Lately, I’ve been out hiking and biking every chance I get, and the post-workout hunger hits hard. After a long day on the move, I want to eat something healthy that fuels me and actually tastes good... if I don’t plan ahead, I’ll eat anything in sight.

That’s where this granola comes in. It’s crunchy, sweet, salty, and totally satisfying. I love how easy it is to switch things up based on what I’m craving—sometimes I go heavy on the nuts and seeds, other times I add dried fruit or a sprinkle of dark chocolate. I stash some in my bag for the trail, and it’s just as good at home with yogurt or piled onto a smoothie bowl. This is quickly becoming a staple in my pantry.

INGREDIENTS

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans, 1/2 pistachios, and ½ cup pepitas
• ½ teaspoon fine-grain sea salt 
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey (I used 1/3 cup of maple syrup)
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)
• Optional additional mix-ins: ½ cup chocolate chips or coconut flakes

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Mix the oil, maple syrup and/or honey and vanilla together, and pour it into the bowl. Stir well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Add dried fruit toward or at the end of cooking, to prevent burning.
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The Very Best Granola
https://cookieandkate.com/healthy-granola-recipe/

Serves 2
 
This smoothie is creamy and full of green goodness to help get your day off to a great start. For a nutty flavour and texture, top your smoothie with hemp hearts.

Ingredients:
2 cups kale
2 cups oat milk
1 green apple, peeled and cored 
2 tsp date syrup
1 ripe avocado
2 tbsp lemon or lime juice 
1 tbsp flax seeds
1 tbsp chia seeds 

Instructions:
1. Place kale and oat milk in blender. Puree until smooth.
2. Add green apple, date syrup, avocado, lemon or lime juice, and seeds. Blend again.
3. Divide between two glasses or jars.

Enjoy one for breakfast and refrigerate the other for another meal... or share if you can part with it .

Ingredients:
1.5 cups almond milk
2 tbsp chia seeds
2 tbsp pumpkin puree
4 tsp maple syrup
2 tbsp pecans, chopped
1 ripe pear, diced
Pinch each: sea salt, ground ginger, cinnamon, nutmeg 

Instructions:
1. Combine the ingredients together, except for the pecans and diced pears, and divide into two pint jars.
2. Cover and refrigerate. The mixture will thicken as it stands. It is ready to eat in fifteen minutes, but will keep for up to a week.
3. Stir before serving and top with pecans and diced pears.

Great for breakfast, snack, and also dessert!