Snacks

Cluster Granola With Coffee & Maple

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This one-bowl Cluster Granola With Coffee & Maple is so quick and easy to make for a fun autumn breakfast meal prep.  It’s subtly sweet, crispy, and also happens to be vegan, nut-free, and gluten-free!

Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.

It bakes as one large solid sheet, which gives you the freedom to break it into clusters that are either as big or as small as you prefer.  I find big clusters fun, but if you enjoy a finer consistency this is absolutely an option as well.

Be sure to use extra fine coffee grounds!  A flour-like consistency ensures that the texture of the grounds will go undetected.  (I used the finest possible setting on our coffee grinder for this.)  I also chose to use decaf beans as I’m personally more caffeine sensitive, especially when it comes to consuming the grounds directly!

This Cluster Granola With Coffee & Maple recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • 1 Large Bowl
  • Parchment Paper
  • A Baking Sheet
  • A Cooling Rack

Servings: 12 (3/4 Cup Clusters) 

Ingredients:

  • 1/2 Cup Avocado Oil
  • 2/3 Cup Dark Maple Syrup, room temperature
  • 4 Cups Old Fashioned Rolled Oats
  • 1 Cup Pumpkin Seeds, unroasted/unsalted
  • 1 Tbsp Extra Fine Coffee Grounds
  • 1 1/2 Tsp Saigon Cinnamon
  • 1 1/4 Tsp Salt

Directions:

Preheat the oven to 350º

Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside

In a large bowl, combine the avocado oil and maple syrup, giving it a light stir

Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined

Line a baking sheet with parchment paper

Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer

Bake for 28 minutes, rotating the pan halfway through

(It will look golden brown when done, especially around the edges)

Note: It will not feel hard or crispy yet while still warm from the oven

Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container

Enjoy!

Easy Cucumber Pitas

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When the weather is warm and you’re in need of a cooling savory snack or light lunch, try these Easy Cucumber Pitas!  The goat cheese yogurt spread is creamy and herby, and ties the hearty bread and refreshing cucumber slices together!

This recipe is for one serving, but could easily be multiplied if you were making several at once.  You could also whip up a larger batch of the goat cheese yogurt spread, store it in the fridge, and use it as a condiment as needed!

Servings: 1

Ingredients:

GOAT CHEESE YOGURT SPREAD

  • 1 oz Goat Cheese
  • 3 Tbsp Nonfat Plain Greek Yogurt
  • 1.25 Tsp Fresh Dill, finely chopped 
  • 1/2 Tbsp Green Onion, finely chopped
  • 1/2 Tsp Fresh Lemon Juice
  • Sea Salt And Black Pepper, to taste

SERVING

  • A 3 oz Whole Wheat Pita, warmed and halved
  • Thinly Sliced Peeled Cucumber, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Goat Cheese | Greek Yogurt | Whole Wheat Pita

Directions:

Chop the dill and green onion and set aside

In a small bowl, mash together the goat cheese and greek yogurt with a spoon until creamy

Stir in the dill, green onion, and lemon juice

Mix in the sea salt and black pepper to taste

Spread the filling inside both sides of the pita

Place in a few cucumber slices to taste

Enjoy!

Ingredient recommendations linked!

Got more cucumbers to use?  Try my Greek Chickpea Salad or Easy Greek Pasta Salad!

Double Chocolate Chunk Muffins With Pumpkin

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If you’re a chocolate lover, these Double Chocolate Chunk Muffins With Pumpkin are going to become a new year-round staple!

You absolutely do not need to be a pumpkin fan to love these muffins, as the pumpkin acts purely as a background flavor to enhance the chocolate.  It’s extremely subtle.  The texture is reminiscent of devil’s food cake, with a few melty chocolate chunks sprinkled in for the perfect amount of sweetness.

They’re unbelievably soft and delicate, making them truly melt in your mouth!  Whether you enjoy them as a decadent breakfast alongside a cup of coffee, or when the afternoon and evening sweet tooth hits, I can’t recommend these muffins enough!

Main Supplies Needed:

  • A Muffin Pan + Liners
  • Toothpicks
  • A Cooling Rack

Servings: 12 Muffins

Ingredients:

  • 1/4 Cup Unsalted Butter, melted
  • 1/4 Cup Melted Virgin Coconut Oil
  • 1.5 Cups Pumpkin Puree
  • 3/4 Cup Light Brown Sugar, lightly packed
  • 1 Egg, room temperature
  • 1 Tsp Dark Maple Syrup
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Dutch-process Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1 Cup + 1/3 Cup Semi-Sweet Chocolate Chunks, divided

INGREDIENT NOTES:

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

Virgin coconut oil provides a specific flavor profile that’s essential to round out the flavors in this recipe, and will not be found in refined coconut oil.

Be sure to grab plain pumpkin puree with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a can of “pumpkin pie mix” by mistake.)

LINKS TO INGREDIENT RECOMMENDATIONS:

All-Purpose Flour | Dutch-process Cocoa Powder | Pumpkin Puree | Virgin Coconut Oil | Semi-Sweet Chocolate Chunks

Directions:

Let an egg come to room temperature

Preheat the oven to 350º

Line a muffin tray with 12 liners

Melt the butter in a large, microwave-safe bowl in the microwave then let it cool for 10 minutes

Add the melted coconut oil into the melted butter, then stir in the pumpkin puree

Add in the brown sugar, egg, and maple syrup, and stir again

In a second medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt with a fork

Gently stir the dry ingredients into the wet ingredients until thoroughly combined

Add in the 1 cup of chocolate chunks and stir them in (saving the other divided portion for sprinkling on top later)

Add the batter into the 12 muffin liners and place the remaining 1/3 cup of chocolate chunks on top (a few per muffin)

Bake for 25 minutes, or just until a toothpick in the center comes out clean

(Avoid hitting a chocolate chunk while testing for doneness as those will remain gooey throughout!)

Place the pan onto a cooling rack, letting the muffins cool in the pan

Serve and enjoy!

[Store the cooled leftover muffins airtight at room temperature!]

In the mood for more chocolate? Try my Coconut Oil Brownies!

Peppered Parmesan Fries

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If you love cheese and potatoes, these crispy Peppered Parmesan Fries are for you!  They have just the right amount of kick from the red pepper flakes, and the garlic powder ties all of the flavors together.  The parmesan creates the ultimate crispy coating, and whether you’re in need of a side for burgers or a late night snack, I promise they will be devoured!

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet  

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp Extra Virgin Olive Oil
  • 1/2 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Cup Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the grated cheese (if not pre-grated) and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, toss with the red pepper flakes, sea salt, and garlic powder

Toss again with the cheese until evenly covered

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!

Loved these fries?  Try my Rosemary Parmesan Fries!

Rosemary Parmesan Fries

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Perfectly crispy and herby with a subtle hint of cheese and spice, these oven-baked Rosemary Parmesan Fries are the perfect side to have on hand for the summer burger season!  They’re also delicious all on their own when you’re in need of a flavorful savory snack.

I choose to go small-batch with these fries as they really do taste best when they’re fresh!  Of course if you’re serving more people, doubling the ingredient amounts is simple!  The given quantity fills up one standard large baking sheet.

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp + 1/2 Tsp Extra Virgin Olive Oil
  • 3 Tsp Fresh Rosemary, finely chopped
  • 1/4 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 2 Tbsp Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the fresh rosemary and grated cheese and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, add in the chopped rosemary, sea salt, and red pepper flakes

Stir until the herbs have evenly covered the potatoes

Add in the grated parmesan and stir again

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!

In need of a great thick-cut versatile fry? Try my Crispy Potato Wedges!

Greek Chickpea Salad

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Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]

Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

Blueberry Lemon Breakfast Bites

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Blueberries and lemon go hand in hand, and these Blueberry Lemon Breakfast Bites are such a fresh and comforting springtime treat.  Warm and fluffy, they work wonderfully as either a convenient breakfast on the go, or for a more leisurely morning at home (paired with an iced coffee on the side). They’re also nice to have on hand when the afternoon sweet tooth arrives!

Whether you’re enjoying them fresh from the oven, or reheated in the microwave, these are definitely best enjoyed at warm temperatures.  This will ensure peak taste and texture!

Be it the sprinkled sugar on top, or the lemon glaze, choosing at least one of these toppings is what will tie these little muffins all together.  The batter is minimally sweet, so the extra sweetness on top in either topping choice is a must.  The sprinkled sugar option is quick and easy, and the glaze option will provide an extra dose of lemon.  My recommendation would be to go with the sprinkled sugar if you want them for breakfast, but the lemon glaze if you’re looking for something a little more “dessert-y”.

Servings: 12 Muffins

Ingredients:

MUFFINS

  • 2/3 Cup Unsalted Butter (melted) 
  • 3/4 Cup Cane Sugar
  • 1 Egg
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 2 Tbsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 2 Tsp Vanilla Extract
  • 1.5 Cups All-Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Cups Fresh Blueberries

TOPPING

Sprinkled Sugar

  • 3 – 4 Tsp Decorative / Demerara Sugar

OR

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Teaspoons Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice

Directions:

(If opting for the glaze, make this first and set it aside – Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl)

Preheat the oven to 350º

Line your muffin tray with muffin liners

Prepare the lemon zest and set aside

Melt the butter in a large bowl in the microwave

Add the sugar to the bowl

Add the egg

Beat the butter, sugar, and egg together until smooth

Add in the greek yogurt, lemon juice, lemon zest, and vanilla, and beat slowly again

In a second smaller bowl, combine the flour, baking soda, baking powder, and sea salt with a fork

Pour the dry ingredients into the wet ingredients and blend until smooth

Gently stir in the blueberries

Spoon the batter into the muffin liners (they will be on the fuller side) 

If the sprinkled sugar is your topping of choice, add it here before baking

Bake for 20 minutes

If the glaze is your topping of choice, add it to taste once the bites have finished baking and cooled slightly, and then let it solidify

Rewarm whenever ready to eat

Enjoy!

[Leftovers should be stored in an airtight container or ziplock bag in the fridge, and warmed in the microwave.]

Ingredient recommendations linked!

Burrito Bowl Party Dip

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The perfect companion for a big bag of tortilla chips, this Burrito Bowl Party Dip is such a refreshing snack!  With a warm base of rice, refried beans, and cheese topped with fresh guacamole, pico de gallo, and cilantro, it’s a fun vegetarian-friendly contribution to your next spring or summer gathering!

This recipe fills a 9 x 13 pan, so if you’ll be feeding a smaller group you could easily halve the ingredients and pan size.  It’s also extremely customizable if you want to add in your favorite meat or additional toppings like sour cream or extra cheese.

(If the dip will not all be eaten at once, you can easily leave off the fresh ingredient toppings to be added separately so that you can reheat the warm base at a later time.  Otherwise, I would not recommend serving it as leftovers.  This one is definitely best consumed fresh!)

Servings: Approx. 6

Ingredients:

  • 4 Cups Prepared Brown Rice
  • Salt and Pepper
  • 2 16 oz Cans Seasoned Refried Beans (linked, or equivalent)
  • 6 Slices Pepper Jack Cheese (or shredded equivalent of approx. 1.5 Cups)
  • 1 lb Spicy Guacamole
  • 14 oz Pico De Gallo
  • 1/4 Cup Fresh Cilantro 

Directions:

Preheat the oven to 350º

Add salt and pepper to taste to the prepared rice, then spread evenly in a 9 x 13 inch pan

Next, add the layer of beans

Add the layer of cheese

Warm the pan in the oven for about 20 minutes

When ready to serve, add the guacamole layer, the pico de gallo layer, and sprinkle with cilantro

Serve immediately with tortilla chips of choice

Enjoy!

Ingredient recommendations linked!

Love this type of shareable snack?  Check out my Greek Chickpea Salad!

Peanut Butter Blueberry Banana Smoothie

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If you’re a fan of smoothies with a milkshake-like consistency, this Peanut Butter Blueberry Banana Smoothie is for you!  It’s ridiculously thick, has no added sugar, and is made with just 4 basic ingredients!

Whether you’re enjoying it for breakfast at home or on the go, as post-workout fuel, or as a mid-afternoon snack, this smoothie is super satisfying and refreshing! It’s packed with protein, several servings of colorful fruit, fiber, and more. The greek yogurt and peanut butter make it super creamy. You’ll love it on a warm spring or summer day!

My personal favorite methods to freeze these fruits:

  • Bananas: Peel and dice them while they’re fresh and on the riper side, then store them in an airtight container in the freezer
  • Blueberries: Wash them while they’re fresh, dry them off, then store them in an airtight container in the freezer

Small glass food storage containers are my preference over ziplock bags as they’re more eco-friendly!

You can visit my Amazon Storefront to check out my favorite small sizes under Eco-Friendly Essentials: www.amazon.com/shop/bakeandbewell

#CommissionsEarned #Ad

Servings: 1

Ingredients:

  • 2 Small Frozen Bananas
  • Approx. 2 Cups Frozen Blueberries
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 1/2 Cup Cold Water
  • 3 Tablespoons Peanut Butter

Directions:

Blend together all of the ingredients except the peanut butter in your blender of choice

Add in the peanut butter and blend again

Enjoy! 

Did you love this Peanut Butter Blueberry Banana Smoothie? Check these out!

Banana Cherry Smoothie

Strawberry Banana Peanut Butter Smoothie

Banana Peach Sunbutter Smoothie

Fruit & Chocolate Ice Cream Smoothie

Protein “PB & J” Smoothie

Berries & Cream Smoothie

Berry Chocolate Protein Smoothie

Healthy Sherbet Smoothie

Berry & Peach Sunbutter Smoothie

Banana Cherry Smoothie

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Thick and creamy like a milkshake, this Banana Cherry Smoothie is super satisfying and refreshing at any time of day!  It has the perfect amount of sweetness from the banana and apple juice, the perfect amount of creaminess from the Sunbutter and greek yogurt, AND the perfect amount of rich flavor from the dark cherries.  It only takes a few minutes to throw everything together!

Cherries are such an underrated frozen fruit to have on hand, but happen to be one of my personal favorites! They have such a deep flavor that holds up wonderfully when frozen. If you have any leftovers after this smoothie, add them into a bowl of hot or overnight oats, or into a yogurt bowl! (You can check out my article on frozen produce here.)

Servings: 1

Ingredients:

  • 1 Frozen Banana
  • 1 Serving Frozen Dark Cherries
  • 1/2 Cup Apple Juice
  • 1/2 Cup Plain Greek Yogurt (I used nonfat)
  • 2 Tbsp Sunbutter

Directions:

Blend all the ingredients except the Sunbutter in your blender of choice

Add the Sunbutter and blend again

Serve and enjoy!

Ingredient recommendations linked!

Love this Banana Cherry Smoothie?  Try some of my other favorites!

Healthy Sherbet Smoothie

Berries & Cream Smoothie

Fruit & Chocolate Ice Cream Smoothie