Vegan Eggnog Bites

Made from only 8 simple and wholesome ingredients, these Vegan Eggnog Bites (AKA Lumps of Coal) are the perfect personal-sized snack to lighten up your holiday season.

Pile of vegan eggnog bites on a white plate with white lights and a white cup of eggnog in the background.

If you’re looking for a festive snack or dessert that doesn’t require many ingredients or very much time and effort look no further than these vegan eggnog bites. They’re soft and smooth on the inside and, with an optional chocolate coating, crunchy and rich on the outside. Full of wholesome ingredients like chickpeas and cashews they are perfect for small hands. Or, with the optional addition of rum or bourbon, they’re perfect for adults as well.

Why you’ll love them

Incase you didn’t read the above paragraph, or perhaps you just need to hear it again to be convinced, here’s why you should make a batch of vegan eggnog bites:

  • Wholesome
  • Simple
  • Chocolate-y
  • Creamy
  • Smooth
  • Festive
  • Make-ahead
  • Kid-friendly version
A pile of vegan eggnog bites on a white plate surrounded by white lights, a cup of eggnog, cinnamon sticks, and a copy of A Christmas Carol.

Eggnog Bites

Desserts really don’t get much simpler than dumping a few simple ingredients into a food processor and letting the machine do the work for you. Even better, make this dessert ahead of your time for your holiday party without anyone knowing the difference.

In the bowl of a food processor, combine drained and rinsed chickpeas, cashew butter, maple syrup, vanilla extract, cinnamon, and vegan eggnog. You can also add rum or bourbon instead of eggnog if you are preparing this as an adult dessert. Once all the ingredients are safely inside your food processor, process them until they come together into a thick, sticky, hummus-like consistency.

Line a baking sheet with parchment paper. Using two spoons or a large cookie scoop, scoop out balls about 2-3 tablespoons in size. It’s ok if they’re not perfectly smooth, remember, they’re meant to look like lumps of coal.

Once all the eggnog dough has been scooped, rolled, and placed on the lined baking sheet, put them in the freezer for about 15 minutes until firm. While you’re waiting, begin making the chocolate coating.

Pile of vegan eggnog bites on a white plate with white lights and two white cups of eggnog in the background.

Chocolate Coating

To make the chocolate coating, begin with a microwaveable bowl and place chopped chocolate (or chocolate chips) inside along with 1 tablespoon full of vegan eggnog. Microwave the chocolate for 15-20 seconds. Remove the bowl and stir. Return the bowl the microwave and heat for another 15-20 seconds. Continue to heat and stir the chocolate until it’s completely melted watching closely to prevent burning.

Once the chocolate is melted and the eggnog dough is hardened dip the bites into the melted chocolate. Coat evenly and thoroughly then place back on the parchment paper. Once all the bites are covered place them back in the freezer for an additional 15-20 minutes or until hardened.

You can either store the bites in the freezer until 10 minutes before serving or put them in the refrigerator if you’ll be serving them soon. They’re also great at room temperature, but make sure you watch them so they don’t melt in your cozy warm home.

Enjoy friends!

Pile of vegan eggnog bites on a white plate beside a cup of eggnog, cinnamon sticks, and a copy of A Christmas Carol.

Ingredient Health Benefits

Chocolate-magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Cinnamon-manganese, iron, calcium, and fiber

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Vegan Eggnog Bites

Prep Time10 mins
Freeze Time30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: Holiday, Vegan
Keyword: almond nog, eggnog, energy bites, holiday baking, kid-friendly, quick, simple, vegan, vegan eggnog
Author: Erin

Ingredients

Eggnog Filling

  • 1, 15oz can chickpeas, rinsed and drained
  • cup cashew butter
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp vegan eggnog (or rum or bourbon) optional

Dark Chocolate Coating

  • 4 oz vegan dark chocolate
  • 1 tbsp vegan eggnog

Instructions

Vegan Eggnog Bites

  • In the bowl of a food processor combine all the vegan eggnog bite ingredients. Process until well combined, stopping to scrape down the sides as needed.
  • Line a cookie sheet with parchment paper.
  • Scoop out 2 tbsp worth of dough and smooth into a ball. Place on the prepared cookie sheet. Continue until all the dough is used making about 12 eggnog bites.
  • Place in the freezer for 15-20 minutes to harden.

Dark chocolate coating

  • In a microwave safe bowl combine dark chocolate and eggnog. Microwave for 15-20 seconds and stir. Continue alternating between microwaving and stirring until the chocolate is melted and smooth. Watch chocolate carefully to prevent buring.
  • Remove eggnog bites from the freezer and dip into the dark chocolate coating. Place dipped bites back on the parchment paper and freeze for an additional 15-20 minutes or until the chocolate has hardened.
  • Remove from the freezer about 5 minutes before serving. Enjoy with a cold glass on vegan eggnog or a hot cup of coffee.
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Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they’re naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.

A child's hand reaching or a blender pumpkin muffin in a muffin tin on paper surrounded by pumpkin seeds.

Everyone loves muffins! They’re like having cake for breakfast, right? No one can resist that moist crumb, sweet flavor, and satisfying feeling that only a warm carb can provide. I was inspired by my girls to make these amazing little breakfast cakes. I needed something easy, because even on the weekends breakfast can be a bit chaotic. But I also wanted to sneak some vegetables into the mix. Because, who doesn’t love tricking their kids this close to Halloween!

What I came up with was an amazingly moist, yet completely oil-free, muffin. They’re fluffy, slightly sweet, and 100% delicious. Oh, and of course, vegan. Ok, but you might be wondering just how I got a moist crumb without the oil. I’ll let you in on my secret (because we’re friends).

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Pumpkin & Applesauce

At first glance you’re probably thinking these two have absolutely nothing in common. One is a bland vegetable and the other is a mushy fruit. That’s where you’re wrong my friend (yes, we’re still friends even though you initially thought these things). What these two have in common is much more important than their differences. They’re both mild, slightly sweet, and amazingly MOIST! That’s right! THIS is where we get the moisture. Thanks to the pumpkin puree and applesauce we don’t have to add oil to get a moist muffin.

Now, I’m not against oil. But sometimes adding oil to a baked good can give it an overly greasy flavor. Not super appealing. And I know that there are many readers out there who prefer not to consume oil simply because they’re on more of a whole food diet. So these oil-free blender pumpkin muffins are perfect for everyone in between.

Dates

Not only are these blender pumpkin muffins oil-free, but they are also sweetened with dates. Just a few things about using fresh dates

  • First, make sure that your fresh dates are VERY fresh. You want them super soft and moist. If they have dried out a bit, simply let them sit in boiling hot water for about 10 minutes. Once they’ve softened up, be sure to squeeze out all the excess water.
  • Secondly, when using dates in this recipe be sure to pulse them in the blender alone. You want to blend them until they form a paste. This will make working them into the other ingredients much easier.
Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Blender

This recipe is meant to be made entirely in your blender. There is no need to dirty other bowls or kitchen appliances. Isn’t that awesome?! Because, who wants to sink full of dirty dishes first thing in the morning? Not me! If, however, you do not have a blender you can definitely use a food processor. Just make sure that it’s large enough to handle the volume of the ingredients.

Add-Ins

If you would like to jazz up this recipe even more here are a few ideas to make these blender pumpkin muffins uniquely yours. Add in or top your muffins with: dried raisins, cranberries, chocolate chips, walnuts, or, like I did, pumpkin seeds.

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

Flax- Omega-3 fats, soluble and insoluble fiber

Pumpkin- fiber, potassium, selenium, vitamin A

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Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they're naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Gluten-Free, Oil-free, Vegan
Keyword: 30-minutes, applesauce, blender, dates, easy, gluten-free, muffin, nut-free, oil-free, pumpkin, pumpkin seeds, vegan
Servings: 12 muffins
Author: Erin

Equipment

  • Blender

Ingredients

  • 2 flax eggs (2 tbsp ground flax seeeds + 6 tbsp water)
  • 8 fresh dates

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • ¾ cup flaxmilk
  • ½ cup applesauce
  • 1 tsp vanilla

Dry Ingredients

  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ tsp baking soda
  • cups whole-wheat flour sub gluten-free flour if necessary

Instructions

  • Preheat oven to 350°F and prepare a muffin tin by lining with cupcake liners or spraying with non-stick cooking spray.
  • Prepare flax eggs by combining flaxseed meal and water. Whisk to combine and allow to sit for 5 minutes until thickened.
  • Remove pits from dates and pulse in blender until they form a paste. Add wet ingredients (including prepared flax egg) then dry ingredients except flour. Blend until combined.
  • Add in whole-wheat flour ½ cup at a time pulsing until combined and scraping down the sides between addition of flour. If using exrtas such as raisins, dried cranberries, chocolate chips, walnuts, or pumpkin seeds, fold them into the batter now. Batter will be thick.
  • Evenly pour batter into prepared muffin pan. Bang tin on the counter a few times to work out any air bubbles in the batter. Top with pumpkin seeds, chocolate chips, or walnuts.
  • Bake muffins for 20 minutes or until toothpick inserted into the center comes out clean. Allow the muffins to cool completely before removing cupcake liner.

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Pumpkin Pie Granola

Pecan meets pumpkin in this slightly sweet, totally crunchy, and super chunky pumpkin pie granola. It’s the ultimate autumn snack, breakfast, or dessert. All you need is 1 bowl and about 30 minutes to whip up it up.

Oat yogurt in an orange bowl topped with pumpkin pie granola and a jar of spilled pumpkin pie granola in the background.

So let’s talk about what you’re going to need to make this amazing pumpkin pie granola. What makes this granola special is the use of pecan butter. Have you ever tried pecan butter? If not you’re going to be hooked after this recipe. You have been warned…

Close up of a sheet pan full of pumpkin pie granola.

Pecan Butter

Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!

All you need is 1 1/2 cups of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge).

So here we go…Dump those lovely little raw pecans into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:

  • Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
  • Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
  • Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there!
  • Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!

After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and pour it over the mixed dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.

A jar of pumpkin pie granola with oat yogurt in an orange bowl topped with pumpkin pie granola in the background.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should.

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn.
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks.

So there you have it! I hope that you have found this post informational. And when you make this granola it’s going to be perfect. I hope that you all enjoy my Pumpkin Pie Granola and as always, please share your thoughts in the comments below.

Enjoy friends!

Ingredient Health Benefits

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber

Pecans- thiamine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

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Pumpkin Pie Granola

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: easy, granola, pecan butter, pecans, pumpkin, pumpkin pie spice, quick, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ¼ cup pumpkin seeds
  • ¼ cup pecan pieces
  • 2 tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt

Wet Ingredients

  • cup pecan butter
  • ¼ cup coconut oil, melted
  • ¼ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 tsp vanilla

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients. Add wet ingredients. Stir well to combine.
  • Evenly press granola onto parchment paper. About ¼ inch thick.
  • Bake for 25 minutes until fregrant and slightly browned but not burned. Do not stir granola or shake the pan.
  • Once completely cooled, break granola into large chunks.
  • Store in an airtight container at room temperature.
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Pumpkin Pie Hummus

Ready to go in 10 minutes and with only 6 ingredients this pumpkin pie hummus is sure to hit the spot the next time you’re craving a sweet snack. Vegan, gluten-free, refined sugar-free, oil-free, nut-free, and seed-free but definitely not flavor-free. Grab your blender or food processor and let’s do this!

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

I’ve been on a hummus kick lately. I’ve been making different varieties all week and although they’ve been amazing they’ve all been savory. And today, I needed something sweet. It’s the weekend after all! So here it is, my ode to the fall season: pumpkin pie hummus.

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

There’s not much to say about this hummus except that it’s absolutely delicious. It’s super simple, ready quickly, and requires ingredients you probably already have (especially at this time of the year). I only have one note about the dates…

Dates

When it comes to dates you REALLY want to make sure they’re fresh. And by fresh I mean soft, moist, and gooey. It’s easier to remove the pits from them and your blender/food processor won’t have such a hard time combining them if the dates are soft. That being said, if your dates aren’t up to snuff, no worries. Simply place your dates in very hot water for 5-10 minutes. Once they’re soft, squeeze out the excess water from them and remove the pits. Now they should be soft enough to pulse in the blender or food processor.

Pretzel cracker being dipped into pumpkin pie hummus surrounded by pretzel crackers and cinnamon sticks.

Serve It

This pumpkin pie hummus is absolutely amazing with pretzels (can you say salty/sweet?), crackers, or your favorite bread. For a finishing touch, top the hummus with vegan graham cracker crumbs or some cinnamon. This hummus would also make a nice addition to a vegan cheese board. It’ll also make a perfectly quick and easy dessert for Thanksgiving. The possibilities for this hummus are endless.

Enjoy friends!

Ingredient Health Benefits

Pumpkin

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Pumpkin Pie Hummus

Prep Time10 mins
Total Time10 mins
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 10-minutes, 6-ingredients, dates, gluten-free, hummus, naturally-sweetened, nut-free, oil-free, pumpkin, pumpkin pie spice, refined-sugar free, seed-free
Servings: 2 cups
Author: Erin

Ingredients

  • 8 soft dates, pitted make sure the dates are very soft*
  • cup plant-based milk I used flax milk
  • cup canned pumpkin not pumpkin pie filling
  • 1 tsp vanilla
  • 1, 15oz can garbanzo beans drained and rinsed
  • 1 tsp pumpkin pie spice

Instructions

  • Add pitted, soft dates* to the blender or food processor and pulse until they resemble a paste.
  • To the blender/food processor add plant-based milk, canned pumpkin, vanilla, garbanzo beans, and pumpkin pie spice in this order.
  • Blend until well combined stopping occasionally to scrap the sides of the container.
  • Garnish with vegan, gluten-free graham cracker crumbs or a sprinkling of cinnamon. Serve with pretzels, crackers, or bread.

Notes

*If your dates are rather dry place them in hot water for 5-10 minutes allowing them to soften.  Squeeze excess water from each date before adding to the blender.
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Apple Pie Bliss Bites

Only 7 ingredients and 30 minutes stand between you and these apple pie bliss bites. Packed with wholesome ingredients to power you through than afternoon slump these snacks are vegan, gluten-free, oil-free, and refined-sugar free.

Apple pie bliss bites on a white plate, one of which is being picked up.

I’m going to be completely honest with you guys (because that’s what blogs are for right?). I had never made energy bits before creating this recipe. I know. Crazy right? But it’s true. Phew…I’m glad to have gotten that off my chest. Now…on to why you should give these apple pie bliss bites a try.

Apple pie bliss bites on a white plate one of which has a bite taken out of it.

Complex Carbohydrates

I’m gonna get a little nerdy with you guys right now. But not too much. Alright, carbohydrates ARE NOT BAD. Let me just say that again so it can sink in a bit: Carbohydrates are not bad. Carbohydrates are an important energy source for the human body. Our brain and muscles love carbohydrates and need them to function properly. Quick, easy energy. That’s what our body sees when it’s given carbohydrates. Complex carbohydrates are a slower form of energy which means that your body is still going to get the energy but the sugar will enter your bloodstream slowly, and be absorbed slowly. In the simplest terms, there’s not going to be an energy crash after eating complex carbs like there might be after eating straight sugar. And that’s a good thing! We want our food to give us long-lasting energy. No afternoon crashes wanted.

Apple pie bliss bites on a white plate with slivered almonds all around.

Healthy Fats

Fat is an as an important component of our food. It helps us stay full, longer. And that’s great because no one wants to be eating constantly right? We are busy people and we have other important things to do with our day besides eat. Fat is also an important component for brain function. Just like carbohydrates, your brain needs fat to work properly. All the fats in this recipe come from plants which means that they have positive health attributes. Chia seeds, sunflower seeds, and almonds all provide healthy fats in this recipe.

Apple pie bliss bites on a white plate with apples and slivered almonds on the side.

Plant-Based Protein

We know that protein in important in building lean muscle. But did you also know that protein plays an important roll in cell formation and functionality, as well as the health and well-being of your immune system? It’s true, proteins are not a one-stop shop when it comes to their importance in the diet. And plant-based proteins are just as useful as animal-based ones. Thank the almonds, oats and chia seeds for their supply of plant-based proteins in this snack.

What do you guys think about gaining a little more nutritional background information about these apple pie bliss bites? Is this something you’d enjoy reading more of in the future? Or is it all just way too much information? Let me know in the comments below your thoughts on this information as well as any feedback you have on the bites themselves.

Enjoy friends!

Ingredient Health Benefits

Almonds-protein, fiber, vitamin E, magnesium, calcium, iron

Apple- vitamin C, soluble and insoluble fiber

Oats-vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Sunflower seeds- polyunsaturated fats, vitamin E, folate, magnesium, selenium, copper

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Apple Pie Bliss Bites

Only 7 ingredients and 30 minutes stand between you and these apple pie bliss bites. These snacks are vegan, gluten-free, oil-free, and refined-sugar free.
Prep Time5 mins
Freezing Time30 mins
Total Time35 mins
Course: Snack
Cuisine: Vegan
Keyword: apple, apple pie, energy ball, gluten-free, naturally-sweetened, oil-free, refined-sugar free, vegan
Author: Erin

Ingredients

  • ½ cup rolled oats
  • ½ cup slivered almonds
  • 5-6 soft dates
  • ¼ cup applesauce
  • 1-2 tsp apple pie spice
  • 1 tbsp chia seeds
  • ¼ cup sunflower seed butter

Instructions

  • Add rolled oats and slivered almonds to a food processor and pulse until roughly chopped.
  • Add the rest of the ingredients to the oat and almond mixture and pulse until a ball forms.
  • Scoop out 1½ tbsp amounts of mixture and roll into a ball. Mixture will be sticky so wetting your hands may help keep it from sticking to your skin.
  • Place balls on a parchment-lined baking sheet and put into the freezer until firm. About 30-35 minutes.
  • Once firm, remove from freezer and store in an airtight container in the refrigerator.
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Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in less than 30 minutes and with less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.

Close up of bowl filled with chunky peanut butter granola

Ryan came home this week after being gone for 6 months so I decided to make him a welcome home present. He absolutely LOVES this chunky peanut butter granola and I absolutely LOVE how easy it is to prepare.

Made with pantry staple ingredients this quick and easy granola recipe is sure to be gone faster than it will take you to make. Don’t worry, the recipe is easy enough to double. Or triple…

Peanut Butter Granola Variations

One thing I love about this granola is its versatility. Allergic to peanuts? Easily substitute the peanuts and peanut butter for a different nut and nut butter. There’s a wide variety of nut butters available now (my newest obsession is cashew butter).

Or if all nuts are a no go for you, try seeds. Sunflower seed butter and tahini (sesame seed butter) are great options for those of you who are nut free. You could even leave out the whole nuts or seeds and substitute with an additional 1/2 cup of oats.

Just as a side note: No matter what type of nut or seed butter you use, aim for one that has little to no other ingredients besides the nut or seed being creamed. Added salt, sugar and oils can affect the flavor and texture of you finished granola.

Another tip is to be sure that when you press the prepared granola onto the baking sheet there are no “holes” in the granola. You want a uniform thickness and evenly spread granola. This will ensure that, once cooked and broken apart, the granola is evenly cooked and super chunky. I don’t know about you, but chunky granola is the best in my opinion!

Close up of peanut crumbles from chunky peanut butter granola recipe

Ingredient Health Benefits

Cinnamon: source of manganese, iron, calcium, and fiber

Oats: Vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Peanuts: high in antioxidants (especially when roasted)

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Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in 30 minutes and from less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Breakfast
Cuisine: Gluten-Free, Refined Sugar-free, Vegan
Keyword: chia seeds, easy, granola, peanut butter, peanuts, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ½ cup shelled, roasted, unsalted peanuts
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted peanut butter
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients.
  • In a small bowl, combine wet ingredients.
  • Pour wet ingredients over dry ingredients and stir well to incorporate.
  • Evenly press granola onto parchment paper. About ¼ of an inch thick.
  • Bake for 20-25 mintues until fregrant and browned but not burned. Do not stir granola or shake the pan!
  • Once completely cool break granola into chunks.
  • Store in an airtight container at room temperature.

Notes

Recipe adapted from Erin Lives Whole 
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