Pumpkin Granola

I have been on a major granola kick lately. It is so easy to make, uses ingredients that are always stocked in my kitchen and makes my apartment smell AMAZING. Seriously, better than any fall candle I’ve found. My favorite way to eat granola is on top of apple slices with a smear of almond butter. It is the perfect hearty snack.


  • 3 cups rolled oats
  • 1.5  cups raw pecans, roughly chopped 
  • 3 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup pumpkin puree


  1. Preheat the oven to 350
  2. In a large bowl, combine the oats, pecans, brown sugar, salt and pumpkin pie spice
  3. In a small saucepan, mix coconut oil, maple syrup and pumpkin puree over low heat until combined
  4. Let cool slightly and pour mixture over dry ingredients. Mix until combined
  5. Line 2 baking sheets with parchment paper and spread oat mixture between the two sheets
  6. Bake for 20-25 minutes or until golden brown (will get more crispy when it cools)
  7. Store in an airtight container and store in your pantry or on the counter for up to a few weeks

Banana Coffee Cake

Yes, this technically is the third iteration of banana bread that I am posting on here. First there was the hearty chocolate chip banana bread, then there was the zucchini banana bread and finally, here is the banana coffee cake! I always buy bananas and inevitably a few get too ripe to eat straight so, what else can I do but whip up some banana bread?

This bread is a delicious crossover between banana bread and coffee cake, meaning it makes a great breakfast, snack or dessert! The cinnamon crumble on top truly makes the bread pop. Eat it right out of the oven or zap it in the microwave for ~20 seconds with a smear of butter and you will not be disappointed.


For the bread

  • 3 overripe bananas
  • 1/3 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

For the streusel

  • 1 1/2 tablespoon butter (cold)
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 350 degrees
  2. In a large bowl, mash bananas
  3. Mix in melted butter, sugar, egg, maple syrup and vanilla
  4. In a separate bowl, add flour, baking soda, salt and cinnamon
  5. Slowly add flour mixture to banana mixture (I do 1/3 at a time) until just combined
  6. Pour batter into an 8×4 loaf pan lined with parchment paper and sprayed with non-stick spray
  7. In a small bowl, combine streusel ingredients with a fork (should look like crumbs)
  8. Sprinkle streusel mixture over batter
  9. Bake for 55-60 minutes or until a toothpick comes out clean
  10. Let cool for 10 minutes before removing from loaf pan

Cold Brew Smoothie

I am a morning workout person and this smoothie is the perfect post-workout snack. The caffeine from the cold brew gives me a boost to tackle the day, the oats and almond butter keep me full and the spinach gives me some extra vitamins!

It is also so easy to make. Just throw everything in the blender and you have a delicious smoothie in 5 minutes.

Total Time Required: 5 minutes

Yields: 1 serving


  • 1/2 cup cold brew (or regular iced coffee)
  • 1/2 cup milk (I used oat milk)
  • 1 banana (frozen or fresh)
  • Handful of spinach (fresh or frozen)
  • 1/2 cup oats
  • 1 tablespoon almond butter
  • 1 cup ice
  • Sprinkle of cinnamon


  1. Place all ingredients in blender and blend until smooth
  2. Enjoy!

Banana Zucchini Chocolate Chip Bread

What a mouthful! This recipe is packed with flavor from the banana and chocolate chips while the zucchini keeps it moist and light. There is enough batter for 2 loaves or 2 dozen muffins or in my case, one of each! The bread tastes like dessert but since it has a fruit AND a vegetable in it, I think it is perfectly reasonable to have it for breakfast or a snack, right?

Total Time Required: 1 hour – 1.5 hours

Prep Time: 20 minutes

Yields: 2 loaves or 2 dozen muffins


  • 4 large eggs
  • 2 cups sugar (reduce to 1 1/2 cups for less sweetness)
  • 1 cup vegetable oil
  • 2 ripe bananas, mashed
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups shredded zucchini
  • 2 cups chocolate chips


  1. Preheat oven to 350 degrees
  2. Shred zucchini on the medium or large side of a stand grater
  3. Place shredded zucchini in a paper towel and gently squeeze out moisture just enough that the paper towel becomes wet but moisture is not dripping out much (you don’t want the zucchini dry but you also don’t want it too watery) — be sure to measure the zucchini after you squeeze out excess water!
  4. Beat eggs in a medium bowl
  5. Add sugar, oil, mashed bananas and vanilla and mix well
  6. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt
  7. Slowly whisk dry mixture into egg mixture
  8. Fold in zucchini with a rubber spatula
  9. Fold in chocolate chips
  10. Pour batter into greased 9×5 loaf pans or muffin tins
  11. For loaves, bake for 50-60 minutes and for muffins, bake for 20-25 minutes or until a toothpick comes out clean

Healthy Banana Oatmeal Cups

These banana oatmeal cups come together in just a few minutes and use ingredients you probably already have in your kitchen. The 3 main ingredients are oats, bananas and almond butter but to give it a little extra flavor I added chocolate chips, vanilla extract and cinnamon, plus a light sprinkle of sea salt on top because I love a sweet-salty combo. These cups would be great with dried cranberries or nuts if you’d prefer to sub out the chocolate chips! They make a great quick breakfast or easy snack.

Total Time Required: 25 minutes

Prep Time: 10 minutes

Yields: 12 cups


  • 2 ripe bananas
  • 1 1/2 cups oats
  • 1/3 cup almond butter (or other nut butter)
  • 1/3 cup chocolate chips
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • Sea salt flakes


  1. Preheat oven to 350 degrees
  2. Mash bananas with a fork
  3. Add bananas, oats, almond butter, chocolate chips, vanilla and cinnamon to a large bowl
  4. Fold together with a spatula until combined
  5. Evenly distribute mixture into greased muffin tin
  6. Sprinkle with sea salt
  7. Bake for 12-15 minutes

Banana Peanut Butter Muffins

These muffins are flourless and sweetened with maple syrup and honey so they make an easy, grab-and-go breakfast or a healthy snack. I mixed in chocolate chips but you can leave them out or substitute dried fruit, nuts, etc.!

Prep Time: 15 minutes

Total Time Required: 30 minutes

Yields: 12 muffins


  • 2 ripe bananas
  • 2 eggs
  • 1 cup peanut butter
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips


  1. Preheat oven to 400 degrees and line 12 muffin cups
  2. Combine all ingredients except chocolate chips into your blender and blend until smooth
  3. Fold in chocolate chips
  4. Evenly distribute batter into 12 muffin cups and bake for 12 minutes or until a toothpick comes out clean

Chocolate Chip Banana Bread

You’d never know this hearty banana bread is made from healthier alternatives such as whole wheat flour, oats, maple syrup and Greek yogurt. This bread makes a great breakfast, snack or dessert!

Prep Time: 20 minutes

Total Time Required: 1.5 hours

Yields: 10 slices


  • 1 1/2 cups oats
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 4 medium over-ripe bananas
  • 2/3 cup maple syrup
  • 4 tablespoons salted butter, melted
  • 1/4 cup almond milk (or other milk)
  • 3 tablespoons plain Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees
  2. Spread oats in a single layer on a baking sheet and toast for 10 minutes
  3. Line 9×5 loaf pan with parchment paper and spray with nonstick spray
  4. In a medium bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon and toasted oats
  5. In a large bowl, mash bananas and whisk in maple syrup, melted butter, almond milk and Greek yogurt. Whisk in eggs one at a time, followed by vanilla extract
  6. Slowly stir in the flour mixture until just combined
  7. Stir in chocolate chips
  8. Bake for 30 minutes, cover with aluminum foil and bake for additional 35 minutes until a toothpick comes out clean
  9. Let cool and serve!

Homemade Bagels

I love bagels but never thought about trying to make them at home. One morning during quarantine I woke up with a craving and motivation to finally try to make them and I am so glad I did! I have since made 2 more batches have really enjoyed both the process and the resulting bagels. The bulk of the time required for this recipe is waiting for the dough to rise so don’t be too intimidated by the time required!

This recipe does call for a stand mixer. You could kneed the dough by hand for an extra few minutes for a similar result.

Feel free to add any toppings you like! I always gravitate to everything bagels but I’ve also topped them with shredded cheddar and graded parmesan and both were fantastic.

Prep Time: 30 minutes

Total Time Required: 3 hours

Yields: 8 bagels


  • 1 1/2 cups warm water
  • 2 1/2 teaspoons active dry yeast
  • 4 cups bread flour
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 egg
  • Choice of toppings: Everything bagel seasoning, shredded cheese


  1. Activate the yeast: In the bowl of a standing mixer, add yeast to warm water, cover and let sit for 5 minutes. Then stir until dissolved
  2. Prepare the dough: Add flour, brown sugar and salt to the bowl with the yeast and beat in a stand mixer for 2 minutes
  3. Kneed the dough: Transfer the dough to a lightly floured surface and with floured hands, kneed dough for 5 minutes
  4. Let the dough rise: Place the dough in a large greased bowl and turn the dough to coat on all sides. Cover with a kitchen towel and let rise for 60-90 minutes or until the dough has doubled in size
  5. Preheat oven to 425
  6. Shape the bagels: Divide the dough into 8 pieces, roll each piece into a ball and use your thumb to create a hole in the center and stretch out evenly until you have a ring
  7. Boil the bagels: Fill a wide pot with water and bring to a boil. Reduce heat to medium and place bagels in the water (I do 4 at a time). Boil on each side for 2 minutes and then place on a greased cookie sheet
  8. Add the toppings: Whisk egg with 1 tablespoon of water and brush the egg wash on each bagel. Sprinkle on toppings
  9. And finally, bake: Bake for 20 minutes or until the bagels are golden brown

I added egg, cheese and spinach to mine to make a breakfast sandwich!