Peanut Butter Granola (Clean)

It’s my first post of 2016! And I’ve decided to post….peanut butter granola.



Okay, I know, it doesn’t sound like the most fancy and impressive thing, but sometimes it’s important to enjoy simple things…like peanut butter granola, which as a matter of fact, is absolutely delicious and awesome. If you follow my Instagram you may notice that it’s in practically every recent photo of nana ice cream or smoothie bowls.



Now, homemade granola is something that I’ve been making for forever and it’s a staple in my pantry, but I get it if it seems a little intimidating at first. Just trust me on this one. Homemade granola’s are the best. They’re cheaper than store-bought granola, not to mention way healthier and crazily customizable. You could make pineapple-almond-cinnamon-nutmeg-matcha granola at home if you wanted, but you wouldn’t see that on a grocery store shelf! Speaking of customizable granola, you can check out all my other granola recipes here, which include mocha chocolate granola, cinnamon banana nut granola, oat-less granola, 7-ingredient granola chunks, and honey almond “quinola”.


Peanut Butter Granola

Adapted from Whole and Heavenly Kitchen


  • 3 1/2 cups old-fashioned oats
  • 1 cup peanuts
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • 1/4 cup unrefined coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1/2 cup creamy peanut butter
  • 1/2 cup maple syrup
  • 1 egg white, lightly beaten until foamy
  • 1 teaspoon vanilla extract


  1. Preheat oven to 150 degrees Celsius or 300 degrees Fahrenheit
  2. In a mixing bowl, stir together the oats, peanuts, shredded coconut, chia seeds, flax seeds, coconut sugar, cinnamon, and salt
  3. In a medium saucepan, heat the coconut oil and peanut butter and stir until melted and smooth. Remove from heat and add in the maple syrup, egg white, and vanilla extract
  4. Pour the liquid mixture into the dry mixture and stir until combined
  5. Spread the mixture in an even layer on a baking sheet lined with parchment paper and bake for 25-30 minutes*. Allow to cool completely before breaking into clusters. Store in an airtight container at room temperature.

*Baking time may vary. I’ve made granola many times and sometimes they’ll take longer than others, so use 25-30 as a general guide to when your granola should be done, but trust your instincts and use common sense as well 🙂

Chocolate Chia Mousse (Clean) + Creative Nature Superfoods Discount Code!

This post is sponsored by Creative Nature Superfoods. All opinions expressed here are my own.



I have a new favorite favorite way to eat chia seeds, and I’ve also found a new favorite chia seed and cacao nib brand! Creative Nature Superfoods.


This company generously sent me some samples to try out their products. I was ecstatic and super excited to try out their cacao powder and chia seeds, but when the package arrived, I saw that they’d given me a few of their colorfully-packaged superfood bars as well – which seriously made my day. So far, I’ve tried ‘Tropical Treat’ and ‘Sublime Seed’ (saving the chocolate one for last, of course…), and they’re both incredibly delicious.


Their superfood bars are cold-pressed bars that are great, healthy on-the-go snacks. They’re made purely out of natural ingredients, with no added sugars, syrups, sweeteners or other unhealthy additives. They’re also free from gluten, dairy, wheat, soya, nuts, and GMO. Overall, these bars are absolutely perfect.


As for the chia seeds, well, chia seeds are naturally nutrient powerhouses. Low in calories, but full of protein, fibre, and other essential nutrients that keep you feeling full for a sustained period of time. Honestly one of the best superfoods ever!



I used both their chia seeds and cacao powder in this recipe.

If you want to recreate this recipe with the same ingredients as I did, ensuring that your tastes just as delicious as mine, you can buy your ingredients at and get 10% off with the discount code CHIAC10.

Affiliate image 2 Chia Cathy

Anyways, continuing with the recipe.

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This isn’t just your average chia pudding. There are tons of chia pudding recipes. Don’t get me wrong, those are delicious, but this one is a chia mousse. I love chia pudding now, but when I had my first one, I couldn’t finish it. Not because of the flavor, but because of the texture. It just felt weird, but now, I’ve gotten used to it and I love chia pudding.

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This recipe starts off as any old chia pudding recipe, but the trick is to blend it.


Chia seeds generally form a liquid-y gel around them, so when you blend the whole thing up for long enough, it becomes this beautifully smooth and perfectly thick mousse, which I found to be super decadent. It’s a million times healthier than a regular chocolate mousse, yet tastes just as delicious!

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What are you waiting for? Head over to Creative Nature Superfoods and grab some cacao powder and chia seeds, getting 10% off your orders with the discount code CHIAC10!

Notes: You will probably need to adjust the liquid content (water/coconut milk) of the mousse. This is partially due to different thickness of coconut milk and how much liquid your chia seeds absorb, and also so that you can have a mousse of your desired thickness.

Chocolate Chia Mousse

Makes 1 serving


  • 2 tablespoons chia seeds
  • 1 tablespoon cacao powder
  • 6 tablespoons coconut milk lite
  • 1 tablespoon honey or agave syrup
  • Water (start with 2 tbsp, but add more as needed)
  • Toppings (I used flourless chocolate fudge avocado brownies (recipe coming soon!), unsweetened shredded coconut, and cacao nibs)


  1. In a small bowl/jar, stir together the chia seeds and cacao powder. Add in the coconut milk, honey/agave, and water, and stir until combined
  2. Cover with plastic wrap (if using a bowl) and place in fridge for at least 30 minutes (or overnight), until it thickens and the chia seeds have absorbed all the liquid
  3. Place in blender and blend until smooth, adding water as needed
  4. Transfer into bowl or cup and top with flourless chocolate fudge avocado brownies (recipe coming soon!), unsweetened shredded coconut, and cacao nibs

Honey Almond Quinola (Clean)


Oh the relief of Spring Break.


It’s timed perfectly this year. Beijing’s at that point where it’s generally 10-20 degrees, except this period will last less than a week. Spring and Autumn are practically non-existent in Beijing, which is hella depressing, especially since they’re my favorite seasons.


Naturally, I decided to make a batch of granola. This time, I used uncooked quinoa as well as oats. I’ll admit, I was pretty skeptical about it at first, but it turns out that it adds a different texture. It’s hard to explain, but you’ll understand once you’ve tried it. I’m calling it quinola. I’m so creative.

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Throw on some vanilla soy milk ❤ (Pour on the Goodness!)


Notes: Granola is one of the most customizable recipes ever, so you could use pecans instead of almonds, you could omit the spices and chia seeds, etc.

Honey Almond Quinola

Adapted from Pastry Affair

Makes 5-6 cups


  • 2 cups (180 grams) old-fashioned oats
  • 1 cup (170 grams) quinoa, uncooked
  • 1 cup (120 grams) sliced almonds
  • 1 tbsp chia seeds
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/3 cup (78 ml) coconut oil, melted
  • 1/2 cup (170 grams) honey
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 egg white, whisked lightly until foamy (optional)


  1. Preheat oven to 170 degrees Celsius, or 325 degrees fahrenheit
  2. In a large bowl, mix the oats, quinoa, almonds, chia seeds, cinnamon, and nutmeg
  3. In another bowl, mix the coconut oil, honey, vanilla, salt, and egg white
  4. Stir the wet ingredients into the dry ingredients until everything is well mixed
  5. Spread the mixture onto a lined baking sheet and bake for 20-25 minutes
  6. Store in an airtight container