Orange granola for a bright and happy start of the day!

Winter is the season of citrus fruit, and even though it is the darkest time of the year, all the oranges, tangerines, lemons and limes brighten up any day, don’t you think? They are just like sunshine, and that’s why I love using them in my recipes in these cold and dark winter months. This orange granola will bring so much sunshine into your kitchen that you are bound to start the day in a happy and positive way. 

Now, this granola isn’t like any other granola. It also isn’t granola covered in orange juice –  it is much more fragrant and delicious than that. The key to this orange granola is using the zest, not the juice.

I got the idea from our English friend Sandra, the mother of my sister’s former flatmate Ellie. When my sisters and I visited Ellie and her family near Watford last year, her mom made us the most delicious dinner and breakfast (and everything else), and we were definitely in food heaven. We were especially addicted to her granola, because that’s what this granola is: addicting. Therefore I am not claiming credit for this idea, this is all Sandra.

Spending time with Ellie and her family showed me once more, how special it is to have friends all over the world. There is nothing more precious than being invited into a family’s home, because that’s how you get to know and understand a different culture. It does not happen when you simply visit the tourist sites of a country. Talking, laughing and exploring the country with locals is worth so much more, and I am very grateful that Ellie’s family hosted us for the two days.

Thank you, Sandra, for the lovely inspiration and for having us!

Enjoy!

Orange Granola Video

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

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This is the first ever homemade granola bar recipe on the blog, and it’s not any granola bar recipe – it’s homemade amaranth pecan granola bars. I made these for my upcoming mother-daughter trip to the States tomorrow as granola bars are the perfect healthy snack for traveling. I really cannot wait to spend some quality time with my mom, read lots of books and say hi to my second home again. It’s been too long. There’s gonna be lots of WholeFoods shopping, country music and Southern iced tea and biking along the Florida coast. But before I go, I’ve got this wonderful recipe to share with you. 

Have you ever had amaranth before? I have to say that I am surprised that amaranth is such an underrated pseudo grain. I would have expected it to become as popular and famous as its “sister” quinoa by now. Amaranth is also an ancient pseudo grain from South America that offers almost more health benefits than quinoa. It’s absolutely gluten-free, which is why it is great for celiacs and the gluten-intolerants. Almost 18% of amaranth is made out of plant-based protein, which is more than any other grain or pseudo-grain out there (yes, I am talking about you, Ms. Quinoa).

Other health benefits of amaranth include its high content of unsaturated fatty acids such as omega-3, which is important for a healthy heart as well as healthy and glowing skin. The carbohydrates present in amaranth are mainly fiber, which is why it keeps us full and satisfied for longer. Amaranth is also rich in iron and zinc, which is why it is great for women, especially pregnant women.

Besides amaranth, these granola bars contain lots of other healthy ingredients such as oats, which are rich in fiber, nuts, coconut, hemp protein, bananas and cinnamon. I would probably bore you if I listed all its health benefits, but I can assure you that every single ingredient is good for your health. Now, that does not mean that you can eat the whole batch at once. Granola bars are always rich in energy (aka calories), so eat them as a healthy snack whenever you need fast energy.

You can also mix and match the ingredients. You can use any kind of nut, or substitute nut with seeds such as pumpkin or sunflower seeds. If you don’t have hemp protein, you could use buckwheat flour or any other plant-based protein powder. If you don’t like dates, use raisins, apricots or figs. Just play around with it and find the flavor that you like. Enjoy the granola bars!

Enjoy!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

The post Homemade Amaranth Pecan Granola Bars appeared first on Heavenlynn Healthy.

I’m strolling though London with my sisters today, but I nevertheless prepared this blueberry bircher muesli parfait with coconut yoghurt so you can add another recipe to your To-Do list or save the bazillions-th recipe to Pinterest. I realized, that there’s actually not that many breakfast recipes on the blog yet, so I’ll try to come up with more creative ways to start the day in the near future. 

So I have developed a slight obsession for breakfast in a jar last week. I don’t know why it has never occurred to me before, but if I eat my breakfast out of a jar, and layer it in a pretty way, I feel like having breakfast in a nice healthy hipster café. Which is exactly what we are doing here in London right at this moment (at least I hope so, we’ve got SO many healthy eating places on our list, my sisters are probably already annoyed by my healthy eating obsession). I’ll be sure to make a healthy eating in London guide, when I’m back home.

Anyways, now to this blueberry bircher muesli parfait with coconut yoghurt. What good does it do to your body? First of all, it’ll keep you satisfied in the morning as it’s full of fiber from the oats and nuts. The later also provide healthy protein and mono-unsaturated fats, which keep your heart healthy. Blueberries are basically antioxidiant goddesses (I’m just assuming here that they are ladies), because they get the glow on your skin and help fight free radicals that can cause oxidative stress in our body. Coconut yoghurt is amazing for your gut as it contains probiotics, which aid digestion. Be careful when you buy your coconut yoghurt though, you want it to be free of nasty preservatives and added sugars.

If you can’t find coconut yoghurt, then any other plant based yoghurt works just fine. I am just not a big fan of soy yoghurt, as it is often full of nasty ingredients. In the USA I would probably opt for almond or hemp yogurt. Or, if you’re not completely plant based like me, you could also go for greek yoghurt instead. No matter what yoghurt you pick, it’s gonna taste great.

If you want to know how to make the healthy bircher muesli for the base, just check out my YouTube video and subscribe to my YouTube channel if you like it.

Enjoy!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

The post Blueberry Bircher Muesli Parfait with Coconut Yoghurt appeared first on Heavenlynn Healthy.

*There’s a heavenly Christmas giveaway for all readers living in Germany at the end of this post.

So, I guess it’s safe to say that it’s finally Christmas time, now that Thanksgiving is over. Being American at heart, my boyfriend and I had ourselves a small little Thanksgiving dinner as well, even though we don’t live in America anymore. But it’s always a nice reminder of good old times in the United States. Now it’s inevitable that Christmas is around the corner and everyone is starting to stress out about Christmas gifts. I am a big fan of homemade DIY-Christmas gifts, which is why I thought I’d give you an early idea of an easy but thoughtful Christmas gift: homemade gingerbread granola in a mason jar. The stores in Germany are filled with “Cookies in a Jar” or “Bread in a jar” mixes, so why not do something different and make granola in a jar? Your friends or family will appreciate the homemade aspect of the gift, and everyone can use a good old Ball Mason Jar at home.

Of course it doesn’t have to be the original Ball Mason Jar, any pretty jar will do it. Just wrap a nice Christmassy strap around it, and your friends will love the thoughtful DIY Christmas gift. When you prepare it, your kitchen will smell heavenly, too, and it will certainly get you into a jolly Christmas mood.

The granola is perfect to start your day with an extra touch of Christmas feeling, because every bite of this gingerbread granola tastes like Christmas. It’s not particularly sweet, but it is nicely crunchy, with a wonderful nutty and gingerbread-y flavor. The spices really give it an amazing touch, and you’ll never want to eat another granola ever. I don’t think I will only have this granola during Christmas time. It will be my winter granola until at least the month of March. Don’t believe me? Then try it for yourself. It’s just sooooo good!

If you live in Germany, then I have a nice little Giveaway for you. Together with Lieblingsglas.de*, I am giving away two sets à 2 Ball Mason Jars as well as a pack of paper straw of your choice. Find more details in my German post.

INGREDIENTS

– 1/2 cup (65g) of whole almonds
– 1/3 cup (30g) of pecans
– 1/2 cup (65g) of hazelnuts
– 1/2 cup (40g) of pumpkin seeds
– 1/4 cup (35g) of flax seeds
– 1/4 cup (35g) of uncooked quinoa
– 2 1/2 cups (210g) of old-fashioned or gluten-free oats
– 1 teaspoons of cinnamon
– 1/2 teaspoons of ground ginger
– 1/8 teaspoons of ground cloves
– a pinch of ground vanilla
– 2 tablespoons of extra-virgin coconut oil
– 3 tablespoons of maple syrup
– 1 tablespoon of almond butter (optional)

METHOD

1. Preheat the oven to 160°C (320 °F).
2. Start by putting the almonds, pecans and hazelnuts into a food processor and crush for 2-3 pulses until they are broken into pieces. They should not be completely crushed, you still want to be able to identify them as nut pieces. Place the crushed nuts into a large bowl. Add all the dry ingredients except spices, and stir well until the ingredients are combined.
3. Next, melt the coconut oil in a small sauce pan. Add the maple syrup, spices and almond butter if you’re using it, and stir well until everything is dissolved.
4. Now pour the sweet spice mix over the dry ingredients and mix well until everything is slightly sticky.
5. Pour the granola on a baking sheet which you have aligned with parchment paper, and bake for about 20-25 minutes. After 10 minutes or so, take the pan out and stir well so the outer edges do not get burned. Repeat this every 5-10 minutes for the rest of the time.
6. Take out the tray and leave it to cool for about 20 minutes. By this time the granola should be nicely crunchy but not burned and your kitchen should smell devine.

Serve with milk, non-dairy milk, yoghurt or non-dairy yogurt, top with fruits. Stored in an air-tight container it should taste amazing for up to 6 weeks.

Enjoy!

The post Gingerbread Granola & A Christmas Giveaway appeared first on Heavenlynn Healthy.

This granola is just so perfect for fall, it’s been my go-to-autumn granola for the last two years now, and I still don’t have enough of it. I top my overnight oats or porridges with it or eat it straight from the container. It’s my happy-place-granola and I always have it in the house. Whenever my family pays us a visit, they walk straight to the kitchen to see if I have any granola left and I usually make a batch for them just in case.
I’ve even thought about selling this granola, that’s how much everybody loves it. Maybe I do, depending on how you guys like it. Please don’t hesitate to tell me in the comments below. It’s of course also incredibly good for you as all ingredients are completely natural and packed with nutrients. Of course there’s oats which contain a good amount of manganese, which protects our bones. Oats are also loaded with fiber, which regulate our blood sugar levels and keep us satisfied for hours.
The real hero in this granola is buckwheat though. The little seeds contain all essential amino acids, making it a real protein. It is said to lower blood pressure and cholesterol because of it’s high amount of magnesium. It relaxes our blood vessels which allows our blood to flow better, which in turn leads to a normal blood pressure.

All the nuts and seeds in this granola make it such a great source of protein and fiber, which keep you satisfied the entire morning. The granola also has much less sugar than store-bought granola, which are usually loaded with refined sugar.
Combined with creamy porridge, chia pudding or overnight oats, this buckwheat & pumpkin granola really makes the best breakfast.

INGREDIENTS:

– 1 cup (80g) raw buckwheat groats
– 1 cups (80g) (gluten-free) oats
– 1 cup (120g) pumpkin seeds
– 1/2 cup (60g) sunflower seeds
– ½ cup (75g) raw unpeeled almonds (with skin)
– ½ cup (50g) pecans
– 2 tbs virgin coconut oil
– 3 tbs maple sirup
– 3 tsps cinnamon

METHOD

1. Preheat the oven to 180°. Start by putting the almonds and pecans into a food processor and crush for 2-3 pulses until they are broken into pieces. They should not be completely crushed, you still want to be able to identify them as nut pieces.
2. Place the crushed nuts into a large bowl. Add all the dry ingredients except cinnamon, and stir well until the ingredients are combined.
3. Next, melt the coconut oil in a small sauce pan. Add the maple syrup and cinnamon, and stir well until everything is dissolved.
4. Now pour the sweet coconut cinnamon mix over the dry ingredients and mix well until everything is slightly sticky.
5. Pour the granola on a baking sheet which you have aligned with parchment paper, and bake for about 25-30 minutes. After 10 minutes or so, take the pan out and stir well so the outer edges do not get burned. Repeat this every 5-10 minutes for the rest of the time.
6. After 25 – 30 minutes, take out the tray and leave it to cool for about 20 minutes.
   By this time the granola should be nicely crunchy but not burned and your kitchen should smell devine.

Serve with milk, non-dairy milk, (coconut) yoghurt or greek yogurt, and top it with fruits. Stored in an air-tight container it should taste amazing for 3-4 weeks.

Enjoy!

The post Buckwheat & Pumpkin Granola appeared first on Heavenlynn Healthy.

If you’ve been following my blog or my Instagram account then you’ve probably noticed that I have a thing for delicious breakfasts like porridge or granola, and also for blueberries. I just love blueberries! They’re amongst my favorite berries because they are just so naturally sweet and delicious. Especially in the summer when you get them locally I go through at least one big batch a day. As all other berries, blueberries are great for your health as they are packed with antioxidants , which protect your whole body from free radicals. That’s why I like to think that berries make you pretty and help you glow from the inside out.
Since blueberries are about the sweetest berries you will find, they are perfect for this recipe as they make this granola naturally sweet. They also make your granola purple, which I love.
For a little extra goodness I added some millet to this recipe. This might sound very strange especially since I used it raw, but it just adds that extra crunch to the granola, which I love. In my opinion there’s nothing better than sweet and crunchy granola.
Millet is not only crunchy, it also has great health benefits. The gluten-free grain has a high iron content (about 1/2 cup (100g) provide more iron than the same amount of red meat), and it is packed with good minerals such as magnesium, manganese, copper and zinc. Millet is also extremely skin-friendly, and won’t cause break-outs or pimples as other grains do. Thus millet is really a beautifying grain – one more reason to add it to your morning breakfast bowl. I hope you enjoy this homemade granola just as much as I do.

Health benefits in this blueberry millet granola:
– copper (important for the development of the myelin sheath that surrounds the nerves; important for the transformation of melanin which is involved in the pigmentation of hair, eyes and skin)
– iron (important for healthy red blood cells that transport oxygen through your body)
– lauric acid (prevents heart diseases and lowers blood pressure)
– mono-unsaturated fats (decreases risks for breast cancer, important for heart health)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– zinc (important for growth, skin, and a healthy immune system)

  
Ingredients:
– 2 cups (160g) (gluten-free) oats
– ½ cup (80g) millet
– 1 cup (120g) sunflower seeds
– ½ cup (60g) pumpkin seeds
– ½ cup (75g) raw unpeeled almonds (with skin)
– ½ cup (60g) flax seeds
– 2 tbs virgin coconut oil
– 1 cup fresh or frozen blueberries
– 3 tbs maple syrup or agave

Preheat the oven to 180°. Start by putting the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces. They should not be completely crushed, you still want to be able to identify them as nut pieces. Place the crushed almonds into a large bowl. Add all the dry ingredients except blueberries, and stir well until the ingredients are combined.

Next, melt the coconut oil in a small sauce pan. Add the agave, and stir well until everything is dissolved. Add this sticky mixture to a blender together with the fresh or frozen blueberries and mix well so you have a nice smoothie-like texture.

Now pour the sweet blueberry mix over the dry ingredients and mix well until everything is slightly sticky.

Pour the granola on a baking sheet which you have aligned with parchment paper, and bake for about 30-40 minutes. After 10 minutes or so, take the pan out and stir well so the outer edges do not get burned. Repeat this every 5-10 minutes for the rest of the time.

After 40 minutes, take out the tray and leave it to cool for about 20 minutes.
By this time the granola should be nicely crunchy but not burned and your kitchen should smell devine.

Serve with milk, non-dairy milk, yoghurt or non-dairy yogurt, top with fruits. Stored in an air-tight container it should taste amazing for 3-4 weeks.

Enjoy!

The post Blueberry Millet Granola appeared first on Heavenlynn Healthy.