Snacks

Cranberry Orange Overnight Oatmeal Muffins are bursting with fresh cranberries, orange zest, chocolate chunks and cinnamon. And with overnight oats as their base, these muffins are an easy addition to your holiday brunch!

This recipe was originally published in November 2017 and has been updated with new text and photos.

If you’re a long-time reader of Crumb Top Baking, you’re no stranger to overnight oatmeal muffins. Using oats soaked in milk has been my go-to muffin base for years, and this cranberry orange version is my all-time favourite. 

I originally shared this recipe last year, but I thought I would give it a little face lift, and remind you that these wholesome holiday muffins are here to fuel your Christmas festivities! 

What are Overnight Oatmeal Muffins?

You’ve probably heard of overnight oats. They’re just oats soaked in milk (usually overnight, or at least for a few hours), and topped with fruit, nuts and/or seeds for a quick and easy oatmeal breakfast.

Overnight oatmeal muffins are just overnight oats with a few extra steps. And if you like oats in your muffins, soaking them in milk (or nut milk) softens them up and is a great way to keep muffins moist.

Just start with some quick cooking rolled oats or steel-cut oats, and soak them overnight with equal parts milk. If you prep a few additional ingredients, in the morning, all you need to do is assemble the muffins and bake. In about 20 minutes, you can have warm oatmeal muffins for breakfast or brunch.

Some tips for making Cranberry Orange Overnight Oatmeal Muffins:

• You can use rolled oats or steel-cut oats, just make sure they’re quick cooking. The steel-cut oats will take longer to absorb the milk, so you will definitely need to soak them overnight.
• For muffins with a nuttier texture, steel-cut oats are a must.
• If you’re short on time, you’ll want to use quick cooking rolled oats, and soak them for 30-60 minutes.
• When fresh cranberries are out of season, you can make these muffins with dried cranberries.
• I usually make these muffins with almond milk, but any nut milk or dairy milk will work fine.
• This recipe calls for whole wheat flour and coconut sugar, but you can easily substitute in white flour and brown sugar.

If you make these Cranberry Orange Overnight Oatmeal Muffins, I would love to hear about it in the comments below. Or take a pic and post to Instagram by tagging @crumbtopbaking.

And if you’re looking for other recipes for overnight oatmeal muffins, you can always check out the following on Crumb Top Baking:

• Blueberry Vanilla Almond Overnight Oatmeal Muffins

• Blackberry Lemon Overnight Oatmeal Muffins

Cranberry Orange Overnight Oatmeal Muffins

★★★★★

5 from 14 reviews

Cranberry Orange Overnight Oatmeal Muffins are bursting with fresh cranberries, orange zest, chocolate chunks and cinnamon. And with overnight oats as their base, these muffins are an easy addition to your holiday brunch!

• Author: Leanne
• Prep Time: 10 minutes (plus time for the oats to soak)
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 muffins
• Category: Breakfast; Snack

Ingredients

• 1 cup steel-cut oats, quick cooking
• 1 cup unsweetened almond milk
• 1 large egg
• 1/4 cup extra virgin olive oil
• Juice and zest from half an orange
• 1 cup whole wheat flour
• 1/4 cup coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup fresh cranberries
• 1/2 cup dark chocolate chunks

Instructions

1. In a small bowl, add the oats and almond milk. Stir until combined. Cover and refrigerate overnight to allow the oats to absorb the milk.
2. Once the oats are soaked, pre-heat the oven to 425F and grease a 12-cup muffin pan. (You can also use cupcake liners).
3. In a medium-sized bowl, whisk together the egg and oil. Add in the orange juice and zest, along with the oat mixture, and stir until combined.
4. In another medium-sized bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the wet mixture to the dry mixture and stir until combined. Do not over mix. Fold in the cranberries and chocolate chunks.
5. Using a cookie scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a tooth pick inserted into the muffins comes out clean. Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool completely.
6. Store in an airtight container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.

Notes

If you want to prep these muffins the night before, in addition to soaking the oats, you can also prepare the orange juice and zest and store in a container in the fridge. You can also stir together the dry ingredients (flour, sugar, baking soda, cinnamon and salt), and leave covered on the counter.

Keywords: muffins, oatmeal, overnight oats, cranberries, breakfast

If you’re craving more cranberries, check out some of the amazing recipes below being shared as part of an Instagram collaboration hosted by What Annie’s Eating and Square Meal Round Table. You can also check out #YESYOUCRANBERRY on Instagram to see all the delicious creations!!

What Annie’s Eating’s Cranberry Gin Fizz

Square Meal Round Table’s Cranberry Orange Streusel Pie

Easy and Delish’s Avocado Cranberry Hummus Dip

The Cooking of Joy’s Cranberry Curd Tart

Jessie Sheehan Bakes’ Cranberry Buckle

Ciao Chow Bambina’s Cranberry Pecan Cracker Spread

Baking The Goods’ Cranberry Apple Brown Butter Crumble Pie

Katiebird Bakes’ Cranberry Sauce Breakfast Rolls

You Can Live Rich On Less’ Cranberry Cherry Tarts

Sift & Simmer’s White Chocolate Cranberry Cookies

Susannah Chen’s Cranberry Pico de Gallo

Pie Girl Bakes’s Dark Chocolate Chunk Cranberry Cookies

Clean Plate Club’s Glazed Cream Puffs with Cranberry Buttercream

Tiny Kitchen Capers’ White Chocolate Cranberry Oatmeal Cookies 

Le Petit Eats’ Dark Chocolate Tart with Cinnamon Sugared Cranberry

Prickly Fresh’s Cranberry Crostini with Prosciutto & Port Salut

Zestful Kitchen’s Naturally Sweetened Cranberry Curd

Simple and Sweet Food’s Fresh Ricotta and Spiced Cranberry Crostini

Blueberry Vanilla Almond Overnight Oatmeal Muffins are bursting with fresh blueberries, sweet vanilla and crunchy almond slices! And with overnight oats as the base, whipping up a batch of muffins for breakfast has never been easier!

*This post uses gifted product from Sutter Buttes Olive Oil Company. As always, all opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.

Why hello there! It’s been a while since you’ve heard from me twice in one week! But I have good reason this week. It’s #muffinweek2018, and I have another muffin recipe that’s just begging to be shared!

If you caught my last post, you know I’m participating in Muffin Week, which has been organized by the lovely Madison at A Joyfully Mad Kitchen. She’s brought together a group of bloggers to share some delicious sweet, savoury, decadent and healthy muffin recipes. If you head on over to her blog, you will find links to all the recipes being shared this week.

A few months ago, I received some free products from Sutter Buttes Olive Oil Company, and one of them was a vanilla infused olive oil. I love to cook and bake with different infused oils, so I was pretty excited to test out this vanilla one. And since I had some fresh blueberries, I thought blueberry and vanilla would be the perfect pairing in a muffin.

If you’ve been following along on my Instagram stories over the past few weeks, you’ve already caught a glimpse of these Blueberry Vanilla Almond Overnight Oatmeal Muffins! I’ve been recipe testing like crazy, and I think I’ve made about 10 dozen muffins over the past few weeks!

Not that I’m complaining. The vanilla olive oil in these muffins creates the most addictively sweet smell throughout the house! I swear I went to work the other day and my clothes smelled like these muffins and I didn’t mind one bit!

Tips for making Blueberry Vanilla Almond Overnight Oatmeal Muffins

• By soaking your oats in almond milk overnight (and prepping a few other ingredients), making fresh muffins for breakfast takes very little time! But if you forget or don’t have time to soak your oats, letting them soak in almond milk for 30-60 minutes should do the trick.
• Speaking of oats, you can use rolled oats or steel-cut oats in this recipe. Just keep in mind that the steel-cut oats require a bit more time to soak, but the result is a deliciously nutty texture.
• If you can’t find vanilla infused olive oil, just use regular olive oil or extra virgin olive oil. Your muffins will still have a hint of vanilla from the tablespoon of vanilla extract in the mix.

If you make these muffins, I would love to know what you think in the comments below. And if you’re looking for more muffin recipes, you can always check out the following on Crumb Top Baking:

• Coconut Mango Oatmeal Muffins

• Cranberry Orange Overnight Oatmeal Muffins

• Blackberry Lemon Overnight Oatmeal Muffins

• Orange Chocolate Cherry Muffins

Blueberry Vanilla Almond Overnight Oatmeal Muffins

★★★★★

5 from 8 reviews

Blueberry Vanilla Almond Overnight Oatmeal Muffins are bursting with blueberries, sweet vanilla and crunchy almond slices! And with overnight oats as the base, whipping up a batch of fresh muffins for breakfast has never been easier!

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus time for oats to soak)
• Yield: 12 muffins
• Category: Breakfast; Snacks

Ingredients

• 1 cup rolled oats (or steel-cut), quick cooking
• 1 cup unsweetened almond milk
• 1/4 cup vanilla infused olive oil
• 1 tablespoon vanilla extract
• 1 large egg
• 1 cup whole wheat flour
• 1/3 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• 1/2 cup sliced almond

Instructions

1. In a medium-sized bowl, combine the oats and almond milk and let sit covered in the fridge overnight (or at least 30-60 minutes until the oats have absorbed the milk).
2. Once the oats are ready, pre-heat the oven to 425F and grease a 12-cup muffin pan (or line it with cupcake liners).
3. Add the olive oil, vanilla extract and egg to the oat mixture and whisk until combined. Set aside.
4. In a small bowl, stir together the flour, sugar, baking powder and salt.
5. Add the dry ingredients to the oat mixture and stir until just combined. Don’t over mix. Gently stir in the blueberries and almonds.
6. Using a spoon or cookie scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
7. Store in a container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.

Notes

1. You can use rolled oats or steel-cut oats in this recipe. The steel-cut oats require a bit more time to absorb the milk so they will need to soak a little longer than the rolled oats.
2. If you can’t find vanilla infused olive oil, you can use regular olive oil or extra virgin olive oil.
3. I like to use fresh blueberries in these muffins but you can also use frozen. Just make sure you don’t defrost them too long or they may get mushy and turn your muffin batter purple.

Keywords: blueberries, overnight oats, muffins

Raspberry Lemon Chia Buckwheat Muffins are wholesome and grain-free, made with almond flour, buckwheat flakes, coconut sugar, olive oil, eggs, lemon, chia and raspberries. They make a great snack for an end of summer road trip or back to school lunches!

Yes, I know, I referenced end of summer and back to school in one sentence! While we are still in the early days of August, this summer is just flying by. Back to school signs and commercials are already popping up, and if you’re anything like me, you’re thinking about how to take advantage of the remaining weekends of summer.

While I’m still busy making nice cream pops and other frozen treats, my mind is slowly shifting to fall and the healthy, hearty snacks that go along with the season. So these Raspberry Lemon Chia Buckwheat Muffins are a nice compromise – an in-between recipe, if you will. Muffins are totally fall appropriate, but this recipe still has all the refreshing and fruity flavours of summer.

What are buckwheat flakes?

So I tried a little something new in this muffin recipe and added buckwheat flakes instead of oatmeal. Buckwheat flakes come from hulled buckwheat and resemble oatmeal or quinoa flakes, so they make a great substitute in baking.

And while buckwheat looks like a grain and has ‘wheat’ in its name, it is not actually a grain but a seed from a plant related to greens like rhubarb. So it’s gluten-free and perfect for grain-free diets. And as a bonus, it’s also a good source of fibre. For more information on buckwheat, I found this article by Huffington Post super helpful.

While I love to use oats and whole wheat flour in baking, sometimes I like to go grain-free. So when I saw buckwheat flakes at my local bulk food store, I picked them up and started experimenting with them. After a few trials, I came up with these Raspberry Lemon Chia Buckwheat Muffins, made with almond flour and buckwheat flakes as the base.

Tips for making Raspberry Lemon Chia Buckwheat Muffins

• While this recipe calls for fresh raspberries, you can also use frozen. Just let them thaw for a few minutes before adding them to the muffin batter. I’ve also tried this recipe with a mix of raspberries, blueberries and blackberries, and it worked really well.
• I like to break up the berries when I mix them into the muffin batter, so there are no whole berries and more berry coverage throughout the muffins.
• For the lemon zest, I usually refrigerate the lemon before zesting or grating it. This makes the lemon firmer and easier to grate.
• Due to the higher moisture content in almond flour, these muffins will grow mold faster than muffins made with regular flour. So if you don’t plan on eating them within 2-3 days, I suggest storing them in the freezer.
• If you don’t have almond flour, or prefer muffins with grains, you can use one cup of whole wheat flour instead of the 1-1/4 cup of almond flour. If you do this, you will also need to reduce the baking soda to 1 tsp and the baking time to 15 minutes.

If you’re in the mood for more muffins, you’ll be happy to know I’m sharing this recipe as a part of Muffin Week, which has been organized by Madison at a A Joyfully Mad Kitchen. If you head on over there, you will find a full spread of savory, sweet, healthy and indulgent muffin recipes being shared by some awesome bloggers. And be sure to check that page throughout the week for new muffin recipes!

Raspberry Lemon Chia Buckwheat Muffins

★★★★★

5 from 10 reviews

Raspberry Lemon Chia Buckwheat Muffins are wholesome and grain-free, made with almond flour, buckwheat flakes, coconut sugar, olive oil, eggs, lemon, chia and raspberries. They make a great snack for road trips or school lunches!

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 muffins
• Category: Snacks; Breakfast

Ingredients

• 1-1/4 cup almond flour
• 1/3 cup coconut sugar
• 1-1/2 tsp baking soda
• 1 tsp cardamom
• 1/2 tsp kosher salt
• 1 cup buckwheat flakes
• 1 cup unsweetened almond milk
• 1/4 cup extra virgin olive oil
• 2 tbsp chia seeds
• 1 egg
• Juice and zest from half a lemon
• 1 cup raspberries, fresh

Instructions

1. Pre-heat oven to 425 degrees and grease a 12-cup muffin pan, or line it with cupcake liners.
2. In a small bowl, sift together the almond flour, coconut sugar, baking soda, cardamom and salt. Set aside.
3. In a medium-sized bowl, add the buckwheat flakes, almond milk, oil, chia seeds, egg, lemon juice and zest. Whisk together until well combined.
4. Add the dry mixture to the wet mixture and stir until combined. Don’t over mix. Add in the raspberries, and stir enough to break up the raspberries into smaller pieces.
5. Using a spoon or ice cream scoop, add the batter to the prepared muffin pan.
6. Bake in the pre-heated oven for 16-18 minutes, or until a tooth pick inserted into the muffins comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
7. Store in a container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.

Notes

1. Due to the higher moisture content in almond flour, these muffins will grow mold faster than muffins made with regular flour. So if you don’t plan on eating them within 2-3 days, store them in the fridge or freezer.
2. If you don’t have almond flour or want to add grains to these muffins, you can use one cup of whole wheat flour instead of the 1-1/4 cup of almond flour. You will also need to reduce the baking soda to 1 tsp and the baking time to 15 minutes.

Keywords: Grain-free, muffins, raspberry, lemon, chia, buckwheat

Crunchy, nutty and seedy clusters! That’s what you get when you make this Coconut Cashew Crunch Grain-Free Granola! It’s made with simple ingredients like cashews, sunflower seeds, coconut, hemp seeds and chia seeds. So it’s grain-free but packed with protein, fibre and healthy fats from all the nuts and seeds!

So how is your summer going? Are you enjoying sunshine, warm weather and good times with family and friends?

It’s been warm and humid here for the past week, so we’ve been trying to get out and enjoy the weather while we can (because it changes so quickly around here). There have been hikes and backyard BBQs and outside eating. It’s been so lovely to soak it all up!

While summer is flying by, we still have lots of time for grilled burgers and frozen summer treats. And this week, I’m making time for this tropical, crunchy granola recipe. It has all the summery vibes, and it’s perfect for topping all those smoothie bowls you’re enjoying this summer!

If you’re ever in my home, you will almost always find a container of homemade granola sitting on the counter. It’s a staple for weekday breakfasts and snacks, and it’s a must for Sunday meal prep. I’m always trying different recipes, and a grain-free granola has been on my must try list for quite some time.

So when I came across a Grain-Free Nut and Seed Granola recipe in the April issue of Clean Eating Magazine, I had to try it. Needless to say, it was delicious and it totally inspired me to create this Coconut Cashew Crunch Grain-Free Granola!

Tips for making Coconut Cashew Crunch Grain-Free Granola

• When making granola, I always use a stainless steel baking sheet to prevent the granola from burning on the bottom. Darker baking sheets will brown food on the bottom quicker.
• The key to getting crunchy clusters is to bake the granola without stirring it. And once it’s baked, let it cool for an hour before breaking it into clusters.
• This recipe calls for toasted coconut. You can buy toasted coconut, but if you want to make your own, it’s super simple. Just spread the required amount out on a baking sheet and bake on 350 degrees for 4-5 minutes. It browns quickly, so keep an eye on it. I’ve burnt my fair share of coconut lately!
• The recipe also calls for a half cup of dried tropical fruit mixture. This is totally optional and I’ve made it with and without the fruit. If you want to keep this granola strictly clean eating, try to find a fruit mixture with a minimal amount of sugar added.
• Lastly, this recipe calls for a pinch of salt sprinkled over the granola before baking. This might seem odd, but I usually add this to granola as I find a touch of salt complements the sweeter ingredients such as honey and coconut sugar.

I hope you find a reason to give this granola recipe a try! If you do, please let me know what you think in the comments below. I love hearing that you’ve tried my recipes and I especially love it when you put your own spin on them!

If you’re looking for more granola options, you can always check out the following recipes on Crumb Top Baking:

• Maple Walnut Crunch Granola

• Nut-Free Pumpkin Pie Granola

• Dark Chocolate Peanut Butter Granola

Coconut Cashew Crunch Grain-Free Granola

★★★★★

5 from 5 reviews

Coconut Cashew Crunch Grain-Free Granola is made with simple ingredients like cashews, sunflower seeds, coconut, hemp seeds and chia seeds. So it’s not only grain-free, but it’s packed with protein, fibre and healthy fats!

• Author: Leanne
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 cups
• Category: Breakfast, Snack

Ingredients

• 1 cup cashews, raw
• 1/2 cup sunflower seeds, raw hulled
• 1/2 + 1/4 cup toasted coconut slices, divided (see note)
• 2 tbsp coconut sugar
• 2 tbsp hemp seeds/hearts
• 1 tbsp chia seeds
• 2 tbsp cashew butter
• 1 tbsp coconut oil, virgin, cold-pressed
• 1 tbsp honey
• Pinch of sea salt
• 2/3 cup unsweetened coconut, flaked or medium desiccated, toasted (see note)
• 1/2 cup dried tropical fruit

Instructions

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a food processor, add the cashews, sunflower seeds, 1/2 cup coconut slices, coconut sugar, hemp seeds and chia seeds. Pulse until mixture is crumbly but some chunks of nuts and seeds remain.
3. In a small microwave safe dish, add the cashew butter, coconut oil and honey and microwave for 30-45 seconds. Stir mixture until smooth.
4. Add cashew butter mixture to granola mixture and pulse until combined.
5. Spread the granola mixture out on the prepared baking sheet and press down on the top. Sprinkle the top with a pinch of salt.
6. Bake for 18-20 minutes, or until the edges of the granola are browned. Do not stir the granola while baking.
7. Remove the granola from oven and let cool on the baking sheet. Do not stir.
8. Once cooled, break apart into clusters and stir in the toasted coconut, dried fruit and remaining 1/4 cup of coconut slices. (You may want to chop up the coconut slices).
9. Store granola in an airtight container on the counter.

Notes

1. You can find toasted coconut slices at bulk food stores. I usually buy a large bag at Costco.
2. To toast the unsweetened coconut (not the slices), spread the required amount out on a parchment paper lined baking sheet and bake on 350 degrees for 4-5 minutes, or until browned. It toasts quickly, so keep an eye on it.
3. The dried tropical fruit is totally optional and I’ve made it with and without the fruit. If you want to keep this granola strictly clean eating, try to find a fruit mixture with minimal sugar added.
4. This recipe was inspired by Clean Eating Magazine’s recipe for Grain-Free Nut and Seed Granola from it’s April 2018 issue.

Keywords: Granola, Cashews, Coconut, Breakfast

Bringing a little goodness to your morning with these Coconut Mango Oatmeal Muffins. They’re made with clean eating ingredients, so they make a wholesome snack or on-the-go breakfast. And they’re stuffed with mango and coconut, so you get a little taste of the tropics too!

Mother’s Day is this weekend! What are your plans for celebrating? I’m actually in Utah at the Everything Food Conference, and travelling home on Sunday, so I’ll miss Mother’s Day. But if I was home, I would probably be brunching it up, and these Coconut Mango Oatmeal Muffins would definitely be on the menu.

Any time I host a brunch, I always love to add a basket of muffins to the table. It makes brunch feel more like a picnic than a formal meal. And who doesn’t love a springtime picnic?! Plus, muffins are easy to make ahead, so you can bake up these beauties the day before and have one less thing to worry about the day of your get together.

The recipe for these Coconut Mango Oatmeal Muffins is actually a spin on two other muffin recipes I have on the blog – Blackberry Lemon Overnight Oatmeal Muffins and Cranberry Orange Overnight Oatmeal Muffins. While I always change-up the add-ins (i.e. fruit, nuts, coconut, citrus zest), the muffin base is always the same – oats soaked in almond milk. This technique requires a bit of planning, but it helps keep the muffins cakey and moist.

I changed up the recipe slightly for these Coconut Mango Oatmeal Muffins by using rolled oats instead of steel-cut oats. This results in a less nuttier texture, but it saves time as the rolled oats only require 30 minutes to soak. But you could totally use steel-cut oats if you prefer a nuttier texture. Just be sure to soak the oats longer. (I usually do this overnight).

Instead of citrus zest and juice, I added vanilla, maple syrup and raw cacao powder for taste. I didn’t always appreciate this, but cacao powder is different from cocoa powder, which is what I normally use for baking. Both cocoa and cacao powder come from the same source – the cacao bean – but cacao is processed at a much lower temperature, so it’s considered less processed, keeping more of its raw qualities and nutrients. It’s also a good source of fibre and iron!

Some tips for making these Coconut Mango Oatmeal Muffins:

• I like to add the vanilla and maple syrup to the oats while they’re soaking in almond milk so the flavour infuses with the oats.
• You can use fresh or frozen mango. If using frozen mango chunks, just let them defrost a bit before adding them to the muffin batter. Also, cut your mango chunks small (even smaller than pictured here) so there is plenty to disperse throughout the muffins.
• These muffins are not overly sweet, so if you prefer a sweeter muffin, you can use cocoa instead cacao powder, and/or substitute sweetened coconut for unsweetened. Just note that the muffins won’t be as clean eating.
• And when it comes to coconut, I like using shredded (as opposed to medium, fine or flaked), as it adds a nice texture to the muffins.
• This recipe makes 6 jumbo muffins, but if you want smaller muffins, use a 12-cup muffin pan and reduce the baking time to 15-18 minutes.

That’s it for now! I’m hitting publish on this post, and getting ready for another full day of food blogging sessions! Have a wonderful Mother’s Day weekend! And if you make these muffins for brunch, or even for a road trip or part of your Sunday meal prep, be sure to let me know in the comments below or take a pic and tag @crumbtopbaking on Instagram!

And if you’re looking for other recipes for your Mother’s Day brunch, you can always check out the following:

Raspberry Dark Chocolate French Toast Bake

Green Goddess Crustless Quiche

Spicy Sweet Potato Breakfast Bowls

Coconut Mango Oatmeal Muffins

★★★★★

4.9 from 8 reviews

Bringing a little goodness to your morning with these Coconut Mango Oatmeal Muffins. They’re made with clean eating ingredients, so they make a wholesome snack or on-the-go breakfast. And they’re stuffed with mango and coconut, so you get a little taste of the tropics too!

• Author: Leanne
• Prep Time: 15 minutes (plus time for oats to soak)
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 large muffins
• Category: Snack; Breakfast

Ingredients

• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 egg
• 1/4 cup extra virgin olive oil
• 1 cup whole wheat flour
• 1/4 cup coconut sugar
• 2 tbsp cacao powder
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup mango, chopped
• 1/2 cup dark chocolate chunks
• 1/3 cup unsweetened coconut, shredded

Instructions

1. In a small bowl, add the oats, almond milk, vanilla and maple syrup. Stir until combined. Cover and refrigerate for 30 minutes to allow the oats to absorb the milk.
2. Once the oats are soaked, pre-heat the oven to 425 degrees and grease a large 6-cup muffin pan. (You can also use cupcake liners).
3. In a medium-sized bowl, whisk together the egg and olive oil. Add in the oat mixture and stir until combined.
4. In another medium-sized bowl, sift together the flour, sugar, cacao, cinnamon, baking soda and salt. Add the dry mixture to the wet mixture and stir until combined. Do not over mix. Fold in the mango, chocolate chunks and coconut.
5. Using a large ice cream scoop, fill the muffin cups with the batter. Bake for 23-25 minutes, or until a tooth pick inserted into the muffins comes out clean. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack to cool fully.
6. Muffins will last in an airtight container on the counter for 4-5 days or you can also freeze for later enjoyment.

Notes

This recipe makes 6 large muffins. If you prefer smaller muffins, just use a standard size 12-cup muffin pan and bake the muffins for 15-18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.

Dark Chocolate Peanut Butter Granola with chopped peanuts and honey drizzle! Is there anything better?

Okay, you had to know a peanut butter and dark chocolate granola recipe would appear on the blog sooner or later! If you’ve been following for a while, you know that I add dark chocolate to most desserts, and peanut butter is just a staple in my life! If it’s not in a dessert, it’s on toast with chia jam, drizzled on a protein pancake with sliced banana or used as a dip for apple slices.

If you need a little reminder of my peanut butter obsession, just check out these peanut butter mounds or these ice cream cookie cups.

There is a good chance that I eat too much peanut butter…..

And the obsession continues with this Dark Chocolate Peanut Butter Granola.

What’s not to obsess about? Granola is quick and easy to make, and you can control the amount of refined sugar and other processed ingredients that go into it.

Before I started making this peanut butter version, maple walnut granola was on repeat in my house. Seriously, every weekend I was whipping up a batch for the week ahead. Granola is just the perfect healthy snack to have at the ready. It’s awesome with almond milk and fruit for a hearty breakfast, or you can stir it into yogurt for a mid-morning snack. My new fave way is to sprinkle it on toast. (And yes, it’s peanut butter toast!) If you follow along on Instagram Stories, you’ve seen a few of those creations already.

There are no crazy ingredients in this Dark Chocolate Peanut Butter Granola, just rolled oats, peanuts, peanut butter, honey, coconut sugar, sea salt and coconut oil. It bakes into crispy, delicious pieces, and once you add the dark chocolate chunks, it’s hard to tell if you’ve just made breakfast or dessert!

If you can relate to my peanut butter obsession, you need to give this Dark Chocolate Peanut Butter Granola a try! 😉

Dark Chocolate Peanut Butter Granola

★★★★★

5 from 5 reviews

Peanut Butter lovers rejoice! This Dark Chocolate Peanut Butter Granola has only 8 ingredients, and bakes up sweet, salty and delicious in just 20 minutes. The hardest part will be letting it cool before you eat it!

• Author: Leanne
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 3 1/2 cups
• Category: Breakfast; Snack

Ingredients

• 2 cups gluten-free rolled oats
• 1/2 cup raw peanuts, chopped
• 1 tbsp coconut sugar
• 1/2 tsp sea salt
• 2 tbsp virgin, cold pressed coconut oil, melted
• 1/4 cup natural peanut butter, chunky and unsalted
• 2 tbsp + 1 tbsp honey, divided
• 1/4 cup dark chocolate chunks

Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large bowl, stir together the oats, peanuts, coconut sugar and salt. Stir in the melted coconut oil.
3. In a small microwaveable bowl, add the peanut butter and 2 tbsp of honey. Microwave for 30 seconds, or until mixture easily stirs together. Add to granola mixture and stir until well combined. You may need to use your hands to ensure the peanut butter/honey mixture is well incorporated.
4. Spread the mixture out on the prepared baking sheet and press down on the mixture. Drizzle the additional 1 tbsp of honey over the mixture.
5. Bake for 18-20 minutes, or until the mixture starts to brown on the edges. Do not stir while baking.
6. Remove from oven and let cool completely on the pan. The granola will get crunchy as it cools. Once cooled, stir in the chocolate chunks.
7. Store in an airtight container or resealable bag on the counter. The granola should stay fresh for about 5-7 days.

Notes

1. I use gluten-free rolled oats (Bob’s Red Mill), but you can use any kind of rolled oats.
2. If you use salted peanut butter, just reduce the amount of salt you add to the granola.
3. When making granola, I always use a stainless steel baking sheet to prevent the granola from burning on the bottom. Darker baking sheets will brown food on the bottom quicker.
4. For the granola bowl photographed in this post, I topped the granola with some almond milk, blueberries, strawberries, bananas, chia seeds, peanut butter, and a drizzle of honey.

Keywords: peanut butter, chocolate, granola, gluten-free, breakfast