Print

Zucchini + Chocolate Chip Mini Loaves

These naturally sweetened zucchini loaves combine oat flour and almond flour with walnuts and chocolate chips for a satisfying, nutrient-dense snack or breakfast. They're naturally gluten-free when made with certified gluten-free oat flour.

Course Breakfast, Snack

Keyword gluten free

Ingredients

• * 1 cup shredded zucchini excess moisture squeezed out
• * 1/3 cup pure maple syrup or honey
• * 2 eggs
• * 1/4 cup EVOO
• * 3 tablespoons coconut cashew milk
• * 1 teaspoon vanilla extract
• * 1 cup oat flour
• * 1 cup finely blanched almond flour
• * 1 teaspoon baking soda
• * 1 teaspoon cinnamon
• * 1/4 teaspoon salt
• * 1/3 cup chopped walnuts
• * 1/3 cup dark chocolate chips

Instructions

• Preheat the oven to 350°F. Spray a mini loaf sheet pan with avocado oil
• Shred the zucchini and measure 1 cup- squeeze well to remove excess moisture.
• Add the zucchini to a large bowl. Add the maple syrup, eggs, olive oil, coconut cashew milk and vanilla. Stir until well combined.
• Add the oat + almond flours, baking soda, cinnamon and salt to the wet ingredients. Mix just until combined.
• Fold in the walnuts and chocolate chips.
• Divide batter evenly within the mini loaf pan. Sprinkle some chopped walnuts over the tops.
• Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Notes

Serving size: ½ mini loaf
12 servings per recipe

Nutrition	Per serving
Calories	~205
Total Fat	~14 g
Saturated Fat	~2.5 g
Total Carbohydrate	~18 g
Dietary Fiber	~2.5 g
Net Carbohydrate	~15.5 g
Total Sugars	~9 g
Protein	~5 g

The post Zucchini + Chocolate Chip Mini Loaves first appeared on Art of Healthy Eating.

The post White Bean, Sausage & Kale Soup first appeared on Art of Healthy Eating.

Print

Easy Mediterranean Shakshuka with Feta

If you’re looking for ways to incorporate more heart-healthy foods into your morning—and add a little more spice and interest beyond the same old scrambled eggs—I highly recommend adding shakshuka to your breakfast rotation.

This saucy, savory and satisfying dish features eggs gently poached in a rich tomato sauce with onions, garlic, extra-virgin olive oil, cumin and paprika, then finished with creamy feta and fresh parsley.

It’s a delicious example of how Mediterranean-style eating can be both incredibly flavorful and nutrient-dense. Tomatoes provide lycopene and other antioxidants, extra-virgin olive oil contributes heart-healthy unsaturated fats, and eggs add high-quality protein along with nutrients including choline.

And while I love it for breakfast, shakshuka is just as good for brunch, lunch or a quick weeknight dinner.

Scoop it up with crusty whole-grain or gluten-free bread, or serve it alongside sautéed greens for an extra serving of vegetables.

Course Breakfast, Main Course

Keyword shakshuka, heart healthy breakfast, Mediterranean diet, high protein breakfast, eggs, tomato, feta, healthy brunch.

Servings 2

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon sea salt or to taste
• ¼ teaspoon freshly ground black pepper
• 2 cups canned diced tomatoes
• 3 large eggs
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions

• Sauté the aromatics. Heat the extra-virgin olive oil in a medium skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
• Add the spices. Stir in the garlic, paprika, cumin, salt and black pepper. Cook for about 30 seconds, just until fragrant.
• Build the sauce. Add the diced tomatoes and their juices. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
• Add the eggs. Use the back of a spoon to make three small wells in the tomato mixture. Crack one egg into each well.
• Cover and cook. Cover the skillet and cook for approximately 5–7 minutes, or until the egg whites are set and the yolks have reached your preferred doneness.
• Finish with feta. Remove the skillet from the heat and sprinkle the crumbled feta over the shakshuka.
• Garnish and serve. Finish with plenty of fresh parsley and additional black pepper. Serve immediately.

Notes

Estimated Nutrition Facts

Per serving, based on 2 servings and excluding bread:

• Calories: ~330
• Protein: ~17 g
• Carbohydrates: ~18 g
• Dietary Fiber: ~4 g
• Total Fat: ~22 g
• Saturated Fat: ~7 g
• Total Sugars: ~10 g
• Sodium: ~900 mg

The post Easy Mediterranean Shakshuka with Feta first appeared on Art of Healthy Eating.

Print

No-Bake Oatmeal Energy Balls

I can’t make these energy balls fast enough when I’m on campus visiting the students at MIT! Nutrient-dense, high in fiber and packed with plant-based ingredients, they’re the perfect grab-and-go snack for powering through a busy afternoon or study session—no baking required.

Made with rolled oats, flax and chia seeds, coconut, nut butter and dark chocolate, these little bites provide a satisfying combination of carbohydrates, fiber, protein and healthy fats.

Just mix, roll and snack.

Course Snack

Servings 24

Ingredients

• 2 cups rolled oats
• 1 cup ground flaxseed
• 2 tablespoons chia seeds
• 1⅓ cups unsweetened shredded coconut
• 1 cup natural peanut butter or nut butter of choice
• ⅔ cup honey
• 1 cup dark chocolate chips
• 2 teaspoons vanilla extract
• Pinch of sea salt optional

Instructions

• Add the rolled oats, ground flaxseed, chia seeds and shredded coconut to a large mixing bowl. Stir to combine.
• Add the nut butter, honey and vanilla. Mix thoroughly until all of the dry ingredients are evenly coated.
• Fold in the dark chocolate chips.
• Refrigerate the mixture for about 30–60 minutes. Chilling makes it easier to roll.
• Using a small cookie scoop or your hands, portion the mixture and roll into approximately 1-inch balls.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Notes

Estimated Nutrition Facts

Per energy ball, based on 24 balls:

• Calories: ~160
• Protein: ~5 g
• Carbohydrates: ~16 g
• Dietary Fiber: ~3 g
• Total Fat: ~9 g
• Saturated Fat: ~2–3 g
• Total Sugars: ~8 g

Nutrition information is an estimate and will vary depending on the nut butter, coconut and dark chocolate used.

The post No-Bake Oatmeal Energy Balls first appeared on Art of Healthy Eating.

Print

High-Protein Nut & Seed Breakfast Cereal

Looking to add some variety to your breakfast rotation? No time to cook?

This High-Protein Nut & Seed Breakfast Cereal is one of my favorite alternatives to traditional cereal. Instead of a bowl built primarily around refined carbohydrates, this combination of hemp, pumpkin, chia and almonds delivers plant-based protein, fiber and healthy fats to help make breakfast more satisfying.

Add blueberries for natural sweetness and antioxidants, cacao nibs for a little chocolatey crunch, and your favorite unsweetened milk. For an additional protein boost, mix in collagen peptides or a plant-based protein powder.

It takes about five minutes to make, requires absolutely no cooking and works just as well for a quick breakfast as it does for an afternoon snack.

Course Breakfast, Snack

Servings 1

Ingredients

• 2 tablespoons hemp seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons almonds chopped or sliced
• 1 tablespoon chia seeds
• 1 tablespoon cacao nibs
• 1 tablespoon unsweetened coconut flakes optional
• ½ teaspoon ground cinnamon
• Pinch of sea salt
• ¼ cup fresh blueberries
• ¾ –1 cup unsweetened almond milk or milk of choice

Instructions

• Add the hemp seeds, pumpkin seeds, almonds, chia seeds, cacao nibs and optional coconut flakes to a cereal bowl.
• Sprinkle with cinnamon and a small pinch of sea salt and stir to combine.
• Add the blueberries.
• Pour ¾–1 cup of unsweetened almond milk over the mixture.
• If using collagen peptides or protein powder, whisk it into the milk before pouring it over the cereal for the smoothest consistency.
• Enjoy immediately for maximum crunch, or let the cereal sit for 5–10 minutes if you prefer the chia seeds to soften and thicken the milk slightly.

Notes

Estimated Nutrition Facts

Per serving, made with ¾ cup unsweetened almond milk and 1 tablespoon unsweetened coconut:

• Calories: ~440
• Protein: ~19 g
• Carbohydrates: ~24 g
• Dietary Fiber: ~10 g
• Total Fat: ~34 g
• Saturated Fat: ~7 g
• Total Sugars: ~5 g

The post High-Protein Nut & Seed Breakfast Cereal first appeared on Art of Healthy Eating.

Print

Parmesan Basil Spaghetti Squash

Spaghetti squash is one of those vegetables that can be incredibly simple—and incredibly good—with just a few quality ingredients.

In this easy recipe, roasted spaghetti squash is tossed with extra-virgin olive oil, freshly grated Parmesan, fresh basil and plenty of black pepper. The olive oil and Parmesan give the squash richness, while fresh basil keeps everything bright.

It makes an easy vegetable side dish for chicken, fish or meatballs, or you can add a protein and turn it into a light meal. And when you don't have time to roast the squash, I've included an Instant Pot shortcut that can get it cooked in a fraction of the time.

If you're serving this as a meal rather than a side dish, add a meaningful source of protein such as white beans, chicken, shrimp, salmon or turkey meatballs to make it more satisfying.

Course Appetizer, Side Dish

Cuisine Mediterranean

Keyword easy, gluten free, plant based

Servings 4

Ingredients

• 1 medium spaghetti squash about 2½–3 pounds
• 2 tablespoons extra-virgin olive oil divided
• ½ teaspoon sea salt divided
• Freshly ground black pepper
• ½ cup freshly grated Parmesan cheese
• ¼ cup loosely packed fresh basil leaves thinly sliced
• Optional: pinch of red pepper flakes

Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Prepare the squash. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy center with a spoon.
• Season. Brush the cut sides with 1 tablespoon of the extra-virgin olive oil and season with about half of the salt and several grinds of black pepper.
• Roast. Place the squash halves cut-side down on the baking sheet. Roast for approximately 30–40 minutes, depending on the size of your squash. It’s ready when the flesh is tender enough to separate easily into strands with a fork but isn’t mushy.
• Create the “spaghetti.” Let the squash cool just enough to handle. Turn the halves over and use a fork to gently pull the flesh into spaghetti-like strands.
• Finish. Drizzle the squash with the remaining tablespoon of EVOO. Add the Parmesan, remaining salt and freshly ground pepper and gently toss everything together.
• Add the basil. Finish generously with fresh basil and, if you like a little heat, a pinch of red pepper flakes.
• Serve directly in the squash halves for a simple but beautiful presentation.

Notes

• Calories: ~175
• Protein: ~6 g
• Carbohydrates: ~17 g
• Dietary Fiber: ~4 g
• Total Fat: ~11 g
• Saturated Fat: ~3 g
• Total Sugars: ~6 g
• Sodium: ~350 mg

Nutrition information is an estimate and will vary based on the size of the squash and brands of ingredients used.

The post Parmesan Basil Spaghetti Squash first appeared on Art of Healthy Eating.

Print

Crispy Tofu & Veggie Stir-Fry with Creamy Cashew-Almond Sauce

This colorful plant-based stir-fry checks all the boxes: crispy tofu, plenty of vegetables, satisfying plant protein, fiber, healthy fats and a creamy savory sauce.

The tofu gets tossed with arrowroot starch and air-fried until crisp—giving you that restaurant-style texture without deep frying. Red cabbage, snow peas and carrots add crunch, color and fiber, while a creamy cashew-almond butter sauce pulls everything together.

Serve it as is for a lighter meal or over brown rice, quinoa or another whole grain for a more substantial dinner.

Course Main Course

Servings 4

Ingredients

• 1 14- ounce block extra-firm tofu drained and pressed
• 1½ tablespoons arrowroot starch
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 teaspoon toasted sesame oil
• ¼ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil or avocado oil
• 3 cups thinly sliced red cabbage
• 2 cups snow peas
• 1½ cups shredded carrots
• 3 cloves garlic minced
• 2 teaspoons black sesame seeds
• 2 scallions thinly sliced, optional
• 2 tablespoons natural cashew butter
• 2 tablespoons natural almond butter
• 2 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon toasted sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon freshly grated ginger
• 2 –4 tablespoons warm water to thin
• ½ teaspoon sriracha or chili-garlic sauce optional

Instructions

• Prepare the tofu. Pat the pressed tofu dry and cut it into approximately 1-inch cubes. Place in a bowl and gently toss with tamari and sesame oil. Sprinkle with the arrowroot starch and black pepper and toss again until the tofu is lightly and evenly coated.
• Air-fry until crispy. Preheat the air fryer to 400°F. Arrange the tofu in a single layer, leaving some space between the pieces. Air-fry for 12–15 minutes, shaking the basket halfway through, until the tofu is golden and crisp.
• Make the sauce. Whisk together the cashew butter, almond butter, tamari, rice vinegar, lime juice, sesame oil, honey or maple syrup, ginger and optional sriracha. Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable. Set aside.
• Stir-fry the vegetables. Heat the oil in a large skillet or wok over medium-high heat. Add the red cabbage and cook for about 2 minutes. Add the snow peas and carrots and stir-fry for another 2–3 minutes. You want the vegetables brightly colored and crisp-tender rather than overly soft.
• Add the garlic. Add the minced garlic and cook for about 30–60 seconds, stirring constantly.
• Bring everything together. Reduce the heat to low. Add the crispy tofu to the skillet, followed by about three-quarters of the cashew-almond sauce. Toss gently until the tofu and vegetables are coated. Add additional sauce as desired.
• Finish. Sprinkle with black sesame seeds and optional scallions. Serve immediately.

Notes

Estimated Nutrition Facts

Per serving, based on 4 servings and excluding rice or other grains:

• Calories: ~380
• Protein: ~19 g
• Carbohydrates: ~27 g
• Dietary Fiber: ~7 g
• Total Fat: ~24 g
• Saturated Fat: ~3.5 g
• Total Sugars: ~9 g
• Sodium: ~600 mg

Nutrition information is an estimate and will vary based on the tofu, nut butter and tamari brands used.

The post Crispy Tofu & Veggie Stir-Fry with Creamy Cashew-Almond Sauce first appeared on Art of Healthy Eating.

Print

Dark Chocolate-Dipped Energy Cookies

Skip the high-sugar, low-fiber packaged energy bars and make a batch of these nutrient-dense breakfast cookies instead.

Naturally sweetened with banana and dates, these cookies combine whole-grain oats, nuts, seeds and natural peanut butter for a satisfying combination of fiber, healthy fats and plant-based protein. One end gets dipped in dark chocolate for just enough indulgence without turning them into a sugar-loaded dessert.

They're easy to grab on your way out the door, pack in a lunchbox, or enjoy as an afternoon or pre-workout snack. They're also a great make-ahead option for busy mornings.

Course baked goods, Dessert, Snack

Keyword gluten free, high fiber

Ingredients

• 1½ cups rolled oats
• 2 tablespoons pumpkin seeds
• 1 tablespoon ground flaxseed
• ¼ cup chopped almonds
• ¼ cup chopped walnuts
• ⅓ cup + 1 tablespoon chopped dates
• 1 tablespoon chia seeds
• ½ teaspoon cinnamon
• ¼ teaspoon fine sea salt
• ¼ cup natural peanut butter
• 1 medium ripe banana mashed
• 1 tablespoon honey
• 2 ounces 70–85% dark chocolate chopped
• ½ teaspoon coconut oil optional, for a smoother chocolate coating

Instructions

• Preheat the oven. Heat oven to 350°F. Line a large baking sheet with parchment paper.

  Combine the dry ingredients. In a large bowl, stir together the oats, pumpkin seeds, ground flaxseed, almonds, walnuts, dates, chia seeds, cinnamon and salt.

  Combine the wet ingredients. In a separate bowl, mash the banana well. Add the peanut butter and honey and stir until smooth.

  Make the dough. Add the banana mixture to the oat mixture and stir until everything is evenly incorporated. Let the mixture sit for about 5 minutes so the oats, flax and chia can absorb some of the moisture.

  Shape the cookies. Divide the mixture into 15 portions and place on the prepared baking sheet. Use your hands or the back of a spoon to firmly press each portion into a cookie about ½-inch thick. These cookies won't spread much during baking, so shape them before they go into the oven.

  Bake. Bake for approximately 15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before dipping.

  Melt the chocolate. Place the dark chocolate and optional coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until just melted and smooth.

  Dip. Dip one end of each cooled cookie into the melted dark chocolate, allowing any excess chocolate to drip back into the bowl.

  Set. Return the cookies to the parchment-lined baking sheet and allow the chocolate to set completely. For faster setting, refrigerate for about 10–15 minutes.

Notes

Estimated Nutrition Facts

Per cookie, based on 15 cookies:

• Calories: ~140
• Protein: ~4 g
• Carbohydrates: ~17 g
• Dietary Fiber: ~3 g
• Total Fat: ~8 g
• Saturated Fat: ~2 g
• Total Sugars: ~7 g

Nutrition information is an estimate and will vary depending on the brands of peanut butter and dark chocolate used and the size of the banana and dates.

The post Dark Chocolate-Dipped Energy Cookies first appeared on Art of Healthy Eating.

Print

Fennel Olive Celery Salad

If you love the simple, vegetable-forward salads that have made New York’s Via Carota so popular, this one is for you. Inspired by that same rustic Italian approach to salad—where a handful of really good ingredients are allowed to shine—this version combines crisp fennel and celery with buttery Castelvetrano olives and thinly sliced red onion.

Everything gets tossed in a simple lemon and extra-virgin olive oil dressing. The result is crunchy, bright, briny and incredibly fresh. It’s the kind of salad that proves you don’t need a long ingredient list—or even lettuce—to make vegetables exciting.

Fennel brings a subtle sweetness and hint of anise, celery adds serious crunch, and Castelvetrano olives provide a mild, buttery saltiness that balances the acidity of fresh lemon. Serve it alongside grilled fish or chicken, add white beans for a more substantial plant-forward lunch, or put it on the table as part of an Italian-inspired spread.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword gluten free, high fiber

Servings 4 people

Calories 165kcal

Ingredients

• 1 large fennel bulb trimmed and very thinly sliced
• 4 large celery stalks thinly sliced on the diagonal
• ¾ cup pitted Castelvetrano olives halved or roughly torn
• ¼ small red onion very thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon finely grated lemon zest
• ¼ teaspoon kosher or sea salt plus more to taste
• Freshly ground black pepper
• 2 tablespoons roughly chopped fennel fronds or celery leaves optional

Instructions

• Prep the vegetables. Remove the stalks from the fennel bulb, reserving some of the fronds if you'd like to use them as a garnish. Cut the bulb in half, remove the tough core and slice the fennel as thinly as possible. A mandoline works especially well here.
• Build the salad. Add the fennel to a large bowl along with the sliced celery, Castelvetrano olives and red onion.
• Make the lemon dressing. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, salt and several grinds of black pepper.
• Toss. Pour the dressing over the vegetables and toss well so everything is lightly coated.
• Let the flavors mingle. Allow the salad to sit for about 5–10 minutes before serving. This takes a little of the sharpness out of the onion while allowing the fennel and celery to absorb the lemony dressing without losing their crunch.
• Finish and serve. Taste and adjust with additional lemon, salt or pepper if needed. Scatter fennel fronds or celery leaves over the top and serve.

Notes

Approximate Nutrition Per Serving

Calories: 165
Protein: 2 g
Total Carbohydrate: 11 g
Dietary Fiber: 4 g
Total Sugars: 4 g
Total Fat: 14 g
Saturated Fat: 2 g
Sodium: ~350 mg*

*The sodium content can vary considerably depending on the brand of Castelvetrano olives and whether they are rinsed before using.

The post Fennel Olive Celery Salad first appeared on Art of Healthy Eating.

Granola is a breakfast and snack staple—but not all granolas work the same way in the body. One of the most common questions I hear is whether grain-free granola is actually better than traditional oat-based granola.

The short answer? It depends on your body, your goals, and how you’re using it.

Let’s break it down so you can decide what makes the most sense for you.

Why Some People Choose Grain-Free Granola

Grain-free granolas are typically made with nuts, seeds, and coconut instead of oats or other grains. This changes how they digest and how they impact blood sugar.

1. Blood Sugar Stability

Grain-free granola is naturally lower in carbohydrates and higher in fat and fiber. For many people, this means:

• Fewer blood sugar spikes
• Less mid-morning energy crash
• Better appetite control

This can be especially helpful for individuals with:

• Insulin resistance or prediabetes
• PCOS
• Perimenopause or menopause
• A history of feeling shaky or hungry soon after carb-heavy breakfasts

2. Digestive Comfort

Even gluten-free oats can be irritating for some people.

Grain-free granola may be a better fit if you experience:

• Bloating or gas after eating grains
• IBS symptoms triggered by oats
• Sensitivity to gluten (even without celiac disease)
• The need for a short-term elimination diet

Because it skips grains altogether, many people find grain-free granola easier on their gut.

3. Longer-Lasting Fullness

Grain-free granola tends to be more calorie-dense, but also more satiating.

Thanks to its higher fat content:

• Smaller portions feel satisfying
• Hunger stays away longer
• It works well as a topping rather than a bowl-sized serving

This can be useful for anyone trying to reduce constant snacking or manage cravings.

4. Simpler Ingredient Lists

Homemade or minimally processed grain-free granolas often avoid:

• Refined flours
• Added fillers
• Industrial seed oils

This makes them appealing for people who prefer whole-food ingredients and less processing overall.

Why Traditional Oat-Based Granola Still Has a Place

Grain-free doesn’t automatically mean better for everyone. Traditional granola—especially when made with quality ingredients—can absolutely be part of a healthy diet.

1. Gut-Healthy Fiber

Oats contain beta-glucan, a type of soluble fiber that can:

• Support gut health
• Help lower LDL cholesterol
• Improve insulin sensitivity in some people

For those who tolerate oats well, this fiber can be a real benefit.

2. Better Fuel for Active Lifestyles

Traditional granola provides more carbohydrates, which can be helpful for:

• Athletes
• Dancers
• Runners
• Highly active teens or college students

In these cases, the extra carbs support energy demands rather than causing crashes.

3. More Affordable and Accessible

Oats are widely available and budget-friendly, making traditional granola:

• Easier to find
• Less expensive to make or buy
• Familiar and comforting

For many people, this makes oat-based granola a practical choice.

Grain-Free vs. Traditional: A Quick Comparison

Neither option is “better”—the best choice depends on how your body responds.

How I Recommend Using Granola

Rather than thinking of granola as a cereal, I often suggest:

• Grain-free granola as a topping or snack
• Traditional granola as fuel or part of a balanced meal

Whichever you choose, pairing granola with protein (Greek yogurt, skyr, soy yogurt) and fiber (berries, chia, flax) helps create better blood sugar balance and longer-lasting energy.

The Bottom Line

Choosing between grain-free and traditional granola isn’t about rules—it’s about listening to your body.

If you feel better with stable energy and smaller portions, grain-free may be a great fit. If you tolerate oats well and need more fuel, traditional granola can absolutely work.

The best granola is the one that supports your digestion, energy, and lifestyle.

If you’d like help choosing or making a granola that fits your health goals, feel free to reach out or explore my favorite recipes and nutrition resources.

Grain Free Coconut Granola

Print Recipe Pin Recipe

Servings: 8

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 1½ cups flaked coconut
• ½ cup raw almonds roughly chopped
• ½ cup cashews roughly chopped
• ½ cup walnuts roughly chopped
• ½ cup pumpkin seeds
• 1 tbsp flax seeds
• 1 tsp cinnamon
• ½ tsp sea salt
• ¼ cup maple syrup
• 1 tbsp olive oil
• 1 tsp vanilla

Method

 

1. Preheat oven to 320 convection. Line a baking sheet with parchment paper.
2. Add dry ingredients to a bowl and mix well.
3. Add wet ingredients to a small bowl and stir to combine.
4. Pour over dry ingredients and stir WELL to combine.
5. Spread in an even layer onto parchment paper.
6. Bake for 20 minutes, turn the pans and bake for another 5-10 minutes. Keep a close eye as you don’t want it to burn. The granola will turn a golden brown which is what you want!
7. Let it cool completely before breaking it apart with your hands.
8. Place in mason jars and try not to eat it all at once!

Notes

Nutrition Facts

Serving size: ⅛ of recipe

Per serving

• Calories: ~275 kcal
• Protein: ~6 g
• Total Fat: ~20 g
• Carbohydrates: ~20 g
• Fiber: ~4 g
• Total sugars: ~9 g [added sugars (maple syrup): ~7 g]
• Net Carbs: ~16 g
• Sodium: ~115 mg

The post Grain Free Coconut Granola first appeared on Art of Healthy Eating.