Almond Chia Granola

Almond Chia Granola

I am a super huge fan of dairy free yogurt. Although I haven’t learned to make it myself, I eat it on a regular basis. Sometimes the plain ol’ cup of vanilla yogurt gets boring. Granola is a super easy and cost effective way to mix things up!

IMG_4199

Since I’ve been pregnant, yogurt with granola (or really just granola by the handfuls) has been my favorite thing to eat while morning sickness is rearing its ugly head.  Eating things like chia seeds and almonds also makes sure that I am getting a good portion of the protein and vitamins that our growing baby boy and I need everyday! Making granola at home not only is saving us money, but it is also one less thing I have to remember forget at the grocery store.

The most expensive part of this recipe is the agave or maple syrup. If you aren’t plant based, you can substitute honey. Other than the sweetener, this recipe is sure to be the cheapest and possibly most delicious one you’ll make this week!

I recommend using parchment paper on your baking tray. This is mostly because I dislike cleaning, but you do get a better caramelization on the oats if you spread the mixture directly on the tray. It will be very pale before you bake it but should be a nice golden brown after you take it out of the oven.

 

There are a lot of things that you can substitute out in this recipe: flax seed instead of chia seed, chopped cashews or pistachios instead of almonds, honey instead of agave… you get the picture. The sky is the limit!

 

Almond Chia Granola - Copy

 

Almond Chia Granola

  • Servings: 6
  • Difficulty: easy
  • Print

This crunchy granola is packed with chia seeds and hearty oats. It's sure to give any yogurt an awesome boost of healthfulness.


Ingredients

– 3 C old fashioned oats
– 1/4 C chia seeds
– 1/2 C slivered or chopped, raw almonds
– 1/2 C agave, maple syrup, or other liquid sweetener
– 1 TBS lemon juice
– 1/4 tsp vanilla extract

Directions


1. Preheat oven to 375F and line a 9×13 (or larger) baking tray with parchment paper.
2. In a large bowl, combine all ingredients. You may find that it is easier to add the chia seed last to get a more even distribution.
3. Once combined, spread in an even layer on a baking tray.
4. Bake for 20 minutes. Rotate the tray halfway through and gently stir with a spatula or spoon. If you enjoy granola on the chunkier side, just give the tray a good shake instead of stiring.
5. After 20 minutes, remove from the oven. If you lack a golden brown color, continue to bake at 5 minute intervals until golden brown is achieved.
6. Once cooled, store in an airtight container for up to 3 weeks.
Advertisements

Sweet Potato and Red Bean Kale Hash

Even though we have been vegan for two years now, we still get the question “So… what do you eat? There’s like, nothing out there for you. It’s all just fake versions of what I eat.” WRONG! There are so many amazing foods that vegans eat (it’s called vegetables!). Flavor and nutrition shine in vegan cooking and baking.

To prove that we do eat real, amazingly delicious food, I am committing to writing and posting one vegan recipe a week. It may be my vegetable stock that just costs pennies to make or baklava that melts in your mouth. Whatever it is, I promise it will be delicious and easy to make!

Sweet Potato and Red Bean Kale Hash

This is such a simple recipe that you can flavor however you like. I like the sweet and heat route for this dish that comes from the agave and chipotle powder. The spice works very well with the sweet potatoes that absorb it. Or you could use rosemary and thyme instead of chipotle powder and agave.

A cast iron skillet will work best for this recipe but it isn’t completely necessary. I have made it in a regular, large skillet and in cast iron. The cast iron, in my opinion, turned out better but it is completely up to you.

Warning: everything will have a very similar texture if each element isn’t cooked properly. By saying this I mean DON’T OVERCOOK YOUR POTATOES! You steam them first, but you really have to watch them to make sure they are just fork tender before you add them to the skillet. Same thing with the kale (unless you love super wilted kale). You add it in last and cook it down unless just wilted and still crunchy.

Sweet Potato and Red Bean Kale Hash

  • Servings: 4-5
  • Difficulty: easy
  • Print

Proving that vegans eat more than just rabbit food, this dish features sweet agave and spicy chipotle flavors that add a punch to your regular sweet potato.


Ingredients

– 3 medium sized sweet potatoes, diced to 1 inch cubes
– 1 15 oz can red beans (or 1.5 cups cooked red beans)
– 1/2 medium yellow onion, finely diced
– 3 large lacinto kale leaves, chopped and ribs removed
– 1 tsp ground chipotle powder
– 1/2 tsp sea salt
– 1 Tbsp agave or maple syrup
– Olive oil for cooking

Directions


1. Steam sweet potatoes until fork tender (about 15 minutes over water on stove top). While potatoes steam, cook onions over medium heat in cast iron skillet with olive oil as needed. Sauté until translucent and fragrant (about 3-5 minutes).
2. Add steamed sweet potatoes to the cooked onion in the skillet. Cook on medium low heat for 10 minutes, stirring occasionally. Add oil as necessary to keep potatoes from sticking. Potatoes should start to brown on the sides.
3. Once the potatoes are slightly browned, add the red beans. Cook for 5 minutes stirring occasionally. While the beans are cooking, add the chipotle powder, agave, and salt. Stir to combine and evenly coat.
4. Add kale and cook until just wilted, about 3 minutes.
5. Serve immediately.