How To: Healthy Snack – Double Sesame Cereal


My husband is religious about his breakfast – 364 days of the year he has a bowl of cereal with almond milk.

What about that other day? Challah french toast. But 9 times out of 10 it’s a bowl of cereal. And not just one cereal – four cereals go into his bowl. A layer of raisin bran, then comes kashi go lean, multigrain cheerios, and lastly a sprinkle of bran buds. Gotta stay regular.



Now, if we he’s lucky, he gets a fifth fun cereal. His favourite? Homemade granola. While he does love our pumpkin version and the almond butter one also ranks up there, this new almost savoury spin has been the latest addition to his morning bowl.



I have a recent obsession with tahini – it’s just as creamy as peanut butter but has such a unique flavour. And along with maple syrup, it acts as the “glue” for the dry oats and rice krispies. The “double sesame” component is a couple spoonfuls of sesame seeds that get mixed in with some coconut, which all together amounts to an extremely crunchy and delicious final product.


This granola like cereal is great on it’s own, sprinkled over yogurt, or drowned in almond milk, my husband’s preference.



Double Sesame Granola

Serves makes about 1 1/2 cups
Meal type Breakfast, Snack
Website Adapted from Shutterbean


  • 1 cup rice krispies
  • 1/2 cup rolled oats
  • 3 Tbsp sesame seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1 Tbsp water
  • 1/4 Tsp salt


While I was eating this cereal, I tossed in a handful of toasted almonds and it was just delicious. So I would suggest adding a handful of the nut of your choice to the oat mixture before baking it. You could substitute honey for the maple syrup if you would like.


1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a large bowl, combine rice krispies, oats, coconut, and sesame seeds. In a small bowl mix together the maple syrup, tahini and water.
3. Pour tahini mixture over oat mixture and stir until evenly coated. Pour mixture over parchment lined baking sheet and bake for 15 minutes, until lightly browned. Serve with milk, yogurt, or just eat straight up. Store in an air tight container for up to 1 week.

How To: Snack Healthy – Chocolate and Dried Fruit Granola Chunks


If we are being honest, this recipe didn’t quite start out as “chunks.” In fact, it wasn’t even in the “healthy snack” category. I had originally titled this post a “make your own granola bar” post. However, that didn’t turn out quite as planed. I even posted a photo on instagram commenting on my failed recipe for chocolate chunk granola bars.




Well sometimes your biggest failures can actually be your biggest successes. I’m sure there is a famous quote somewhere that can say that better but moral of the story here is, a granola bar failure lead to a granola chunk success.

As I was attempting to cut these into uniform bars, they sort of formed more “chunk”-like shapes, with some of the oat mixture crumbling to the sides. Side note – this is why it is very important to listen to my instructions and press down firmly before baking and let them cool completely in the fridge prior to cutting. Back to the story- my husband came by, grabbed a chunk, moaned in delight, and the rest, as they say, is history.




These granola chunks are loaded with dark chocolate and dried cranberries and make the perfect afternoon snack. You can wrap them individually in plastic wrap and freeze them for a grab-and-go option or store them for about a week in a sealed container at room temperature.




My granola bar failure is your chocolate snack reward. And lets face it, chocolate granola chunks just sounds so much better than your boring old granola bars, no?



Chocolate and Dried Fruit Granola Chunks

Serves 30ish chunks
Dietary Vegetarian
Meal type Snack
Website Adapted from Smitten Kitchen


  • 2 1/2 Cups oats
  • 1/2 cup oat flour (or grind oats in the food processor until finely ground)
  • 1 1/2 Cups unsweetened shredded coconut
  • 2/3 cups quinoa (raw)
  • 1/2 Tsp salt
  • 1 cup dried cranberries or raisins
  • 1 cup chopped dark chocolate
  • 1/2 cup all natural peanut or almond butter
  • 1/2 cup honey
  • 1/2 cup canola oil


These granola chunks tend to be a bit crumbly, so make sure to press down really well before baking and cool in the fridge. The odd crumbly bits are delicious sprinkled over yogurt or ice cream.


1. Preheat oven to 350 degrees and line a 9 x 13 baking dish with parchment paper so that it hangs over the sides a little.
2. In a large bowl combine oats, oat flour, quinoa, coconut, salt, chocolate chunk and dried fruit. Mix to combine.
3. In a small bowl combine oil, peanut butter, and honey. Mix to combine. Pour wet ingredients over oat mixture and stir until evenly coated. Pour into prepared pyrex and spread out evenly, pressing down as you go. Take another piece of parchment and use it to protect your hands as you press down very hard, spreading the mixture as flat as you can to the edges.
4. Place in the oven and bake for 30 minutes, until edges are golden brown. Remove and let cool in the fridge until cold, a couple hours or over night.
5. Once fully cool, cut bars into squares or chunks. Some of the oat mixture may crumble a bit but you should get about 30ish chunks of delicious oats and chocolate. Store at room temp or wrap them individually and freeze them, defrosting for about an hour before you wish to eat.


How To: Make Your Own Granola – Cranberry and Walnut Maple Granola


I go through these phases of being so on top of the meal prep and planning I even impress myself, versus, flying by the seat of my pants and ending up ordering delivery more often than I’d like to admit. And my friends, I’m sad to say we are currently in the latter phase.

I think it has something to do with summer – warm weather has me wanting to spend more time outside and less time in the kitchen. And really, when a cottage or pool beckons, who am I to turn them down?




So where does this delicious and easy granola fit into all this? When you want easy and healthy snacks on hand to tide you over while you figure out what the heck you are going to make for dinner, this granola fits right there! Not to mention it is the perfect summer breakfast when paired with some yogurt and berries – mmmm, berries!




I know this is not the first granola recipe we have shared with you. We have a classic take on this breakfast treat, a banana bread version, and even an almond butter and jam variation. This one features the classic combo of maple and walnuts, my ice cream flavour of choice more often than not. And a secret ingredient, an egg white. The addition of the egg white cuts back on the oil needed and adds extra clumps and crispy edges, the key to good granola in my opinion.

Let’s hope this granola helps fuel me through a Sunday morning of meal planning and prep – fingers crossed!



Cranberry and Walnut Maple Granola

Serves 6 cups
Meal type Breakfast, Snack
From book Adapted from The Smitten Kitchen Cookbook by Deb Perlman


  • 3 Cups rolled oats
  • 1 cup walnuts (chopped)
  • 1/4 cup ground flax seed
  • 2 Tbsp olive oil
  • 1/2 Tsp salt
  • 1/2 cup maple syrup
  • 1/2 Tsp cinnamon
  • 1 egg white
  • 1 1/2 Cups dried cranberries


This simple granola is great served with milk or yogurt. Sub pecans for the walnuts and dried cherries for the cranberries if you would like. It will keep for a couple weeks in a sealed container on your counter top.


1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
2. Combine all the ingredients except the egg white and dried fruit in a large bowl and stir to combine. Whisk the egg white in a small bowl until frothy and pour over oat mixture until evenly coated.
3. Spread mixture evenly on baking sheet and bake for 55 minutes, mixing about half way through. Once brown and slightly crisp remove from oven and let cool. Mix in dried cranberries.


How To: Make Your Own Granola – Almond Butter and Jam Granola


There’s just something about a good old pb and j.

Spread nice and thick on some squishy white bread with the crusts cut off. You just can’t beat it.




As mature adults we think we need to eat with a bit more sophistication than a simple sandwich. But if we change the peanut butter for almond butter and toss these flavours with some standard granola ingredients –  you’ve got one grown up pb and j.


I love peanut butter, but I LOOOOVE almond butter. It has an almost cookie dough quality to it and is the perfect coating for an oat and nut mixture. It also acts as the binder in this granola and gives it a chewy and crispy quality. Or what I like to call granola perfection.




So grab a bowl and a spoon and prepare to relive your favourite elementary school lunch.



Almond Butter and Jam Granola

Meal type Breakfast, Snack
Website Adapted from Sally's Baking Addiction


  • 3 Cups oats
  • 1 cup almonds
  • 1 cup pecans
  • 3/4 cups ground flax
  • 1 Tsp cinnamon
  • 1/2 Tsp salt
  • 1 cup natural almond butter
  • 1/2 cup maple syrup or honey
  • 1/2 cup apricot jam
  • 1 cup raisins


A twist on the classic sandwich, this granola is great served with yogurt or milk, or eaten on it's own as a snack. Feel free to sub your favourite jam, nut, and dried fruit.


1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
2. In a large bowl combine oats, pecans, almonds, flax, cinnamon, and salt and mix until combined.
3. In a small bowl combine almond butter and maple syrup (or honey) and microwave for about 60 seconds, or until runny. Pour almond butter mixture over oat mixture and mix until oats are evenly coated.
4. Add apricot jam and mix again. Spread out granola evenly on the baking sheet and bake for about 50 minutes, until it starts to brown.
5. Remove from oven and mix in raisins. Store in a sealed container or zip lock bag.








How To: Make Your Own Granola – Banana Bread Granola


Here’s how I see it – One can never have too many granola recipes. It is absolutely necessary to have a different granola recipe for every season, every mood, every craving.

Lets say the leaves are changing colours and fall is approaching, well it is obviously time to whip up a batch of pumpkin granola. Spring approaches and you want something a bit lighter, quinoa granola to the rescue. And for the simple, classic, but always delicious, our basic granola recipe is here to help you out. So what happens when you’re craving banana bread, but don’t feel like baking up a whole loaf? Make a batch of granola instead!




This granola has all the elements of your classic banana bread rolled into an oat and nut filled crunchy cereal. Perfect for sprinkling over some yogurt, drowning in some milk, or simply eating by the spoonful.




I’ve left the almonds and walnuts whole in this recipe for two reasons:

1. I love the crunch and texture they add

2. I am lazy

But if you’d prefer them chopped, then chop away.



And if you normally take your banana bread with a handful of chocolate chips thrown in, well I think this granola wouldn’t object to that addition. I think banana bread season is upon us.



Banana Bread Granola

Meal type Breakfast, Snack
Website Adapted from Minimalist Baker


  • 2 1/2 Cups rolled oats
  • 1 cup walnuts
  • 1/2 cup almonds
  • 1 Tsp cinnamon
  • 1/2 Tsp salt
  • 1 Tbsp ground flax seed
  • 1/4 cup coconut oil (melted)
  • 1/3 cup maple syrup
  • 1 ripe banana (mashed)
  • 1 Tsp vanilla


This granola is great served with additional bananas and yogurt or in a simple bowl with milk. Pecans or cashews would be a great substitution for the walnuts and almonds.


1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large bowl combine oats, walnuts, almonds, flax, cinnamon, and salt. In a separate bowl combine melted coconut oil, maple syrup, vanilla, and mashed banana.
3. Add banana mixture to oat mixture and stir until oats are coated with the wet mixture. Spread out evenly on a baking sheet and bake for about 28 minutes or until brown, stirring once. Set aside to cool and store in a sealed container.