Tangy Sesame Roasted Brussels with Dates (GF, DF, Vegan, Vegetarian)

December 14, 2017

Easy, 7 Ingredient Breakfast Casserole (GF, Vegetarian, Paleo-Friendly)

December 14, 2017

Chunky Gingerbread Granola (GF, DF, Refined Sugar Free)

December 14, 2017
Easy, One Pan Vegetarian Breakfast Casserole

Happy (almost) holidays everyone! Tis the season for running around and buying gifts and trying to figure out the ONE thing that might please your picky 7-year-old. Since he isn’t a picky eater (THANK GOD) I can forgive this trait.  He’s becoming so fashionable and has his own sense of style which is so cool to see.  On the other hand, it makes gift giving very challenging.  What do you get the kid that agonizes over the socks he wears?  More socks.  That’s right.  Oh and lots of drum accessories for his drum kit, to also drive mommy bananas.  But you know what?  I LOVE THAT KID.

This granola is subtly spiced with all of your favorite gingerbread flavors!

Speaking of that kid, I have to give something special to his teachers that handle his craziness all day. Do they want another plant, Starbucks gift card, or candle?  NO is my official answer.  I’ve surveyed many of my friends who are teachers and you know what they said?  They love homemade food gifts.  Well what a coincidence!  I can do this!  Granola is the perfect snack for teachers.  It’s loaded with oats, nuts, seeds, dried fruit, and is the perfect fuel for keeping up with keeping up with those crazy kids!

You’ll love this simple 15 minute, fool proof granola recipe. Serve with fresh fruit, yogurt or your favorite milk!

I have a tried and true method for creating giant chunks and the secret is brown rice syrup.  You may sub maple syrup, but know that you won’t get as many giant chunks. Feel free to sub out whatever nuts or seeds you like.  Omit the dried cranberries or sub whatever dried fruit you like.  This recipe is super customizable and free of gluten, dairy and refined sugars too!

Wishing you and your family the happiest of holidays!

xoxo Lindsay


3 cups gluten free quick cooking rolled oats (I use Bob’s Red Mill)

1 cup puffed quinoa (I buy mine from Nuts.com) or sub 1 cup of puffed rice cereal, or add in an extra cup of oats

1/2 cup pumpkin seeds (I used roasted and salted)

1/4 cup hemp seeds

1/4 cup shredded unsweetened coconut flakes

2 T ground flaxseed

2 t gingerbread spice mix (I used Primal Palate)

1/2 cup peanut butter (or your favorite nut butter)

1/4 cup black strap molasses

1 T vanilla extract

3 T coconut oil

1/2 cup brown rice syrup (you may sub maple syrup but know that you won’t have as many chunky clusters but it will still be good)

Optional 1/2 cup chocolate chips and/or 1/2 cup unsweetend cranberries (add these extras after the granola has cooled down)

Heat oven to 350F.

In a large bowl combine the first 7 ingredients.  Set aside.

In a small pan, over low heat, warm up the peanut butter, vanilla, coconut oil,  brown rice syrup and molasses until just melted.

Pour the pan mixture over the dry ingredients until well combined.  Place mixture on two baking trays, making sure to spread out evenly.

Bake for 12-14 minutes or until golden brown.  Don’t be scared if the granola is mushy when it comes out of the oven. The mixture will firm up after an hour, so don’t overcook!  If it’s still mushy after an hour feel free to pop back in the oven for 5-7 minutes at 350F.