Peanut Butter Nutty Granola Bar

This is an adaptation of the sprouted kitchens peanut butter granola bar.

Try to use a 7x11inch dish. They will be thinner bars in a 9×13 or super thick in an 8×8, which I used.

1 cup old fashioned oats

2 cups puffed rice cereal

1/2 cup almonds

2 Tbsp. chia, buckwheat, flax seeds or a mix of these (I used this blend)

2 cups pitted dates (about 14 large Medjool dates)

1/2 cup honey

1 cup natural peanut butter (or nut or seed butter of choice)

1 tsp. vanilla extract

1 tsp. cinnamon

pinch of sea salt

4 oz. dark chocolate – I used milk chocolate due to my husbands request but these bars don’t need the added sweetness and the dark chocolate tastes better in my opinion!

Preheat the oven to 150 degrees. Lay the oats out on a prepared baking tray and put in the oven for 10 minutes.

Mix the puffed rice, almonds, seed mix or any other nuts or seeds you prefer together in a bowl.

I chop the dates up on a chopping board but you can also do like the original recipe says by making a paste out of the dates in a blender. I like the chunky date bites in my granola.

Warm the honey, peanut butter, vanilla, cinnamon and salt in a pan. For this part I’ve added a little extra honey because I read a lot of reviews that this recipe doesn’t stick so well. Mix this in with the dry ingredients along with the dates. You might need to get your hands messy.

Press everything down into a prepared oven proof dish. Press down with a straight lid to even it out. At this point I put this back in the oven for another 10 minutes just so it hold better.

While it’s in the oven, mel the chocolate in a shallow plastic bowl over hot water. Once the mix is out the oven drizzle the chocolate as desired and allow to cool in the fridge until chocolate sets.

I cut these into rectangles and store in the fridge for upto a week because they are usually gone before the end of the week!



Top 5 Nutty Treats

Honey Nut Bars


So this recipe I have only just recently come across. It was meant to be! I love granola bars + nuts + honey! This is a combination of all those things. It’s the easiest thing to make and substitues for all the unhealthy snacks you reach for when you feel like munching in between meals.This food blog has some really interesting finds, go check it out!

Peanut Butter Granola Bar


At the sprouted kitchen, I came across this recipe for granola bar that incorporates peanut butter. I’m always looking for recipes that include peanut butter as I love love love the taste but can’t stand eating it straight from the tub or spreading on toast. I also love chocolate ( I mean, who doesn’t?!) so this is a win win! A healthy treat that includes all of my most favorite ingredients.

Almond Joy Granola


This recipe for almond granola is super fun. I’m always stuck for healthy breakfast ideas and since granola is one of my favorites, I’ve opted to start making it at home instead of store bought. I love a good crunch and this goes perfectly with almond milk – yum yum. The minimalist baker is one of my most favorite food blogs to visit on a regular basis for some inspiration! Go check out their impressive set of recipes.

Savory Roasted Almonds


Almonds are my favorite nuts, next to pecans and this savory recipe is everything! It looks so deliciously satisfying, I can’t wait to make a batch since I have everything I need! This is another recipe from the sprouted kitchen which I love (and you probably guessed how much I love the sprouted kitchen!). These will probably only keep for about 5 days if stored properly in an air tight container then upto a week but will they last a week? THAT is the question!

Buffalo Spice Almonds


Ok, so I have yet to try this recipe out but how amazing do these buffalo spice almonds look?! You’ll find this recipe over at the almond eater, she knows what shes talking about! I am going crazy making nutty treats to stop myself binge eating while I’m bored at home and almonds are the quickest, easiest, most nutritious treat I could ask for. Add a little flavour and BAM! Yum, yum.


Blueberry Buttermilk Pancakes with Blueberry Syrup


I love pancakes but I have never really liked anything inside my pancakes. Especially not blueberries. So as you can imagine I was very pleasantly surprised when I decided to give it a go because they were so absolutely fluffy and delicious! The baking powder helped with the airing and the buttermilk just makes every dish so rich and beautiful.


Blueberry Maple Syrup
1 cup maple syrup
1-1/2 cups fresh blueberries, divided
1 tablespoon fresh lemon juice, from one lemon
Blueberry Buttermilk Pancakes
2 cups all-purpose flour, spooned into measuring cup and levelled off
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
4 tablespoons melted butter
1 cup fresh blueberries
Vegetable oil, for cooking

This makes quite a big batch. Just half the ingredients if making for only a few people. Also blueberries can be added according to your taste this is just a suggestion.


Blueberry Maple Syrup
Combine the half the blueberries, maple syrup and lemon juice in a saucepan and bring to boil. Reduce the heat and boil for ten minutes. Once syrup has cooled add the remaining blueberries.
Blueberry Buttermilk Pancakes
Combine the dry ingredients in a bowl. Beat the eggs in a separate bowl whisking in the buttermilk and melted butter. Mix the buttermilk mixture and dry ingredients together until moist. The mixture will be a little lumpy. Be careful not to overmix.ย (Note that the batter will be quite thick; and, as it sits, the leavening will activate and create air bubbles.) I added some milk to this recipe as I didn’t have enough buttermilk. If you find that your mixture is too dry add a little bit of milk. You don’t want the mixture to be runny so don’t add too much.

Heat some butter or vegetable oil in a pan. Scoop some mixture onto the pan using a spoon and cook until golden brown.ย Serve immediately with the blueberry maple syrup.


Cinnamon French Toast Sticks


I have finally found the perfect recipe for the perfect french toast. I’ve been searching for finger foods for breakfast since Jana is off being spoon fed and these were delicious! Also, I officially love maple syrup…


6 slices thick-cut toast
4 large eggs
1 cup heavy cream
2 1/2 teaspoons cinnamon
1 Tablespoon sugar
1 Tablespoon vanilla extract
Unsalted butter, for cooking
Maple syrup, for serving


Beat the eggs then add cream, cinnamon, sugar and vanilla extract. Cut your toast into strips of three. Soak them in the mixture and lay them on another plate. Heat a skillet and add the butter until melted. Now heat each strip until golden brown. Serve with maple syrup and choice of berries!

Note: slightly stale bread works best for French toast as it won’t fall apart and soaks up more mixture.


Potatoes au Gratin


I have been looking to try this recipe out for a long long time. It only took some leftover cream to think, ‘hang on, let’s make Gratin! ‘ (French for ‘crust’) this is possibly the simplest dish ever just don’t think about the calories it entails…

3 large potatoes, peeled and thinly sliced
2 1/2 cups fresh cream
1 cup grated parmesan
1 1/2tsp salt
1/4tsp black pepper

Preheat the oven to 350 degrees and grease an oven proof dish with butter.

Mix together the cream and seasoning. Start by laying the potatoes in the dish. Once you’ve covered the bottom add a quarter mixture of the cream and layer with cheese. Repeat this process until you have none left and pour remaining cream mixture on top.

I kept the potatoes in for a good hour to make sure they are nice and soft and have a nice light brown crust form on the top! Bon apรจtite.