My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Breakfast

Homemade Granola

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If you’ve ever reached for store-bought granola only to find it overly sweet, expensive, or full of additives, you’re not alone. Making your own homemade granola is easier than you might think. Bursting with the wholesome crunch of oats, nuts, and seeds with a hint of pumpkin pie spice and pure maple syrup, this delicious homemade granola is the perfect balance of cozy, sweet, and satisfying.

This recipe combines pantry staples into something truly special. It’s ideal for meal prepping, gifting, or keeping on hand for quick breakfasts and plant-based snacks all week long.

Why Homemade Granola Is Better Than Store-Bought

Many commercial granolas are loaded with refined sugars, oils, or preservatives that can turn a healthy breakfast into a calorie-heavy dessert. Making granola at home allows you to control both the sweetness and the quality of ingredients.

By choosing pure maple syrup instead of corn syrup and whole nuts instead of processed fillers, you create a nutrient-dense, fiber-rich cereal that’s truly good for you. Plus, homemade granola is far more affordable! You can make about nine cups of this recipe for a fraction of the cost of a few store-bought bags.

Why You’ll Love This Vegan Homemade Granola

There’s something deeply comforting about the smell of granola baking in the oven with its warm spices, toasty nuts, and the caramelized sweetness of maple syrup. It’s a small, simple ritual that transforms your kitchen into a haven.

Once you try this homemade granola, it will become part of your Sunday meal prep routine or your go-to breakfast. It’s adaptable for every season and endlessly customizable. Your future mornings (and snack times) will thank you.

Pro Tips for the Best Granola

  • For big clusters: Add an extra ¼ cup each of cranberry juice, brown sugar, and maple syrup before baking.
  • Don’t rush the cooling process. The granola crisps as it cools. Hands off until it’s completely set.
  • Stick to 325°F. A higher temperature can burn the sugar before the oats and nuts are fully toasted.
  • Get creative. Try mixing in coconut flakes, dried cherries, or vegan chocolate chips after baking for your own twist.

How to Make Homemade Granola

Ingredients

  • 3 ½ Cups Old Fashioned Rolled Oats (Gluten-Free if Needed)
  • 1 Cup Almonds
  • 1 Cup Pecans
  • 1 Cup Pistachios
  • ½ Cup Raw Pumpkin Seeds
  • ½ Cup Raw Sunflower Seeds
  • 2 Tsp Pumpkin Pie Spice
  • 1 ½ Tsp Sea Salt
  • ½ Cup Brown Sugar
  • ⅔ Cup Pure Maple Syrup
  • ⅔ Cup Pure Cranberry Juice
  • 1 ½ Cups Golden Raisins
  • 1 ½ Cups Dried Cranberries

Step 1: Preheat Your Oven

Begin by preheating your oven to 325 degrees.

Step 2: Combine Dry Ingredients

In a large bowl, mix oats, nuts, seeds, pumpkin pie spice, and salt. Set aside.

Step 3: Mix Syrup

In a small saucepan, heat brown sugar, maple syrup, and cranberry juice over medium heat until the sugar dissolves.

Step 4: Combine

Pour the warm syrup mixture over the dry ingredients and stir until evenly coated.

Step 5: Spread

Line two half sheet pans with parchment paper and divide the mixture evenly. Spread into a thin, even layer.

Step 6: Bake

Bake for 16 minutes, stir, then bake another 10 minutes. Add the raisins and cranberries, and return to the oven for another 10 minutes.

Step 7: Cool Completely

Let the granola cool on wire racks without stirring. This helps clusters form naturally.

Step 8: Store

Once fully cooled, either store or enjoy the granola immediately.

Storage

Store your granola in an airtight container at room temperature for up to one month. It keeps beautifully in glass jars or resealable tins, making it easy to grab a handful anytime you need a quick snack or breakfast boost.

How to Enjoy Your Homemade Granola

This homemade granola isn’t just for breakfast!. It’s a pantry staple that can be used in so many ways. Try it:

  • As a parfait topping: Layer it with vegan yogurt and fresh berries for a quick, high-protein breakfast.
  • Over ice cream: Sprinkle on top of non-dairy ice cream for an irresistible crunch.
  • With plant milk: Pour it in a bowl with your favorite almond, oat, or soy milk for a comforting cereal alternative.
  • As a snack: Fill a small jar or reusable bag for a wholesome, portable treat.
  • For gifting: Package it in mason jars with ribbon for thoughtful homemade holiday gifts.

More Plant Based Breakfast Ideas

If you like this recipe, you’ll love these breakfast ideas too:

Yield: 9 cups

Homemade Granola

Homemade Granola

Crunchy, cozy, and naturally sweet! This vegan, gluten-free homemade granola recipe is the perfect healthy breakfast or snack made with maple syrup and nuts.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 3 ½ Cups Old Fashioned Rolled Oats (Gluten-Free if Needed)
  • 1 Cup Almonds
  • 1 Cup Pecans
  • 1 Cup Pistachios
  • ½ Cup Raw Pumpkin Seeds
  • ½ Cup Raw Sunflower Seeds
  • 2 Tsp Pumpkin Pie Spice
  • 1 ½ Tsp Sea Salt
  • ½ Cup Brown Sugar
  • ⅔ Cup Pure Maple Syrup
  • ⅔ Cup Pure Cranberry Juice
  • 1 ½ Cups Golden Raisins
  • 1 ½ Cups Dried Cranberries

Instructions

    1. Preheat the oven to 325°F.
    2. In a large bowl, mix together oats, all the nuts, seeds, pumpkin pie spice, and salt. Set aside.
    3. In a small saucepan, add brown sugar, maple syrup, and cranberry juice. Cook over medium heat until the brown sugar dissolves, about a few minutes.
    4. Remove from heat and pour the liquid mixture over the oat mixture. Stir well.
    5. Line two half sheet pans with parchment paper and divide the mixture evenly among the pans. Spread into a thin layer.
    6. Bake for 16 minutes. Remove from the oven and stir the mixture. Return to the oven for an additional 10 minutes.
    7. Remove from the oven and add the raisins and cranberries evenly among the pans. Return to the oven for another 10 minutes.
    8. Remove from the oven and let cool completely on wire racks.
    9. Once cooled, scoop the granola into jars or airtight containers for storage.

    • Notes

    • For extra clusters, add an additional ¼ cup each of cranberry juice, brown sugar, and maple syrup before baking.
    • The granola will continue to crisp as it cools. Avoid stirring until it’s completely cool.
    • Use gluten-free oats to make the recipe fully gluten-free.
    • Store in an airtight container at room temperature for up to one month.
    • Enjoy as cereal, on yogurt or smoothie bowls, over ice cream, or as a snack on its own.

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo
    Category: Breakfast

    Mango Overnight Oats

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    If mornings feel rushed, chaotic, or just plain uninspiring, I’ve got a breakfast that will change everything: Mango Overnight Oats.

    Imagine waking up to a chilled, creamy jar of oats infused with tropical coconut, fragrant cardamom, and sweet bursts of juicy mango. No morning prep required.

    This recipe is my personal ode to mornings that feel like vacation days. It’s quick to make, endlessly customizable, and packed with plant-based goodness that will keep you full well past mid-morning.

    Whether you’re meal-prepping for the week or treating yourself to something special, these oats are a low-effort, high-reward kind of breakfast.

    What Makes Overnight Oats So Good?

    Overnight oats are not only delicious, they’re also a nutrition powerhouse. By soaking oats overnight, you let them absorb your milk of choice, softening them into a pudding-like texture that’s both creamy and satisfying. No stove, no mess, no rushing.

    But while classic overnight oats are tasty, adding mango and coconut transforms them into something extra special. Mango brings natural sweetness and bright tropical notes, while creamy coconut milk and yogurt make every bite lush and decadent. The addition of cardamom brings a subtle, almost floral spice that takes the flavor to the next level.

    Tips & Tricks

    Making overnight oats might be simple, but a few small tweaks can take them from good to unforgettable. From picking the sweetest mango to getting that creamy texture just right, these tips will help you nail the recipe every time.

    Choose your mango wisely: Look for mangos that give slightly when squeezed and have a fruity aroma near the stem. If using frozen, thaw completely before using so the juices mix into the oats. For canned mangos, rinse if packed in syrup, but water-packed is best.

    Get the coconut right: Lite coconut milk works best—it’s creamy but not overpowering, and it soaks into the oats better than full-fat. For an even lighter option, use coconut beverage from a carton, but note that it’ll be less rich.

    Don’t skip the cardamom :If you’ve never used cardamom before, start with ⅛ teaspoon and increase to ¼ teaspoon next time. It pairs beautifully with mango without overpowering it.

    Batch prep: Double or triple the recipe and store in individual jars for grab-and-go breakfasts all week. Overnight oats last 4–5 days in the fridge.

    Why this Recipe Works for Busy Lifestyles

    We’ve all been there. Mornings where you’re rushing out the door, coffee in hand, and you realize you skipped breakfast. That’s when overnight oats shine. This recipe takes just 5 minutes to prepare, and by the time you wake up, breakfast is ready and waiting.

    Because it’s portable, you can toss the jar in your bag, eat it at your desk, or enjoy it in the car. Plus, it’s naturally vegan, dairy-free, and gluten-free (if using certified GF oats), so it works for a variety of dietary needs.

    Your New Favorite Breakfast

    Mango Overnight Oats are more than just breakfast. They’re a small act of self-care. In the middle of a busy week, opening the fridge to find a beautiful jar of creamy, tropical oats waiting for you feels like a little gift you gave yourself.

    The combination of juicy mango, silky coconut, and fragrant cardamom is indulgent without being heavy, nourishing without being boring, and best of all completely fuss-free in the morning.

    So the next time you have 5 minutes before bed, whip up a jar (or three). Your future self will thank you.

    How to Make Mango Overnight Oats

    Ingredients

    • ½  cup Rolled Oats 
    • 1 tablespoon Maple Syrup (optional for sweetening) 
    • 1 teaspoon Chia Seeds 
    • ½ teaspoon Lime Juice (or more to taste) 
    • ¼ teaspoon Ground Cardamom 
    • Pinch of Salt 
    • ½ cup Lite Coconut Milk (or your favorite plant-based milk) 
    • ¼ cup Diced Mango (fresh, canned in water, or frozen and thawed will work) 
    • ¼ cup Unsweetened Coconut Yogurt (or your favorite plant-based yogurt) 

    Optional Toppings

    • Optional toppings: 
    • Diced Mango 
    • Sliced Almonds or other nuts of your choice 
    • Toasted Coconut 
    • Granola 
    • Lime Zest 

    Instructions

    Step 1 – Mix the Base

    In a jar or small bowl (at least 10 ounces), add rolled oats, maple syrup (if using), chia seeds, lime juice, cardamom, salt, and coconut milk. Stir well to make sure everything is evenly distributed.

    Step 2 – Add Mango

    Gently fold in the diced mango. Don’t mash it. You want those juicy chunks intact.

    Step 3 – Add Yogurt

    Spoon the coconut yogurt on top without stirring it in just yet. This helps keep the layers distinct and makes for a prettier presentation if you’re prepping ahead.

    Step 4 – Refrigerate

    Cover and refrigerate for at least 2 hours, but ideally overnight (8–12 hours). This is when the magic happens. The oats absorb the liquid, the flavors mingle, and everything transforms into creamy perfection.

    Step 5 – Serve

    When you’re ready to eat, stir in the yogurt to create extra creaminess. Add your favorite toppings, and enjoy straight from the jar or in a bowl.

    Flavor Variations

    Once you master the basic recipe, try these flavor combinations:

    Tropical Paradise: Add pineapple chunks and passionfruit pulp along with the mango.

    Mango Lassi-Inspired: Replace coconut yogurt with plain plant-based yogurt, add a drizzle of maple syrup, and a pinch of turmeric.

    Nutty Delight: Top with cashews, pistachios, and a swirl of almond butter.

    Dessert-Inspired: Sprinkle with cacao nibs or mini dairy-free chocolate chips before serving.

    More Plant Based Breakfast Ideas

    If you like this recipe, you’ll want to try these plant based ideas for breakfast too:

    Yield: One Serving

    Mango Overnight Oats

    Mango Overnight Oats

    Creamy mango overnight oats with coconut and cardamom. An easy, tropical, make-ahead breakfast that’s vegan, flavorful, and ready when you wake.

    Prep Time 5 minutes
    Additional Time 2 hours
    Total Time 2 hours 5 minutes

    Ingredients

    • ½ cup Rolled Oats
    • 1 tablespoon Maple Syrup (optional for sweetening)
    • 1 teaspoon Chia Seeds
    • ½ teaspoon Lime Juice (or more to taste)
    • ¼ teaspoon Ground Cardamom
    • Pinch of Salt
    • ½ cup Lite Coconut Milk (or your favorite plant-based milk)
    • ¼ cup diced Mango (fresh, canned in water, or frozen and thawed, will work)
    • ¼ cup Unsweetened Coconut Yogurt (or your favorite plant-based yogurt)

    Optional Toppings

    • Diced Mango
    • Sliced Almonds (or other nuts of your choice)
    • Toasted Coconut
    • Granola
    • Lime Zest

    Instructions

    1. Add rolled oats, maple syrup, chia seeds, lime juice, cardamom, salt, and coconut milk to a jar or small bowl (at least 10 ounces in size) and give it a stir until mixed.  
    2.  Gently mix in diced mango. 
    3.  Top with coconut yogurt (I used plain, unsweetened). 
    4.  Cover and refrigerate for at least 2 hours, but  8-12 hours overnight is best. 
    5.  When ready to eat, stir in the coconut yogurt to make it extra creamy and top with desired toppings. 

    Notes

    Any plant-based milk or yogurt can be substituted, but you will lose that creamy, tropical, coconut flavor. I used canned lite coconut milk for a creamy texture, since it is more easily absorbed by the oats than full-fat coconut milk. 

    Diced fresh, frozen (thawed), or canned mango can be used. 

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo
    Category: Breakfast

    Power Berry Smoothie Bowl

    by 1 Comment

    The Power Berry Smoothie Bowl is packed with antioxidants, plant-based goodness, and your favorite toppings. It is the kind of meal that makes you feel great from the inside out! Whether you’re a busy parent, a student on the go, or just someone trying to add more whole foods into your day, this recipe has something for everyone.

    It’s quick to prepare, endlessly customizable, and so visually appealing that you’ll actually look forward to eating it. Let’s dive into what makes this smoothie bowl such a great addition to your routine and learn how to whip one up in just 10 minutes.

    What is a Smoothie Bowl?

    Unlike traditional smoothies, which you sip through a straw, smoothie bowls are thicker and spoonable (Is that a word?), making them the perfect canvas for a variety of toppings. They combine the refreshing taste of a smoothie with the texture and satisfaction of a more filling meal.

    The Berry Power Smoothie Bowl is not only beautiful to look at but also packed with powerful ingredients that support wellness. With a base of frozen berries, plant-based milk, chia seeds, and optional vegan yogurt and sweetener, this bowl is loaded with fiber, healthy fats, and essential vitamins. The best part? You can personalize it with your favorite toppings for texture, flavor, and even more nutrition.

    A Meal that Works Anytime

    While smoothie bowls are traditionally thought of as breakfast fare, they’re also great as:

    • A post-workout meal: The carbs and fiber help replenish energy, and the chia seeds or vegan yogurt offer a bit of protein.
    • A refreshing afternoon snack: Better than reaching for a sugary treat, this bowl satisfies your sweet tooth and keeps you full.
    • A light dinner: On warm days when you don’t want to cook, a smoothie bowl is a perfect cooling, quick option.

    Customization Tips

    One of the best things about this recipe is its versatility. You can tweak it to match your mood, nutritional goals, or what you have on hand.

    Milk options: Use any plant-based milk you like—almond, oat, soy, or coconut all work well. Adjust the amount to reach your desired thickness.

    Yogurt optional: For extra creaminess and probiotics, add plant-based yogurt. If skipping, the bowl will still be thick and fruity.

    Sweetener tips: The natural sweetness from the berries is often enough, but feel free to add maple syrup, agave, or a date if needed.

    Make it protein-rich: Add a scoop of plant-based protein powder, a spoonful of nut butter, or hemp hearts to boost protein.

    Add greens: A handful of spinach or kale can be blended in for extra nutrients—don’t worry, you won’t taste it.

    How to Make a Berry Power Smoothie Bowl

    Ingredients

    • 3 ½ cups frozen mixed berries (blueberries, strawberries, raspberries)
    • 1 cup plant-basedmilk (adjust for desired thickness)
    • 2 tablespoons chia seeds
    • ½ cup plant-based yogurt (optional for creaminess)
    • 1 tsp. maple syrup (optional, to taste)

    Toppings

    • Fresh blueberries and
    • Sliced strawberries
    • Sliced banana
    • Coconut flakes
    • Chia seeds
    • Pumpkin seeds
    • (Any toppings you like)

    Instructions

    Step 1 – Blend

    In a high-powered blender, combine the frozen berries, plant-based milk, chia seeds, vegan yogurt (if using), and maple syrup (if desired). Blend until smooth and thick.

    You may need to stop and scrape down the sides or add a touch more plant-based milk to help it along but keep it thick enough to eat with a spoon.

    Step 2 – Pour

    Divide the smoothie into 3–4 bowls.

    Step 3 – Top

    Get creative! Add your favorite toppings. The key is to balance flavors and textures, think creamy banana slices, crunchy seeds, juicy fresh berries, and a sprinkle of coconut flakes.

    Step 4 – Serve

    Smoothie bowls are best enjoyed right away while the texture is still thick and frosty.

    Storage

    Best enjoyed fresh, but you can store the smoothie base (without toppings) in the fridge for up to 24 hours. Give it a stir before serving.

    Plant Based Breakfast Ideas

    If you like this recipe, you’ll love these plant based recipes for breakfast (or anytime!):

    Yield: 3 Bowls

    Power Berry Smoothie Bowl

    Power Berry Smoothie Bowl

    Whip up this vibrant berry smoothie bowl in 10 minutes! Packed with antioxidants, plant-based ingredients & fun toppings. A perfect healthy breakfast or snack.

    Prep Time 10 minutes
    Total Time 10 minutes

    Ingredients

    • 3 ½ cups frozen mixed berries (blueberries, strawberries, raspberries)
    • 1 cup plant-based milk (adjust to desired thickness)
    • 2 tablespoons chia seeds
    • ½ cup plant-based yogurt (optional)
    • 1 tsp. maple syrup (optional)

    Topping Ideas

    • Fresh blueberries
    • Sliced Strawberries
    • Sliced banana
    • Coconut flakes
    • Extra chia seeds
    • Pumpkin Seeds
    • Granola

    Instructions

    1. Blend: In a high-powered blender, combine the frozen berries, plant-based milk, chia seeds, yogurt (if using), and maple syrup (if desired). Blend until smooth and thick. You may need to stop and scrape down the sides or add a touch more milk to help it along—but keep it thick enough to eat with a spoon.
    2. Pour: Divide the smoothie into 3–4 bowls, depending on how hungry you are.
    3. Top: Get creative! Add your favorite toppings. The key is to balance flavors and textures—think creamy banana slices, crunchy seeds, juicy fresh berries, and a sprinkle of coconut flakes.
    4. Serve Immediately: Smoothie bowls are best enjoyed right away while the texture is still thick and frosty.

    Notes

    Storage: Best enjoyed fresh, but you can store the smoothie base (without toppings) in the fridge for up to 24 hours. Stir before serving.

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo

    Carrot Cake Bites

    by 1 Comment

    Carrot cake is a classic dessert loved for its warm spices, sweet flavor, and moist texture. But what if you could enjoy all of that deliciousness in a small, bite-sized treat that’s plant-based, wholesome, and easy to make? Enter carrot cake bites—a nutritious, no-bake snack that satisfies cravings without the need for processed ingredients or refined sugars. Whether you’re a plant-based eater or simply looking for a better-for-you treat, these bites are a perfect addition to your snack lineup.

    Why Choose Carrot Cake Bites?

    Carrot cake bites offer the perfect balance of flavor, nutrition, and convenience. Unlike traditional carrot cake, which often contains dairy, eggs, and refined sugar, plant-based carrot cake bites use whole-food ingredients to create a naturally sweet, nutrient-packed alternative. Here’s why they deserve a place in your kitchen:

    • Wholesome Ingredients – Instead of processed flours and sugars, carrot cake bites rely on natural ingredients like dates, nuts, oats, and shredded carrots to create a naturally sweet and satisfying texture.
    • Nutrient-Rich – Carrots are loaded with beta-carotene, fiber, and antioxidants, while nuts and seeds add healthy fats and protein to keep you full and energized.
    • No-Bake Convenience – No need to preheat an oven—these bites come together in minutes with just a food processor and a few simple ingredients.
    • Allergy-Friendly – Many recipes can be made gluten-free, dairy-free, and refined sugar-free, making them a great option for those with dietary restrictions.
    • Perfect for Meal Prep – Make a batch ahead of time for a quick and easy snack throughout the week.

    The Nutritional Benefits of Carrot Cake Bites

    Not only taste amazing but also provide a wealth of nutritional benefits. Here’s what makes them a powerhouse snack:

    Carrots: Nature’s Sweetener

    Carrots are naturally sweet and packed with vitamins and minerals. They’re rich in beta-carotene, which supports eye health and immune function, and they provide fiber to aid digestion.

    Nuts and Seeds: Healthy Fats and Protein

    Many carrot cake bite recipes use walnuts, almonds, or cashews, which are great sources of heart-healthy fats and plant-based protein. Seeds like flax, chia, or hemp can also be added for extra fiber and omega-3 fatty acids.

    Natural Sweeteners: Dates, Maple Syrup, and More

    Instead of refined sugar, this snack relies on natural sweeteners like dates, maple syrup, or coconut sugar. Dates are particularly beneficial as they provide fiber, essential minerals, and a caramel-like sweetness that complements the spices in carrot cake.

    Warming Spices: Cinnamon, Nutmeg, and Ginger

    Classic carrot cake spices like cinnamon, nutmeg, and ginger not only add incredible depth of flavor but also provide anti-inflammatory and digestive benefits.

    Coconut: A Delicious, Dairy-Free Addition

    Shredded coconut is a common ingredient for this recipe, adding a natural sweetness and chewy texture. Plus, coconut contains healthy fats that help keep you satisfied longer.

    Ways to Enjoy Carrot Cake Bites

    Here are a few ways to enjoy this perfect snack:

    As a Grab-and-Go Snack

    These bites are perfect for busy days when you need a quick energy boost. Store them in the fridge or freezer for a convenient, nutritious snack.

    Pre-Workout Fuel

    Thanks to their balance of carbohydrates, healthy fats, and protein, they make an excellent pre-workout snack to keep you energized.

    Post-Dinner Dessert

    Craving something sweet after dinner? Carrot cake bites are a satisfying yet healthy alternative to traditional desserts.

    Lunchbox Addition

    Pack a couple of bites in your lunchbox or your kids’ lunchboxes for a fun, nutritious treat that feels indulgent without the added sugar.

    Party or Potluck Favorite

    Impress your friends and family by bringing a platter to your next gathering. They’re a great alternative to traditional baked goods and cater to a variety of dietary preferences.

    How to Customize Your Carrot Cake Bites

    One of the best things about carrot cake bites is how easy they are to customize. Whether you prefer a nuttier texture, an extra boost of protein, or a lower-sugar version, there’s a way to tailor them to your needs.

    Make Them Nut-Free

    If you have a nut allergy or want to make these bites school-friendly, swap out nuts for sunflower seeds or pumpkin seeds.

    Add a Protein Boost

    For an extra protein kick, mix in a scoop of your favorite plant-based protein powder. Vanilla or cinnamon flavors work especially well.

    Enhance the Texture

    If you love a little crunch, try adding chopped nuts, cacao nibs, or a sprinkle of granola to the mix.

    Play with the Spices

    Adjust the spice level to your preference—add extra cinnamon for warmth, a pinch of clove for depth, or extra ginger for a spicy kick.

    Drizzle with Dairy-Free Chocolate

    For an extra indulgent treat, drizzle your bites with melted dairy-free chocolate or dip them halfway for a chocolate-coated version.

    How to Make Carrot Cake Bites

    Ingredients

    • 3/4 Cup Walnuts
    • 1 cup Gluten-free Rolled Oats
    • 1 cup chopped Carrots
    • 3/4th cup Unsweetened Shredded Coconut*
    • 6 Pitted Dates**
    • 1/4th cup Sunbutter ***
    • 2 Tbsp Maple Syrup
    • ½ teaspoon Salt
    • 1 teaspoon Vanilla
    • 1.5 Teaspoon Cinnamon
    • 1.5 Teaspoon Ginger

    * Set aside 1/4th cup coconut to coat the Carrot Cake Bites.

    ** The dates should be soft, but if you have dates that are harder or have been stored in the fridge you can soak them in hot water for 2-3 minutes to soften them up.

    *** You can use any preferred nut butter

    Instructions

    Step 1 – Process

    In a food processor add in your chopped carrots, rolled oats, ½ cup shredded coconut & dates. Blend until coarsely chopped and combined.

    Step 2 – Add Flavor

    Add in your vanilla, cinnamon, ginger, sea salt, sunflower butter and maple syrup and blend until everything is combined.

    Step 3 – Form Balls

    Using an ice cream scoop or a tablespoon measure, scoop out your mixture & roll into balls.

    Step 4 – Coat with Coconut

    Pour the remaining remaining shredded coconut into a shallow dish and evenly coat the carrot cake bites.

    Step 5 – Serve

    Serve immediately or store in the fridge or freezer for later.

    Storage Tips for Carrot Cake Bites

    Since carrot cake bites are made with fresh, natural ingredients, proper storage is key to maintaining their texture and flavor. Here’s how to keep them fresh:

    • Refrigeration – Store your carrot cake bites in an airtight container in the fridge for up to a week.
    • Freezing – For longer storage, freeze the bites on a baking sheet before transferring them to a freezer-safe container. They’ll last for up to three months—just let them thaw for a few minutes before eating.

    More Plant Based Snacks

    If you like this recipe, you’ll love these snack ideas too:

    Yield: 15 Servings

    Carrot Cake Bites

    carrot cake bikes

    Discover a delicious, no-bake treat with these carrot cake bites! Packed with wholesome ingredients, they're the perfect snack for any time of day.

    Prep Time 25 minutes
    Total Time 25 minutes

    Ingredients

    • 3/4 Cup Walnuts
    • 1 cup Gluten-free Rolled Oats
    • 1 cup chopped Carrots
    • 3/4th cup Unsweetened Shredded Coconut *
    • 6 Pitted Dates**
    • 1/4th cup Sunbutter ***
    • 2 Tbsp Maple Syrup
    • ½ teaspoon Salt
    • 1 teaspoon Vanilla
    • 1.5 Teaspoon Cinnamon
    • 1.5 Teaspoon Ginger

    Instructions

    1. In a food processor add in your chopped carrots, rolled oats, ½ cup shredded coconut & dates. Blend until coarsely chopped and combined.
    2. Add in your vanilla, cinnamon, ginger, sea salt, sunflower butter and maple syrup and blend until everything is combined.
    3. Using an ice cream scoop or a tablespoon measure, scoop out your mixture & roll into balls.
    4. Pour the remaining remaining shredded coconut into a shallow dish and evenly coat the carrot cake bites.
    5. Serve immediately or store in the fridge for up to 5 days.

    Notes

    * Set aside 1/4th cup coconut to coat the Carrot Cake Bites.

    ** The dates should be soft, but if you have dates that are harder or have been stored in the fridge you can soak them in hot water for 2-3 minutes to soften them up.

    *** You can use any preferred nut butter

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo

    Peanut Butter Granola Bars

    by 6 Comments

    When it comes to snacks that check all the boxes—delicious, nutritious, and easy to make—peanut butter granola bars are hard to beat. Whether you’re packing lunch for the kids, fueling up for a workout, or just satisfying a mid-afternoon craving, these bars are the perfect go-to option.

    Why Peanut Butter Granola Bars Are a Game-Changer

    Granola bars have long been a staple in the snack aisle, but peanut butter granola bars elevate the concept to a whole new level. Here’s why:

    1. Convenience: The bars are portable and mess-free, making them ideal for busy lifestyles. Toss one in your bag for a quick energy boost on the go.
    2. Versatility: These bars can double as a breakfast replacement, post-workout snack, or even a dessert. They’re endlessly adaptable to fit your needs.
    3. Flavor-Packed: The rich, creamy taste of peanut butter pairs beautifully with the crunch of granola, creating a satisfying texture that’s hard to resist.
    4. Nutrient-Rich: Packed with protein, fiber, and healthy fats, they are a balanced snack that keeps you energized and satisfied.

    How to Customize Your Peanut Butter Granola Bars

    One of the best things about peanut butter granola bars is their versatility. With a few simple tweaks, you can create a bar that suits your taste preferences and dietary needs. Here are some ideas to get you started:

    1. Add-Ins for Extra Crunch

    • Nuts and Seeds: Almonds, walnuts, pumpkin seeds, and sunflower seeds add texture and a nutritional boost.
    • Crispy Rice: For a lighter, airy texture, mix in some puffed rice or rice cereal.

    2. Sweeten the Deal

    • Natural Sweeteners: Maple syrup, or agave nectar provide a touch of sweetness without refined sugars.
    • Dried Fruits: Raisins, cranberries, apricots, or chopped dates can add natural sweetness and chewy texture.

    3. Amp Up the Flavor

    • Spices: A pinch of cinnamon, nutmeg, or ginger can enhance the flavor profile.
    • Extracts: Add a splash of vanilla or almond extract for a subtle aromatic twist.

    4. Make Them Indulgent

    • Chocolate Chips: Dark chocolate or mini chocolate chips can make your bars feel like a dessert.
    • Drizzles: Top your bars with a drizzle of melted chocolate for an extra layer of indulgence.

    5. Tailor to Dietary Needs

    • Gluten-Free: Use certified gluten-free oats and check labels on other ingredients.
    • Nut-Free: Replace peanut butter with sunflower seed butter.

    Creative Uses for Peanut Butter Granola Bars

    Granola bars aren’t just for snacking. Here are some innovative ways to incorporate them into your meals and desserts:

    1. Breakfast Parfaits: Crumble a bar over vegan yogurt and fresh fruit for a quick, balanced breakfast.
    2. Energy Balls: Roll the mixture into bite-sized balls instead of forming bars for a fun, poppable snack.
    3. Trail Mix Booster: Chop a bar into small pieces and mix it with nuts, seeds, and dried fruit for a homemade trail mix.
    4. Dessert Crust: Use crushed bars as a base for pies.

    How to Make Peanut Butter Granola Bars

    Ingredients

    • 2 ¾ cups quick cooking rolled oats
    • ¾ cup peanut butter
    • ½ cup maple syrup
    • ½ teaspoon sea salt
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • ¼ cup vegan chocolate chips

    Instructions

    Step 1 – Preheat Oven

    Preheat the oven to 350 degrees.

    Step 2 – Mix Peanut Butter

    Combine peanut butter, maple syrup, sea salt, cinnamon and vanilla in a medium sized mixing bowl. Mix well.

    Step 3 – Incorporate Oats

    Add oats to the peanut butter slowly, being sure to fully incorporate all ingredients.

    Step 4 – Add Chocolate Chips

    Add chocolate chips to the mixture and mix well. Ingredients should stick well together when pressed.

    Step 5 – Pour into Dish

    Pour oat mixture into a 9×9 dish lined with parchment paper. Press mixture firmly into the pan.

    Step 6 – Bake

    Bake for 15 minutes.

    Step 7 – Cool

    Remove from the oven and allow the bars to completely cool. Once cooled, carefully lift the parchment paper along with the oat mixture out of the pan and onto a cutting board.

    Carefully slice your bars in half and then each half can be sliced into fourths.

    Tips for Storing Peanut Butter Granola Bars

    To ensure your peanut butter granola bars stay fresh and delicious, proper storage is key. Here’s how to do it:

    • Room Temperature: Store bars in an airtight container for up to one week.
    • Refrigeration: Extend shelf life by keeping bars in the fridge, where they can last up to two weeks.
    • Freezing: For longer storage, freeze bars in a single layer before transferring them to a freezer-safe bag or container. They’ll stay fresh for up to three months.

    More Plant Based Snacks

    If you like this recipe, you’ll love these plant based snacks too:

    Yield: 8 Bars

    Peanut Butter Granola Bars

    Peanut Butter Granola Bars

    Peanut butter granola bars are a versatile snack packed with protein, fiber, and flavor. Perfect for busy lifestyles and easy to customize!

    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes

    Ingredients

    • 2 ¾ cups quick cooking rolled oats
    • ¾ cup peanut butter
    • ½ cup maple syrup
    • ½ teaspoon sea salt
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • ¼ cup vegan chocolate chips

    Instructions

    1. Preheat the oven to 350 degrees.
    2. Combine peanut butter, maple syrup, sea salt, cinnamon and vanilla in a medium sized mixing bowl. Mix well.
    3. Add oats to the peanut butter slowly, being sure to fully incorporate all ingredients.
    4. Add chocolate chips to the mixture and mix well. Ingredients should stick well together when pressed.
    5. Pour oat mixture into a 9x9 dish lined with parchment paper. Press mixture firmly into the pan.
    6. Bake for 15 minutes.
    7. Remove from the oven and allow the bars to completely cool. Once cooled, carefully lift the parchment paper along with the oat mixture out of the pan and onto a cutting board. Carefully slice your bars in half and then each half can be sliced into fourths.

    Notes

    Store in an air tight container on the counter or in the refrigerator for 3-5 days.

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo

    Chocolate Chip Breakfast Cookies

    by 1 Comment

    Who says cookies can’t be a nutritious breakfast option? Introducing banana chocolate chip breakfast cookies – a delicious and wholesome treat that will revolutionize your morning routine. Packed with the goodness of ripe bananas, oats, and chocolate chips, these cookies are not only satisfyingly sweet but also packed with fuel for your day.

    Mornings can be hectic, and finding time to prepare a nutritious breakfast can be a challenge. That’s where breakfast cookies come in. These portable treats offer a convenient way to enjoy the flavors of your favorite baked goods while providing the sustenance you need to tackle the day ahead. Banana chocolate chip breakfast cookies take this concept to the next level by incorporating ripe bananas, oats, and chocolate chips for a winning combination of flavor and nutrition.

    What’s in Banana Chocolate Chip Breakfast Cookies?

    You probably have most of the ingredients for this recipe in your pantry. Let’s delve into each one to ensure the best breakfast cookie every time.

    Very Ripe Bananas: Very ripe bananas are the star ingredient of these cookies, providing natural sweetness, moisture, and flavor. As bananas ripen, their starches convert to sugars, resulting in a sweeter taste and softer texture. Mashing the bananas and incorporating them into the cookie dough adds moisture and helps bind the ingredients together, creating soft and chewy cookies with a hint of banana flavor.

    Almond Butter: Almond butter adds richness, nuttiness, and creaminess to the cookies. Made from ground almonds, almond butter provides healthy fats, protein, and fiber, contributing to the cookies’ satiety and nutritional profile. Its smooth texture helps to bind the ingredients together, resulting in tender and moist cookies. Can’t have almond butter? Peanut butter or Sunbutter are great substitutes.

    Maple Syrup: Maple syrup is a natural sweetener derived from the sap of maple trees. It adds sweetness and depth of flavor to the cookies, complementing the bananas and chocolate chips. As a liquid sweetener, maple syrup also helps to moisten the cookie dough and enhance its texture, resulting in soft and chewy cookies with a subtle caramel-like undertone.

    Oats: Old Fashioned rolled oats are a whole grain and provide texture and flavor for these breakfast cookies. While quick or instant oats could be used, rolled oats provide the best base for this recipe.

    Almost Flour: Almond flour is made from finely ground blanched almonds and adds richness, moisture, and nuttiness to the cookies. It enhances the texture of the cookies, giving them a tender and crumbly consistency while also providing protein, healthy fats, and fiber. Almond flour is gluten-free, making it suitable for those with gluten sensitivities or dietary restrictions.

    Vanilla: Vanilla extract adds warmth and sweetness to the cookies, enhancing their flavor profile. It adds depth and complexity to the cookies, balancing the sweetness of the bananas and maple syrup. A small amount of vanilla extract goes a long way in elevating the overall taste of the cookies, making them more aromatic and delicious.

    Cinnamon: Cinnamon is a warm and aromatic spice that adds a hint of sweetness and depth to the cookies. It complements the flavors of the bananas, chocolate chips, and vanilla, adding complexity and warmth to the overall flavor profile. Cinnamon also has antioxidant properties and may offer health benefits such as improved blood sugar control and anti-inflammatory effects.

    Baking Soda: Baking soda is a leavening agent that helps the cookies rise and achieve a soft and tender texture. It reacts with acidic ingredients such as the bananas and maple syrup to produce carbon dioxide gas, which creates air bubbles in the cookie dough, resulting in a light and fluffy texture.

    Sea Salt: Sea salt enhances the flavors of the cookies, balancing the sweetness and adding depth to the overall taste. It also helps to activate the other ingredients and contributes to the cookies’ texture. A small amount of sea salt helps to intensify the flavors and elevate the overall quality of the cookies.

    Chocolate Chips: Chocolate chips add richness, sweetness, and decadence to the cookies. Dark chocolate chips are preferred for their intense flavor and lower sugar content. They provide bursts of chocolatey goodness throughout the cookies, melting slightly during baking to create pockets of gooey chocolate. Dark chocolate also contains antioxidants and may offer health benefits when consumed in moderation. Dairy-free chocolate chips are available in large grocery stores and online.

    How to Make Banana Chocolate Chip Breakfast Cookies

    Ingredients

    • 2 very ripe bananas
    • ¼ cup almond butter
    • ¼ cup maple syrup
    • 2 cups oats
    • ⅔ cup almond flour
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon sea salt
    • ¼ cup chocolate chips

    Instructions

    Step 1 – Preheat Oven

    Begin by preheating the oven to 350 degrees. Prepare a baking sheet with parchment paper.

    Step 2 – Combine Wet Ingredients

    In a medium sized bowl add bananas, almond butter, maple syrup and vanilla. Mix well, mashing the banana until all ingredients are fully combined. Set aside.

    Step 3 – Mix Dry Ingredients

    In a separate bowl add oats, almond flour, cinnamon, baking soda and sea salt. Stir well.

    Step 4 – Combine Well

    Add the oat mixture to the banana mixture, stirring until thoroughly combined.

    Step 5 – Add Chocolate Chips

    Now mix in the chocolate chips.

    Step 6 – Scoop Cookies

    Use a cookie scoop or spoon to scoop up cookie mixture and place it on a baking sheet.

    Step 7 – Flatten Cookies

    Press each ball with the heel of your palm to flatten the cookie out. We also sprinkled some flaky salt on top.

    Step 8 – Bake

    Bake for 12-15 minutes, or until slightly golden.

    Storage

    Breakfast cookies are best stored in an airtight container in the refrigerator for up to 5 days. Allow the cookies to cool down prior to storing.

    Can I Make Breakfast Cookies in Advance?

    Yes, that’s one of the best things about breakfast cookies! Bake the cookies as directed, allow them to cool off and place in a freezer-proof container. When ready to eat, allow the cookies to thaw. If desired, pop one in the microwave for 10 seconds to warm up.

    Recipe Customization Tips

    Feel free to customize these breakfast cookies to suit your taste preferences and dietary needs. You can swap out the almond butter for peanut butter or another nut or seed butter of your choice, and use your favorite mix-ins instead of chocolate chips – dried fruit, nuts, seeds, or coconut flakes are all delicious options.

    For added texture and flavor, you can incorporate chopped nuts, shredded coconut, or mashed berries into the cookie dough.

    If you’re looking to boost the protein content of these cookies, you can incorporate a handful of chopped nuts or seeds for extra crunch.

    More Plant Based Breakfast Ideas

    If you like these banana chocolate chip breakfast cookies, you’ll love these breakfast recipes too:

    Yield: 24 Cookies

    Banana Chocolate Chip Breakfast Cookies

    Banana Chocolate Chip Breakfast Cookies

    Indulge in the perfect balance of sweetness and nutrition with banana chocolate chip breakfast cookies! Made with ripe bananas, oats, and dark chocolate chips, these wholesome treats are the ideal way to start your day on a delicious note.

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes

    Ingredients

    • 2 very ripe bananas
    • ¼ cup almond butter
    • ¼ cup maple syrup
    • 2 cups oats
    • ⅔ cup almond flour
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon sea salt
    • ¼ cup chocolate chips

    Instructions

    1. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
    2. In a medium sized bowl add bananas, almond butter, maple syrup and vanilla. Mix well, mashing the banana until all ingredients are fully combined. Set aside.
    3. In a separate bowl add oats, almond flour, cinnamon, baking soda and sea salt. Stir well.
    4. Add the oat mixture to the banana mixture, stirring until thoroughly combined.
    5. Mix in chocolate chips.
    6. Use a cookie scoop or spoon to scoop up cookie mixture and place it on a baking sheet.
    7. Press each ball with the heel of your palm to flatten the cookie out.
    8. Bake for 12-15 minutes, or until slightly golden.

    Notes

    Breakfast cookies are best stored in an airtight container in the refrigerator for up to 5 days. Allow the cookies to cool down prior to storing.

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    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo