Not long after I started my blog, I published a simple recipe for chickpea bars made with just 5-ingredients. When the recipe received zero reviews after several months, I figured it must not be as good as I thought. So I deleted the recipe from site. Permanently.

Shortly after that, I received multiple messages asking me what happened to the recipe. Little did I know, people actually made them, and enjoyed them enough to come back and make them again. Welp. That was a lesson learned on my part.

It took me a while (cough, 12 years, cough) to come back and redevelop that recipe, but here we are. I made a few changes to improve the texture, which is what had me doubting the last recipe. I ended up adding a few more ingredients, but I think I nailed it and I’m excited to share them with you!

Enchiladas are one of those meals that I always crave but rarely have the energy to make. Especially now that I’ve been trying to avoid gluten, finding tortillas that are easy to roll without breaking can be a challenge.

Well, this enchilada skillet has been the answer to all of my prayers. It’s ridiculously easy to make and you just cut up the tortillas so it doesn’t really matter if they’re fragile or not. Not to mention, it comes together in just one-pot so clean up is a breeze. We’re winning on all fronts with this one!

Cozy season is finally here! It’s time to put on your favorite sweatpants and fill your kitchen with the delicious smells of fall baking.

After 13 years of running this ol’ food blog, I’ve managed to bake (and eat) my fair share of fall-inspired treats. I actually have more than 20 on my site but I wanted to put together a list of the recipes that have been tested and approved by my beloved readers. Every single recipe is dairy-free, and most can be made gluten-free and vegan, as well.

I hope you find a quiet moment this fall to sit back and enjoy the cool weather with a warm drink and your favorite baked treat!

Hi, my name is Sarah and I’m addicted to muffins.

Hi, Sarah.

It doesn’t matter what kind they are. Pumpkin, Blueberry Zucchini, Peanut Butter Banana, Carrot Cake or Oatmeal Gingerbread. If my mouth were big enough I’d shove all of them in there at once. Then smile, like a lady. 😁

With apple season upon us, I decided to revisit an old favorite made with applesauce and fresh grated apple. We’re using almond butter in place of oil and rolled oats which amps up the protein and fiber in each muffin. These apple muffins are perfect to prep for a quick breakfast or a nutrient-dense snack!

If you’re like me and love eating stuffed peppers, but don’t exactly love making them, then you’ll be pumped for this easy stovetop version. It comes together in just one-pot making clean-up a breeze.

It’s also a great example of a whole-food, plant-based meal that is packed with protein. We’re talking 23 grams of protein and 21 grams of fiber per serving. No tofu or isolated plant protein required. Just nutrient-dense plants at their finest!

Can I let you in on a little secret? You don’t need oil to make granola.

You can have big, crunchy clusters without any oil…AT ALL.

I know, it’s mind-blowing.

The benefit of skipping oil in granola is that you get more protein and fiber per bite. Because you know if there’s a way to sneak more nutrition into a recipe, I’m gonna do it.

Almond Butter Granola Ingredients

• Almond Butter– The beauty of this recipe is that it is completely customizable. You can use peanut butter, cashew butter, sunflower seed butter or even tahini. Just make sure your nut or seed butter is just ground nuts/seeds and salt.
• Pure Maple Syrup– Maple syrup adds natural sweetness and moisture to the granola. Honey would be a potential substitute but the texture will be a bit stickier so just keep that in mind.
• Vanilla Extract– Technically optional but vanilla makes everything taste better, in my opinion.
• Rolled Oats– Oatmeal makes up the bulk of the granola so I can’t really recommend any substitutes here.
• Pumpkin Seeds– I like adding pumpkin seeds for their fantastic nutritional profile but you can use chopped almonds, sunflower seeds, or really any nut or seed you fancy.
• Hemp Seeds– Same for the hemp seeds. I like the protein and healthy fat content of hemp seeds but you can switch it up, if you please.
• Ground Flaxseed– Using ground flaxseed helps everything stick together for even bigger clusters. YES PLEASE.
• Cinnamon & Salt– Just a bit of ground cinnamon adds a subtle spice while salt balances out the sweet. Perfection!

How to Make Almond Butter Granola

1. Stir together almond butter and pure maple syrup in a large bowl.
2. Add the oats, pumpkin seeds, hemp seeds, ground flax, cinnamon and salt. Stir until everything is evenly coated.
3. Spread on a lined baking sheet, pressing the mixture down in a large rectangle.
4. Bake for 30 minutes.
5. Allow to cool completely.
6. Break into clusters and crunch away! :)

Print

Chunky Almond Butter Granola

Made in one-bowl with simple pantry ingredients, each serving of this granola packs 7 grams of protein! (vegan + gluten-free)

Course Breakfast, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 207kcal

Author Sarah Rotavera

Ingredients

• ½ cup almond butter without added oils; see notes for possible substitutions
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• ¼ cup pumpkin seeds
• ¼ cup hemp seeds
• 2 tablespoons ground flaxseed
• ½ teaspoon ground cinnamon
• ¼-½ teaspoon fine sea salt depending on your preferences

Instructions

• Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, stir together ½ cup almond butter and ¼ cup maple syrup until well combined.
• To the bowl, add 2 cups rolled oats, ¼ cup pumpkin seeds, ¼ cup hemp seeds, 2 tablespoons ground flaxseed, 1 teaspoon ground cinnamon and ¼-½ teaspoon salt. Fold together until everything is evenly coated.
• Transfer to the mixture to the lined baking sheet. Using a spatula, press the mixture down and out to form a large rectangle. You want to keep everything pressed together as this iwill help make big clusters.
• Bake in the oven for 30 minutes, gently flipping large sections of the granola halfway through baking. Allow to cool completely before breaking apart into clusters.
• Leftovers can be stored in an airtight container for up to 1 week.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Nutrition

Calories: 207kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Sodium: 61mg | Potassium: 196mg | Fiber: 4g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 0.04mg | Calcium: 73mg | Iron: 2mg

Healthy Snack Ideas

Healthy Apple Almond Butter Muffins

Chunky Almond Butter Granola

Frozen Chocolate Banana Popsicles

Blueberry Zucchini Muffins

More Healthy Snack Ideas

We’re in the thick of summer here in Georgia which means it’s disgustingly hot and humid. Bleh. The last thing anyone wants to do right now is turn on the oven.

If you’re in need of some dinner ideas that you can throw together without heating up the kitchen, then I’ve got you covered. This list includes a variety of our best plant-based meals that come together quick and easy on the stovetop. Whether you’re looking for something high-protein, kid-friendly, or gluten-free, you’re sure to find a recipe that everyone will enjoy!

This recipe is one of those that is so ridiculously simple, I hesitate to even call it a recipe. But they have been such a hit with my family that I can’t help but share them with you.

I mean, you can’t go wrong with the flavor combination of chocolate. peanut butter and banana. Add in popsicle sticks and sprinkles and you’ve got yourself a super fun, whole-food-dessert that’s perfect for a hot summer evening!

I have an announcement! Baking gluten-free doesn’t have to be void of nutrition.

I often see gluten-free recipes that are loaded with a ton of starches and gums, and I’m like…WHY?

There are so many wonderful alternatives that provide fiber, protein, and iron while still producing a baked good with a fluffy texture and a delicate crumb. I mean, just look at this zucchini bread.

Not only is she beautiful but she’s made with feel good ingredients to boot.

Looking for recipe ideas to make for the Fourth of July? You’re in the right place!

Below I’ve put together a round-up of some of our favorite summer recipes. From refreshing salads to decadent desserts, there are plenty of options to please any kind of palate. It’s look like it’s going to be a hot one. Try to stay cool!