Sweet & Salty Granola

This is THE BEST granola ever. Honestly. It is both sweet AND salty! What a good idea. Homemade granola is easy to make, free of fillers, and can be made with certified gluten-free oats. Best of all, you can control how much sweet stuff goes into it, which is essential in my house where my sweet tooth easily gets the best of me.

Eat this on its own, on top of chia pudding, with yogurt, almond milk, etc. The options really are endless. Just make it :).

granola 4
granola 1
granola 2


Sweet + Salty Granola

The kettle corn of the granola world. This granola is a lot sweet, a little salty, and super delicious. 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 cups gluten-free oats (old fashioned, thick cut)
  • 1 cup slivered almonds
  • 1/2 cup unsweetened, shredded coconut flakes
  • 6 tbsp coconut oil (melted)
  • 1/4 cup honey (local is best!)
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla powder


  1. Preheat oven to 350

  2. Line your largest baking sheet with parchment paper

  3. Mix dry ingredients together

  4. In a small sauce pan, mix wet ingredients together. Heat over medium until the coconut oil melts.

  5. Pour the wet ingredients over the dry ingredients.

  6. Stir with a spatula (or use your hands!). Mix well, ensuring everything is well coated.

  7. Spread on the baking sheet.

  8. Bake (watching carefully!) for 6 minutes. Stir.

  9. Bake for another 3-5 minutes, again watching carefully, until the granola turns golden brown. Watch closely! This burns really quickly.

  10. Remove from the oven and allow the granola to cool.

  11. Once completely cool, pour granola into glass jars and store in your pantry!

Did you try it? Let me know what you think!

Crumbly Bumbleberry Breakfast Bars

In my quest to find desserts that double as acceptable breakfasts, I revamped Cam’s grandma’s tasty Raspberry Bars. They are one of my most favourite treats; but they are super addictive because of all the sugar. I have quite a sugar addiction, and when I made them the original way, they would actually call my name alllll day and I found them so irresistible that the batch would be gone before dinner time. Then I would feel shaky, super thirsty, and irritable for days. Not a good thing.

So I changed them up: I got rid of the conventional sugar, made it gluten-free and amped up the fibre. I also subbed the conventional jam filling for a homemade chia jam that has no added sugar, but has chia seeds to bind it together and increase the fibre even more. The result: amazingly delicious breakfast bars that could double as a healthy dessert :)! They are super tasty, but not addictive. There is no post-raspberry bar energy crash and no ensuing irritability. They leave you satisfied instead of insisting that you eat all of them, immediately. Hope you like them too!

crumble 1
crumble 3
crumble 4
crumble 6

Crumbly Bumbleberry Breakfast Bars

Delicious, crumbly, fruit forward breakfast bars. They also happen to be gluten-free, dairy-free, and refined sugar free (but no one would notice!).

Course Breakfast, Dessert, Snack


  • 1 3/4 cup gluten-free rolled oats
  • 1/2 cup oat flour (just grind the oats in your food processor until they resemble a course flour)
  • 1/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/2 cup coconut palm sugar
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2/3 cup butter, ghee, or coconut oil (melted)
  • 1/3 cup slivered almonds
  • 1 batch chia jam (recipe to follow)


  1. Preheat oven to 375

  2. Line an 8x8 baking pan with parchment paper.

  3. Mix the oats, oat flour, buckwheat flour, brown rice flour, palm sugar, baking powder, and sea salt in a mixing bowl.

  4. Add melted butter/ghee/coconut oil and mix together using a spatula.

  5. Press 2/3 of the mixture into the parchment lined baking pan.

  6. Top with chia jam. Using a spatula, spread the chia jam all over the oat mixture.

  7. Mix the almonds with the remaining 1/3 of the oat mixture.

  8. Use your hands to crumble the remaining oat mixture over the berry filling.

  9. Bake for 25-30 mins, or until the top is begins to brown.

  10. Let cool before cutting into the bars (if you can stand waiting!)


Bumbleberry Chia Jam

Versatile, delicious, protein and fibre-rich jam for your morning oatmeal, fancy dessert, or eating with a spoon!


  • 2 cups frozen blueberries
  • 2 cups frozen raspberries
  • 3 tbsp chia seeds
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • pinch of sea salt


  1. Heat a large saucepan over medium-high heat.

  2. Add the berries and chia seeds.

  3. Stirring frequently, cook until the berries begin to burst and release their juices.

  4. Add the lemon juice and vanilla. Mix together.

  5. Reduce heat to low and simmer until you have a thick, jam like sauce.

  6. Dig in!

Irresistible Banana Bread Cookies

I’ve been trying to find healthy’ish cookie recipes that double as quick breakfasts. As a nursing mama with a busy toddler and a hungry baby, I need quick, delicious food on hand to stop me from grabbing just coffee for breakfast (or chocolate treats in the middle of the day). These irresistible banana bread cookies are the answer. They are enough like muffins that you can eat them for breakfast, but shaped like cookies so they seem like a treat! They are gluten-free and nearly refined sugar free (except for the chocolate chips, which you could technically leave out, but you definitely shouldn’t). Hope you like them as much as I do!




Irresistible Banana Bread Cookies

Delicious chocolate chip - banana bread cookies that taste like cookies but eat like a muffin, so they are totally acceptable for breakfast. 

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 1 1/2 cups super ripe bananas (mashed)
  • 8 eggs
  • 1/2 cup coconut oil (melted)
  • 2 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper.

  3. In a large bowl, whisk bananas, eggs, oil, maple syrup, and vanilla together

  4. Add coconut flour (sifted if yours is lumpy), baking powder, salt, and cinnamon. Stir together until flour is mixed in.

  5. Add chocolate chips. Stir until combined.

  6. Using two spoons, spoon the wet dough onto the cookie sheet. 

  7. Bake for 16-18 minutes, or until just beginning to brown.

  8. Cool on a rack for 5 minutes before devouring!