Homemade Granola + Chia Seed Parfait Recipe

Granola is great because it is delicious and you can use it as a topping on so many things or just eat it as a snack. Unfortunately, granola you buy at the store can have high calorie & fat content and can be loaded with unnecessary ingredients that none of us need. Instead of buying granola at the store, opt for this Homemade Granola that is just as tasty but much much healthier! 


  • 2 cups oats (use gluten free if you are allergic like me) 
  • 1/2 cup nuts/seeds (I used a combination of almonds, hemp seeds, sunflower seeds, pumpkin seeds, and chopped hazelnuts – use what you have!)
  • 1/2 cup unsweetened coconut flakes 
  • 1/4 cup dried fruit or cacao nibs 
  • A dash of salt
  • 2 tsp cinnamon
  • 3/4 tsp vanilla extract
  • 2 tbsp organic maple syrup 
  • 2 tbsp coconut oil, melted


  • Preheat oven to 350
  • Combine wet ingredients and dry ingredients in separate bowls.
  • Pour the dry ingredients into the wet ingredients and stir until well combined
  • Pour granola out onto a baking sheet lined with parchment paper.
  • Bake for about 25-30 minutes. 
  • Enjoy! See below for a new recipe using the granola! 

Chia Seed Pudding Parfait

I always see the yogurt parfaits at Starbucks and I have been tempted to get one numerous times. Due to my dairy allergy, I have yet to be able to buy one. So instead, I decided to make my own – a much healthier version too I might add!

Pudding Ingredients:

  • 2 tbsp chia seeds
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp vanilla extract


  • Mix together the almond milk and the vanilla.
  • Add in the chia seeds and stir.
  • Place in the fridge for about 4 hours in a tight container or mason jar — You could always make this before bedtime and put it in the fridge so it is ready for the morning or make it right after breakfast so that it is ready by lunch. 
  • Take out and add your toppings such as my Homemade Granola and bananas! You could also use any other type of fruit or really anything you want! 

Banana Oat Bread

I am going to be up late tonight working on a project, so I thought that I deserved a little treat. Although I was tempted to go to the store and buy some Swedish fish (my favorite candy), I opted for a slice of my gluten/dairy free Banana Oat Bread. Not only is this much healthier than the Swedish fish, but it is more filling too! I hope you enjoy this recipe as much as I did!


  • 3 bananas, mashed
  • 1/4 cup unsweetened almond milk
  • 1 1/4 cup oat flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil, softened
  • 1 tbsp raw honey
  • 1/2 cup coconut sugar
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • Optional: One additional banana for the top of the bread. You could also add some sliced/chopped nuts as well.


  • Preheat oven to 350. Grease loaf pan with baking spray.
  • In a medium bowl, whisk the flour, salt, and baking soda. Once combined, set aside.
  • In a large bowl, cream together the coconut oil and coconut sugar until well combined.
  • Add in the egg whites, mashed bananas, almond milk, vanilla, honey, and cinnamon.
  • Add the flour mixture to the wet mixture and blend together.
  • Pour the batter into the greased loaf pan. Sprinkle the sliced/chopped nuts on top if using. You an also add the banana topping as well.
  • Bake for about 45 minutes or so.
  • Let the bread sit for a few minutes before slicing.

Pumpkin Bread

Tis’ the season for pumpkin flavored everything. Unfortunately, majority of these delicious pumpkin flavored treats have actually very little pumpkin in them (I’ll do a blog post on that later). So instead of indulging in a high calorie and highly processed pumpkin treat, opt for my Pumpkin Bread that is made with real ingredients and will keep you satisfied 🙂 


  • 1 cup of 100% pure canned pumpkin
  • 1/4 cup unsweetened almond milk
  • 1 1/4 cup Brown Rice Flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 TBSP coconut oil, softened
  • 1/2 cup coconut sugar (I used about 1 tbsp less than this)
  • 2 TBSP pure maple syrup
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice


  • Preheat oven to 350 degrees. Grease a loaf pan and set aside. 
  • In a medium bowl, whisk together the brown rice flour, baking soda, and salt. Once combined, set aside. 
  • In a large bowl, cream together the coconut oil, coconut sugar, and maple syrup. Add in the remaining ingredients and mix well.
  • Add the dry ingredients to the wet ingredients and combine well. 
  • Pour batter into the greased loaf pan and bake for about 45 minutes. 
  • Stick a knife down the center and if it comes out clean it is cooked all the way. 
  • Let sit for a few minutes. 
  • Serve!

Peanut Butter Chocolate Chip Cookies


  • 3/4 cup natural peanut butter
  • 2/3 cup coconut sugar
  • 1 1/2 to 2 tsp vanilla 
  • 2 eggs
  • 2/3 cup gluten free oats
  • 1 tsp baking soda
  • 1 tbsp honey
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup mini chocolate chips 


  • Preheat oven to 350
  • In a medium bowl, whisk together the gluten free oats, baking soda, and unsweetened shredded coconut. Set aside. 
  • In a large bowl, add in the peanut butter, coconut sugar, vanilla, eggs, and honey. Mix thoroughly until mixture is creamy.
  • Add the dry ingredients to the wet ingredients slowly and make sure everything is fully mixed together. 
  • Mix in the chocolate chips. 
  • Scoop spoonfuls of the mixture into a greased baking sheet and bake for about 9 minutes. 


Chocolate Chip Zucchini Bread

Unsure of how to use your left over zucchini? Try making Zucchini bread! I love making this because it’s another easy way to add vegetables into your food. Plus, I love dessert and anything that involves chocolate, so I would say this recipe is a winner! I used the Chocolate Chip Zucchini Bread recipe from “Gluten Free on a shoestring” but made a few minor changes, and it turned out delicious! Here are the changes that I made:

  • I used Namaste Gluten-Free flour mix, therefore omitting xanthan gum since the mix already contains it
  • I used 1/3 cup Enjoy Life Mini Chips to make the mix dairy free (instead of the 2/3 cup chocolate chips) 
  • Replaced the 1/2 cup granulated sugar with 1/2 cup coconut sugar
  • Instead of using 1/2 cup brown sugar, I used 1/4 cup honey and 1/4 cup brown sugar (this make it a tad bit healthier). 
  • Instead of 2 1/8 cups zucchini, I did about 2 1/2 cups ( but I think it works either way!)
  • I used grapeseed oil 

I hope everyone loves this recipe as much as I did! The link to the recipe is below! 🙂 


Chocolate Chip Mug Cake

7:29 mug cakeI found this recipe on Pinterest as a Paleo recipe and adjusted it to fit what I already had in my kitchen. Super yummy and a healthier dessert alternative for when you’re craving something sweet.


  • 1 egg
  • 1 tablespoon coconut flour
  • 1 tablespoon brown rice flour
  • 1 tablespoon vanilla
  • 2 tablespoons maple syrup
  • Chocolate chips (optional but I think they are necessary!)


  • Add the egg to a mug and beat it will with a fork.
  • Add in the rest of the ingredients and mix well.
  • Microwave for about 1 minute and 3o seconds or until fully cooked.
  • Eat!