Ingredients:

• 1 ea. 2lb bag of organic oats like Bob’s Red Mill Organic Extra Thick Rolled Oats
• 1 cup chopped organic walnuts
• 1 cup chopped organic raw almonds
• 1 cup chopped organic cashews
• 1/2 cup organic tahini
• 1/2 cup organic agave nectar
• 1 teaspoon salt
• 1 teaspoon ground cinammon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup organic raisins
• 1 cup organic unsweetened dried cranberries
• 1/2 cup organic shelled raw sunflower seeds

Directions:

• Preheat oven to 325 degrees.
• Prepare 3 cookie sheets. Line with parchment paper or silicon sheets.
• Mix oats and chopped nuts.
• Mix tahini, agave nectar salt and spices together. Drizzle over the oats and nuts mixing well.
• Transfer oats to cookie sheets. Spread evenly and spay with olive oil spray (optional).
• Bake at 325 degrees for 35-45 minutes until golden brown.
• Once cooled, mix oats in large bowl with raisins, dried cranberries and sunflower seeds.
• Store in air-tight container.

Serve with your favorite plant milk and top with fresh berries and banana.

Enjoy!

This recipe makes a ton of granola, but you will be surprised at how quickly it will disappear. We always have it on hand. Lightly sweet with a chewy/crunchy consistency, a bowl of granola with soy milk makes a great morning breakfast or an afternoon snack sprinkled on top of coconut or soy yogurt. Store in a sealed container for up to three weeks in your pantry.

Ingredients:

• 27 cups of raw oats
• 2 cups raw buckwheat groats
• 4 cups raw nuts (I use 1 cup each of chopped almonds, sunflower seeds, pumpkin seeds and chopped pecans)
• 2 cups dried fruit (I use 1 cup raisins and 1 cup cherries)
• 1 cup maple syrup
• 1/4 cup of cinnamon
• 2 Tbs nutmeg

Instructions:

• You’ll need two very large bowls, 1 medium sized bowl, and four baking sheets. Preheat your oven to 375°.
• In the first bowl, pour the oats and mix in the maple syrup, cinnamon, and nutmeg.
• In the second bowl, combine the buckwheat groats and raw nuts.
• Int he third bowl, combine dried fruit.
• In each pan, combine 5 cups of oats and 1 cup of nut mixture.
• Bake in oven for approximately 15 minutes, rotating pans every 5 minutes. The granola will become slightly toasted. Watch the pans carefully as you do not want the granola to burn.
• Once you pull the pans out of the oven, sprinkle with 1/2 cup of dried fruit and let cool.
• Store in a sealed container for up to three weeks in your pantry.

This recipe is very versatile. You can make as much or as little as you like and add or delete items that fit your preference. Every so often I change it up by adding different dried fruit or nuts. Have fun creating your own version!

Courtesy of Linda Gass

These muffins are packed with protein and nutrients. Great to take on hikes or just to keep on hand for breakfast and snacks.

NOTE: Requires preparation the night before (the secret to moist whole wheat muffins)

Ingredients:

• 1 1⁄2 cups wheat bran or oat bran
• 1 cup whole wheat flour (or combine whole wheat with buckwheat and oat flour)
• 2 TBS ground flax seeds
• 1 TBS chia seeds
• 1 1⁄2 cup almond milk
• 1 TBS white vinegar
• 1⁄4 cup pitted medjool dates
• 2 TBS sunflower seeds. toasted
• 2 TBS pumpkin seeds, toasted
• 1 TBS poppy seeds
• 1 TBS sesame seeds
• 1 TBS hemp seeds
• 1⁄4 cup chopped walnuts, pecans, almonds, cashews
• 1⁄2 cup raisins
• 2 TBS shredded unsweetened coconut
• 1 tsp baking soda
• 2 tsp baking powder
• 1⁄2 tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 cup pureed butternut squash or chopped apple

Instructions:

• Combine flour, bran, flax & chia seeds, almond milk and vinegar in large mixing bowl. Cover and leave overnight at room temperature.
• Pour boiling water over the dates, enough to cover them and soak overnight.
• Combine the remaining seeds, nuts, raisins and coconut in a bowl. Set aside.
• Next day: preheat oven to 350° F and lightly grease nonstick muffin cups with oil.
• Drain and reserve water from dates and place dates in food processor. Puree dates adding the reserve water a little at a time to create a smooth paste. Mix the date puree and the vanilla with the flour mixture.
• Sift baking soda & baking powder over flour mixture. Add all remaining ingredients and mix until well combined. This isn’t a finicky batter so don’t worry about overmixing.
• Distribute batter into prepared muffin cups. Bake until a toothpick inserted into the muffins comes out clean, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack. Muffins can be frozen and reheated.