Have you ever experienced snack burnout? Like when you’ve got a few go-to snacks that you absolutely love and always keep on hand, but then one day you wake up and suddenly none of them sound appealing anymore? You’ve been there too, right? Luckily, we’ve got these Chocolate Granola Cups to shake up our snack game.
These little bites are truly incredible. The creamy, nutty, mild base paired with the rich, crunchy chocolate layer is a match made in heaven. And with that sprinkle of flaky sea salt on top? I have no words.
They also have collagen peptides in them for an added protein boost! I used Further Food collagen (you can find my podcast interview with the founder here), which gives this snack a little extra staying power. However, if you would like to make the recipe vegan or vegetarian, you can absolutely omit the collagen and they will still be delicious.
I’ve been bringing these on the go for snacks, enjoying a couple for dessert, or just grabbing one out of the fridge as I walk by. I also think they would be an incredible substitute for granola on a yogurt bowl. Chocolate for breakfast? Heck yes.
If you make these Chocolate Granola Cups (do it do it do it!!) be sure to let me know what you think in the comments, or share a picture with me on Instagram!
½ cup rolled oats (use certified gluten free if needed)
1 tbsp sunflower seeds
1 scoop collagen peptides (omit if vegan)
¼ tsp cinnamon
Pinch of salt
2 tbsp peanut butter
1 tbsp maple syrup
½ tbsp melted coconut oil
Splash of almond milk (if needed)
3 tbsp dark chocolate chips (dairy free if vegan)
¼ tsp coconut oil
Mix together oats, sunflower seeds, cinnamon, salt, and collagen peptides (if using) in a medium mixing bowl.
Add peanut butter, maple syrup, and coconut oil into dry ingredients, and stir until thoroughly combined. If your having trouble with the mixing, feel free to add a splash of almond milk.
Fill your baking tray with the mixture. I used a 12 cup mini muffin tray, but I imagine the recipe would also work in a regular sized muffin tray.
To make the chocolate layer, microwave chocolate chips and coconut oil for 1 minute and 30 seconds, then stir until smooth.
Spoon chocolate into each muffin cup, then refrigerate for 15-30 minutes.
Finally, sprinkle with flaky sea salt and enjoy!
If you’d like to try Further Food, use the code primarilyplants10 for a discount on your order!
I am so lucky to be an affiliate for Further Food, a company I love and respect deeply. If you make purchases using the discount code in this post, I will receive a commission, so many thanks to you and to Further Food for helping support me and my blog.
A few months ago, I posted my recipe for Undetectable Spinach Oatmeal on Instagram, and people went crazy for it. That’s what I love most about the food blogger/instagrammer community. I can share something delicious that most people in my life would consider weird and receive nothing but positivity.
Of course, I love being able to share about feelings and struggles and real life on Instagram, but it’s also great to have people that get excited about cinnamon and peanut butter and (undetectable) spinach in oatmeal.
This stuff is so good, I absolutely HAD to rave about it. And now, nearly four months later, I have to rave about it again. These oats are sweet and creamy from the cinnamon and the peanut butter. Though I love the flavor of spinach, I’m happy to report that it is entirely absent from this dish. Plus, the texture of the spinach blends in perfectly with the oats. Hence the name: Undetectable Spinach Oatmeal. Classic cozy oats AND some extra veggies.
Originally, I’d thought this recipe was too simple to post on the blog, but recently I’ve realized that simple recipes are all really I want. Obviously, I can’t be sure that everyone else is in the same boat, but I think it’s safe to say that lots of other people want easy, delicious, nourishing food. And this oatmeal delivers just that.
Yesterday I babysat for three ten-year-old boys from 9 in the morning until 3 in the afternoon, and by the end I was completely exhausted. As soon as I got home, I made a cup of tea, put on my comfiest sweats, and curled up in bed for a Grey’s Anatomy marathon.
Babysitting was worth it though, considering I need to fund my Whole Foods trips and overzealous gift buying somehow. However, I am far more reluctant to part with money I’ve worked so hard to earn- causing me to be more mindful about my food budget. And that’s where this thrillingly simple recipe comes in.
This easy quesadilla recipe is the perfect cheap, nutrition-packed power breakfast to give you energy for all the craziness in your life, be it babysitting, studying, sports, your job, or anything else that really takes a lot out of you. Although, now that I think about it- can I still call it a quesadilla if there’s no cheese?? Am I committing some sort of quesadilla sacrilege here? If you think so, you don’t have to call it a quesadilla, but you DO have to make this recipe. I’m pretty sure you and I both know you need to experience all the crispy, gooey, sweet, nutritious goodness that is a PB&J quesadilla.