeal bars


2 apples, cored and diced (whatever kind you have on hand)

1/4 tsp salt

2 cups milk (dairy or non-dairy)

2 eggs

1 tsp vanilla extract

1/4 cup maple syrup

1/4 cup creamy peanut butter (substitute

3 cups oats

1 tsp cinnamon

1 tsp baking powder

1/2 cup walnuts (substitute pecans, almonds, pistachios!)




  1. In a small pan, saute apples for 10-15 minutes on low heat until soft. Sprinkle with salt and set aside to cool.
  2. In a large bowl, whisk together the milk, eggs, vanilla, maple syrup and peanut butter until smooth. Add in the rest of the ingredients and stir until fully combined.
  3. Pour the mixture into a prepared 9×13 pan and bake at 350 degrees for 20-25 minutes or until set and firm.
  4. Allow to cool before cutting into squares. Keep in the refrigerator in an air tight container for up to 1 week.
  5. Serve with extra peanut butter, fresh berries and a drizzle of maple syrup!


Orange Poppyseed Granola

Yield: Roughly 4 cups


3 cups oats

1/2 cup ground flaxseed

3 Tbsp poppy-seeds

1 tsp cinnamon

1/4 cup pistachios, chopped

1/2 cup maple syrup

1 tsp vanilla extract

Zest + Juice of 2 oranges

Pinch of salt

1/4 cup dried apricots

1/4 cup dried cherries



  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix together oats, flaxseed, poppy-seeds, cinnamon and pistachios.
  3. In a small pot, heat maple syrup, vanilla, zest, juice and salt on low heat until simmering. Let this mixture bubble for 2-3 minutes.
  4. Pour maple syrup mixture over the dry ingredients and toss until fully coated.
  5. Evenly spread the mixture onto a sheet pan and bake for 20-25 minutes, stirring occasionally.
  6. Once the granola is out of the oven, sprinkle with dried fruits and stir to combine. Let the granola fully cool before breaking into pieces and storing in an airtight container.

Trail Mix Bars

These are your new favorite travel snack, perfect for throwing in your hiking backpack or your bag for a quick snack at work.


Yield: 18-20 bars


3 cups mixed nuts/seeds (cashews, almonds, walnuts, peanuts, pistachios, sunflower seeds, pumpkin seeds, macadamia nuts- whatever you have on hand!)

1 cup assorted dried fruit (cranberries, cherries, blueberries, apricots)

1 tsp cinnamon

1 tsp vanilla extract

3/4 cup honey



  1. In a large bowl, stir together the assorted nuts, dried fruit, cinnamon and vanilla.
  2. In a small pot, bring honey to a boil over medium-low heat. Stir constantly and boil for 5-8 minutes.
  3. Pour hot honey mixture over nuts and fruit, toss to coat evenly.
  4. Pour the mixture onto a large sheet pan and press into an even layer. Let sit for 30 minutes- 1 hour or until set. Cut into small chunks.


Peanut Butter Coconut Bars

Another favorite that’s always packed in my freezer! These bars are perfect for a little sweet treat, but also keep you satisfied!


Yield: 12-16 bars

1 cup creamy peanut butter (can sub any nut butter- almond, cashew, sunflower seed)

1/3 cup honey

1/2 cup shredded, unsweetened coconut

1 1/2 cup almond flour

1/2 cup chocolate chips, melted

Flaky sea salt, optional



  1. In a bowl, mix together peanut butter, honey, coconut and almond flour until a dough begins to form.
  2. Press dough into an 8×8 pan in an even layer. Freeze for 20-30 minutes until set.
  3. Pour melted chocolate over the bars, coating evenly. Sprinkle with sea salt if desired. Freeze for 30 minutes- 1 hour before cutting into small squares.

Copycat Perfect Bars

If you know me, you know that Perfect Bars are my favorite on-the-go energy bar. They’re made with real, wholesome ingredients and are found in the refrigerator section of the grocery store. Try my homemade version to save some $ and switch up flavors as you like!


Yield: 8-12 bars


1/2 cup peanut butter

1/2 cup honey

1 1/2 cup almond flour

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup dark chocolate chips



  1. In a small bowl, stir together all ingredients until a dough begins to form.
  2. In an 8×8 or 9×9 pan, press the dough into an even layer. Freeze for 30 minutes- 1 hour or until firm and set.
  3. Cut into even bars and keep in an airtight container in the freezer.



Shaved Brussels Sprout & Sweet Potato Salad

A quick & easy 20-minute meal filled with nourishing ingredients. Perfect for a last minute Thanksgiving side dish or a speedy weeknight meal!


Yield: 3-4 servings


1 pound sweet potatoes, diced

3 Tbsp olive oil

1/2 tsp cinnamon

1 pound brussels sprouts, thinly sliced (you can buy these pre-cut in the salad section of the grocery store)

2 Tbsp maple syrup

1 Tbsp mustard

1/4 cup dried cranberries

2 Tbsp sunflower seeds

Salt & Pepper, to taste



  1. Preheat oven to 375 degrees. Arrange diced sweet potatoes on a prepared baking sheet and drizzle with olive oil. Sprinkle cinnamon and toss the potatoes to evenly coat. Bake for 15-20 minutes or until lightly browned and tender.
  2. In a large skillet, saute brussels sprouts in the maple syrup and mustard. Cook on medium-high heat for 5-8 minutes or until brussels sprouts are tender.
  3. Add in the diced sweet potato pieces, dried cranberries and sunflower seeds. Heat on low for 3-5 minutes until fully combined. Season with salt and pepper to taste. Serve immediately!



Almond Butter Stuffed Dates

This sweet treat is perfect for stashing in the freezer! So simple and only 4 ingredients!

Yield: 6-8 (1 date) servings


6-8 dates, pitted

3-4 Tablespoons almond butter (sub peanut butter, cashew or sunflower seed butter)

1/4 cup dark chocolate chips, melted  (I add some coconut oil to give them some shine!)

Sea salt, optional


  1. Open dates and stuff each with 1/2 Tablespoon of nut butter, place on a parchment lined sheet pan and freeze for 30 minutes.
  2. Once frozen, dip or drizzle each date with melted chocolate and sprinkle with sea salt.
  3. Freeze again for 20-30 minutes and enjoy!

Keep in an airtight container in the freezer for snack time!