Chewy Granola Cups from Fixate:
- 1 cup dry old-fashioned rolled oats, gluten-free
- 1/2 cup dry quinoa, rinsed, not cooked
- 2 Tbsp. chia seeds
- 2 Tbsp. flaxseeds
- 1 tsp.ground cinnamon
- 1/2 tsp. sea salt (or Himalayan salt)
- 1/4 Cup all-natural almond butter
- 3 Tbsp. pure maple syrup (preferably dark amber)
- 1 large very ripe banana
- 1 tsp. pure vanilla extract
- 1/2 cup mixed dried fruit (like cranberries, cherries, apricots), chopped
- 1/4 cup raw sunflower seeds
- 1/4 cup chopped raw walnuts
- 1/4 cup bittersweet chocolate chips
1. Preheat oven to 350F.
2. Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.
3. Combine oats, quinoa, chia seeds, flaxseeds, cinnamon, and salt in a large bowl; mix well.
4. Add almond butter, maple syrup, banana, and extract; mix well with clean hands or a rubber spatula.
5. Fold in dried fruit, sunflower seeds, walnuts (if desired), and chocolate chips; mix well with clean hands or a rubber spatula.
6. Add 1⁄4 cup batter to each muffin cup. Use back of a 1⁄4 cup measure to compress batter into a tight puck.
7. Bake for 18 to 20 minutes, or until edges just begin to brown.
8. Cool; store in an airtight container, in the refrigerator, for up to 2 weeks.
I purchased all of my ingredients at HEB in the bulk section so I had perfect portions! I also used 63% dark chocolate chips by Ghiradelli.
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Calling all my chocoholics!! These are so super easy to make and are perfect when you just want a little something sweet. Each bite is less than .5 oz so you can feel good knowing you can have your chocolate and still have your abs! Andrea’s Dark Chocolate Super Bites!
- about 8 oz of dark chocolate, I used Ghiradelli 72% Super Dark chocolate bars (the higher the percentage of cacao the better)
- assorted dried fruits, chopped nuts, and seeds. I prefer a mix from the bulk section of your local grocer! And might I add that candied Ginger is the bomb-diggity here!
- Lay out a piece of parchment paper or waxed paper
- Chop your chocolate into small pieces and put in a microwave safe glass measuring cup. Microwave for 60 seconds, and then stir. Microwave for another 30 seconds, and then stir again to completely melt the chocolate. If there are still lumps, microwave for another short burst and stir again.
- Use a spoon to make small rounds of chocolate onto the parchment paper. Let the chocolate fall from the spoon and it will naturally form a more or less round shape. You can nudge it with your spoon if you like. Work with one at a time, and sprinkle each round of chocolate with an assortment of your healthy add-ins while the chocolate is still hot. Make them whatever size you like, but mine were about 2 to 2 1/2 inches in diameter.
- Let the chocolate set at room temperature, or if you live in a warm climate like TEXAS, put the bites in the refrigerator to speed things up.
- Enjoy!! I store mine in an airtight container in my fridge.
Blueberry Oatmeal Power Muffins
Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 12 servings, 1 muffin each
Nonstick cooking spray (optional)
1 cup reduced fat (2%) plain Greek yogurt
3 Tbsp. raw honey
2 large very ripe bananas, cut into chunks
2 large eggs
½ tsp. pure vanilla extract
2 cups old-fashioned rolled oats
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (or Himalayan salt)
2 cups fresh or frozen blueberries
⅔ cup chopped raw walnuts
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
3. Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
4. Gently fold in blueberries and walnuts.
5. Evenly divide batter among prepared muffin cups.
6. Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
7. Transfer muffins to rack; cool.