Dark Chocolate Orange Granola

Yield: 3-4 cups

 

Ingredients:

1/2 cup honey

1/3 olive oil, melted butter or coconut oil

1/4 cup cocoa powder

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp salt

2 oranges, juiced and zested

3 cups oats

1/4 cup chia, flaxseeds or hemp seeds

1/2 cup pumpkin seeds or pistachios

1/2 cup dried cranberries, cherries or apricots

 

Directions:

  1. Preheat oven to 325 degrees.
  2. Mix together the honey, oil, cocoa powder, vanilla, cinnamon, salt, orange juice and zest until smooth.
  3. Add in the oats and seeds. Stir to evenly coat the mixture.
  4. Spread the mix evenly onto a greased baking sheet. Bake for 20-25 minutes, stirring halfway through.
  5. Sprinkle on the dried fruit and toss to combine. Let the granola cool completely before storing in an airtight container.

No-Bake Brownie Bites

Yield: 8-10 balls

 

Ingredients:

1/3 cup almond butter (or other nut/seed butter)

1/4 cup maple syrup or honey

1 tsp almond extract

1/4 cup unsweetened cocoa powder

3/4 cup almond flour

1/4 cup walnuts, chopped

1/4 cup chocolate chips

 

Directions:

  1. Mix all ingredients together until a dough forms.
  2. Scoop 2 Tbsp sized balls onto a baking sheet pan and freeze for 20-30 minutes or until firm.
  3. Keep refrigerated.

 

No-Bake Peanut Butter Chocolate Chip Cookie Dough Bites

Yield: 10-12 balls

 

Ingredients:

1/2 cup peanut butter

1/4 cup maple syrup or honey

1 tsp vanilla extract

1/4 tsp salt

3/4-1 cup almond flour

1/2 cup chocolate chips

 

Directions:

  1. Stir all ingredients together until a dough begins to form and mixed evenly.
  2. Scoop dough into 2 Tbsp sized balls and place on a baking sheet.
  3. Freeze for 20-30 minutes or until set and firm.
  4. Keep in freezer!

Crunchy Roasted Chick Peas

Ingredients:

1 can chick peas, drained and rinsed

2 Tbsp olive oil

1 tsp garlic powder (or seasoning of choice)

1/2 tsp salt

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Toss chick peas in the olive oil and seasonings. Evenly spread the chick peas onto a baking sheet.
  3. Roast the chick peas for 20-25 minutes, stirring occasionally, until they are browned and crispy.
  4. Store in an airtight container at room temperature for up to 1 week.

Easy Garlic Hummus

Hummus has slowly become a major part of my snacking game, but I never have tahini on hand to make it at home. Have no fear, a tahini-less hummus recipe is here!

 

Yield: 1-1/2 cups hummus

Ingredients:

1 (15.5 oz) can chickpeas, drained and rinsed

1/4 cup olive oil

1 tsp salt

1/2 tsp pepper

1/2 tsp cumin (optional)

1 clove garlic (or 1 Tbsp pre-chopped garlic, or 1 tsp garlic powder)

1 lemon, juiced

 

Directions:

  1. In a food processor or blender, combine all ingredients.
  2. Blend for 2-3 minutes, scraping down the sides occasionally.
  3. Continue to blend until hummus is smooth. Season to taste!

 

 

 

Orange Poppyseed Granola

Yield: Roughly 4 cups

Ingredients:

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

 

Directions:

  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

Ingredients:

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

 

Directions:

  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.