Olive Oil Granola with A Medley of Coconut Flakes, Apricots, Dates, Nuts, and Seeds


I’ve cracked the granola code! Meaning, after a couple years of tweaking my homemade granola recipe, I’ve found the one. I’ve experimented with different oils, different nuts, different baking temperatures and time spent in the oven, different sweeteners, and different ratios. Some of them were decent, some were not so good (too heavy on the salt or too light on sweeteners), but this one… this one is my holy grail granola.


I’m excited to share this recipe with you as I think it really is somethin’ special, as far as granola goes. Oh, and I apologize for the long title, which is probably the longest granola recipe title there is – it just really is so tasty with all of those ingredients! Of course, you can adjust it to your liking, adding or taking out different nuts and seeds and dried fruit, depending on your taste or just what’s currently in your pantry. However, I do recommend the extra step of heating the olive oil, sweeteners, vanilla, and almond butter together in a little saucepan on the stove, whisking a bit until combined and fragrant, as this keeps those ingredients from becoming clumped and too concentrated in certain bites of granola.


I like mine sprinkled (in actuality, spooned into a heaping pile) atop some tangy yogurt for breakfast, or eaten plain as a little crunchy afternoon snack.




Makes 10 cups of granola

  • 5 cups rolled oats
  • 1 cup unsulfured dried apricots, thinly sliced
  • 1/2 cup pitted deglet noor dates, thinly sliced
  • 1 1/2 cups coconut flakes
  • 1/2 cup unsalted peanuts
  • 1/2 cup unsalted almonds
  • 1/2 cup unsalted cashews
  • 1/4 cup unsalted pistachios
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas/pumpin seeds
  • 1/2 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 1/4 cup raw honey
  • 1/4 cup unsalted almond butter (or other nut butter)
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt (not needed if the nuts or almond butter is salted)

Preheat the oven to 300 degrees.

In a large bowl, combine oats, apricots, dates, coconut flakes, nuts, and seeds. Set aside.

In a small saucepan over low heat, combine the olive oil, maple syrup, honey, almond butter, and vanilla. Whisk until combined, warm and fragrant, and pour into the bowl of dry ingredients. Toss together with a spoon, adding the salt only if needed, until combined.

Line two baking sheets with parchment paper, then spoon half of the granola onto each pan, spreading evenly. Pop the granola into the warm oven and bake for 20 minutes, then after stirring each pan a bit, bake for another 20 minutes. Remove from the oven, and allow to cool completely without stirring, as this will allow the granola to keep in clumps, if you like your granola that way. Store in an airtight container in a cool, dry place, and it will keep for a week – that is, if it’s not already eaten by then!

Honey Raspberry Ice Cream with Chocolate Chunks

For my birthday this year, my sweet mom and siblings gifted me an ice cream maker. I have plans to put it to good use as the temperature begins to rise over the next several months and my cravings for something cold and sweet rise along with it. Though it’s only February and still chilly here in California, I decided some ice cream churned with berries and chocolate was in order after sunny skies left me yearning for summer.

This recipe is fairly unfussy for an ice cream recipe, as it doesn’t call for tempering an egg yolk custard or chilling overnight. Simply throw everything into a bowl, crushing the berries a bit, and add hefty chunks of chocolate as it churns. Sweetened only by a few spoonfuls of raw honey along with the raspberries, it’s not overwhelming in any way, and dark chocolate adds both crunch and richness.

I hope you enjoy this scrumptious treat! I won’t blame you if you steal a few spoonfuls as it churns.




Serves 8

  • 2 cups heavy cream
  • 1 1/2 cups milk (I used 2 percent)
  • 1 cup raspberries
  • 1/4 cup raw honey (you may add a spoonful or two more if your raspberries are more tart than sweet)
  • 1 teaspoon vanilla
  • Dark chocolate, chopped roughly into chunks (or chocolate chips), amounting to about 1/2 cup – you can add more or less to your liking.

Whisk together the heavy cream, milk, honey, and vanilla in a bowl until the honey has dissolved. Add the raspberries, slightly mashing them against the bottom of the bowl while you whisk them in, mixing until the cream mixture has turned slightly pink.

Pour into an ice cream maker, adding the chocolate slowly as the cream is churned. Churn for about 20 minutes, or until the ice cream has a soft serve consistency. Spoon into a freezer safe container, allowing to chill for about an hour or so before serving to help the ice cream firm up a bit.

Orzo and Wild Rice with Acorn Squash, Arugula, and Tahini Dressing

Earthy wild rice and fluffy orzo, sweet roasted squash and peppery arugula, briny olives and nutty tahini… the flavors here come together in just the right way. This dish is plant based, filling, and vegetarian. And the dressing! This dressing has been drizzled over practically everything lately. And I mean everything. I’ve put it on salads, roasted veggies, chicken, pasta, tacos, you name it – it’s been on it.

I chose to add a handful of arugula and some olives, but feel free to experiment here with toppings! Feta, cilantro, sunflower seeds, sliced almonds, baby kale leaves, pomegranate seeds, sliced blood oranges or roasted corn would all be delicious options. Experiment with what’s in your fridge, and you just may find your own favorite version!




Serves 6

(You can cut the amounts listed in half if you don’t have multiple mouths to feed, although I like to make a big batch as the leftovers make for a no-fuss dinner or even lunch the next day. It tastes equally good cold!)

  • 2 1/2 cups uncooked wild rice
  • 2 cups uncooked orzo pasta
  • 2 acorn squash, seeded and cut into 8 slices
  • 2 shallots, sliced
  • Olive oil, for drizzling
  • Flakey sea salt and fresh ground pepper, to taste
  • Chopped olives, to garnish if desired

Preheat the oven to 400 degrees.

Cook the wild rice and orzo according to the package instructions, strain, and set aside.

Place the squash and shallots on a baking sheet, drizzle with oil, and season with salt and pepper. Toss to coat with the oil, then place in the oven. Roast for about 40 minutes or until the squash is cooked through and slightly browned.

Toss the wild rice and orzo together, adding olive oil if sticking together. Spoon the wild rice and orzo onto the plates, top with a few pieces of roasted squash and shallots, add a handful of arugula, a few chopped olives if you like, and drizzle with a little olive oil and tahini dressing (below).


  • 1/2 cup orange juice
  • 5 tablespoons olive oil
  • 3 tablespoons tahini
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • Salt and pepper, to taste

Whisk the tahini, orange juice, red wine vinegar, and honey together until completely combined (depending on the sweetness of your orange juice, you may want to omit the honey or adjust the amount, so taste before adding the honey and add a bit at a time to adjust the sweetness to your liking). Whisk in the olive oil, 1/2 tablespoon at a time, until emulsified. Add salt and pepper to taste.

Peanut Butter Chocolates with Almond Date Caramel

These chocolates, I tell ya! They are so decadent and rich but also free of any added sugar as they’re sweetened with medjool dates! That means a healthy dessert which equals guilt-free indulging and a satisfied sweet tooth with no sugar crash. I may or may not have snuck one for breakfast the other day… so no judgement here if you find them beckoning you at 9am. Or noon. Or anytime. Because, health.

Every time I make these, they vanish within days, so feel free to make an extra batch as they’ll keep well in the freezer. This recipe uses a combination of almond and peanut butter, but if you only have almond butter or only peanut butter on hand (or even sunbutter if you’re nut-free) no need to run to the store! These are great made completely with just one kind of nut butter, so feel free to experiment with whatever is in your cupboard!

You can also experiment with different toppings like shredded coconut, sunflower seeds, pistachios, walnuts, or dried fruit. Enjoy!




Makes 22 chocolates

For the almond date caramel filling:

  • 25 medjool dates, pitted
  • 3 tablespoons salted almond butter (if unsalted, add a pinch or two of salt)
  • 1/2 tablespoon coconut oil, melted
  • 1 teaspoon vanilla

For the chocolates:

  • 10 oz dark chocolate (72% cacao or greater)
  • Peanut butter
  • Whole almonds, three for every chocolate
  • Flaky sea salt

To make the almond date caramel filling:

Place the pitted medjool dates, almond butter, coconut oil, and vanilla in a food processor or blender and pulse a few times or until combined and the dates are fully blended. Divide and roll into balls about 1 inch in diameter (I ended up with 22 total). Set aside.

To assemble the chocolates:

Melt the chocolate by simmering a pot of water under a glass bowl or in the microwave, stirring and heating until fully melted.

On a parchment lined baking sheet, dollop a spoonful of melted chocolate until there are as many dollops as there are pieces of almond date caramel (I did 22). Place the rolled pieces of caramel onto each dollop, top each with about 1/2 teaspoon amounts of peanut butter (or more if you love peanut butter!), then cover with a spoonful or two of melted chocolate until the filling and peanut butter is fully covered. Press three whole almonds onto the top of each chocolate, and sprinkle with a bit of flaky sea salt.

Place the baking sheet with the chocolates in the freezer for about 15 minutes or so to firm up the chocolate, and they’re ready to go! They keep best in the fridge or freezer as they tend to get a little ‘melty’ if left at room temp. I personally like to keep them in the freezer as this makes for sort of a chocolate-ice cream-bar texture, leaving them at room temp for a couple minutes to soften just slightly.