Peanut Butter Granola (Clean)

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

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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.

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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”.

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Peanut Butter Granola

Adapted from Whole and Heavenly Kitchen

Ingredients

  • 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

Method

  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 🙂

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Creamy White Coffee Hazelnut Oatmeal (Clean)

As the days grow short and nights grow long

As the wind blows ice and not summer breeze

As the lakes crystalizes over and force the ducks to flee (where do ducks go?)

I have one recipe that will overcome your winter blues.

One single recipe that will warm you from the inside out.

Oatmeal.

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Oatmeal so creamy, it begins to take on a thick texture that makes you want to shovel spoonfuls of the steaming hot stuff in your mouth. Full of soft, textured oats and paired with the luscious flavors of white coffee and hazelnut, with a hint of sweetness from a bit of mashed banana. To top it off, with the aromatic white coffee scents, you won’t be able to resist eating the oatmeal straight from the saucepan while it’s still bubbling away, reducing the liquids until they’re thick and creamy . It’s the most comforting thing in the world.

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You know how hot chocolate is super comforting when it’s cold out? Yeah, this recipe does the same. I swear, if you make this once – just once – you’ll start craving oatmeal instead of hot chocolate when the coldest days start rolling in.

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And for those in the Southern Hemisphere – try it! This is an oatmeal recipe that I have year-round. Sure, I make this more often in the winter time, but trust me, this recipe is good enough to be made in the summer as well.

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Well? What are you waiting for? Go and seek comfort in food!

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Notes: This recipe can easily be doubled/tripled/quadrupled

Creamy White Coffee Hazelnut Oatmeal

Makes 1 serving

Ingredients

  • 1 cup milk of choice
  • 1/2 cup old-fashioned oats
  • 2-3 tablespoon white coffee hazelnut powder (to taste, *see bottom of post)
  • 1/2 teaspoon salt
  • 1 ripe banana
  • Raspberries, hazelnuts, and cacao nibs (optional, for topping)

Method

  1. In a medium saucepan, heat the milk and oats over high heat, until the milk begins to boil, then turn the heat down to medium
  2. Stir in the white coffee hazelnut powder and salt
  3. While the oats continue to cook, mash up half the banana, saving the rest of it for topping
  4. Stir the mashed banana into the oats and continue cooking until the oatmeal has thickened to your desired consistency, approx. 5 min
  5. Transfer into bowl (or just eat out of the saucepan) and top with desired toppings. Serve immediately.

*If you want to experiment with other coffee powders, feel free to do so, but this is what I mean by white coffee hazelnut powder:

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Chocolate Oreo Ice Cream Cups (v) (Clean)

As the summer days turn to fall, I do have one last ice cream recipe to share with you.

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Unlike the 3-ingredient no-churn cookies and cream ice cream, or the no-churn biscoff cookie butter ice cream, this one’s guilt-free, healthy, and nutritious.

Sure there’s still the black forest nice cream and the chocolate-covered mint avocado banana ie cream squares that you could indulge in without guilt, but neither of those have oreos, now, do they?

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Disregarding the oreos, this recipe is pretty good for you. As for the oreos, there’s plenty of recipes for homemade healthy oreos out there, so you could use those if you want. If not, (and only if you’re reaaalllyyyy picky), then you could omit the oreos, but come on. It’s one oreo per ice cream cup, and it really makes it so much better, so just accept oreos, alright?

Moving on.

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The base of these ice cream cups is the classic date-and-nut crust with a bit of cacao for the bonus flavor and antioxidants. The crust is soft and chewy thanks to the dates, but the nuts bring in an opposing, firm-to-the-bite texture. Throw in some cacao powder and you’ve got yourself a winning, healthy-as-f— crust.

The filling is made from coconut milk and raw chocolate. The mixture is combined and cooked at a low temperature, thus preserving all the nutrients in both ingredients.

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 Chocolate Oreo Ice Cream Cups

Makes 12 ice cream cups

Ingredients

Crust

  • 2 cups soft dates, pitted (approx. 300g prior to pitting)
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/3 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Filling

  • 1 can full-fat coconut milk (approx. 400ml or 2 cups)
  • Pinch of salt
  • 100g raw chocolate
  • 12 whole oreo cookies

Method

  1. Place the ingredients for the crust (dates, almond, cashews, cacao powder, vanilla extract, and salt) in a food processor and process until well combined. If you have a weaker food processor, process the dates until smooth before adding the other ingredients
  2. Press the mixture into silicon/flexible mini cake tins or into the bottom of a cupcake pan lined with cupcake liners. Set aside.
  3. For the filling, in a medium saucepan, heat the coconut milk until just boiling.
  4. Remove the coconut milk from heat, and add in the salt and raw chocolate, broken up into small pieces. Stir until smooth.
  5. Place a full oreo in the center of each crust
  6. Pour the coconut chocolate mixture over each oreo until the oreo is fully covered
  7. Freeze for 6 hours/overnight, until firm. Store in freezer.

Honey Almond Quinola (Clean)

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Oh the relief of Spring Break.

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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.

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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!)

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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

Ingredients:

  • 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)

Method:

  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