Multi-Seed & Quinoa Granola Topping

This is a variation of granola that I like to use as a topping for smoothie bowls, non-dairy yogurt or overnight Chia & Oats for breakfast! This topping is super-high in protein due to the quinoa and seeds… plus it includes good fats like coconut oil and just a touch of sweetness! This crunchy topping is the perfect contrast in texture for a smoothie bowl or yogurt, or it can be enjoyed alone as a snack, or with some plant-based milk as a cereal!

Preheat oven to 325 degrees.

Mix dry ingredients:
1 cup rolled oats
1/4 cup quinoa, uncooked
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 T sesame seeds
1 tsp cinnamon

In a small saucepan, heat:
3 T unrefined virgin coconut oil
2 T agave nectar
1 tsp vanilla extract

Add wet ingredients to dry ingredients and stir.
Spread evenly on parchment-lined baking sheet using a spoon or spatula.
Bake for 23-25 min at 325 degrees until golden brown (watch closely not to burn).

 

 

Let cool completely and break up using spatula.
Store in an air-tight container.

 

 

 

Enjoy this granola topping for breakfast or any time of day!
It’s pictured here as a topping for a berry-banana smoothie bowl!

Super-easy Overnight Oats & Chia Breakfast

This is my new go-to breakfast! As much as I love my avocado toast, it’s nice to mix things up once in a while! These overnight oats are so filling and versatile. This is the basic recipe, but I always make a double or triple batch! It will keep well for a few days in the fridge. I also like to add a handful of raisins sometimes. This is such a easy and delicious breakfast to grab in the morning!

1/2 cup rolled oats
1 Tblsp chia seeds
1 Tblsp maple syrup
2/3 cup any type of milk (I use unsweetened almond milk)

Raisins (optional)hcv_overnightoats-1-2

In any container with a lid (I like to use one of my smoothie cups with a screw on top), mix or shake basic ingredients until well-combined.

Let sit for a few hours or overnight in the fridge.

 

Enjoy on its own or topped with fresh fruit!

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Strawberry-Rhubarb Crumble

Let me first say that my goal when making a dessert is to try to make something delicious that’s relatively healthy, and doesn’t contain a lot of unhealthy fat and sugar. I think this satisfies that criteria!

Every spring, I look forward to getting rhubarb in my CSA shares because I love to make strawberry-rhubarb crumble with it! The tartness of the rhubarb and sweetness of the strawberries balance each other and are a perfect match. I only add a little sugar to the fruit filling because I like the tartness of the rhubarb. Plus the crumbled topping has some brown sugar in it as well. You can adjust the sweetness level to your liking! (This dish can also easily be made gluten-free. I use Bob’s Red Mill brand for GF rolled oats and 1-for-1 GF flour)
P.S. This dessert can be made with any combo of fruit… I’ve made it with apples, pears, peaches, blueberries, etc. It’s best to use whatever fruit is in season!

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Filling:
2 cups rhubarb, peeled and diced small
2 cups strawberries, washed and sliced
1 Tblsp sugar
1 Tblsp flour

 

Crumble topping:
1 cup rolled oats
1/2 cup flourHCV_StrawberryRhubarbCrumble - 1 (7)
1/3 cup brown sugar
1 tsp cinnamon
3 Tblsp vegan margarine, melted

 

 

Preheat oven to 375 degrees
Spray 8″x8″ or 9″x9″ pan with cooking sprayHCV_StrawberryRhubarbCrumble - 1 (8)

 

Toss rhubarb and strawberries with sugar and flour in a mixing bowl and set aside.

To make crumble topping, mix rolled oats, flour, brown sugar and cinnamon. Stir in melted margarine gently until well-combined.

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Place fruit mixture in bottom of pan.
Place crumble topping evenly over the top of the fruit.
Bake for 35 min (plus a few min under the broiler to brown top)

 

 

Serve warm or cold!
It’s delicious on its own or with some dairy-free vanilla ice cream!

HCV_StrawberryRhubarbCrumble - 1 (6)