Posts tagged fresh direct
Recipe: Coco-Nola

This plant-based recipe is a staple in our house. It’s so versatile that our code name is: Kitchen Sink Cereal. You can change up the ingredients for whatever you have on hand, so the flavors are always changing and you end up with a nice variety of homemade cereals. The home chef level of this recipe: beginner.

A a super high level, granola can made in 4 stages. (You’ll see more details below, but just so you can get the concept of “how to” make your own cereal without getting overwhelmed by the details.)

  1. Prep your ingredients.

  2. Heat your dressing.

  3. Bake.

  4. Mix in remaining ingredients + let cool.

We hope you enjoy this goodness as much as we do!

Coco-Granola filled to the tippy top of a giant mason jar. It’s what’s on the inside that counts!

Coco-Granola filled to the tippy top of a giant mason jar. It’s what’s on the inside that counts!

Prepped Baking Sheet

Preheat your oven.

Preheat the oven to 325°F.

Line a 13 x 18-inch rimmed baking sheet with (crumpled) parchment paper.

 
Granola Dry Ingredients

Prep your ingredients.

In a large mixing bowl, add the following & mix well:

2 ½ cups old fashioned rolled oats (I use Bob’s Red Mill gluten free)

1/2 cup sliced unsalted almonds

1/2 cup coarsely chopped unsalted pecans

1/2 cup coarsely chopped unsalted walnuts

1/2 cup unsalted sunflower or pumpkin seeds

2 tablespoons sesame seeds

1 cup shredded unsweetened coconut

1/2 teaspoon cinnamon

1/8 teaspoon salt

 
Coconut + Honey in saucepan

Heat your dressing.

In a small saucepan, whisk together the following:

1/2 cup coconut oil (unrefined)

2/3 cup raw honey

Once consistent texture, pour coconut/honey mixture over your dry ingredients + coat evenly.

 
Granola mixed read to bake

Bake.

Using a spatula, spread the granola mixture evenly onto your prepared baking sheet.

Bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. (I like to bake for 10 minutes, then toss in increments of 5 minutes.)

Watch carefully towards the end, as it burns quickly. It will brown first in the corners and on the bottom.


Granola with dried fruit

Mix & let cool.

Transfer the granola to another baking sheet or heat proof surface to stop the cooking process (simply lift the granola off the baking sheet using the parchment overhang).

Toss the granola with a spatula and mix with 1 cup of dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc. Use your favs!)

Spread/press into an even layer, then let cool to room temperature. If stuck together, break the granola into clusters and store in an airtight container.


Stored Granola

Enjoy!

Serve on top of yogurt + fruit berries.

Add 1/4 cup of granola + (plant based) milk + fresh berries.

Stores in an airtight container all week long (or longer if you make it last).

We’ll make this again some time to show you our variety. In the meantime, let us know if you make this recipe + how you change it up in the comments.

Welcome to the Blog-dee-dah!

We’re opening the doors to our kitchen, pantry, fridge, grocery bags and more!

Would you like help making your kitchen the focal point of your home? Then, please join us here monthly for tips and tricks to create healthy habits for good! We’ll be sharing our family favorite recipes and how we create Bliss in the Kitchen all year long!

If you have special requests, we invite you to write us an Email, or reach out to us over on Instagram and Facebook. Let us know what you’re craving, and let us help you create a more nutritious version of your family favorite recipes. We absolutely love to hear from our readers and want this to be a place that can inspire you to create joy in your kitchen and on your plate!

Bliss in the Kitchen in action making dinner and homemade sourdough bread.

Bliss in the Kitchen in action making dinner and homemade sourdough bread.

In our kitchen, we love to cook and play, creating foods that help my husband, my son-in-love, and me thrive! As we just celebrated Christmas in our house, I’ll share with you 3 staples in our kitchen that make life easier for us, and maybe you can even snag those after holiday shopping specials!

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Knives that cut.

Sharp knives that cut which are easy and safe to use is the starting point in our kitchen. It’s the tool that gets the most mileage. We invest knives from my favorite brand Wüsthof. They’re our #1 staple (and we even bring them along with us when we travel around the world).

Want to hone your knife skills? Check out Wüsthof’s FREE knife skills classes.

Boos Chopping Block

A solid chopping block.

Our #2 staple is a chopping block. Having multiple cutting boards is not only helpful in the kitchen, but also important for food safety (which we can talk more about another time). I leave the chopping block on display on the counter, as it sets our kitchen stage and invites us to cook. I have fallen for the Boos Block to cut produce.

Boos carries all different shapes and sizes for various food prep needs. When you take care of your block, it can last for 10-20 years. Find out how to maintain and maximize the shelf life of your block here.

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Keep whole foods on-hand.

Our #3 staple is keeping whole foods that are fresh and in season on heavy rotation. Our kitchen serves as an experimentation room, as we find the foods that we enjoy eating the most and help us feel our best.

With multiple mouths to feed, I get some help from online grocers, such as Fresh Direct, Food Kick, and Amazon Prime. For items they don’t carry, and to see what else is available, we take trips to Whole Foods, and our local Farmers Markets in NYC.

Merry Christmas & Happy Holidays from Bliss in the Kitchen!