Let's just call it like it is. Granola is a gift from the heavens.

It has a perfect crunch, it's sweet, and it's super versatile.

But if you get granola from the grocery store, it'll have a ton of extra sugar added in.

And making your own is such a chore, right?

Wrongo!

This granola has a total of 3 ingredients (all of which you probably already have in your pantry anyway), is a snap to make, and it won't give you a sugar coma, but will still satisfy your sweet tooth.

Plus your house will smell like delicious peanut butter goodness. Who wouldn't want that?

MIRACLE OF MIRACLES, THE EASIEST PEANUT BUTTER GRANOLA!

Prep time: 5 mins | Cook time: 30 mins
Makes about 3 1/2 cups

Ingredients:
- 3 cups of oats (best to use old fashioned, but you could use any really)
- 1/3 cup creamy peanut butter
- 1/3 cup maple syrup

Directions:
- Preheat oven to 180 celcius
- Place oats in a large bowl
- In a small bowl, combine the peanut butter and maple syrup. Heat in the microwave for 30 seconds.
- Pour over the oats and stir until well combined (at this stage, you can keep it as is, or add whatever else you want... a little sea salt, cinnamon, dark chocolate chips, pumpkin seeds, flaxseeds, sunflower seeds, or dried fruit are all great options)
- Spread the oats evenly onto the baking sheet
- Bake for 15 minutes, stir, then bake for another 15 minutes. or until granola is slightly golden brown
- Remove (don't stir when you take it out) and let cool completely on the baking sheet
- Store in an air tight container for up to 1 month (like it'll last that long)

Wondering what to do with the other half of that can of pumpkin from the Pumpkin Pasta recipea?

I've got your solution right here, baby.

These cinnamon rolls take only an hour to make - no rising overnight business... because let's be honest, when you're craving a cinnamon roll, you want one as soon as humanly possible. Ain't nobody got time for waiting till tomorrow...

So get in there, people! Delicious cinnamon rolls await!

Recipea:
Prep time: 45 mins | Cook time: 15 mins
Makes 12-20 rolls

4 1/2 teaspoons quick rise yeast
1 cup warm water 
1/3 cup melted coconut oil
1 teaspoon salt
2 1/2 cups all-purpose flour (*for the rolls pictured, I used half wholewheat and half all purpose. Either works well, but for more traditional rolls, go for all all-purpose)
1/4 cup + 1 teaspoon sugar
2 tablespoon melted vegan butter
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1/2 cup brown sugar
1/2 can pumpkin puree
1 1/2 cups powdered sugar
2-3 tablespoons unsweetened almond milk
1/4 tea. vanilla extract

It's officially autumn. And all I want is blankets and baths and books and pumpkin bread.  I have two secret weapons. One is my Banana Bread. The other is this Pumpkin Walnut Bread.

That's right, I said it. These are perfection.

I've been trying for a WHILE to master the perfect pancake, and by golly I think I've done it.

The fluff factor of these bad boys are on point and the lemon and blueberry give them just the right amount of freshness.

Ohmygoodness. They are everything that is right and good in this world.

Whoever said vegan food is lame? These taste EXACTLY like the buttermilk pancakes I remember as a kid.

Make them. Do it. You can thank me later.

Recipea:
Makes 3 large pancakes. 
Prep time: 10 mins | Cook time: 15 mins

3/4 cup flour
2 1/2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 teaspoons apple cider vinegar
3 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 teaspoon fresh lemon zest
1/2 cup unsweetened almond milk
Big ol' handful of blueberries
3 teaspoons vegan butter

In a medium bowl, sift together dry ingredients.
Add lemon juice and apple cider vinegar. There'll be a fizzy reaction with the baking soda (ooh, science!).
Add the vanilla extract, lemon zest, and almond milk and stir until just combined.
Fold in the blueberries (however many you like).

In a preheated medium pan over medium-high heat, melt 1 teaspoon of the butter and pour 1/3 of the batter onto the pan, forming a large pancake. Let cook for 3-4 minutes, or until bubbles begin rising to the surface and popping in the center of the pancake. Flip and let cook for 1-2 minutes on the other side. Remove and set aside. Repeat this until you're done with the batter (there should be enough batter for about 3 large pancakes). Top with some more fresh zest and blueberries, maple syrup, and/or maybe even a little powdered sugar. Eat your heart out :]

 

Banana bread. The ultimate in classic cozy baked goods.

Warm, cozy, and perfect with a cup of tea.

I made this for my flatmates my first year in London, and I think I may have won their love through it. We would often demolish an entire loaf in an afternoon. That's how good it is.

It's fluffy, moist, and not too sweet. Plus it's made with oats and there's big pieces of banana in there so it's healthy, right?

Recipea:
Prep time: 15 minutes / Bake time: 40 minutes
Makes one 9×5-inch loaf

3 medium or 2 large ripe bananas, mashed
1/4 cup vegetable oil
1/2 cup brown sugar (can also sub coconut sugar)
2 teaspoons vanilla extract
1 cup flour
1 cup ground oats (grind your own in your blender - or you can just use another cup of flour instead)
1 teaspoon baking soda
1 heaping tablespoon ground cinnamon
1/2 teaspoon salt
1 additional banana, sliced into chunks
Granulated sugar and a teaspoon of whole oats for topping

Preheat the oven to 180 degrees celsius.
Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas well with a fork.
Then add the sugar, oil, and vanilla extract, and mix well.
Sift in the flour, ground oats, baking soda, cinnamon, and salt.
Mix until the wet and dry ingredients are just combined.
Fold in banana chunks.
Pour into to the baking pan and sprinkle with extra sugar and a few oats if you’d like.
Bake for 40 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.

This soda bread though, you guys. I can't even.