No-Bake Granola Bars

This recipe is very special to me. I’ve been trying to make my own healthy snack bars from very early in my wellness journey, but I’ve never quite been satisfied with the results. There’s always been something about the texture, flavor, nutrition, or difficulty that left me underwhelmed… until now. These are just about the easiest, tastiest granola bars I’ve ever had! And if peanut butter, honey, or butterscotch aren’t your jam, try different flavor combinations! This recipe works with other nut butters, sweeteners (like agave nectar or jelly), and any flavor granola or baking chips you’re craving! I like to pair these with my favorite homemade coffee blend for the perfect pre-run breakfast or mid-afternoon pick-me-up. Give them a try and feel free to comment and share your favorite flavor combinations! Enjoy!

No-Bake Granola Bars

  • Servings: 24
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 4 regular size marshmallows (campfire size, not giant, not mini)
  • 1 cup granola (not clusters)
  • 2 cups quick oats
  • 1 1/2 tbsp butterscotch baking chips

Directions

  1. Spray a large microwaveable bowl with nonstick cooking spray. Add peanut butter, honey, and marshmallows.
  2. In a separate bowl, mix granola and oats.
  3. Line a 9×9 metal cake pan with parchment paper (optional) and spray with nonstick cooking spray.
  4. Microwave the peanut butter mixture on high for about a minute. Sir until completely blended, heat again for 20-60 seconds of needed.
  5. Add dry mixture to wet mixture, stirring thoroughly. All dry ingredients should stick together.
  6. Press the sticky blend into the 9×9 pan, then sprinkle the baking chips on top and gently press into the bars.
  7. Refrigerate until set (30-60 minutes) then cut and serve.
About 95 calories per bar. Great for breakfast, snacks, and dessert! Substitute other nut butters, baking chips, and granola flavors for unique flavor combinations—however, the ratio of wet and dry ingredients is tricky. If you’re using old fashion oats, a couple extra tablespoons of peanut butter or honey may be needed. Or if you’re using steel cut oats, a couple fewer tablespoons of peanut butter or honey may be needed.

Blueberry Banana Bread

IMG_20190529_152254-01

Shout out to Two Peas & Their Pod for their Classic Banana Bread Recipe, which served as a foundation for my recipe. You can check out their recipe here: https://www.twopeasandtheirpod.com/banana-bread/

Blueberry Banana Bread

  • Servings: 24
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 cup mashed banana
  • 3/4 cup finely shredded zucchini
  • 1/4 cup melted unsalted stick butter, cooled slightly
  • 3/4 cup brown sugar
  • 1 large egg at room temperature, beaten
  • 1/2 tsp (imitation) vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup fresh blueberries

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, stir together the mashed banana, shredded zucchini, and melted butter.
  3. Add the brown sugar and mix well.
  4. Add the egg and vanilla extract and mix well.
  5. Add the remaining dry ingredients and stir until just combined. Then gently fold in blueberries.
  6. Spray a 9×5 glass loaf pan with nonstick cooking spray. Then pour in bread batter.
  7. Cook at 350 degrees for 50-60 minutes.
  8. Allow to cool at least an hour before slicing and serving.
Roughly 72 calories per serving. Great for breakfast, snacks, and shared meals with family, friends, and church potlucks!

Egg Sausage Veggie Bake

IMG_20190429_094619-01

Egg Sausage Veggie Bake

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

  • 2 lbs turkey breakfast sausage, cooked
  • 8 large eggs
  • 8 servings liquid egg substitute
  • 1 Roma tomato
  • 3oz baby spinach

Directions

  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, whisk together the eggs and liquid egg substitute.
  3. Chop spinach to roughly 3/4 inch pieces.
  4. Dice tomato to roughly half inch dices.
  5. Spray glass 9×13 casserole dish with nonstick cooking spray.
  6. Add cooked sausage, spinach, and tomato to dish and mix.
  7. Pour beaten egg mixture evenly over other ingredients in casserole dish.
  8. Cover with aluminum foil and bake 20 minutes.
  9. Remove aluminum foil and bake until egg mixture is fully set, about 5-10 minutes.
  10. Allow to cool at least minutes before slicing and serving.
Roughly 200 calories per serving. Great for Saturday post-workout breakfast or casual Sunday morning family breakfast or brunch.