I was in Costco the other day and I found these Keto Nuggets and decided to give them a shot. I’ve been looking for something that I can eat post-dinner that isn’t too terrible for you. I really just can’t get behind the idea that dinner is the last meal that I will eat in a day. I don’t vibe with that. Anyway, back to my story: I purchased them and they were pretty darn good! But, since it’s me and I need to make mostly everything from scratch, I decided that instead of buying them again, I was going to make them. And here we are!

So these “nuggets” are super quick and easy. The nuts and seeds in the recipe can easily be swapped out for your favourite nuts and seeds, as long as you abide by the number of grams listed!

I like to toast the almonds and pecans to get that roasty toasty flavah before dousing them in the melted chocolate. So good!

Note: There isn’t any extra sugar added to these…Just what is in the chocolate. I like things less-sweet, but also because I always use maple syrup, honey or agave to sweeten my food, and their properties could potentially seize the chocolate. Chocolate is super temperamental, and even the tiniest drop of water could ruin an entire bowl. Because all of my preferred sweeteners are in liquid form, I didn’t want to add any and compromise the chocolate.

You can definitely find a lot of the ingredients at Costco or your local bulk food store, but here are some links to the required products if you prefer to shop online:

• Pecans
• Almonds
• Hemp hearts
• Pumpkin seeds
• Chia seeds
• Shredded coconut
• Flaky sea salt
• Dark chocolate
• Coconut oil

Another very helpful item is a kitchen scale. This is so great to have on hand, especially if you do a lot of baking. I used my scale for this recipe as it is the most accurate, especially when you are measuring nuts – their awkward shape always fits differently into measuring cups.

Let’s make some nuggets!

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Dark Chocolate Protein Nuggets

Prep time: 10 minutes

Cook time: 10 minutes

Cool time (inactive): 1 hour

Ingredients:

• 1/2 tsp Flaky sea salt

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Spread the pecans out on the parchment paper and bake in oven for 3 minutes.
3. Pull out the baking sheet and add the almonds. Bake for another 3-6 minutes, or until just starting to become brown. Watch carefully! They will burn easily.
4. To a large bowl, mix together the toasted nuts, hemp hearts, pumpkin seeds, chia seeds, coconut and salt and set aside.
5. Add the chocolate and coconut oil to a double boiler*, over low heat. Stir frequently with a spatula until almost completely melted. Remove and continue stirring until the remaining solid pieces melt.
6. Pour the chocolate over the nut and seed mixture and use a wooden spoon to mix until all of the nuts and seeds are coated. Spread the mixture out onto a parchment lined baking sheet (you can use the same parchment you used for roasting the nuts). Place in the fridge for at least one hour to set.
7. When fully set, remove from fridge and break into bite-size “nuggets.” Store in an airtight container in the fridge for up to 2 weeks!

NOTES:

*For the double boiler, fill a small pot with one – to two-inches of water and place over medium low heat. Add a larger glass, or heatproof bowl on top of the pot with a wooden spoon in between to let the steam escape. Place the chocolate and coconut oil into the glass bowl to melt.

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This oatmeal is a 100% plant-based, animal-friendly, environment-saving bowl of happiness. It has Sunday morning, sit by the window with a blanket and coffee, petting your dog, written all over it.

Unlike the rest of my family growing up, I never was an oatmeal lover. I found it to be bland and texturally challenging to my palate. My brother loved those packaged brands that you pour boiled water over and I just never understood it and I still don’t. My mom loved Cream of Wheat, and when served to me, I swear I’d have to cover the bowl with a thick layer of brown sugar if I was getting it down. I was an oatmeal outcast in my family.

It is time that I fit in. It’s time that oatmeal was revolutionized. I needed to make it enjoyable, so I covered it in cinnamon and maple syrup and dolloped nut butter on top with some fresh fruit and warm bananas and I think I’m part of the fam now. Fingers crossed.

This quest to assimilate with oatmeal lovers began with my understanding that I just didn’t enjoy oats cooked in water, SO, the first thing that changed was the cooking of the oats themselves. Cashew milk is my new fav, and salt is definitely needed to begin the transformation from yuck to yum. I also added some cinnamon right to the pot as well as maca powder for a healthy boost. The oatmeal comes to a boil with double the milk and then simmers for a few minutes until thick and creamy.

Separately, in a pan, I added coconut oil with maple syrup and some more cinnamon, brought this to a simmer and added my sliced bananas. These cook in the sauce and become sticky, gooey, delicious little bites to slather over to the oatmeal.

Finally, the topping queen works her magic with a creamy nut butter, fresh fruit to lighten things up, toasted pecans and a dollop of coconut yogurt to provide a very welcomed temperature contrast.

Now, that is an oatmeal that I can get behind!

I hope if you were like me and are upset about regular oatmeal, that this recipe inspires you to try again. Oatmeal lovers unite!

Gooey Caramelized Banana Oatmeal

Serving size: 1

Prep time: 2 minutes

Cook time: 6-7 minutes

Ingredients:

• 1/3 cup quick oats
• 2/3 cup non-dairy milk (I prefer cashew)
• 1/4 tsp salt
• 1 tsp cinnamon, separated
• 1/2 tsp maca powder (optional)
• 1/2 tbsp coconut oil
• 3 tbsp maple syrup
• 1 banana, sliced
• Optional toppings: Nut butter, coconut yogurt, toasted pecans*, fresh fruit

Instructions:

1. To a small pot, add oats, milk, salt, 1/2 tsp cinnamon and maca powder. Bring to a boil and turn heat on low to simmer for 3-5 minutes, or until creamy.
2. While the oats are cooking, add coconut oil, maple syrup and remaining 1/2 tsp cinnamon to a medium saucepan. Bring to a simmer and add the banana. Mix to coat bananas and continue to cook for 3-4 minutes, until bananas are soft and caramelized.
3. Spoon the oatmeal into a bowl and top with bananas, nut butter, yogurt, toasted pecans, fresh fruit, a dash of cinnamon and a bit more maple syrup.

NOTES:

*Toast pecans in a 350 degree oven for 5-7 minutes, watching carefully to avoid burning.

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1. Christmas is coming
2. You need a hostess gift
3. You like nuts

Truly – this is the best, most perfect, thoughtful, fast, easy, cheap and delicious gift that you could give to someone for hosting you over the holidays. I wouldn’t lie to you. Scout’s honour.

This granola recipe boasts all things Christmas – warm spices, toasted nuts, jeweled cranberries…and brown butter – the best part. Grab a few small mason jars and fill ’em up, tie some bows and get ready to have a handful of new best friends.

Alright, less talk, more granola.

First step: Make the brown butter. Add a quarter cup of cold butter to a pan over medium-low heat. Let the butter foam up and become fragrant, stirring often.

It will begin to develop brown bits on the bottom of the pan (5 minutes or so) – remove from heat and let cool (put it in the fridge or freezer to speed up this process).

Secondly: Grab the biggest bowl you own. We’re not messin’ around.

Dump in 2 cups of rolled oats, 6 cups of your favourite types of nuts (I do one cup pecans, one cup walnuts, one cup cashews, two cups slivered almonds and one cup hazelnuts) and half of a cup of quinoa. Set aside.

Next: In a small measuring cup, whisk together three-quarters of a cup of maple syrup, the cooled brown butter, half a teaspoon vanilla, half a teaspoon cinnamon and a quarter of a teaspoon of nutmeg.

Pour over the nut mixture and stir, making sure everything is coated nicely.

Transfer to a baking sheet that is lined with aluminum foil and bake in a 375 degree oven for 30-35 minutes, stirring often to prevent burning. Add large coconut flakes for the last two minutes of baking. Remove from oven and add some golden and sultana raisins as well as a handful of dried cranberries and a bunch of flaky sea salt. Cool for twenty minutes before putting into jars or storing in airtight containers.

*I highly recommend using heavy duty aluminum foil for this as thinner foil can rip easily when you are stirring the granola. No one likes tin flakes in their food!

Brown Butter Nutty Granola

Yield: 8 cups

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients:

• 1/4 cup cold butter
• 2 cups quick (or rolled) oats
• 1 cup pecans, rough chop
• 1 cup walnuts, rough chop
• 1 cup cashews, rough chop
• 2 cups slivered almonds
• 1 cup hazelnuts, rough chop
• 1/2 cup raw quinoa
• 3/4 cup pure maple syrup
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup large flake coconut
• 1/3 cup sultana raisins
• 1/3 cup golden raisins
• 1/3 cup dried cranberries
• 1/2 tbsp – 1 tbsp flaky sea salt

Instructions:

1. Add butter to a medium-sized pan over medium-low heat. Cook, stirring often, until you see brown bits begin to form on the bottom of the pan (about 5 minutes). Remove from heat immediately and cool completely (speed up cooling process in fridge or freezer). Do not burn the butter!
2. Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with heavy duty aluminum foil.
3. In a very large mixing bowl, add the oats, nuts and quinoa.
4. In a small measuring cup, measure out the maple syrup. Add the cooled brown butter, vanilla, cinnamon and nutmeg and whisk until combined. Drizzle over the nut mixture and toss until everything is coated. Spread evenly on the foil-lined baking sheet. Bake granola in oven for 35 minutes, stirring frequently to avoid burning. During the last five minutes, add the flaked coconut. The granola is ready when everything is a golden brown colour.
5. Remove from oven and add the raisins, cranberries and sea salt to taste (don’t skip the salt!!!).
6. Let cool completely before storing in an airtight container.

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