Heart-Healthy Honey Almond Granola

My husband looooves the Bear Naked Honey Almond granola, and it's one of the only kinds we've found that has zero sodium. It's also one of the few brands that isn't LOADED with sugar (which is the other thing to watch out for with granola). But the ways he mows through the stuff, we couldn't afford to keep shelling out $3.99 per tiny bag. So naturally, I did what I do - dove into the internet, read through a dozen or more recipes, and came up with a healthier hodgepodge recipe of my own.

I'd made granola before, but it was always pretty unhealthy, albeit delicious. This one contains no sodium, is as low on sugar as I felt I could go, and has a short ingredient list, which is always a win in my book. In fact, it comes together so quickly,  I can stir up a batch and pop it in the oven while the kids are trapped eating breakfast in their high chairs 😂

If you like granola, I highly recommend making your own. It's one of those things that tastes *infinitely* better when it's homemade. I wish I'd started doing it sooner not only for the financial savings, but the improved taste.

Heart Healthy Honey Almond Granola 

4 cups rolled oats

1/4 flax seeds

1/2 tsp cinnamon

1/4 tsp ginger

1 cup whole almonds

1/2 cup oil of your choice (I use avocado oil, but plain old Canola works too!)

1/3 cup honey (if you like it sweeter, you can go up to 1/2 cup)

3/4 tsp vanilla

Preheat oven to 350, and line a rimmed baking sheet with parchment paper (once granola cools, it sticks to the pan like a BEAR if you don't). 

In separate bowls, stir together dry ingredients and wet ingredients. Pour wet ingredients over the dry and toss thoroughly to combine. 

Bake for 25 minutes (or until lightly browned), stirring the granola once halfway through to ensure even browning

0

Heart-Healthy Banana Oatmeal Muffins

My wonderful friend Heather made some of these for Ray while he was in the hospital, and we've been hooked ever since! I tweaked the recipe a bit (no surprises there) to make them a little more in line with Ray's dietary restrictions, and also to reduce the sugar because they were a little too sweet between the mashed bananas and all the honey. 

Even if you aren't on a diet, I highly recommend making these because they're delicious, my uber-picky toddler loves them, and the abundance of oats make them great for breastfeeding moms like me ❤️ They're the definition of a crowd pleaser!

Heart-Healthy Banana Oat Muffins

Yields 1 1/2 dozen

2 1/2 cups old fashioned oats

2 tbsp flax seeds

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon
1/4 tsp ground ginger

1 cup plain Greek yogurt (I use 0% Fage)

2 eggs

1/2 cup honey

1 tsp vanilla extract

2 ripe bananas, mashed

1 cup chopped pecans (or walnuts - whatever your preference)

Preheat oven to 350 degrees and prepare muffin pans.

Place the oats in a food processor and pulse for about 10 seconds. Pour in a large bowl, and stir in flax seeds, cinnamon, ginger, baking powder, and baking soda.

In a separate bowl, whisk together the wet ingredients - Greek yogurt, eggs, honey, vanilla, and mashed bananas

Make a well in the center of the dry mix, and pour in wet ingredients. Stir in pecan pieces, and spoon batter into muffin pans. Bake for 18-20 minutes, or until toothpick comes out clean.

0

Chocolate Raspberry Overnight Oats

I love overnight oats, and I love raspberries. But search as I might, I couldn't find a recipe combining the two that appealed to me... they all seemed to lack a little something.

Well, I finally had an epiphany yesterday, and realized the only thing better than raspberries is chocolate + raspberries. So I decided to let my hair down, and throw some cocoa powder in the mix! The verdict this morning? AMAZING. I should have known you can never go wrong by adding chocolate to anything 😉

Chocolate Raspberry Overnight Oats

Serves 1-2

1/2 cup old-fashioned rolled oats
2 tsp flax seeds

1 1/2 tbsp cocoa powder

1/2 cup Greek yogurt (I use 0% Fage)

1/2 cup milk of your choice (almond, coconut milk, regular cow's milk, etc)

1-2 tbsp honey, to sweeten as desired (you can also substitute a packet or two of Truvia - that's what Ray prefers)

1/4 cup raspberries

In a mason jar or other container with a tight-fitting lid, stir together first 3 ingredients. Add remaining ingredients except for the raspberries, close the lid, and shake well to combine. Let sit in refrigerator overnight, and add fresh raspberries before eating. 

0

No Sugar Added Sweet Potato Muffins

 

I am not a morning person. "Cave troll" would probably be the most accurate description of what I'm like in the morning. But now, with having to make all our food from scratch, it took me about 2 days to discover I didn't want to wake up early enough to make breakfast for the family every.single.morning.

The answer? Making muffins and overnight oats the evening before. They have been my savior. Not only that, but my picky toddler will actually eat muffins because she thinks they're "cake cake". This recipe was  born out of my desire to make muffins that are actually healthy, but have *just enough* sweetness to continue tricking my toddler. I know you feel me moms of toddlers ((fist bump)) 

These aren't overly sweet, but I promise they don't taste like your typical "healthy cardboard" muffins. They're really dense and moist, and I imagine if a sweet potato pie and a muffin got together and had a baby, this is what would happen. 

And if blueberries aren't your thing, I think toasted pecans would be an amazing substitute! 

No Sugar Added Sweet Potato Muffins

Makes roughly 1 1/2 dozen

About 2 1/2 cups boiled and mashed sweet potatoes 

2 eggs

1/2 cup honey

1 tsp vanilla extract

3 tbsp baking powder

1/2 tsp baking soda

1 1/2 cups whole wheat flour

1 tsp cinnamon

1 cup blueberries (fresh or frozen)

Preheat oven to 350. 

In a medium bowl, combine mashed sweet potatoes, eggs, honey, and vanilla. Stir in baking powder and baking soda (I know it's weird to add them to the wet ingredients, but it actually distributes the levening agents better than mixing them with the dry, which is important because these muffins are dense and need all the help they can get).

Add the flour and cinnamon, and stir until just combined. Right before spooning into the muffin pan, gently fold in blueberries. 

Spoon batter into muffin pan, filling almost to the top (these won't rise much). Bake for 25-30 minutes, erring on the lower end because baked goods make with honey instead of sugar tend to brown faster (but it all depends on your oven). 

Remove from oven and let cool on rack for 5-10 minutes. Enjoy!

1