Peanut Butter Granola Bars

I’m always on the hunt for easy snacks to make that are perfect for grabbing on the go or packing for lunches for work. So naturally, granola bars seem like a fairly obvious snack to make.

And I must say, these granola bars not only curb any sort of peanut butter cravings I have but they are also super healthy!





I also had quite a bit of fun packaging these bars. 🙂



Peanut Butter Granola Bars

Adapted from Five Heart Home

Makes 8-10 granola bars

  • 1 cup peanut butter
  • 1/2 cup agave nectar
  • 1/2 cup coconut oil
  • 2 1/2 cups oats
  • 1/2 cup flax seed
  • 1/2 cup hemp seed
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon

In a small/medium sized pot add the peanut butter, agave and coconut oil and cook on medium/low heat until all melted and smooth, stirring occasionally.

Once blended and smooth, remove pot from heat and stir in the oats, flax seed, hemp seed, vanilla extract and cinnamon.

Next, pour the mixture into an 8×8 square baking dish, spreading the mixture evenly around the dish and press down firmly.

Pop in the freezer for 2-3 hours or until firm to the touch.

Once bars are firm enough, slice bars into desired size and store in the fridge.

*I would suggest wrapping each bar in wax paper to keep them from sticking to eachother.*



Everything Granola Squares

The best thing about making granola bars is how versatile it is. You can just pick and choose what you want to put into the bars. So I decided to try making granola squares that packed in lots of my favourite things, and I must say, I am quite happy with how they turned out.



Soft, yet they have a nice crunch to them. Perfecto!

Everything Granola Squares

Adapted from Honest Cooking

  • 2 cups oats
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup almonds
  • 1/4 cup flax seed
  • 1/4 cup chia seed
  • 3/4 cup corn flakes
  • 1/4 cup vegan chocolate chips
  • 1/2 cup raisins
  • 1/3 cup peanut butter
  • 1/4 cup + 2 tbsp coconut oil
  • 1/4 cup agave nectar
  • 1 tbsp water

Preheat the oven to 350 degrees and line a 8×8 square pan with wax or parchament paper.

Blend 1/3 of the oats in a blender until ground.

Next, take the almonds and chop or place in blender for a few seconds to break it up into smaller pieces. Do the same with the chocolate chips. You can skip this step if you prefer to leave the almonds and chocolate chips whole.

In a medium sized bowl, mix together the oats, ground oats, brown sugar, salt, cinnamon and nutmeg.

Then add in the almonds, flax seeds, chia seeds, corn flakes, chocolate chips and raisins.


In a small-medium sized bowl, whisk together the coconut oil, agave, peanut butter and water until combined and smooth.


Merge the wet ingredients with the dry ingredients and mix until fully combined.


Pour the granola mixture into the pan and press firmly and evenly into the pan.


Bake for 30-35 minutes or until lightly browned on the top.

Let the granola cool for at least 20 minutes before cutting.

Cut into squares and serve!




Here is the nutrition information for the squares (per squares in a 16 pc serving):

  • Calories: 239
  • Fat: 13g
  • Sodium: 75mg
  • Carbohydrates: 31g
  • Fiber: 4g
  • Sugar: 19g
  • Iron: 10%
  • Vitamin E: 8%

I hope everyone had a lovely weekend! Mine was spent like this:





Have a great Monday!

Soy Yogurt & Fruit Popsicles and Kale Chips

Lately, I’ve been trying to make lots of different easy and healthy snacks, with the emphasis being on easy.

First off, I was very excited to purchase a popsicle mold. So naturally the minute I got home I had to come up with some sort of fantastic recipe to test out the mold.

So I threw together a very simple recipe for a yogurt popsicle:

Soy Yogurt & Fruit Popsicles

  • 1/2 cup soy yogurt or soy milk
  • 1/3 cup fruit, frozen or fresh
  • 1/2 tsp vanilla extract

In a small bowl, mix the yogurt or milk with the fruit. Add the vanilla extract and stir.

I personally cut the fruit up into smaller pieces, but if you prefer whole berries, that is fine.

Put in the freezer and allow the popsicles to freeze for at least 2-4 hours or overnight.


I found when using yogurt, you get more of a tangy flavour than you would if you substituted the yogurt for milk.

On another note, I planted some kale in my garden this year, and luckily they have been doing quite well (surprisingly).


So I decided to try my hand at some kale chips. I opted for just plain kale chips this time around.

Kale Chips

Adapted from The Laughing Medusa

  • 2 cups kale, torn/chopped
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • pinch of salt

Preheat the oven to 250 degrees.

Wash the kale and pat dry. Allow a few minutes for it to air dry after patting it dry to ensure it is completely dry.

In a medium/large bowl, add the olive oil, pinch of salt and lemon juice. Add more lemon juice if you like your chips a little tangier. Mix together.


Once dry, tear the kale into smaller pieces and add to the bowl.

Mix the kale pieces into the mixture by massaging the dressing into the leaves with your hands until fully coated. Messy but worth it.


Once coated, stick in the oven and bake for 30-35 minutes, or until crispy.


Take out of the oven and allow it to cool down.


Here is the nutrition info for the kale chips (the entire batch):

  • Calories: 193
  • Fat: 14.5g
  • Sodium: 59.8mg
  • Carbohydrates: 15g
  • Fiber: 5.2g
  • Sugar: 3.4g
  • Protein: 5g

It also packs in 598.9mg of Potassium, and 708% Vitamin A and 181% Vitamin C (of your daily value). Kale is quite the super food!

Also, here is the nutrition info for the Soy Yogurt & Fruit Recipe (per popsicle- recipe makes two):

  • Calories: 61
  • Fat: 0.8g
  • Sodium: 6.8mg
  • Carbohydrates: 11.3g
  • Sugar: 7.8g

I hope everyone has a great weekend and enjoy the beautiful weather!