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.

Creamy White Bean Basil Hummus


Tonight I experimented with white beans and made an extra creamy hummus. This is pretty delicious and a healthy and all natural alternative to store bought hummus. Hope you like it! 


  • 1 can of organic cannellini white beans
  • 2 tbsp tahini 
  • 1 tbsp lemon juice
  • 1 tsp minced garlic
  • 2 tbsp water
  • A few basil leaves
  • Salt & pepper to taste


  • Put all ingredients into a food processor and blend until you have reached a smooth, creamy texture. 
  • Pair with some organic tortilla chips or veggies and enjoy! 

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!

Morning Buns

Do you feel rushed in the mornings leaving little time for breakfast? I have the perfect solution: Morning Buns! These muffins are delicious, filling, and taste great topped with a little honey. Not to mention, these are much lower calorie and are healthier than any pastry you will find at Starbucks.


  • 2 bananas, mashed
  • 1 cup nut butter (Any nut butter will do – I used half almond butter and half peanut butter because that’s what I had on hand.)
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 2-3 tsp organic maple syrup ( or more if you want them sweeter)
  • 1 tsp baking soda 
  • 1/4 cup chopped walnuts 


  • Preheat oven to 400 degrees.
  • In a large bowl, combine the mashed bananas, nut butter, and eggs. Mix well until mixture is creamy (this may take a few minutes). 
  • Add in the remaining ingredients and mix. 
  • Pour mixture into greased muffin tins. Fill up about 3/4 of the way. 
  • Bake for about 15 minutes or until cooked all the way through. 

Makes about 9-10 morning buns.