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HOMEMADE PEANUT BUTTER AND CHOCOLATE GRANOLA

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HOMEMADE PEANUT BUTTER AND CHOCOLATE GRANOLA

Hey guys! So you like granola, right? Of course you do, who doesn’t? How about taking it to the next level with this beauty?

The main ingredients for this chunky granola are cashews, almonds, rolled oats, PB, and cranberries. Cranberries are optional and you can choose other dried fruits such as pineapple, apricots, or raisins.

This granola is chunky, crunchy, peanut butter-y, healthy, easy to make and delicious!

Among other nutrients, you’ll get 24.7 g of fiber, 53 g of protein, 333 g of calcium, 11 mg of vitamin E, 598 mg magnesium, 12 g of zinc, and 14 g of iron.

Full recipe & nutritional info ⤵️

HOMEMADE PEANUT BUTTER AND CHOCOLATE GRANOLA
 
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Recipe type: Breakfast, snack
Serves: 8
Ingredients
  • 60 g almonds, toasted and cut in different sizes
  • 60 g cashew, toasted
  • 11 tbsp rolled oats
  • 2 tbsp smooth peanut butter
  • 1 tbsp coconut oil
  • 2 tbsp dried cranberries, cut in small pieces
  • 4 tbsp brown sugar
  • 1 tbsp chocolate chips, more if desired
Instructions
  1. Toast almonds and cashew on dry pan for 3-5 minutes, until they are golden.
  2. Cut almonds in different sizes, depending on preferences.
  3. Melt coconut oil and sugar on low heat and add 2 tbsp of peanut butter. Mix until smooth and consistency a bit runny.
  4. In a medium bowl, mix rolled oats, cashew, almonds, dried cranberries, and chocolate chips.
  5. Pour peanut butter mixture in bowl and stir gently until all ingredients are coated.
  6. Transfer into food container and press over it using a spoon.
  7. Refrigerate for 1 hour, then break apart and store it in jar or food container.
  8. Optionally, add more chocolate chips after chilling.
Nutrition Information
Calories: 212 Fat: 12 g Saturated fat: 1.5 g Unsaturated fat: 10 g Carbohydrates: 20 g Sugar: 7 g Sodium: 5 g Fiber: 3 g Protein: 7 g Cholesterol: 0.8 g

 

VEGAN STUFFED PEPPERS WITH KIDNEY BEANS, SWEET CORN AND CASHEW

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Vegan stuffed peppers with kidney beans, sweet corn, and cashew

So I made these. And they were awesome. And vegan. Like, really awesome and really vegan 🙆. I chose yellow bell peppers because of their sweetness, however, the red ones will work as well. I’m really into adding cashew to various recipes these days, and found this mix works like magic. They don’t take long to cook and can be served as a main dish, but also as a starter or a side dish. Or you could serve it as a starter, a main, and a side dish. You might.

Full recipe and nutritional information below ⤵️

Vegan stuffed peppers with kidney beans, sweet corn and roasted cashew

VEGAN STUFFED PEPPERS WITH KIDNEY BEANS, SWEET CORN AND CASHEW
 
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Recipe type: Vegan, Vegetarian, Light
Serves: 4
Ingredients
  • • 2 bell peppers, cut in half, seeds discarded
  • • ½ red onion, diced
  • • 1 big ripe tomato, diced
  • • 1 tsp powdered garlic
  • • 3 tsp fresh parsley
  • • 100 g kidney beans
  • • 100 g sweet corn, canned
  • • 40 g raw cashew
  • • 1 tsp olive oil
  • • ½ tsp dried thyme
  • • ½ dried basil
  • • salt & pepper
Instructions
  1. Preheat the oven to 200 °C/ 400 degrees °F.
  2. Saute the onion in olive oil for 2 minutes.
  3. Add kidney beans, corn, cashew, garlic, and diced tomato. Cook for 3-5 minutes on medium heat.
  4. Add dried thyme and basil, parsley, season with salt and pepper, and set aside.
  5. Fill each half of bell pepper with kidney bean mixture.
  6. Set in the oven for 25 minutes, or until bell pepper is tender.
  7. Garnish with fresh parsley and serve.
  8. Enjoy!
Notes
Optionally, you can roast the cashews in a dry pan for 3-4 minutes before adding them with the kidney beans, for an extra crunch.
You can also add: raisins, fresh herbs, tofu.
Nutrition Information
Serving size: 1 Calories: 139 Fat: 1.56 g Saturated fat: 0.25 g Unsaturated fat: 1.4 g Carbohydrates: 17.9 g Sugar: 2 g Sodium: 120 mg Fiber: 3.25 g Protein: 5.1 g Cholesterol: 0