IN THE KITCHEN: GRRRR-anola that won’t leave you hangry!

Happy long weekend people and for those of you whom aren’t as lucky – HAPPY SUPER MONDAY! 

This post is snack forward.   I eat a lot.  Nearly every 2-4 hours.  Snacks are a big part of my day because as an entrepreneur (and gluten free at that) – I’m at times gone all day for shoots, meetings, catering etc and can’t always rely on food being accessible or gluten-free.   Some of my favourite things to make are simple, usually vegan so they can last a couple of hours not refrigerated and super balanced. 

Today I share with you my yummy simple granola that will last in the fridge for up to 4 weeks and is freezer friendly up to 2.5 months.


Easy peasy.


(Vegan, GF, DF, Vegetarian)

1/3 cup of dried cherries, raisins or wild blueberries

1/3 cup of raw sunflower seeds

1/2 cup raw pepitas, pecans, walnuts and almonds

1.5 cups gluten free oats (Bobs Red Mill is what I used)

4 tbsps cold pressed, extra virgin coconut oil

6 tbsp raw honey or organic maple syrup


Preheat your oven to 300.  Place all seeds and nuts into food proc

Granola RBN BLOG

Cashews, Mylk, Berries and Granola = Bfast perfection!

essor.  Pulse until a med/small chop.  Mix in remaining ingredients.  Stir thoroughly making sure everything is coated.  Spread mix on a baking/cookie sheet (unlined) making sure not too thick of a layer.  Gently compact down.  Bake for 35-40 minutes until golden brown.  Cool down and store in sealed glass jar.  Add on top of smoothies, yogurt bowls, salads, as a cereal or just as is!  The perfect blend of fats, proteins and sweet.  Serving is generally a handful – give or take.

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All the love and sunshine

rbn xox


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