This mint chocolate chip smoothie is light and refreshing yet indulgent at the same time! The cool mint flavor and decadent chocolate chips come together perfectly in this creamy smoothie! Perfect for breakfast, a refreshing snack, or delicious dessert!

While this smoothie is extremely popular for St. Patrick’s Day because of its fun green color, it can be enjoyed all year round! It reminds me of mint chocolate chip ice cream, which was my favorite ice cream flavor growing up! Which is why this is one of my favorite smoothie recipes!  You could also compare it to the popular shamrock shake only in healthy smoothie form!

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• Mint Chocolate Chip Smoothie

Ingredient Notes and Substitutions

• Plant-Based Milk - We like to use soy milk for its protein, but unsweetened vanilla almond milk, cashew milk, oat milk, or coconut milk would all work well!
• Fresh Spinach - This is what makes this such a beautiful green smoothie! You could also swap it out for other leafy greens or kale if that is what you have at home. If you like kale smoothies, you could also try this strawberry kale smoothie!
• Medjool Date - Medjool Dates are a great way to give your smoothies natural sweetness (as are ripe bananas). If you don't have dates, don't worry, you can use a tablespoon of maple syrup to achieve that same sweetness! 
• Frozen Banana - These give the smoothie a deliciously creamy texture. If you want less banana, you can swap out one of the bananas for about ½ cup of plant-based yogurt. It is delicious! Both are great for a creamy base and thick texture. If you want to use yogurt, but keep the amount of fats in the smoothie the same, just leave out the hemp seeds! The yogurt and hemp seeds are both healthy fats so either would be fine!
• Protein Powder - Vanilla protein not only gives this smoothie a great flavor, but rounds out the wholesome ingredients for an easy breakfast!
• Mint - You can use either fresh mint leaves or peppermint extract. I have tried both with similar results. Mint extract is a good option just because you likely already have some in your cupboard. It is very potent though, so remember that a little goes a long way!
• Chocolate Chips - I usually use the Hu Chocolate Gems, but you can use whatever dairy free chocolate chips you have on hand.  Cacao nibs also work well if you don’t want the added sugars! If you use cacao nibs, you don’t have to worry so much about over blending them. If you use chocolate chips, add them in very last and give the blender a few pulses so that you have perfect size little chunks! If you want more chocolate and aren't worried about keeping your smoothie green, you could also add in a tablespoon of cacao powder or cocoa powder.
• Hemp Seeds - these are a great source of healthy fat. If you don't have hemp seeds, you could also use flax seeds, flaxseed meal, or chia seeds. Or you could even use a tablespoon of almond butter. I wouldn't suggest peanut butter though as that would change the flavor of the smoothie too much.

For a full list of ingredients and quantities see the recipe card below.

Hint: It is always a good idea to blend your greens first in whatever smoothie you are making. It helps make it super creamy without you needing to chew green chunks!

If you make this smoothie, let me know how you like it in the comments!

Related

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Pairing

These are my favorite dishes to serve with [this recipe]:

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• Ninja Creami Smoothie Bowl

Instructions

Related

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• Related
• Silken Tofu Chocolate Pudding

Ingredients

• Silken Tofu - This is the main ingredient for our vegan chocolate pudding recipe. It provides just the right creamy texture and a good amount of protein. Don't worry, your pudding won't taste like tofu! Silken tofu is a great ingredient to use for recipes with a creamy base.  For best results use an extra firm silken tofu. It will help achieve a good texture without using melted chocolate.  It is shelf-stable and usually found in the Asian section of most grocery stores. The specific brand we use is Mori-Nu. But don't worry, if you can't find extra firm, another type of silken tofu will also work. I have even used the silken tofu from the refrigerated section with excellent results. 
• Cacao Powder - You can use cocoa powder or dutch cocoa powder if you don’t want to use cacao powder. 
• Maple Syrup and Medjool Dates - The taste and texture of these sweeteners combined is perfection! However, you are welcome to use only maple syrup or only dates. It will still be delicious! The measurement to remember is that one medjool date equals about one tablespoon of maple syrup. If you don’t have a high-speed blender or want to use a food processor, then you’ll want to use all maple syrup. You could also try agave syrup if you don't want to use maple. 
• Vanilla Extract and Salt - both complete the flavor of the pudding and round it out perfectly!

See recipe card for quantities.

Instructions

Storage

This can be stored in the fridge for three to five days. Keep in an airtight container. 

I love to make these for meal prep and pull one out when I feel like a delicious dessert or a sweet treat! 

You can freeze this pudding for up to six weeks. I have never tried it and cannot attest to the results. If you do please let me know how it goes! 

FAQ

If you love this recipe let me know in the comments!

Related

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This homemade salad topper mix is an absolute game-changer! It is easy to make and will level up all your salads. Make it during meal prep and sprinkle it on your salads throughout the week for some added healthy fats and delicious crunch!

This salad topping mix recipe is similar to a mix that you can find at Costco but it is homemade. So you can customize it any way you want! I like to make it at home mostly so that I can control the type and amount of oil used. 

I love to sprinkle this on just about any salad! Then top it off with your favorite dressing and you are good to go! For some dressing inspiration check out my guide to making homemade dressings here. Some of my favorites are this vegan ranch dressing, and this poppy seed dressing.  It also tastes delicious with balsamic dressing. Yum!

This crunchy salad topper will be a terrific addition to your next salad!

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• Salad Topper Mix

Ingredients

• Seeds - You can use any seed that you like. The recipe calls for pumpkin, sunflower, and hemp seeds. 
• Nuts - I love sliced or slivered almonds on my salad! If you have other nuts that you love, throw them in.
• Dried Cranberries - You can use other dried fruit here or leave these out. Sometimes I leave them out of the topping mix and add them to my salad separately. 
• Salt and Oil - We just use a little bit here. They both make a huge difference to the taste of the nuts and seeds. However, If you don’t use these ingredients in your cooking you can easily leave them out. Avocado oil or olive oil are great for this recipe.

See recipe card for quantities.

Instructions

Preheat your oven to 300° F or 150° C. Combine your pumpkin seeds, sunflower seeds, and almonds on a rimmed baking sheet and spread them out evenly. 

I like to use an oil spray bottle to spray oil over the top of the nuts. I find I use less oil this way. If you don’t have one, drizzle about a teaspoon of oil over the top and mix it into the nuts. 

Sprinkle a little salt over the top of the nuts. I used about ½ a teaspoon. If you are feeling fancy you can add other spices or herbs. 

Bake the seed and nut mixture in the oven for around fifteen minutes. Every oven is different and they can burn easily so keep a close eye on them. 

Once your mixture is done baking, let it cool completely. 

Now you can mix in the hemp seeds and dried cranberries. 

If you have been in a boring salad rut this mix is a great way to add excitement to your salad game. It is my secret weapon for adding a great crunch that rounds out any salad. It is perfect for meal prep and did I mention how easy it is?

Storage

Store your salad topping mix in an airtight container for up to two weeks. 

Variations

You can add any type of nuts or seeds to the mix depending on what you like. Some options are sesame seeds, chia seeds, flaxseeds, pecans, walnuts, pine nuts, etc.

FAQ

Let me know below how you like to enjoy this mix!

This vegan honey mustard dressing is a must-have if you like to keep a handful of go-to dressings around! It is sweet, tangy, oil-free, and perfect for all sorts of dishes! Drizzle it on your salad, roasted veggies, fresh veggies, sandwiches, wraps, or pasta salad. Or use it as a great dipping sauce for vegan nuggets, sweet potato fries, or tofu bites. Yum!  It is quick and easy to make and perfect for meal prep!

If you have been looking for a good vegan honey mustard recipe, look no further! I love this recipe because it uses 4-5 simple ingredients and takes minutes to make. Not to mention how delicious it is! And the best part is that it is oil-free.  Who doesn’t love a good oil-free dressing? For other oil-free salad dressing ideas, check out …….

For other oil-free salad dressing ideas, check out this lemon herb tahini or this vegan poppy seed dressing or this vegan ranch dressing!

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• Vegan Honey Mustard Dressing

Ingredients

When I say this recipe uses 4 to 5 ingredients, it is because the cayenne pepper is optional. I love the way the small flecks of red make the finished dressing look. But you can leave it out if you don’t like spice. I also sometimes use paprika or smoked paprika depending on what I am feeling like that day.

Let’s address the elephant in the room, shall we? Honey is not vegan, right? Of course, you are correct! And while I could use the term vegan maple syrup mustard dressing, it just doesn’t have the same ring to it. Honestly, I use the term honey because it alludes to the classic delicious dressing that everyone knows and loves. And even though it doesn’t have real honey in it, it is still an incredibly delicious, tangy dressing. 

Can you use real honey in this recipe? Yes! If you are not opposed to eating honey and would like to use it instead of pure maple syrup, you certainly can. Try an even swap and adjust the amount if needed. You could also use a vegan honey alternative or agave syrup.

For the exact ingredients and amounts, see the recipe card below. 

How do you make Vegan Honey Mustard Dressing?

One of the lovely things about this recipe is how easy it is to make. You just add all of the ingredients to a small bowl or mason jar and mix them together! Then, it is ready to enjoy!

Now you are left with a delicious and creamy dressing that you can use any way that you want!

Substitutions and Variations

• If you would like a more creamy salad dressing, add more yogurt to taste! 
• If you would like to use a vegan mayo instead of the yogurt, you can make an even swap.
• If you want your dressing to be sweeter, you can add more maple syrup.
• If you would like to use a different sweetener than maple syrup, a liquid one such as agave nectar, brown rice syrup, or honey would work well. 
• Any type of organic prepared mustard works well in this recipe. My personal favorite is to mix yellow mustard and Dijon mustard. Experiment till you find the perfect tangy flavor that you love!
• You can leave out the cayenne pepper or substitute it with paprika or smoked paprika. Both are delicious! 
• For a Chick-fil-A sauce copycat, combine your maple mustard dressing with some BBQ sauce and vegan mayonnaise. Yum!
  

You are welcome to change up the ingredients however you like. If you would like to get more comfortable in the kitchen with homemade dressings, check out my guide here. 

Hint: The most important components of this dressing are the mustard and the sweetener. I will often just mix mustard and maple syrup and pour it on my salad. It’s delicious! But if you have a minute more, give the whole recipe a try!

Storage

It is best to store your dressing in an airtight container in the fridge. It will last at least a week!

FAQ

How to Serve

This dressing is delicious with so many things! We like to pour it on a simple salad, use it as a dressing in wraps, and dip our veggie nuggets in it.

If you try this recipe, let me know how you enjoy it in the comments below!

This blue spirulina smoothie bowl is a perfect breakfast for the 4th of July or really any day of the year! My kids always ask for it when I do smoothie bowls because they love the color so much. We especially love it during the summer because it is so refreshing during the hot months. You can top it with any toppings you like to create a meal!

Smoothies and smoothie bowls are a staple in our house. They are quick, customizable, and you can fill them with nutrient-dense foods! Other favorites are these strawberry mango smoothie bowls, or this mint chocolate chip smoothie. And if you are interested, you can read how to make a smoothie bowl in the Ninja Creami here.

What is Blue Spirulina?

Blue spirulina comes from blue-green algae and has been used for its health benefits for hundreds of years. The Aztecs used it for endurance, to boost the immune system, and to treat diseases. You can read about many of its amazing health benefits here.

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• Blue Spirulina Smoothie Bowl

Ingredients

Milk - Any plant-based milk will work in this smoothie. The purpose of liquid in a smoothie or smoothie bowl is to help things blend. There are many different types of liquid you can use in a regular smoothie: almond milk, coconut milk, water, juice, or coconut water. If I am making a smoothie bowl, I like using plant milk because it adds more body. If you use water or juice it could thin out your smoothie bowl too much. 

Frozen Fruit - Frozen fruit is a must for smoothie bowls. If you are making a smoothie you can get away with fresh fruit and ice. But that won’t work if you want a nice thick smoothie bowl. 

I used a tropical theme for this smoothie for two reasons. One, because it is delicious! And two, because the bright blue color of the spirulina isn’t overpowered by the bananas, mango, or pineapple. You can add different fruit but the end color probably won’t be the same. 

Blue Spirulina Powder - There are two main types of spirulina you can buy: green and blue. Blue is a little on the pricier side. But a little goes a long way. If I am making it for my kids I use a teaspoon for the vibrant color. That is what the recipe calls for. If I am just making it for myself then I will use less. The color isn’t as vibrant but the benefits of the spirulina are still there.

Most spirulina powder you can buy is green, so double check that it is the blue variety if you want to have a blue smoothie bowl. I haven't seen it in any of my grocery stores so I just bought some on Amazon. 

Other optional ingredients - you can add maple syrup if you want a sweeter smoothie bowl or protein powder for some added protein. 

See the recipe card for measurements.

Instructions

Add the milk to the blender first. Then add your frozen bananas. Top with the rest of the fruit and spirulina powder. Blend until you get a smooth and creamy consistency.

Topping Ideas

We love to make this healthy breakfast on the Fourth of July so I stuck with a red, white, and blue theme. But you can use whatever toppings you like! Here are some of our favorite toppings to get you started:

• Peanut Butter
• Almond Butter
• Cashew Butter
• Coconut Chips or Flakes
• Granola
• Cacao Nibs
• Chocolate Shavings
• Fresh Berries
• Chia Seeds
• Hemp Seeds
• Pumpkin Seeds
• Nuts

Storage

I recommend eating your smoothie bowl as soon as you make it. But if you have some leftovers, or you know you won’t have time to make one in the morning, you can freeze it! 

Put your smoothie bowl into an airtight container and store it in the freezer. When you are ready to eat it, pull it out of the freezer and let it thaw for about 10 minutes. The perfect amount of time to pull out all your toppings! 

If you are freezing leftovers, try to scrape the toppings off and store them separately.

FAQ

With just a few ingredients, you can have this cozy meal any time of the day! Roasted sweet potato hash makes a great healthy breakfast, lunch, or dinner. The creamy roasted garlic pairs well with onion and rosemary. Combine the hash with arugula and a lovely tahini dressing for a delightful meal!

Roasted sweet potatoes are a staple in our house. My daughter will snack on them all day long if they are around. I love roasting them with onion and garlic for an easy breakfast. This is not your classic hash but it is one of my favorite sweet potato recipes.

For other easy breakfast recipes check out these breakfast toast options, or this delicious strawberry mango smoothie bowl!

INGREDIENTS

Sweet potatoes - I peel and cube one large or two small sweet potatoes for this recipe. You can leave the peel on if you like it. The measurements are rough and you can easily scale up or down depending on how many people you want to serve. Or if you’re just, you know, super hungry. 

Onion - you can use a red onion or a yellow onion. The recipe calls for one small onion. You could also use half of a larger onion. Or however much you want to eat. I love onions more than most people so don’t feel like you have to use as much as I do. You can even leave it out if you want and I will try not to judge. 

Garlic - The little nuggets of roasted garlic add the perfect creamy texture to complement the slight crunch from the roasted onion. Roasting garlic is so easy. Just cut the top off of the head of garlic and put it on the sheet pan with your other veggies. You can wrap it with foil or parchment paper to keep it from drying out. I’m lazy and often skip this step and it still turns out ok. 

Rosemary - If you would like to use fresh rosemary instead of dried just remember to use a little more than the recipe calls for. 

Garlic Powder - I know we are roasting garlic but I also like the added flavor of the garlic powder on the veggies. And if you think we are getting a little garlic heavy, don’t worry, it is also in the dressing. Of course, you can use less if garlic is not your jam. But I can’t promise I won’t judge. 

Tahini - This is the base of the dressing and pairs well with the sweet potatoes. If you don’t have tahini, you could use hummus or nut butter. A cashew base would also work well. 

See the recipe card for a full list of ingredients and measurements.

INSTRUCTIONS

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The hardest part of making this recipe is waiting for the veggies to roast! If you would like to speed it up you can use an air-fryer. 

Before preparing your veggies, preheat your oven to 425° and line a baking sheet with parchment paper.

Cut your veggies into one inch cubes and spread them out in a single layer on your baking sheet. You can also use a cast iron skillet or casserole dish. I like to peel my potatoes first but if you like potato skins leave them on. 

You can drizzle or spray oil on top, or leave it off for an oil-free option. I like to use olive oil or avocado oil. If you choose not to use oil, then you will need to wrap your garlic in parchment paper to keep it from drying out. 

If you want some extra protein you can add chickpeas or white beans to the pan before you roast your veggies. Or you can top your hash with seeds. Pumpkin seeds or hemp seeds would be delicious (add them during the last few minutes of cooking or at the end). Yum!

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If you have other veggies lying around you can roast them as well. The best way is to make sure that everything is cut to roughly the same size. This helps everything to cook evenly. Other vegetables that would be delicious in this are cauliflower, red pepper, brussels sprouts, or asparagus. Really anything goes. 

Sprinkle the spices over your veggies and put the baking sheet in the oven. Roast your veggies for 30 to 35 minutes. Check your veggies periodically to make sure they don't burn. If they are not done after 35 minutes just leave them in for a few additional minutes. 

While your veggies are roasting make the dressing. It is super easy. Mix everything together except for the water. Then add the water slowly until the dressing becomes your favorite consistency. The dressing may start to get super thick at first but it will eventually even back out into a creamy dream!

When the veggies are done cooking, assemble with arugula or some massaged kale and top with the dressing. You can also add a little hot sauce on top if that is your jam. Then dig in and enjoy!

FAQ

This hearty sweet potato hash is a great recipe for any time of day. I hope you enjoy it as much as we do!

Cooking black lentils in the instant pot is a game changer! It is so easy and you can meal prep a big batch for the week. The best part is that it is quick and mostly hands-off.

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• Black Lentils Instant Pot

After you make your black lentils you can use them in a variety of ways. They are a great addition to curry, taco meat, grain bowls, salads, or spaghetti sauce! They are a great way to add protein and fiber to your meals, whether in the main course or as a side dish. You can also pair them with red kidney beans and tomato sauce to make madras lentils. (My favorite Indian comfort food)

Black lentils are also known as beluga lentils or caviar lentils. This is because they are small and resemble beluga caviar. 

Originating in the Middle East, black lentils are now grown in the US and Canada as well. You can find them online, in some ethnic grocery stores, and in some health food stores.

While their earthy flavor is similar, black lentils are different from your traditional green, brown, or red lentils. They hold their shape much better than the other varieties giving them a firmer texture. This makes them a great lentil to add to salads. 

Black lentils most closely resemble french green lentils. And if you don’t have black lentils on hand, french lentils would be the best substitute. 

It is so easy to cook black beluga lentils in an instant pot. This recipe doesn’t include any aromatic but feel free to add any type of flavorings you like to the instant pot. Lentils tend to take on the flavor of whatever you cook them with. I love cooking these with onion and garlic. Sometimes I add a bay leaf and a drizzle of olive oil as well. 

If you don't have an instant pot, you can use another brand of electric pressure cooker.

Ingredients

• Dry Lentils - This recipe calls for one cup of dry lentils. This will make about two and a half cups of cooked lentils. You can easily scale the recipe to make more if needed. 

• Salt - You can leave this out if you are salt-free. 

• Water - Water is always available and a great way to cook lentils, but if you have vegetable broth that would be delicious also!

See the recipe card for the correct ratio of water to lentils.

Instructions

The cooking process is so simple! Add the lentils, salt, and water to the instant pot. Set your instant pot to high pressure for 6 to 8 minutes. The cooking time is varied because people like different textures. If you want a firmer texture, set the instant pot for less time. For a softer texture use a longer cook time! Some people cook their lentils for up to 10 minutes to get really creamy lentils.

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If you are unsure how well you want your lentils cooked, set your instant pot to 6 minutes and taste them when they are done. You can easily cook them for longer if you want them cooked more. Don't be afraid to experiment until you know what you like. 

Once the instant pot is done cooking, let the pressure release naturally for 10 minutes and then manually release the remaining pressure. 

Tip: You don’t need to worry about soaking the lentils beforehand. This is nice because if you don’t have them prepared for the week, they are quick and easy to cook on weeknights too!

Storage

Black lentils can be stored in an airtight container in the fridge and will last for 5 to 7 days. 

You can also store them in the freezer for 3 to 6 months.

FAQ

If you have never had black caviar lentils give them a try! They might become your new favorite type of lentil! Let me know if you do and what you think!

This lemon herb tahini dressing is delicious, simple, and versatile. You can enjoy it as a salad dressing, on potatoes, on Mediterranean grain bowls, with pita bread, or pour it over your favorite roasted or fresh veggies. It is great for meal prepping and enjoying throughout the week in any way you like!

Tahini is one of the most common bases to use for dressing in plant-based cooking. If you don’t like tahini, give it another chance! Try a different brand because they all taste a little different and you might find one that you love!

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• Lemon Herb Tahini

Ingredients

• Tahini - Tahini is made out of sesame seeds that have been ground into a smooth butter, similar to peanut butter. It is a delicious base for many dressings and a staple in most plant-based kitchens. It has a rich and somewhat bitter flavor perfect for rounding out a meal. You can find it in the grocery store either near the peanut butter or in the oriental section. You can also find it on amazon. Or, since it is just ground sesame seeds, you can try making it at home. It is worth having around to use in many different delicious sauce recipes. I like to add it to my favorite ranch recipe, this creamy cowboy caviar, and to this delicious lemon dill hummus.

• Lemon Juice and Zest - The bright acid in lemon juice helps to balance out the rich bitterness of the tahini and pairs well with the herbs. Make sure to zest the lemon before you cut and juice it.

• Herbs - You can use any mix of dry or fresh herbs that you like. I used fresh parsley, fresh cilantro, fresh chives, and fresh dill. You can omit or substitute any of these depending on your taste. You can also use a smaller amount of dried herbs which I often do if I don't have fresh on hand. 

• Maple Syrup - You could also use agave or date syrup. The sweetness helps to balance out the bitterness in the tahini along with the lemon juice. 

• Garlic Cloves - If you don't have fresh garlic you can use about ½ teaspoon of garlic granules. Either one is delicious!

• Salt and Black Pepper - Add these to taste. I ended up using more of each than I thought I would need so make sure to taste and adjust.

See recipe card for quantities.

Instructions

There are a couple of different ways to make the lemon herb tahini sauce. It is easier to use a blender or a food processor to mix this dressing. But if you don’t have either you can mix it by hand. Tahini likes to dry and stiffen up as you mix it. No worries, as you add in more water it will loosen back up. Add in water a bit at a time until your dressing is a consistency you like. 

To use a blender or food processor, add everything in and blend! If it is too thick add a little water at a time until it is your desired consistency. 

To mix by hand add everything in with a splash of water and start mixing. Add in more water a little at a time until you’ve reached the consistency you like. 

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If you accidentally add too much water and it becomes runny, you can simply add in a little more tahini. This is a simple recipe and I am confident you won't mess it up! 

Always taste the dressing at the end to make sure it tastes how you like it. If it is too bitter add in more sweetener, too bland try more lemon juice or salt, etc. 

Hint: if you don’t want your dressing to turn green, add the herbs at the very last. I like to chop mine before I add them to a blender so I don’t have to blend them too much. If you like the green color just add them in with everything else.

Extra Hint: It is easier to stir with a fork than with a whisk!

Storage

This dressing stores well in the refrigerator for 3-5 days. If it is too thick when you take it out of the fridge, stir it up and then add a little water until it thins back out. Sometimes, stirring is all that it needs so don’t add liquid until you have given it a good stir first.

Let me know in the comments below how you like to use tahini!

Lemon Dill Hummus is your new favorite dip! Trust me. It is so bright and refreshing you will want to put it on everything! Use it as a dip, sandwich spread, on your morning toast, or heck, if you want to, just eat it with a spoon. I wouldn’t blame you. It has loads of healthy fiber, so much flavor and is great for a healthy snack!

This hummus is made from scratch but don’t let that scare you. It really is easy. Using dried beans is the best option but I won’t judge you if you can’t wait that long! Canned beans will work in a pinch.

There is a lot of debate about where exactly hummus originates from. It is common everywhere but used to mainly be found in Greece, Arab, and Israel. The earliest written record of hummus is from Egypt in the 13th century.

Wherever it originates, many people seem to agree that it is delicious. And I definitely fall into that camp. But it’s gotta be super creamy. The grainy stuff just doesn’t measure up. Don’t worry. Your hummus is going to be so creamy you are going to be dreaming about it for months.

What is the secret to super creamy hummus? The answer is in the skin of the chickpeas. The skin doesn’t break down easily when cooking. Most people will tell you that you need to take the skin off of every chickpea before you process them into dip. And while this does result in a creamier hummus, I have two other options that work just as well.

Option #1: Use baking soda when cooking your chickpeas to help break down the skin. Then, cook the chickpeas twice as long as you think you need to. Cook them til they are creamy and then cook them another 30 to 60 minutes until they are mushy!

Option #2: Use chana dal instead of regular dried chickpeas. Did you know that chana dal is split chickpeas and that in the process of splitting them the skin is removed? I think they might be a little pricier than buying regular chickpeas so that is something to keep in mind. Some people claim that the flavor isn’t the same. They might be right. But I enjoy it so if you want to give it a go I won’t stop you!

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• Lemon Dill Hummus

Ingredients

• Chickpeas - Also known as garbanzo beans and are the most crucial ingredient for hummus! It is best to use dried chickpeas. You can use either the whole chickpea or if you have some chana dal that works as well. I used chana dal for the photos but both work. You can also use canned chickpeas. Tips for using canned chickpeas are below. Some people like to sub chickpeas with white beans or some other type of legume. Though if you do that I would steer away from calling it hummus since the word hummus actually means chickpea in arabic!
• Garlic Cloves - Some people cook the garlic with the chickpeas. I just threw it in raw when I was blending them up. It’s up to you! If you put them in raw, slice them in half for easier processing. I like fresh garlic but powdered garlic would also be delicious
• Tahini - This is what gives hummus its richness. Tahini is a paste made out of sesame seeds. Some brands roast their seeds and some don't. Which one you use depends on your preference. You can usually find tahini at most grocery stores. It is either in the ethnic aisle or next to the peanut butter. You can also order it online. Some good brands are Mighty Sesame or Soom.
• Baking Soda - This helps the chickpeas to break down and makes the hummus super creamy.
• Ice - You can add super cold ice water or you can add ice cubes! I find that ice cubes give a creamier result. Some people like to use the cooking liquid from the chickpeas. The stuff is awesome. If you choose to go this route, make sure to chill it in the fridge overnight with your chickpeas.
• Lemon juice - Fresh is the absolute best. You can use jarred lemon juice in a pinch but the flavor won’t be near as good.
• Salt - This is what helps all the flavors to sing together! Salt enhances the flavors in most dishes and hummus is no exception. If you are salt free, go ahead and skip it but I can’t promise the same results.
• Lemon zest - Not a typical ingredient in hummus but this is what gives the extra lemon flavor that goes so well with the dill. Using real lemons is ideal!
• Dill - I like using fresh dill but you can also use dried if that is what you have. This is the only thing that I don’t throw into the food processor because I don’t want to turn the hummus green. If you don't like dill you can replace it with other fresh herbs.

See recipe card for quantities.

Equipment

It is easiest to use a food processor with a chopping blade. But if that isn't available you can use a high-speed blender. If you do use a blender, blend it in smaller batches.

Instructions

Step one: Measure your chickpeas into a bowl and cover with water by a few inches. Let soak overnight.

Step two: Drain the chickpeas. Add to a pot with fresh water. Turn your stove on high heat. Once the water is boiling turn the heat to medium and cook for 60-90 minutes. You can stir any foam that rises to the top back into the beans. When the beans are a mushy texture they are done cooking.

Step three: Drain any extra water off of the chickpeas. Place the beans in an airtight container and cool down in the fridge several hours to overnight. You want to let them cool down completely or they will soak up too much liquid. 

Now is a good time to taste your hummus. If you find that you would like more salt or zest etc you can add it and process again.

Step eight: Stir in the chopped dill. I like to do this in a separate bowl instead of the work bowl of the food processor because it is easier.

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Step nine: Serve! For presentation, drop a few spoonfuls of hummus onto a plate. Using the back of a spoon push down into the center of the hummus in a nice swirl creating a bowl shape. Alternatively you can use a serving bowl. You can put whole chickpeas and a drizzle of olive oil on top of the hummus. Or eat it plain. It is delicious no matter how you decide to serve it!

Storage

Hummus can be stored in the fridge for 4-5 days and in the freezer for up to 4 months. Keep in mind that freezing it can change the texture a little bit. 

To store, place in an airtight container and put in the fridge or the freezer.

Variations

I love the bright flavors in this lemon dill hummus recipe. But you can easily create other flavors. If you just want a lemon hummus you can leave the dill out. To make this similar to traditional hummus recipes just leave the dill and the lemon zest out. The best part about homemade hummus is that you can do whatever you want with it!

Some fun flavors to add to hummus are za'atar, roasted red pepper, or roasted garlic. And you don't have to make a savory hummus. You can make sweet hummus as well! A popular variation is chocolate hummus.

FAQ's

Recipe adapted from this video.

These Blueberry Lemon Muffins are vegan, made with whole wheat flour, and maple syrup, and have no oil. Plus they are delicious! Did I mention they are easy to make? 

Everyone should have a good blueberry muffin in their back pocket. And if you like to bake without oil, this is a great recipe to have around. For some other great oil-free baking recipes check out this cornbread or these peanut butter and chocolate chip cookies!

Jump to:

• Ingredients
• Instructions
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• Blueberry Lemon Muffins Vegan

Ingredients

• Flour - I use a combination of white whole wheat flour and whole wheat pastry flour because I like the texture. You could also use just whole wheat or all-purpose flour. A gluten-free flour blend should work well but I haven’t tried it myself. 
• Plant-Based Milk - any plant-based milk should be fine. I used almond milk here but I have also used soy milk. 
• Baking Soda - This recipe mostly relies on baking powder for a good rise, but I also use a bit of baking soda to help tone down the tang from the yogurt. The baking soda is optional but don’t skip on the baking powder!
• Plant-Based Yogurt - make sure your yogurt is unsweetened and unflavored. Any plant-based yogurt should work but if you use coconut it will affect the flavor of your muffins. 
• Maple Syrup 
• Lemon Zest
• Salt
• Vanilla
• Fresh Blueberries

See the recipe card for quantities

Instructions

These muffins are so easy to make! Plus I found a great tip for keeping those sneaky blueberries from sinking to the bottom.

First (after you preheat your oven to 425 of course) you want to mix all of your wet ingredients plus the ground flax in a large mixing bowl. Let this mixture rest for 5 to 10 minutes.

In a separate bowl whisk together the flour, baking powder, baking soda, and salt extremely well.

Combine the dry ingredients with the wet ingredients while being careful not to overmix.

How to keep blueberries from sinking to the bottom of your muffins

I learned this trick from Stella Parks and it works like magic! Before you mix the blueberries into the mixture, you want to put a little batter on the bottom of each muffin liner. 

Then you mix your blueberries into the rest of the batter and fill the muffin liners the rest of the way up. You want each muffin liner to be about ¾ full. 

There are a few different ways that you can fill your muffin tin. You can use a muffin scoop, spoons, or an ice cream scoop. Any of these will work well. 

Trust me. This works way better than coating your blueberries in flour!

TIP–When you fold your blueberries in, you want to do it as gently as possible using a wooden spoon or spatula. This will help make sure your batter doesn’t get overmixed. 

Trust me. This works way better than coating your blueberries in flour!

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Baking

Now it is time to bake! The best way to bake these is using two different temperatures. This gets that beautiful rise without overbaking. 

You should have a preheated oven set to 425° F or 220* C. Bake the muffins for 5 minutes, then turn the oven down to 375° F or 190° C and bake for 15 minutes. 

Bake until the tops are golden brown. You can check them by inserting a toothpick and seeing if it comes out clean. Or you can lightly touch the top and see if it springs right back. 

Cooling

This next step is very important! 

When you pull the muffins out of the oven, you do not want to let them cool off in the pan. Wait for 2 to 3 minutes and then take them out of the muffin tin. Then let them finish cooling on the rack. 

If you let them cool in the tin you can get soggy bottoms. And who wants soggy bottomed muffins? 

Once they are completely cool you can enjoy!

FAQ

If you have any other questions let me know. I’d love to help!

This Asian Buddha Bowl is topped with an easy-to-make peanut dressing that is perfectly sweet and spicy! There are so many options for delicious vegetables that you can’t go wrong. Throw in some rice or other grain along with some protein and you have a well-balanced meal.

What is a Buddha Bowl?

A buddha bowl is basically a whole meal in a bowl with some type of sauce. Other names used to describe this type of meal are grain bowls and nourish bowls. 

There are a few different ideas about where the name originates. It might be that the bowl is big and round like the belly of Budai, that the meals in the bowl are meant to be balanced, or from a story that Buddha carried a big bowl with him to fill with vegetables from villagers. 

Whatever the reason for its name, The idea is that you want to make your bowl balanced by adding some type of grain, veggies, protein, and a little fat. A delicious sauce to top things off and you are good to go!

With these guidelines the different kinds of buddha bowls you could make are endless!

Jump to:

• What is a Buddha Bowl?
• Ingredients for an Asian inspired Buddha Bowl
• Sauce Ingredients
• Instructions
• Storage
• Top Tips
• Asian Buddha Bowl

Ingredients for an Asian inspired Buddha Bowl

• Vegetables: several different vegetables would be delicious in this bowl. You can customize it easily to your tastes! Here are some of my favorite options: Cucumber, carrot, red bell pepper, bean sprouts, snow peas, and green or red cabbage. 
• Grain: I like brown or white rice because it goes well with Asian flavors. But you could use any grain you like. 
• Fat: I love adding avocado and sesame seeds
• Protein: I used air-fried tempeh but tofu, edamame seeds, or garbanzo beans would also be delicious!

Sauce Ingredients

• Peanut Butter Powder: you can also use natural peanut butter. 
• Coconut Aminos: Soy sauce or Tamari will work
• Lime Juice: A good alternative would be rice wine vinegar
• Chili sauce: you can also use sriracha or leave it out if you don’t want something spicy
• Ginger: you can use ground or fresh
• Maple Syrup: you can also use agave, coconut nectar, or honey

See recipe card for quantities.

Instructions

One of the best parts about buddha bowls is that they are relatively simple to make. The first thing you want to do is prepare your grain. In our case rice. Here are simple instructions on cooking rice in an instant pot.

Next, you want to start on the tempeh. Cut it into small strips and cover it with soy sauce. If you are feeling fancy you can also add a little maple or garlic powder. Then air-fry them for 8 to 12 minutes at 325 degrees Fahrenheit. 

My favorite way to prepare the veggies is to julienne them. I use a peeler like the one shown in the pictures. I usually cut the strips in half but I forgot to before I took the pictures.

Hot tip: you can use scissors to cut things up after they are added to the bowl if you need to! Works like a charm.

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I forgot to add my cabbage and snow peas. But it was still delicious! 

Last, prepare your sauce. Just mix the sauce ingredients together. So easy!

When assembling your bowls, add the rice first, then add your veggies. You can try to make it look pretty if that’s your jam, but it’s not required! Top it with sauce and a few sesame seeds and dig in!

Storage

If you have leftovers you can store them in the fridge for about a day. However, if you want to make this ahead of time as meal prep, you can add everything to your container except for the sauce. Separately they can be stored for up to 5 days.

If you like your rice warm, you can store it in a separate container as well and heat it before you are ready to eat. Then just add the sauce when you are ready to eat!

Top Tips

Taste your sauce before you add it to your food. If you want it sweeter or spicier you can adjust it to your liking. 

When you are ready to add your sauce, add a little at a time until you have as much as you want. You don’t need to use all of the sauce in the recipe unless you like it that way. Personally, the sauce is my favorite part so I always load up!

This vegan cornbread is oil-free and has the most amazing texture! It is easy to make and is the perfect side dish for chili or soup! Or if you just want to eat it on its own that’s fine too.

I had to put this recipe on the blog to go with my vegan chili! It was getting lonely. Plus I never make the chili without the cornbread because that would just be wrong. You could also pair cornbread with this potato leek soup. Yum!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• FAQ
• Vegan Cornbread (Oil-Free)

Ingredients

• Cornmeal - You can buy different coarseness of cornmeal. It mostly depends on your preference. The finer the cornmeal (often referred to as corn flour) the cakier your cornbread is going to turn out. I like medium ground cornmeal. Or sometimes I use a mix of coarse cornmeal and finer cornmeal.
• Tip: If you can’t find cornmeal, you can grind your own from dry popcorn kernels!
• Flour - I usually use all-purpose flour. You could also use a gluten-free blend or whole grain flour. 
• Sugar - I use sucanat, but regular white sugar will work just as well
• Applesauce - make sure your applesauce is unflavored and unsweetened for the best performance. 
• Plant-based milk - I usually use soy or almond milk. You can use any milk of your choice just make sure it is unflavored and unsweetened. 

See recipe card for quantities.

Instructions

This recipe is so easy to make. First, mix the dry ingredients together and add the wet ingredients into the same bowl and stir them in!

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Next, pour the mixture into a prepared pan and bake! 

Super easy!

Substitutions

Flax egg - if you don’t have flaxseed you could substitute it with a chia egg or an egg replacer. 

All-purpose flour - you could also use whole-grain flour like whole wheat or spelt, or you could use gluten-free flour.

Equipment

A cast iron pan is a great tool to bake cornbread in. This is because there will be residual heat after baking that will keep cooking the cornbread to the perfect temperature when it's out of the oven. 

However, if you don’t have a cast-iron skillet you can still make cornbread. Just use another baking dish like shown above. Keep in mind that it will tend to crack a little more.

Storage

• Countertop - store in an airtight container for 4-5 days.
• Fridge - store in an airtight container for about a week.
• Freezer - store in an airtight container for up to 3 months. When you are ready to eat you can heat it up in the microwave or toaster oven.

FAQ

If you make this recipe let me know in the comments! Or if you have any questions. I love hearing from you!

These peanut butter and chocolate chip cookies take a classic combination and put it in cookie form. What is not to love? They are easy to make and perfect for your next night in!

A spin-off of your classic peanut butter cookie, these cookies have no oil and are dairy-free, and could easily be made gluten-free. For another fun and easy dessert check out this caramel rice pudding!

Jump to:

• Ingredients
• Instructions
• TIP
• FAQ
• Peanut Butter Chocolate Chip Cookies

Ingredients

Most of the ingredients for these cookies are probably already in your pantry!

• Peanut Butter: I use creamy peanut butter but chunky will also work
• Plant-Based Yogurt: I usually use kite hill or forager unflavored and unsweetened yogurt. I wouldn’t recommend a coconut-based yogurt in these as it would change the flavor. 
• Flour: I used all purpose-flour in this recipe. You could substitute this with gluten-free all-purpose flour or use spelt or whole wheat.

See recipe card for quantities and other ingredients.

Instructions

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1. Preheat your oven to 325° F. 
2. Mix all of the wet ingredients plus the sugar until uniform. 
3. In a separate bowl mix the dry ingredients together. (This is the easiest step!)
4. Stir the dry ingredients into the wet ingredients. I like to use a Danish dough whisk for this because the dough is pretty stiff. Once crumbles start to form, use your hands to get it all to mold together. 
5. Now pour in all your chocolate chips, plus more if you are extra, and mix them in with your hands. This might take a little work. But try to get them evenly throughout the dough. You can do it!
6. Scoop cookies onto a baking sheet using a cookie scoop. You can roll them or flatten them if you would like. I like them better if I just scoop them and drop them. It gives them rougher edges that crisp up. But they will cook up fine for you however you want to do it. 
7. Place the cookies in the oven for about 15 minutes, or until the edges start to brown. 
8. Wait for them to cool on the pan for a few minutes before eating. (This is the hardest step)
9. Enjoy! 

TIP

The biggest trick with these cookies is to not overmix the flour. That is why it is one of the last things to be added in. When mixing with your hands, mix just until the flour is incorporated, add the chocolate chips and mix a little bit more until those are incorporated also. 

This mostly applies if you are using all-purpose flour because it contains so much gluten. Overmixing it will develop the gluten and produce a different texture. If you are using gluten-free or whole wheat flour you don’t need to worry about overmixing as much. 

FAQ

Here is the article about eating raw dough.

For an easy and refreshing breakfast try this strawberry mango smoothie bowl! All you need are a few simple ingredients and a good blender. This recipe is a good reason to be excited to wake up in the morning!

Smoothie bowls are perfect for breakfast. The best part is there are so many options with what you can put in your smoothie and what you can put on top of it! You won’t get bored with them!

One of the biggest differences between smoothies and smoothie bowls is the consistency. Smoothie bowls are quite a bit thicker. You can change the consistency by adding more or less liquid and opting for frozen fruit over fresh.

If you need something on the go, smoothies are also a great option. Try this strawberry banana smoothie, or for a green smoothie check out this strawberry kale smoothie recipe!

Jump to:

• Ingredients
• Instructions
• Topping Ideas
• Substitutions
• Tips and Tricks
• Storage
• FAQ
• Strawberry Mango Smoothie Bowl

Ingredients

• Frozen Strawberries - you can find frozen strawberries at most grocery stores. Or you can use strawberries that you have frozen yourself. I used home frozen strawberries here. I just threw them in the freezer whole and didn’t even cut the greens off! The tops have nutrients in them and you can’t taste them in the smoothie. 
• Frozen Mango - I usually buy mango pre-frozen but if you want to freeze your own make sure to cut them up into cubes first. 
• Frozen Banana - For most smoothies, I usually cut the bananas in half before I freeze them. But I have a bag of frozen bananas that I cut into smaller pieces for smoothie bowls. Since you use less liquid when making a bowl the smaller pieces will blend easier. 
• Almond Milk - I like using almond milk as the liquid in this smoothie. Start with a smaller amount and if you can’t get the ingredients to blend add a tiny bit more. If you use too much then your smoothie will be too thin to hold your ingredients. But no worries if this happens. You can always drink it as a regular smoothie!

See recipe card for quantities.

Instructions

Add your liquid to the blender first. Add your bananas next and then your other fruit. Then blend and enjoy!

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Hint: You may need to use a spatula to get all of the smoothie out of the blender into your bowl.

Topping Ideas

• Peanut Butter
• Almond Butter
• Coconut Flakes
• Granola
• Cacao Nibs
• Chocolate Shavings
• Fresh Fruit
• Chia Seeds
• Hemp Seeds
• Nuts

Substitutions

• Fruit - Smoothie bowls are awesome because you can get so creative with them. You can use pretty much any fruit that you like! 
• Bananas - If you want to make a smoothie bowl without bananas you can either leave them out entirely or sub in a different ingredient to give it a creamy texture. Common replacements are avocados, silken tofu, coconut cream, or plant-based yogurt. Mangos are pretty creamy themselves, so you can leave the banana out and simply add in more mangos if you’d like! 
• Almond Milk - you can use any plant-based milk that you like, juice, or even water!

Tips and Tricks

• If you want your smoothie sweeter you can always add maple syrup or agave. 
• Use your tamper! You need to push the frozen fruit into the blades on your blender for it to blend. Be patient, it will happen!
• If you are using a lower-end blender, stop and scrape down the sides often. You can still make this recipe! It just might take a little more patience. 
• If your smoothie is too chunky or just won’t blend, add more liquid, a little at a time. If you end up adding too much you can always drink it as a smoothie instead of eating it in a bowl!
• Don’t add more fruit in the middle of blending. You will get a chunky smoothie. If your smoothie is too runny for a bowl, just drink it.
• If you want to add greens, you can blend them separately with the liquid before adding your frozen fruit. This way you won’t be chewing on green chunks.

Storage

I recommend eating your smoothie bowl as soon as you make it. But if you have some leftovers, or you know you won’t have time to make one in the morning, you can freeze it! 

Put your smoothie bowl into an airtight container and store it in the freezer. When you are ready to eat it, pull it out of the freezer and let it thaw for about 10 minutes. The perfect amount of time to pull out all your toppings! 

If you are freezing leftovers, try to scrape the toppings off and store them separately. 

FAQ

This vegan potato leek soup is dripping with delicious and simple comfort. Easy and quick to prepare. What’s not to love?

Where does potato leek soup come from?

There is some debate on the origin of this soup. I have seen claims of it originating in Wales. I’ve also seen it called a ‘French Classic.’ In France, they also eat a cold version, called vichyssoise which is said to have originated in America! Ireland and Scotland both have their versions of potato leek soup as well. Wherever it originates from, it is delicious!

Is potato leek soup vegan?

Due to the addition of cream or milk, potato leek soup is not traditionally vegan. Usually, the cream is added at the end, and you could easily swap it out for cashew cream or something similar. In our version, we use coconut milk as part of the cooking liquid, which gives the soup a creamy consistency. Don’t worry, it doesn’t taste like coconut!

A word on leeks:

Leeks are related to onions and have a sweet and mild onion flavor. They look like a giant green onion!

When shopping for leeks look for a firm white stalk and vibrant green top. Don’t pick leeks that are limp or soft.

How to wash leeks

You can wash leeks before you cut them. You just want to make sure that you wash well between the layers. You can also wash them after you cut them. Just put the cut leeks in a bowl full of water and swirl them around until they are clean. Then drain the water. I find this way to be more effective.

You can eat the whole leek, but in this recipe, we are going to use the white stalk up until the greens start to get more tough. Roughly the bottom half of the leek.

How to cut leeks

To prepare them, trim the bottom part of the bulb off and the tough part of the greens. (image 2) You can save the greens for stir fry or stock. Then cut the leeks in half lengthwise (image 3). Finally, slice the leeks in thin half-moon slices. (images 4 and 5) Now your leeks are ready for your soup!

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How to make potato leek soup

1. Prepare your ingredients: dice the onion, mince the garlic, slice the leek, and peel and cube the potatoes.
2. Saute the onion on medium-high heat until fragrant.
3. Add garlic and saute for another minute or two.
4. Add leeks and saute for another few minutes.
5. Add the potatoes, herbs, coconut milk, and water.
6. Cook until the potatoes are fork-tender.
7. Remove bay leaves.
8. Blend soup in batches in a blender and return to pan. Alternatively, you can use an immersion blender but your soup will not be as smooth. 
9. Add lemon juice and ½ teaspoon pepper. 
10. Add extra seasonings to taste.

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Top Tips

• Using a little bit of yellow onion in the soup gives it more flavor. You can easily omit the onion if you'd like and just follow the recipe as usual.

• You can use either a stand blender or an immersion blender to blend your soup. Both work, but I prefer the consistency with a stand blender.

• There is a blend of spices and herbs in this recipe, but traditionally it is just made with salt and pepper. Feel free to omit any of the spices that aren’t up your alley.

• I typically use water but you can use veggie stock to add more flavor to your soup.

FAQ

Can you freeze potato leek soup?

You can freeze it! To give it the best texture when reheating it, make sure that it is completely blended before putting it in the freezer. Add it to an airtight container and it should last up to three months.

How long is it good for?

It will last three months in the freezer and about 3-4 days in the fridge.

What to serve with it

I love to eat this soup with some crusty bread and a side salad. It would also be good with a hearty sandwich. Yum!

You can garnish the soup with vegan sour cream, and herbs. Some croutons would be delicious as well!

For other great soup, ideas check out this vegan chili or this tortilla soup!

Please leave a comment below and let me know how this recipe turned out for you!

This is for all my granola lovers out there! And everyone else. Because homemade granola is a whole different ball game than store-bought! Trust me on this one. 

Reasons to love granola other than its delicious factor: 

1. It lasts forever.
2. You can eat it with so many different things.
3. You can change the flavors every time you make it. 
4. You can easily take it on the go.
5. It is simple to make.
6. It is packed with nutrition.

I mentioned that this recipe for homemade granola is simple but I am going to give you a rundown so that it is foolproof! If you have any questions be sure to leave me a comment below!

INGREDIENTS

OATS:

Old fashioned rolled oats are the best for this recipe. I have never made granola with steel-cut or oat groats so I don’t know the tricks. But I have seen recipes that use steel-cut oats with similar ratios and cooking instructions. So I know it is possible. If you have used steel-cut before let me know about it in the comments below!

SHREDDED COCONUT:

You can leave this out if you are not a fan of coconut. But the way it works with the sugar to coat the other dry ingredients is magic. It toasts up along with the oats and nuts and marries them to the maple syrup. If granola was a symphony, shredded coconut would be its conductor!

NUTS AND SEEDS:

In this particular recipe, I used almonds, pecans, sunflower seeds, and buckwheat. But you can use whatever nuts and seeds you like. Seeds are cheaper than nuts if you want to save a little money. You can also leave the nuts and seeds out entirely and increase the amount of oats you use. 

SWEETENER:

This serves two roles. It serves as the sweetener (obviously) and also as the binder in your granola. I love the flavor of maple syrup and coconut sugar combined. You can use other liquid sweeteners such as agave or honey. You can also swap out the coconut sugar for regular or brown sugar. 

SPICES:

I kept things simple with cinnamon and salt. You can also add in nutmeg, cardamom, pumpkin spice, or whatever you like! I wouldn’t sub the salt though. It brings all the flavors together!

And not exactly a spice, but fresh orange zest in granola is one of the best things. Ever. 

VANILLA: 

Because is it even allowed to bake something without it? We don’t want to get struck by lightning here!

OIL/APPLESAUCE:

Ok. There was some major sleuthing with this one on my end! Before this recipe, I never made granola without oil. I figured it was vital! Guess what? It isn’t. 

So, for our friends who don’t consume oil, all the way to our friends who like to have it in their diet, this is for you! 

I made three separate batches of granola on the same day. One with all oil, one with half oil and half applesauce, and one with all applesauce. (Don’t worry, between my daughter and my husband it was gone in three days!)

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I thought that the batch with just oil would have a better crunch and texture than the other two. I thought the one with just applesauce would be less clumpy with a softer texture. But, my friends, the difference was minimal. if I had not made them on the same day I really wouldn’t have noticed! 

My biggest tip if you are using applesauce is to make sure you mix the applesauce really well with the maple syrup before adding it to the granola. It takes quite a bit more work to coat the oats with the applesauce mixture. 

All three batches created beautiful clumps! And according to my husband, the biggest difference he noticed was the flavor. He preferred the applesauce batch!

My oldest liked the applesauce batch best, my second liked the half and half batch best, and my youngest went back and forth between them all. My favorite was the all oil batch but it was neck and neck with the other two!

HOW TO MAKE

1. Preheat your oven to 300 degrees Fahrenheit.
2. Prepare a large rimmed baking sheet with a Silpat or parchment paper.
3. In a large mixing bowl, combine the oats, almonds, pecans, sunflower seeds, buckwheat, shredded coconut, coconut sugar, cinnamon, and salt. 
4. In a separate bowl, combine the oil (or applesauce), maple syrup, and vanilla.
5. Pour the wet ingredients over the dry ingredients and mix thoroughly. Make sure all the oats are coated.
6. Pour granola onto the baking sheet. Spread evenly and press the granola down into the sheet using a rubber spatula. 

BAKING INSTRUCTIONS

1. 300 degrees Fahrenheit is a great temperature for cooking granola because it is low enough that you don’t have to worry about burning any of it before it is done cooking. 
2. Place your baking sheet in the middle of your oven. 
3. Don’t disturb the granola until it is done. If you stir it you risk not having clumps!
4. If using all oil, bake for 40-50 minutes.
5. If using half oil and half applesauce, bake for 60-70 minutes.
6. If using all applesauce, bake for 70-90 minutes. 
7. Let cool completely before storing

SERVING SUGGESTIONS

• Serve it as a cereal with your favorite milk. 
• Top your yogurt with granola and berries.
• Use as a topping on smoothie bowls.
• Eat it plain as a snack.

HOW TO STORE

Let your granola completely cool down before putting it into an airtight container. Any extra water will evaporate as the temperature in the granola changes from hot to room temperature. Store in a cool dry place for several months! 

FREQUENTLY ASKED QUESTIONS:

HOW DO I KNOW WHEN MY GRANOLA IS DONE BAKING?

My favorite tip for knowing when your granola is done is when your house starts to smell like cookies!

The nice thing about granola is, you can always put it back in the oven. Even after it is done cooling! So if you pull it out and let it cool and realize you want it more done, put it back in the oven!

HOW TO MAKE GRANOLA CRUNCHY WITH CLUSTERS

Don’t stir your granola while it is baking or cooling. This will prevent it from forming clusters. Once it is done cooling, break off a small piece to make sure it is cooked how you like it. If it is, you can break it up into clusters. If it isn’t, put it back in the oven for a few minutes and let it cool down again before breaking it up. 

Why is my granola not crunchy?

This can happen if your mixture is too wet before baking. But more than likely baking your granola for a longer amount of time will solve this problem. 

Is homemade granola cheaper?

Homemade granola can be cheaper than store-bought depending on what ingredients you use and how often you make it. Nuts aren’t exactly cheap. However, if you buy them and make granola often, then in the long run it will turn out cheaper. 

Also, if you decide to make granola without a lot of nuts you can save money that way. Seeds tend to be less expensive than nuts. So if you want to save money sunflower seeds and pumpkin seeds are great options that are packed with nutrition. Many people make granola with only oats. If you choose to go this route you will need to keep your liquid to dry ingredient ratio about the same. 

Does it need to be refrigerated?

Granola does not need to be refrigerated. In fact, it can be worse to keep it in the fridge instead of the counter. This is because the moisture in the fridge can make your granola soften. 

How long does it last?

Keep your oatmeal in an airtight container and I have heard it can last anywhere from 1 to 6 months! Granola has never lasted that long in my house. About 4 days is the longest I think it has taken us to get through a double batch of granola! The amount of time it will last can vary slightly depending on the ingredients you use. A good rule of thumb is to base the expiration date on the ingredient with the shortest shelf life! Some common ingredients that can shorten the shelf life of granola are fruit, nuts, and chocolate. The humidity and temperature in your home can also affect how long it lasts. If I am going to keep granola for a long time I generally put it in the freezer. This leads to the next frequently asked question...

Can you freeze it?

Drumroll please……...yes you can! 

It is best practice to spread it out on a tray and freeze it for a couple of hours before putting it in a bag. If you don’t have the time or space for this, make sure the granola has cooled down completely before putting it in a Ziploc bag. Get as much air out as possible. Then find a place in the freezer where it won’t get smooshed! It should last in the freezer for up to 9 months. 

Is it gluten-free?

The answer to this question is often confusing. Here’s why: There is a protein in oats called avenin, which is similar to gluten. For the majority of people who are sensitive to gluten, including celiac patients, avenin doesn’t appear to be problematic. Also of note: the high fiber content in oats did cause some discomfort in several celiac patients who were not used to having fiber in their diet. 

Another thing to consider is that many oats are processed in facilities that also work with wheat and there can be cross-contamination. Oats that are labeled ‘gluten-free’ are oats that are not cross-contaminated with wheat. If you are sensitive or allergic to gluten, make sure to look for the ‘gluten-free’ label when shopping for oats. 

For more information on this topic check out this article and this study. 

Do you have to make granola with oil?

No you don’t! You can use applesauce as demonstrated in the article. I hear you can also just use liquid sweetener and leave out the oil and applesauce. But I haven’t tried it yet!

Please let me know how this recipe turns out in the comments! I love hearing from you!

Check out these other delicious breakfast ideas!

Light, fluffy, and easy to make! Your maple syrup is calling their name. 

I tried dozens of recipes before landing on this one, and my kids love them. I wanted something vegan and oil-free but still delicious. 

We go through a ton of pancakes so I usually double or triple the recipe. If we don’t end up eating them all I stick them in the fridge or freezer. Then when we are ready to eat them a little time in the toaster warms them up perfectly! 

Because we usually make quite a few, I like to use my griddle. But a nonstick pan will work also! 

INGREDIENTS

Flour: I like to use a mix of whole wheat and white flour. I typically measure a cup of whole wheat flour and ½ to ¾ white flour. For non-yeasted recipes, I love using soft white wheat which is perfect for these. But feel free to use whatever you have on hand. The ratio of flour to liquid is one of the most variable things in pancake recipes. Different flours soak up different amounts of liquids. My best tip is to add all the ingredients according to the recipe. Let your batter sit for a minute before judging the consistency. If the batter seems too thick add a little more liquid and if it seems too thin, add more flour. You got this! 

Sweetener: Sucanat is my go-to for pancakes but you can use whatever sweetener you prefer! 

Baking powder: Make sure your baking powder not expired for the best results!

Milk: you can use whatever plant-based milk you like or have on hand. I love using soy milk but I know it’s not everyone’s jam. 

Salt: salt is where it is at! I don’t think omitting it would be a good idea but if anyone tries it let me know!

Apple Cider Vinegar: I used this because most people have it. Any vinegar will do. My personal favorite is coconut vinegar. I love the flavor it gives to baked goods.

Vanilla: If you are out of vanilla your pancakes won’t suffer. But dang it is good! 

Extras: I always add cinnamon to my batter! And if I have oranges laying around the zest finds its way in the batter as well. If you want to add chocolate chips or blueberries, the best way is to add them on top of the pancakes after you pour them onto the griddle, before you flip them. You can add chocolate chips or blueberries right into the batter

METHOD

1. Mix dry ingredients together. 
2. Add in wet ingredients.  
3. Stir until just combined. If you over-mix you can end up with dense pancakes.
4. Let the batter rest for at least 10 minutes. This step is important because it hydrates the flour and helps the leavening distribute evenly throughout the batter. To read more about resting your batter check out this article. 
5. Heat your non-stick griddle on medium heat. Don’t worry about greasing the pan. I never do and have never had a problem. 
6. Pour pancakes on your griddle. A ⅓ measuring cup is a perfect tool for this. Let them cook until bubbles form. Flip and cook for another minute and you are done!

What are your favorite pancake toppings? Let me know in the comments below!