maple coconut granola – last recipe!

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Hope you are well! It’s been a while since I’ve posted a recipe. Life with a little one is sure flying by!

Here is my recipe for a maple coconut granola, perfect for quarantine or any time really. I’ve been making it quite a bit during this quarantine. It’s comforting and delicious!

Also, this will be sprig & berry’s last recipe! I will have the site up until early July, with one farewell post in June. I will explain more in the upcoming post, but it’s time for me to close the chapter on sprig & berry, and focus on the future. It has been so amazing to work on this passion project, and inspire and connect with all of you!

Ingredients

Dry

  • 5 cups old fashioned rolled oats
  • 1/2 cup coconut flakes or shreds
  • 2 Tbsp brown sugar or coconut sugar
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 cup chopped almonds and pecans
  • 1/4 cup hemp seeds
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp nutmeg
  • 4-5 dates, pits removed & chopped into small pieces

Wet

  • 3/4 cup melted virgin, unrefined coconut oil
  • 1 spoonful real honey
  • 2 spoonfuls real maple syrup
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice

 

Directions

  1. Set oven to 325°F and place the coconut oil in the oven to melt it. In the meantime, combine dry ingredients (except dates) in a large bowl. Line a half sheet baking pan with parchment paper.
  2. Once coconut oil is in liquid form, remove from oven and make sure it’s at 3/4 cup. Add the other wet ingredients to it and stir well. Drizzle over dry ingredients and mix very well to ensure everything is completely coated in oil mixture.
  3. Pour mixture onto parchment lined baking sheet and spread out evenly. Bake for ~35 minutes, or when it smells toasted and looks like it’s browning. After it’s removed from the oven, add the date pieces and let cool for at least 30 minutes.

Tips

  • Used old fashioned oats, not quick or steel-cut
  • To speed up the melting of the coconut oil, I often set the oven temp to at least 350°F then turn it down to 325°F to bake the granola. I just find it melts faster. Once it’s melted, I often have to adjust and add or take a way a bit so it’s close to 3/4 cup.
  • The cluster factor for this recipe is moderate since I prefer a mix of granola bits and some solid clusters. If you desire a very clustered/clumpy granola, add more honey and/or maple syrup, and pile up on the baking sheet or use a smaller baking sheet. 
  • I like to bake it until I start to actually smell a bit of burning. That way I know it’ll be very toasty. It’s a fine line though, as it tends to burn pretty quickly if you let it go!

 

Enjoy!

hemp seed scotcharoo bars

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Happy official spring! Getting close to being able to eat garden-fresh food over here, very close. I guess my kale and a few herbs did go all winter, but I’m talking early spring peas, radishes, carrots, etc. For now, I wanted to share a dessert recipe that brings me way back; scotcheroo bars.

My family excelled in bars. They were up there with pies; there’d be at least a pan of bars at pretty much every family function. These scotcheroos were my favorite. I would always try and snatch one right after my mom made a batch, so it would be warm and gooey. By the time they cooled and got more solid, I’d already be craving another. And another. And another. Now I realize that it’s not so good when your blood sugar level surges and your brain gets hooked on sugar. I experimented with my mom’s recipe, and ended up cutting out 3/4 the amount of sugar, using agave nectar instead of corn syrup, and adding hemp seeds, because I love them. My scotcheroos aren’t perfect, but I don’t quite get the crazy sugar spike and addictive aftermath. They’re quick, no-bake, and great to bring to an event or potluck and share for a sweet post-meal treat.

Makes one 9 x 13 pan

Ingredients

  • 1 cup agave nectar
  • 1/4 cup sugar
  • 1 cup peanut butter + 1 additional spoonful (for topping)
  • 6 cups puffed rice cereal (I used Rice Krispies)
  • 1/2 bag chocolate chips
  • 1/2 bag butterscotch chips
  • 1/2 cup hemp seeds
  • butter for greasing pan

Directions

  1. Pour cereal and 1/4 cup hemp seeds in a large bowl. Grease baking pan.
  2. Boil agave nectar and sugar together. Remove from heat with first bubbles. Add peanut butter and mix.
  3. Working quickly, pour nectar/sugar/peanut butter over cereal and mix it into the cereal. Spread gooey cereal into pan, mixing in any remaining dry cereal.
  4. In a separate pot, melt chocolate and butterscotch chips together over low heat, stirring often. Add the spoonful of peanut butter. Once melted, spread evenly on top of cereal, and sprinkle on the last 1/4 cup of hemp seeds.
  5. Let cool for a few hours before cutting. 20 minutes in the fridge helps speed up cooling.

Hooray for bars! Leave a comment if you have any favorite bars that remind you of your family. For me, these are it, and this is my spin on them!

blueberry banana smoothie bowl

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I’ve been trying several different smoothie bowls lately, and this one is a super quick go-to pick for me. The trick is to create a thick and consistent smoothie so you can layer the fruit and granola right on top. Simple and delicious blueberry, banana, and cinnamon goodness in a bowl.

Ingredients

  • 2 cups Flav-R-Pac frozen blueberries
  • 2 bananas
  • 1/2 cup plain greek yogurt
  • 1/2 cup almond milk
  • 1 cup granola
  • 1 tsp cinnamon

Directions

  1. Blend frozen blueberries (leaving a few for topping), 1 sliced banana, greek yogurt, and almond milk until smooth.
  2. Serve into bowl, and top with remaining blueberries, 1 sliced banana, and granola. Sprinkle with cinnamon and enjoy.

acai bowl

acai bowl-2 acai bowl-1You’ve probably been seeing a lot about acai bowls lately..they are hot right now. I used to buy the Sambazon acai berry packets to make smoothies back in the day. I remember really loving the taste of acai, but was confused why people are putting it in a bowl now and making it a big deal. I gave it a shot, bought the Sambazon packets yet again along with some toppings, and actually really enjoyed it. Acai berry originates from the Amazon rain forest, and is rich in antioxidants , fiber, and heart-healthy fats. Acai bowls got big in Hawaii and California, and are now spreading across the U.S. There are so many ways you can make them. Blend the acai (nice and thick) and top with anything like granola, fruit, nuts, seeds, coconut flakes, cacao nibs, or avocado. Here’s my version:

Ingredients

  • acai berry packet
  • 1/2 cup almond milk or juice
  • 1 big scoop of plain greek yogurt
  • Pack of each strawberries, blueberries, blackberries
  • 2 bananas
  • 1 cup granola
  • 1 tbsp cacao nibs

Directions

  1. Blend acai berry packet (3.5 oz) with 1/2 cup almond milk, 1 scoop of greek yogurt, 1 banana, and 1 cup of berries. If not yet at desired thickness, add more berries and greek yogurt.
  2. Serve into bowl, and top with granola, remaining berries, banana, and cacao nibs.

So easy. Enjoy!

avocado crab rolls

 

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Crab! It goes well with avocado in this simple, easy to make hoagie sandwich. Go for it!

Ingredients

  • 12 oz crab meat
  • hoagie buns
  • 2-3 radishes
  • 1/2 celery stick
  • 1/2 cup chives
  • 1 avocado
  • 2 tbsp mayo
  • 1 tsp dill
  • 1 tsp old bay seasoning
  • lemon
  • salt & pepper

Directions

  1. If you have a whole crab or crab legs, prep & remove meat. Some guidance: how to clean & crack dungeness crab
  2. Blend the crab meat, sliced radishes, celery, chives, mayo, squeeze of lemon, old bay seasoning, and a dash of salt & pepper in a bowl.
  3. Scoop into hoagie bun along with avocado slices. Garnish with chives, and dill seasoning.