No-Bake Chewy Granola Bars
(recipe makes a 9×13 pan)
Ingredients:
•
•
•
•
•
•
•
•
2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 cup rice crispy cereal
1/4 cup shredded coconut
1/4 cup butter
1/4 cup honey or agave
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp vanilla
Mix -In variations listed below.
Directions:
1.
In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium
high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone
as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing.
Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the
heat down a bit so it doesn’t overflow, but be sure it keeps boiling.
2. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture
out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired
mix-in then press very firmly into a lightly greased 9×13″ pan. If you like your bars thicker, you can use
a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars
will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.
Chocolate Chip
Add 1/2 cup of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool
just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are
pressed into the pan.
White Chocolate Cranberry
Add 1/3 cup of white chocolate chips and 1/3 cup of dried cranberries to the finished mixture before
pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.
Peanut Butter
Add 2 tbsp of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed
with the oats, add 1/2 cup roasted peanuts before pressing into the pan.
Raisin Nut
Add 1/3 cup of chopped raisins and 1/3 cup of chopped pecans to the finished mixture before pressing
into the pan.
Source:My Kitchen Escapades
Coconut-Berry Popsicles
(dairy-free)
Ingredients:
• 3 cups strawberries (or other berries)
• 1 can full fat coconut milk
• 1/2 tbsp vanilla extract
• 3 tbsp honey
• popsicle molds
Directions:
1. Puree strawberries in a blender or food processor. Add 1 tbsp of honey and blend until combined. Set
aside.
2. In a separate bowl mix coconut milk, vanilla extract and 2 tbsp of honey together. Mix until combined
thoroughly.
3. Pour 1-2 tbsp of strawberry puree into each popsicle mold. Pour 1-2 tbsp of coconut mix into each
mold. Continue to switch between the berry puree and the coconut mixture until popsicle molds are filled.
Place molds in freezer.
4. Allow popsicles to freeze completely before serving, about 5-8 hours. Once your popsicles are ready to
serve, run the bottom of the popsicle molds under warm water to help release them from the molds. Serve
and enjoy!
Source: The Coconut Mama
Tortilla Pizza
Ingredients:
•
•
•
•
flour tortillas
salsa or tomato sauce
shredded cheese (cheddar, provolone, mozzarella)
optional: refried beans, cilantro, sour cream, chopped green pepper
Directions:
1. Preheat oven to 350 degrees.
2. Mound a couple spoonfuls of salsa or sauce and cheese on each tortilla. Top with optional ingredients
if desired.
3. Cook on foil-lined tray in oven until cheese has melted and is brown at the edges.
Source: Smitten Kitchen
Roasted Spiced Chickpeas
(Gluten-free, dairy-free)
Yield: 1.5 cups
Ingredients:
•
•
•
•
•
•
•
•
1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 tsp olive oil
1/2 tsp fine grain sea salt
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp ground ginger
1/4 tsp cumin
1/8 tsp ground turmeric
Directions:
1. Preheat oven to 400 degrees and line a medium baking sheet with a couple pieces of paper towel.
2. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll
the chickpeas around until completely dry. This helps them crisp up in the oven.
3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the
seasonings.
4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking
sheet.
5. Roast at 400 degrees for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for
another 15-20 minutes, until golden and lightly charred on the bottom.
6. Cool for 5 minutes then enjoy. They will lose their crispness quickly so these are best enjoyed
immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5
minutes or so to bring back the crispness.
Source: Oh She Glows
Apple Sandwiches with Nut Butter and Granola
Ingredients:
• 1 apple, cored and sliced into rings
• peanut or almond butter
• granola
Directions:
1. Generously spread nut butter onto one apple slice. Sprinkle granola over nut butter and top with
another apple slice.
2. Repeat using remaining apple slices and nut butter until all of the apple slices have been used.
Sushi Sandwiches
Ingredients:
• Sliced sandwich bread, with the crust cut off
Fillings:
• turkey, sliced or cut into ¼ inch thick strips
• ham, sliced or cut into ¼ inch thick strips
• sliced cheese
• Mayonnaise
• Mustard
• red pepper, sliced thin
• cucumber, sliced into ¼ inch thick strips
Directions:
1. Lay a piece of plastic wrap on a clean counter. Place a slice of bread on the plastic wrap. With a
rolling pin and applying a bit of pressure, roll out the bread so it is as flat as possible.
2. Layer about 3 of the fillings and mayo or mustard on closest 1/3 of the bread to you. Keeping the
plastic wrap on the outside of the bread, tightly roll up the bread, “sushi style”.
3. Squeeze the roll to seal. Cut into 4 equal slices. The sandwiches should look like little pinwheels, or
“sushi rolls.”