Nutrient Dense QUICK Granola

A few family members have requested my granola recipe… I usually just “wing it” and just add ingredients by eye, I decided to finally measure everything out and get it all down for you all! It is a super easy, vitamin and mineral rich breakfast – and when you mix it up with some full fat yogurt, it fills yours and your kidlets’ tummies for a good while.


If you have a kitchen-aid, it’s unbelievably fast. Just dump in the wet ingredients, mix, add the dry ingredients, mix, and you’re good to go. Grease a large baking sheet and spread the granola fairly shallowly over the pan. Bake for five minutes or until you notice the corners browning a tad, flip, and bake again for the same amount of time.

You can shake up the recipe a great deal by maintaining the same ratio of wet ingredients and oats, while switching out the puffed rice for any other type of cereal, the nuts for any other nut or large seed. The hemp hearts can also be subbed with chia – although the chia tends to not “stick” as well to the mix. You can even add nut butters to the wet ingredients if you like.

Let the granola cool on the pan and then transfer to an airtight container for storage. After it’s cooled, if you have an extra sweet tooth, you can add a scoop of chocolate chips to your mix (don’t do this while it’s hot or they will just turn into melted chocolate). If you can keep it that long, it should be good in your pantry for a week. But I challenge you to actually not eat it all by then 😉

Crunchy cabbage carrot salad with spicy orange mayo dressing!


I haven’t posted a salad recipe yet, and I was compelled to share one of my family’s favourites. This recipe goes great with fish and potatoes, or just as a standalone dish to bring to a summer BBQ! Take a gander at my series of lovely yet geeky instructional graphics, and tantalize your tastebuds!



Add dressing to salad to taste – if you like a heavier dressing, add it all, if lighter – add until it looks right to you!

Hope you enjoy this recipe as much as I do!

Easy Peasy Granola Bars


Okay, so I haven’t posted a foodie recipe for you guys yet – and this is one of our family’s personal favourites! Did you know that commercial granola bars often contain WOOD PULP? Yes, you heard me – wood pulp. Ever read “cellulose” on the ingredients list? Yup, you’ve got yourself some wood laced granola. Barf. Not to mention loads of soy, and other yucky ingredients used as preservatives. So when you find out how easy it is to DIY granola bars, maybe you will make the switch! Bonus – these bars are loaded with protein and healthy fats and oils. Say hello to your omegas, and get your energy fix here!

In a small heatable bowl, melt:

2 tbsp butter
2 tbsp coconut oil

Add to the small bowl and mix very well:

1/2 cup honey (preferably raw honey, not the crappy half corn syrup stuff)
1/2 cup nut butter of your choice (I do 1/4 cup peanut butter, 1/4 cup tahini)
1/2 tsp vanilla

Mix together in a large bowl:

2 cups old fashioned rolled oats
1/3 cup crispy rice cereal
1/2 cup flour (can be any kind, I use a gluten free mix)
1/2 cup hemp hearts
1/2 cup crushed cashews
1/2 cup chocolate chips OR raisins
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon

*You can sub the rice cereal for more oats, the hemp hearts for sesame or sunflower seeds, even chia seeds, and the cashews for any kind of nuts – walnuts or pecans would be better than harder nuts like almonds.

Combine and mix well the wet and dry ingredients, (*If you are using a stand mixer, just put the wet ingredients in first, mix them, and then add all the dry to the wet without need for pre-mixing the dry separately) and dump onto a well greased (with butter preferably) baking pan about 10″ by 15″ish. No larger or they will be too thin. Pack it down evenly and tightly, super well so it is nice and flat and dense.

Bake in a preheated oven at 350F for about 12 minutes or until it is golden brown. Watch carefully your first time through to avoid the edges burning!

When you take them out, GENTLY cut them into the sized squares you want before they start to cool. Carefully or they will break apart too much! Allow to cool down before removing them from the pan, or they will be too soft and break apart.

Store in airtight containers. These freeze well if you don’t gobble them all down at once!

If you see an identical post like this on another site called “Adventures in Mothering”, don’t worry, I am not plagiarizing – this is my old blog 😉