Ginger Granola

I adore granola. I love trying all different kinds. Recently, I bought a ginger granola from Whole Foods. It was so delicious that I thought I’d try to create my own version. It tastes just like it, maybe even better! This would even be a great basic granola recipe if you left the ginger out too! Hope you like it!

Ginger Granola
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Ingredients
  1. 1 tsp vanilla extract
  2. 3 Tbsp coconut oil
  3. 4 Tbsp sweetened condensed milk
  4. 2 cups quick cooking oats
  5. 1/2 cup slivered almonds
  6. 1/4 cup sunflower seeds
  7. 1/4 cup pumpkin spice (or regular) pumpkin seeds
  8. 1/2 cup coconut flakes
  9. 2 tsp powdered ginger
  10. 1 tsp ground cinnamon
  11. 1/4 cup coconut sugar
  12. pinch of salt
Instructions
  1. Preheat oven to 325*F. In a small bowl, combine the vanilla, coconut oil, and condensed milk. Set aside.
  2. In the bowl of a standing mixer, combine the remaining ingredients. Stir to combine.
  3. Pour in the wet ingredients and mix on low until all of the granola is coated evenly.
  4. Spread evenly on a sheet pan.
  5. Bake for 25 minutes, flipping halfway. Cool completely and store in an airtight container.
Little Baby Watson http://littlebabywatson.com/

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Baking Cookies

The other day, I invited Turner into the kitchen to help me bake his favorite cookies. Here’s the original recipe, although I’ve made a few changes over time. I’ll put an updated recipe below so you can be the judge of which is better!

Usually, Turner drags his kitchen helper into the kitchen to play in the sink or play with dried beans (he likes to fill different size containers with the beans). But this time, it was to bake! He was loving it.


I’ve been dreaming of the day I’d have my own little munchkin to cook and bake with me! I really love this age. Turner is so much fun! He’s my little buddy. We do everything together. He’s turning into such a big boy right before my eyes!

Banana Oatmeal Cookies
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Prep Time
8 min
Cook Time
17 min
Prep Time
8 min
Cook Time
17 min
Ingredients
  1. 2 medium ripe bananas
  2. 2 1/2 cups quick cooking or old fashion oats
  3. 1 Tbsp cocoa powder
  4. 1 tsp baking powder
  5. 1/3 cup agave nectar
  6. 1 tsp vanilla
  7. 1/2 cup unsweetened almond milk
  8. 1 egg, lightly beaten
  9. 1/4 cup peanut butter
  10. 1/4 cup mini chocolate chips or raisins
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Mash bananas with a fork in the bowl of a standing mixer. Add the rest of the ingredients, except chocolate chips, and mix until combined. Stir in chocolate chips.
  4. Use a large ice cream scoop to place mounds of dough onto your lined baking sheet. Gently press down to flatten a bit.
  5. Bake for 17 minutes or until firm on the outside and still soft on the inside.
  6. Allow to cool slightly before enjoying!
Notes
  1. Cool completely and keep in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Little Baby Watson http://littlebabywatson.com/

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Pumpkin Spice “Donut Holes”

Usually, by the time August comes around, I’m completely over summer and already pulling out my fall decorations. This year has been a little different. I haven’t been in a rush for “what’s next” like I usually am. I’m definitely in love with the stage Turner is in right now. He’s hilarious and non-stop, so I’m not trying to wish anything away! I actually wish time could stand still.

Last night seemed to be the turning point for me. I spent the night at Starbucks while Stew hosted a poker game with his friends, and I was enjoying the cooler weather that seemed to just appear out of nowhere! I sipped on my Salted Caramel Mocha and played around on Pinterest. Everything I came across was hinting towards cooler weather: dark nail polish, chunky sweaters, and pumpkin everything! It definitely got me into the fall spirit!

This morning, we had a slow start to the day which allowed me time to bake a little fall treat. I love everything apple and pumpkin-spice! So I made a healthier version of pumpkin spice donut holes. I swapped out the flours and baked them instead of frying. They were absolutely delicious! I had to take a second to share them with you!


Pumpkin Spice "Donut Holes"
A healthy spin on pumpkin-spice donuts!
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Ingredients
  1. 1/2 cup all purpose flour
  2. 1/2 cup coconut flour
  3. 3/4 cup almond meal
  4. 1/2 tsp ground cinnamon
  5. 1/2 tsp ground nutmeg
  6. 1/4 tsp pumpkin pie spice
  7. 1/8 tsp ground clove
  8. 2 tsp baking powder
  9. 1/2 tsp salt
  10. 3/4 cup pumpkin puree
  11. 1/2 cup milk
  12. 1/2 cup brown sugar
  13. 1 egg
  14. 2 Tbsp unsweetened applesauce
  15. 1/3 cup coconut oil (warmed to liquid)
  16. 1 tsp vanilla extract
  17. Cinnamon Sugar (optional)
Instructions
  1. Preheat oven to 350F
  2. Lightly coat a mini muffin pan with nonstick cooking spray.
  3. In a standing mixer, combine flours, spices, baking powder, and salt. In a separate bowl, whisk together pumpkin puree, milk, brown sugar, egg, applesauce, oil and vanilla.
  4. With the mixer on low, pour in the wet ingredients. Mix until just combined.
  5. Use a small ice cream scoop to place batter evenly in muffin tray.
  6. Bake for 15 minutes, or until a toothpick comes out clean.
  7. Remove from oven and sprinkle with cinnamon sugar.
  8. Serve warm or at room temperature.
Little Baby Watson http://littlebabywatson.com/

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Nutty Banana Bread Granola

This granola is AMAZING. I am always on the search for great granola recipes that aren’t packed with sugar! I recently found a recipe that sounded yummy. The original can be found here. I made a few changes that added some protein and were “toddler friendly” since Turner loves yogurt parfaits!

I start by combining the oats, pecans, and cinnamon in the standing mixer. I just give that a quick mix to incorporate the dry ingredients. Then, on the stove, I heat the mashed banana, maple syrup, brown sugar, coconut oil, and almond butter, just until they’re well combined.

After that’s combined, I pour it into my mixer and mix until the oats are completely coated with the wet ingredients. I spread it out on a baking sheet and pop it in the oven for 30 minutes.

And, there you have it! A delicious granola recipe for everyone in the family!

Nutty Banana Bread Granola
A nutty and protein packed granola recipe for the whole family!
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Ingredients
  1. 3 cups quick cooking oats (or old fashioned)
  2. 1 tsp. cinnamon
  3. 1 cup chopped pecans
  4. 1 ripe banana, mashed
  5. 1/3 cup maple syrup
  6. 1 Tbsp brown sugar
  7. 2 Tbsp coconut oil
  8. 2 Tbsp almond butter
Instructions
  1. Preheat oven to 350 F.
  2. In a small saucepan, combine the mashed banana, syrup, brown sugar, oil, and almond butter. Heat over medium-low heat until sugar and oil have melted and the mixture is combined.
  3. In the bowl of a standing mixer, combine oats, cinnamon, and pecans.
  4. With the mixer on low, pour in the wet ingredients. Mix until well combined and oats are completely coated.
  5. Spread onto a baking sheet and bake for 30 minutes (stirring halfway through) until the granola is dry and golden brown.
Notes
  1. Let cool completely and store in an airtight container in the fridge.
Adapted from The Messy Baker
Adapted from The Messy Baker
Little Baby Watson http://littlebabywatson.com/

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Protein Breakfast Cookie

I call these cookies, because they’re just as good. But there’s really nothing “cookie-like” about these, other than their shape. They don’t have butter, sugar, flour, or anything “cookie-like” in them! They ARE, however, full of protein and flavor. They’re the perfect option for a quick snack or a breakfast on the go.

Having a small baby and a full time job makes it difficult to get a good meal in. Turner is getting much better with age. I can sit him in his high-chair while I cook, and he just watches me. But I definitely still have a million things to do in a day! So this is my go-to breakfast or snack! 

 

Protein Breakfast Cookie
Yields 6
The perfect on-the-go breakfast or snack!
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Ingredients
  1. 1 medium ripe banana, mashed
  2. 1/4 cup unsweetened applesauce
  3. 1 Tbsp maple syrup
  4. 1 heaping Tbsp almond butter
  5. 3/4 cup quick cooking oats
  6. 1/2 cup almond meal (I used Trader Joe's brand)
  7. 1/2 tsp baking powder
  8. 1/2 tsp baking soda
  9. 1 Tbsp chia seeds
  10. 1 Tbsp cinnamon
  11. 1/2 cup diced apricots
Instructions
  1. Preheat oven to 350°F. Mash banana in a small bowl with a fork. Add to standing mixer. Add applesauce, syrup, and almond butter to the banana and mix until well combined. In a separate bowl stir together oats, almond meal, baking powder, baking soda, chia seeds, and cinnamon. Turn mixer on low and add in dry ingredients. Fold in apricots (you can add other things like raisins, dried cranberries, dried apples, sunflower seeds, etc). Use a 1/4 cup ice cream scoop to place mounds of dough onto a cookie sheet lined with parchment paper. Bake for 17-18 minutes until outside starts to brown and they are cooked through the center. Recipe makes 6 large cookies. Store in airtight container in fridge for 4 days or in freezer up to 4 months.
Little Baby Watson http://littlebabywatson.com/
 

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