Grain-Free Granola

Grain-Free Granola

Woo it has been a while. Thanks for bearing with me on the {lack of} posting. Truthfully most of our dinners have been a modge podge of things we find in the fridge because we need to scarf something down before its time to get ready for bed. I really really love summer, but for some reason it always feels so unmanageably busy. Last week we even had to take step back and plan an impromptu date night because we realized we hadn't had a moment alone in waaaaay too long. As I got up this morning and felt a nice crisp coolness in the air, I have to admit I was not upset one bit. Fall means coziness, soups, family time and a whole lot of cooking in our house. 

Now that I have taken a minute and am ready to dive in head first, I wanted to bring y'all an easy and delicious recipe I have been trying to perfect all summer. I personally get so disappointed every time I walk down that cereal/granola isle in the grocery store because I absolutely love the convenience of cereal/granola, but most products in the stores are full of junk (BOO). I was so impressed with this batch that I just had to share with all of you! Paul has been eating it with yogurt, but I prefer mine with almond milk and fresh berries. It is the perfect breakfast, especially if you are sick of eggs like I have been lately ;). Hope y'all enjoy and make sure to tag me if you try this recipe out!!


1 cup pecans

1 cup almonds

1 cup pepitas (pumpkin seeds)

1/2 cup chia seeds

1/4 cup maple syrup 

2 egg whites

2 tbsp cinnamon 

1 tbsp vanilla 



1. Preheat oven to 350 degrees.

2. In a food processor, add in your pecans, almonds, pepitas and chia seeds. Pulse until you have an almost ground mixture.

3. In separate bowl, add in your maple syrup, egg whites, cinnamon and vanilla. Whisk together.

4. Toss in your nut mixture with your wet ingredients and mix until fully covered.

5. Lay out flat on a baking sheet and cook for 30-40 minutes until golden brown.

6. Crumble your granola and store in an airtight container. 

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