The Inspo: Turning on your oven during this heatwave should be illegal. I have spent many summers as a chef questioning my career choices as I fight for my life (and sanity) in hot kitchens with no AC. This recipe exists purely out of a refusal to turn the kitchen into a sauna just to get a good snack. This recipe is one we've been making for years and it deserves a spot in the cooking club line up. The best part is zero baking + five minutes of work, and you end up with a cold, sweet treat waiting for you in the fridge that helps you reach your protein goals.
The Hero Ingredient: Almond butter is the anchor here today. It’s the magic cement keeping this whole operation from turning into a pile of loose seeds. This was our hero ingredient in our fro-yo cups too, and it’s another reason to keep this stocked in your pantry. It’s packed with healthy fats, antioxidants, and protein to keep your energy from nosediving an hour later. If you have a nut allergy, you can use sunbutter and it works just as well!
Bai’s Tip: Adjust the sugar content to meet your goals and make these on a Sunday night to have them ready to go for the week. Eat these straight out of the fridge on their own or crumble one onto your favorite yogurt parfait or chia pudding. They are best consumed cold as they aren’t a huge fan of the heat either.
Not sure yet? Start with a free trial and see what it feels like to have a seat at the table. 🥗
Makes one 9x9 dish:
THE GOODS:
1 cup gluten free puffed brown rice cereal (I love the gluten free “One Degree Organics” puffed cereal)
3/4 cup almonds, rough chopped
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut
1/3 cup maple syrup
1/3 cup melted coconut oil
1/2 cup unsweetened and unsalted almond butter
1/2 cup mini vegan chocolate chips
2 tbsp flax seed meal or seeds
1 1/2 tbsp chia seed meal or seeds
THE METHOD:
Simply add all the ingredients into a large bowl and stir until everything is mixed thoroughly.
Grab a 9x9 dish and line it with parchment paper, then pour all your granola mixture into it. With a spatula, press the granola evenly around the whole dish and refrigerate for a minimum of 30 minutes.
Remove from the fridge and then cut into squares of your choosing! Store in an airtight container in the fridge, and consume within 5-6 days.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.