Oatmeal Cookie Granola

Hi there.

How goes it?

I am currently on a two week break from school before what is going to be known as the busiest summer of my life ensues.

I’m not even kidding.

In the meantime, I am getting a head start on some of my summer class work and prepping for my internship.

I’m an overachiever.

I know.

It’s just me.

I can’t not be busy, ya know?

I’m sure you are telling me to rack up some miles on my Netflix, throw those text books in the trash, and sleep until I can’t sleep anymore.

I hear ya.

At least we have snacks.

Let me tell you about this granola.

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It tastes like an oatmeal cookie.

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Yes, it’s genius, I know.

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Now, I’m about to get real dietitian on y’all right now. Besides being packed with oats, pecans, raisins, and sweetened w/ date puree, I added a fun little spin.

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I used almond flour in the granola batter.

Oh yes.

It give an extra nutty, extra crunchy factor to the granola.

Plus, almond flour is super nutritious.

Almond flour is high in protein, packed with antioxidants, heart healthy, and nutrient dense.

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Ummmmm…hi, you want this.

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While almond flour is filled with healthy monounsaturated fats, let’s not go overboard people…portion control is essential to being bikini ready for summer.

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For more fun facts and delicious and NUTritious (see what I did there?) almond flour recipes, head on over and check out this page.

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🙂

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Plus, this recipe is vegan and gluten-free. I know you love me 😉

Oatmeal Cookie Granola
Author: 
Recipe type: Granola, Breafast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Granola with all the flavors of oatmeal cookies! Gluten-free, vegan.
Ingredients
  • ¾ c. gluten-free rolled oats
  • ¼ c. almond flour
  • ¼ c. granulated stevia
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • ½ t. pure vanilla extract
  • ⅓ c. date puree (see notes)
  • 2 T. tahini
  • 2 T. melted coconut butter
  • ½ c. raisins
  • ½ c. raw pecan halves
Instructions
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, almond flour, stevia, cinnamon, and sea salt.
  3. Stir in the vanilla, date puree, tahini, and coconut butter until a crumbly cookie dough forms.
  4. Fold in the raisins and pecans.
  5. Distribute the granola evenly onto the baking sheet.
  6. Bake for 25-35 minutes, stirring every 10 minutes to prevent burning. I also rotated the tray at the half minute mark once during baking.
  7. Let cool slightly and enjoy with your favorite yogurt, on top of ice cream, or with coconut milk!
Notes
To make the date puree, soak 6 pitted, Medjool dates in water overnight.
Blend the water and dates in a blender on high until smooth.

MANGIA!!!

Banana Date Yogurt Parfait

Ok y’all.

Here we are on the last day of the year.

I hope you have written your New Year resolutions.

I don’t even want to attempt the gym at the moment because I will see about 40000 people I have never seen before committing to a two week stint of cardio and weight lifting until they are burnt out.

One thing that I always vow to do in the new year is to continue eating a healthy diet.

Eating real food just makes me feel better.

Plus, I’m pretty sure it keeps me looking young too! 😉

My morning routine always begins with Greek yogurt and fruit.

I just love it.

That’s where Chobani comes in to play.

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I was thrilled when I got asked to participate in Chobani’s #MadewithChobani campaign.

Basically, all I did was create a healthy recipe using Chobani Greek Yogurt.

Pretty simple, right?

Sometimes I like to eat it plain, or with a scoop of peanut butter mixed in.

Other times I like to dress it up.

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All we are going to do is puree banana, dates, and Chobani together until smooth.

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Then we do a little layering magic w/ homemade granola (or your fave store bought…I totally don’t judge).

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Then we layer on some berry jam.

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Y’all.

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This is breakfast.

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I mean, serrrrriously.

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Tangy, creamy, sweet, crunchy, and light…

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in each and every bite.

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So, go pick up some Chobani and get in the kitchen and whip up this healthy breakfast treat.

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Feel free to share some of your New Year resolutions in the comment section below!

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🙂

Banana Date Yogurt Parfait
Author: 
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 1
 
Sweet dates pureed with tangy, thick, Greek yogurt, layered w/ crunchy nut granola and berry jam. Gluten-free, paleo option, vegan option.
Ingredients
  • 6 dates, pitted, soaked in warm water overnight
  • 1 large banana, cut in half
  • ¼ c. Chobani plain Greek yogurt ( I used non-fat) (for a vegan and/or paleo option use coconut milk yogurt or full-fat coconut milk)
  • ¼ c. no sugar-added berry jam
  • ⅓ c. of your favorite granola ( I use my own homemade version, see the body of this text for the links)
Instructions
  1. Using a blender or magic bullet, blend together the dates, ½ of the banana, and the yogurt until smooth.
  2. Use a small, stemless wine glass or small mason jar to begin the layering process.
  3. Place a layer of the granola at the bottom of the jar.
  4. Layer the granola with a layer of the berry jam.
  5. Layer the berry jam with the banana date yogurt.
  6. Repeat the layering process beginning with granola and ending with the yogurt until the glass is almost filled.
  7. Slice the remaining banana half and place on top of the parfait.
  8. Sprinkle with remaining granola.

MANGIA!!!

Crisp Crunch.

I’ve got a little vice.

Well, I don’t know if it’s an actual vice, more of an obsession.

With crispy foods.

Me and burnt toast…we’ve been friends for quite some time.

I made my first roast chicken the other day and let me tell you something…crispy chicken skin is ahhhhmazing.

I’m sure professional chefs would gasp open mouthed about my burnt toast confession.

Not to mention that fact that I just made my first whole roasted chicken.

Shall we even mention crispy, little fried, donut holes?

That will just segway into funnel cakes.

Uh, let’s talk healthy crispy things.

Like these crunchy granola bars.

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They are chock full of good for you ingredients.

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Ummmmm two types of seeds, coconut, dried cranberries, and sweetened w/ maple syrup.

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Plus, they are grain free and nut-free making them allergy free and hello…vegan.

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I mean, just look at that…no preservatives!

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Yes, this is real life.

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These babies are going to rock your crunchy world.

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Get on it.

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🙂

 

Seeded Cranberry Crunch Bars
Author: 
Recipe type: snack, granola bars
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Crispy grain-free granola bars chock full of seeds and sweet, tart, dried cranberries. The perfect snack. Gluten-free, paleo, nut-free, vegan.
Ingredients
  • 1¼ c. pepita seeds
  • 1 c. sunflower seeds
  • ¾ c. dried cranberries
  • 1¼ c. unsweetened, coconut flakes
  • ½ c. maple syrup
  • 1 t. pure vanilla extract
  • ½ t. sea salt
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, combine all of the ingredients until evenly distributed.
  3. Line a 9x13 in. baking dish with parchment paper.
  4. Using a silicone spatula, transfer the nut mixture to the prepared baking dish, and spread it evenly.
  5. Bake for 20 minutes, or until the bars are lightly golden brown in color.
  6. Remove from the dish and allow to cool.
  7. Slice into 12 even bars and refrigerate until cold.

MANGIA!!!

Granola that’s Bananas

 I’m yearning for fall weather.

But Sunday, it was absolutely gorgeous here, sunny, with temps in the low 90’s and a light breeze.

Given there was a bit of humidity, but it felt good.

I think summer was trying to tell me goodbye.

Especially when I arrived at the grocery store and looked at all the pale yellow colored rinds on the watermelon.

I wish I could bottle summer in a jar.

It would probably smell like the beach, coconut, and malibu rum…ha!

No, but seriously…I’m ready for some fall baking.

It’s just not the same during the summer, scorching hot temps outside don’t make baking a fun experience.

I want it to be cold, I want leaves falling, I want orange and red colors, I was pumpkin everything.

I want cozy food.

Let’s start early.

Now, you know I tout the paleo lifestyle all day every day, but really, if you think I can live without peanut butter…you are dead wrong.

It’s really about what is right for your body.

My body does great living the paleo lifestyle.

Buuuuuuutttt…it’s all about moderation.

If I want that Reese’s, I’m going to have it.

It’s how I feel about granola. Sometimes I just want a big batch of granola full of hearty oats, given they are certified gluten-free, but still…oats.

I’m going to show you what granola looks like banana bread-ified.

It totally exists.

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It has actual bananas in it.

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I mean, that’s got to be healthy, right?

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Plus, I mean look at those clusters of cashews and pecans!

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I mean, c’mon…

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total

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health food.

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mhhhhhm 😉

Banana Bread Granola Clusters
Author: 
Recipe type: Snack, Breakfast, Granola
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Crunchy clusters of granola packed with oats, cashew butter, cashews, pecans, and sweetened with bananas for a banana bread spin on your favorite snack! Gluten-free, vegan.
Ingredients
  • 1 large, very ripe banana, mashed
  • ⅓ c. pure maple syrup
  • ¼ c. roasted, unsalted cashew butter
  • 2 T. melted coconut butter
  • 1 t. pure vanilla extract
  • 2 c. certified gluten-free rolled oats
  • ½ c. cashews
  • ¼ c. pecans
  • ¼ t. ground cinnamon
  • pinch of salt
Instructions
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the banana, maple syrup, cashew butter, coconut butter, and vanilla until smooth.
  3. Stir in the oats, cashews, pecans, cinnamon, and salt.
  4. Spread mixture evenly onto the prepared baking sheet.
  5. Bake for 30 minutes, rotate the pan halfway through the baking process at the 15 minute mark.
  6. Make sure that you don't over bake the granola, it will start to brown quickly at the end.
  7. Let the granola cool completely to crisp, then break into clusters.

MANGIA!!!

Anniversario

Y’all.

Let me tell you what happened last Friday.

Well, all week I had been baking/cooking when I got home in the afternoons and trying* to brush up on my photography skills but seriously…I just ended up on the floor, spatula in one hand, camera in the other, basically having an anxiety attack.

So, I took a deep breath and said, next week…next week I will write posts and chat it up with y’all.

Oh, and then last Friday happened where I lost my mind and forgot that it was my 4-year BLOG ANNIVERSARY!

I can’t believe it’s been 4 years!

Whew!

If you don’t know my story, my baby seester and I had moved in together while we were both at college.

My seester studied abroad one summer in Belgium and came back sick as a dog.

Living off of a diet of belgium waffles, nutella, and whipped cream didn’t seem to rock her world in the stomach department if you know what I’m saying.

After rounds of testing, she was diagnosed with celiac disease.

Our reaction was pretty much “what the? is celiac disease?”

Growing up in an Italian family where bread and pasta are religious artifacts, we knew this was not going to be a walk in the park.

So, I got in the kitchen and started to learn about gluten-free cooking and baking.

Being busy college students, it was tough to always have time to cook and bake, especially when you are buried under term papers.

So, I started this blog, to chronicle my journey with my seester as we cooked/baked gluten-free.

At the same time, I learned more about myself than I remotely anticipated.

Mangia has truly become a place where I have developed a voice, a self-confident one at that.

It is my home.

It is where I come to share my recipes, thoughts, ramblings, mental breakdowns, pet peeves, and all of the above with all of you, my beautiful, awesome, internet friends.

My goal is that Mangia will continue to be a where you feel at home, a warm, friendly, environment, where you can come to drink a cup of coffee, chat with me, and leave with a delicious recipe.

The more people I can reach, the better.

Let’s have breakfast together this morning.

It’s all about the seeds today.

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Because today, we are making paleo granola.

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With coconut too!

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I’m straight up tossing this with tahini and melted coconut butter.

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Oh, and maple syrup.

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Y’all…

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this stuff is legit!

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Crispy seeds, toasted coconut flakes, a pinch of salt, and oh the tahini, coconut butter, maple syrup smash-bang…

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it’s pretty much out of this world.

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Plus, these babies like to clump together after cooling, making little clusters of crunchy heaven.

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This recipe creates baller status.

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Believe me…

that is a title you want and need. 😉

5.0 from 2 reviews
Seeded Coconut Tahini Clusters
Author: 
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
4 types of seeds + coconut flakes, tossed with tahini, coconut butter, and maple syrup for the perfect crunchy granola clusters, without oats! Gluten-free, nut-free, grain-free, paleo, vegan. Eat as a snack or with breakfast over yogurt, fruit, or your favorite dairy-free milk.
Ingredients
  • ½ c. raw sunflower seeds
  • ½ c. raw pepita seeds
  • ½ c. raw sesame seeds
  • ¼ c. chia seeds
  • 1 c. unsweetened, coconut flakes
  • 1 t. ground cinnamon
  • ¼ t. salt
  • 1 t. pure vanilla extract
  • 1 T. melted coconut butter
  • 1 T. tahini
  • ¼ c. pure maple syrup
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine all of the ingredients, mixing until everything is evenly coated.
  4. Spread the mixture out evenly onto the prepared baking sheet.
  5. Bake for 20-25 minutes, tossing the mixture every 5 minutes, to avoid burning.
  6. Cool the granola completely before removing.
  7. Store in a glass or airtight container/jar.

MANGIA!!!