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Cooking with ALL the carbs: cereal and granola bars

March 25, 2016
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Worked up an appetite after a spin class followed by a walk by the beach with my girlfriend. The weather was overcast – we didn’t mind. 

feeling my inner Hulk

I came home and cooked up a storm.

Made two batches of cereal to eat the next few weeks. One was a puffed kamut cereal with flax seeds, goji berries, mesquite powder, maple syrup, and stevia. The other was a puffed millet, cinnamon, cacao nibs, agave nectar and stevia. Add a dash of sea salt and drizzle with oil (I used olive oil, any will do!) and make sure to check on it so it doesn’t burn!!! It happens so quickly so keep an eye on it. 

  
 

serve in almond or coconut milk and ahhhhh so good

 
 

you can store in a big ziplock or portion into sandwich bags for on the go

 

To see the full recipe for DIY  cereal here.

Next up I whipped up some lunch. Tuna with veganaise, onion powder, carrots and craisins. With a side of way too many pickles and these crunchy and delicious cheddar crackers. 

  

After I made gluten free granola bars for Adam and I to snack on over the week. Who am I kidding? These will likely be gone by the end of the day LOL  



No bake Chocolate Chip Coconut Granola Bars



Ingredients:

2 1/2 cups gluten free oats 

1/3 cup coconut oil

1/4 cup honey

1/3 cup almond butter (or any nut butter)

1/3 cup shredded unsweetened coconut 

Dash of pink Himalayan sea salt (or any salt)

1/4 cup dairy free chocolate chips

  
 

huge tub of coconut oil from Costco

 

Instructions:

1. In a bowl he coconut oil, almond butter and honey in the microwave for 30 seconds – 1 minute. Stir to combine.

2. In a large bowl mix oats, salt and shredded coconut

  
3. Pour heated mixture into the large bowl of oats. Stir. 

 

mix mix mix

 
4. Pour half the chocolate chips. Stir. (The chocolate will melt into mixture)

5. Line a pan with tin foil and pour mixture in to set. Use spatula to press mixture into mold. 

6. Sprinkle the remaining chocolate chips on the top

 

voila!

 
7. Immediately transfer to freezer so the chocolate chips on top will not melt for 5 minutes

8. Remove from freezer and press chocolate chips into mixture to set.

9. Cover with tin foil and poke holes with a fork

  
10. Place in refrigerator to set for an hour
Goodluck not devouring the whole batch in one sitting! 
What recipes do you make that you want to eat the whole thing at once?

Cheers! xxJ 🍫

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1 Comment

  • Reply Friday Favorites 5 – Whine and Wit July 21, 2016 at 8:45 pm

    […] These chocolate chips are perfect to add to popcorn, baked goods, homemade granola bars (click here for my recipe) or to make a chocolate sauce to dip fruit […]

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