healthy snack Archives - Teri-Ann Carty

Chocolate Chip Protein Cookies

Teri-Ann Carty — Wed, 29 Apr 2026 08:00:50 +0000

Home » healthy snack

Chocolate Chip Protein Cookies

Created by: Teri-Ann Carty

These high-protein cookies are soft, chocolatey, naturally sweetened with banana, and designed to be a small batch recipe that's ideal for when you want something sweet without overdoing it. This healthy protein cookies recipe is gluten free, refined sugar free, and made with simple ingredients like tahini and protein powder.

This post may contain affiliate links

Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

If you thought chocolate chip cookies could only be decadent, indulgent and never healthy, I’m sorry to tell you, but you were wrong! This is the recipe you need when you have a sweet tooth but want to hit your protein goals. I’m so excited for you to try this recipe because who doesn’t love a small batch recipe that’s also gluten free, refined sugar free, high protein but still delicious and crave worthy?!

I’ve been feeling the need to simplify lately.

Life has been challenging in my world, and nothing soothes me like baking. I find the whole thing so meditative, but because menopause is such a jerk, it’s not so delicately pushed me in the direction of baking healthier. Sugar is just not my friend anymore, and to be fair, it probably never was. Whenever I have sugar, I feel it almost immediately. I feel lethargic, bloated and agitated. Not fun. So in order to keep all systems going, I have simplified my baking. Bananas are super sweet, high in fibre and the perfect sugar substitute. These cookies are so delicious, and I pinky promise, you won’t feel like you’re eating protein powder.

Small Batch Chocolate Chip Protein Cookies!

These high protein cookies are soft, rich, and deeply satisfying, yet made with ingredients that support your body instead of working against it. They’re exactly what my body has been asking for, and likely many of yours. What I love the most is that I designed this recipe to be small batch, not because I live alone, and not because I don’t have self control, but because it helps me enjoy fresh cookies whenever the heck I want! Of course, if you are feeding a crowd, you can increase the amounts of this recipe with ease, and everything will be just as delicious, but small batch recipes are really a great way to curb the craving without having to go all the way (also, if you don’t have self control, it’s ideal!!).

Why You Should Make Cookie Dough with Protein Powder

Look, I know that a whole bunch of you are going to come for me because you detest protein powder, but my real question is WHY?! Protein powder is a gift from the gods (or Bontainca!) I’m not kidding, it’s perfect for so many scenarios. Protein powder has come such a long way from what it used to be; for example, Botanica is just not grainy. It’s one of those melt-in-your-mouth types of protein powder.

Also, adding protein powder to cookie dough does more than just boost protein; it changes the entire function of the recipe. It creates structure, adds richness, and often can make a cookie gluten free without any additional effort or mixing of flours. If you’ve ever wondered how to make cookies from protein powder that actually taste good, this recipe is your answer. The key is balance. When paired with ingredients like banana and tahini, the protein powder blends seamlessly into the dough, creating a soft, cohesive texture. I promise you it doesn’t feel or taste like you’re eating protein powder (even though I wouldn’t mind, Botanica is truly delicious). The protein powder that you use really does make a difference. Some of them out there are just plain and simple NOT made for baking.

Small Batch Chocolate Chip Protein Cookies Ingredients

These cookies only take a handful of ingredients to make, selected mindfully for a simple, delicious and easy high protein cookie to bake! Here is what you will need, along with a few substitution options and products that I love.

Banana: Easily one of my favourite ingredients when I want something sweet without any refined sugar. Bananas add moisture, sweetness, and fiber while helping bind all the dry ingredients together.
Tahini: Adds richness and healthy fats while assisting the banana to bind the dough together. A runny tahini works best here; it’s what creates that soft, almost fudgy texture in these small batch chocolate chip cookies. I’ve tried my fair share of tahinis, and this is the tahini that I love the most; it’s so delicious and so runny that it actually pours straight from the bottle.
Vanilla: An essential flavour booster; vanilla adds a sweet flavour while balancing out the taste of all the other ingredients.
Botanica Vanilla Protein Powder: This is the protein backbone of these protein cookies and, quite frankly, the backbone to many of my high protein recipes. Botanica’s blend is smooth, lightly sweet, and made with high-quality ingredients. It integrates beautifully into the dough, making these some of the best protein cookies without any of that chalky texture.
Hemp Seeds: Provide texture, healthy fats, and additional protein, making these protein chocolate chip cookies more nutrient-dense.
Dark Chocolate: Creates pockets of richness throughout the cookies. It melts slightly as the cookies bake, giving you that classic chocolate chip cookie experience.
Smoked Sea Salt: A sprinkle of smoked sea salt enhances the sweetness and adds depth. It’s a small detail that makes a big difference.

What is the Best Protein Powder for Protein Cookies?

The best protein powder for baking is one that blends smoothly and has a balanced flavour without taking over the whole recipe. For these cookies, I went with Botanica because it’s my go to for baking, always! Being able to use a plant based protein powder as the flour for these cookies is next level, and I wouldn’t trust any other brand. It integrates into the dough without becoming dry or grainy. Want to use a protein powder you already have? Make sure it’s not too sweet, and if flavoured, go with vanilla.

How to Make Gluten Free Chocolate Chip Protein Cookies

These cookies come together quickly and are ready in minutes! Grab your ingredients and let’s get baking.

Preheat & Mash the Banana

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This ensures the cookies don’t stick and bake evenly. In a bowl, mash the banana until smooth. You’re looking for a soft, almost creamy consistency with minimal lumps.

Mix the Wet Ingredients

Add the tahini and stir until fully combined. You’ll notice the mixture becoming thick and glossy. Stir in the vanilla to enhance the flavour.

Add the Dry Ingredients

Mix in the protein powder and hemp seeds. As you stir, the mixture will thicken into a soft dough. This is where the structure of your gluten free cookies begins to form. Add most of the chopped chocolate and gently fold it into the dough. Save a little for topping.

Shape the Cookies

Using an ice cream scoop, portion the dough into five cookies. Use a spatula to gently shape and flatten them slightly since they won’t spread much on their own when baking.

Bake Until Set

Place the cookies in the oven and bake for about 15 minutes. You’ll know they’re ready when the edges look set, and the tops appear slightly firm. Remove from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up while keeping the centers soft.

Pro Tips for Perfect Protein Cookies

For the best texture, always use a ripe banana. It should be soft and fragrant, as this provides the natural sweetness needed for the recipe.
Choose a runny tahini. Thick or stiff tahini can make the dough too dense and affect the final texture.
Do not overbake; these cookies can dry out quickly, so keep an eye on them and remove them as soon as the edges are set.

Chocolate Chip Protein Cookies FAQ

Can I make these cookies dairy-free? Yes, this recipe is already dairy free, so long as you choose dark chocolate without any dairy in it and use a plant based protein powder.

Does it matter what type of chocolate is used? Not at all. You can use chopped chocolate or chips. Semi sweet chocolate works well if you prefer a slightly sweeter cookie.

Did You Make This Recipe?

If you tried these high protein cookies, I would love to hear what you think. Leave a rating and review below!

Other High Protein Snacks to Try Next:

Craving more protein snacks? Try these recipes next:

High Protein Strawberry Cheesecake

High Protein Almond Banana Muffins

High Protein Cookie Dough Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 5

Cook Time 15

Cool Time 5

Total Time 25

Servings cookies

Calories 295kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 ripe banana mashed
½ cup tahini the runnier the better
½ tsp vanilla extract
¼ cup Botanica Vanilla Protein Powder
¼ cup hemp seeds
¼ cup dark chocolate chopped
pinch smoked sea salt

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Mash banana in a bowl.
Stir in tahini until combined.
Mix in vanilla.
Add protein powder and hemp seeds until fully combined.
Fold in almost all of the chopped chocolate.
Use an ice cream scoop to measure out 5 cookies. Use a silicone spatula to spread and shape the cookies.
Top with remaining chocolate and smoked sea salt.
Bake for 15 minutes.
Let the cookies cool on the baking sheet for 5 minutes. Enjoy!!

Video

Notes

You can use any nut or seed butter you want, but I recommend a runny brand. Stiff nut or seed butters will change the cookie's texture.
You can use chocolate chips if you prefer.
A whey protein would work great too!

Nutrition

The post Chocolate Chip Protein Cookies appeared first on Teri-Ann Carty.

Peanut Butter & Jelly Yogurt Bites

Teri-Ann Carty — Wed, 25 Mar 2026 08:00:32 +0000

Home » healthy snack

Peanut Butter & Jelly Yogurt Bites

Created by: Teri-Ann Carty

If you're looking for a no bake snack thats high protein, nostalgic and easy to make, these Peanut Butter & Jelly Yogurt Bites are about to become your new obsession. Made with creamy Greek yogurt, juicy raspberries, peanut butter, and Botanica protein powder, these frozen yogurt bites will remind you of your childhood all while satisfying that sweet tooth and giving you a little dose of protein magic!

This post may contain affiliate links

The Best Peanut Butter & Jelly Snack!

If you are looking for a quick, easy, and snack, these healthy peanut butter and jelly yogurt bites are exactly what you need. They combine everything we all love about the nostalgic combo of PB&J but add an extra layer of goodness when combined with creamy Greek yogurt! And look, I KNOW we’re still exceptionally far from summer, but in my opinion, no bake snacks are always in season and having a freezer stocked with delicious, healthy goodies is never a bad thing!

I love a baked treat more than the average bear, but nothing says convenience like reaching into the freezer for a healthy bite. To bump up the protein, I used my favorite protein powder from Botanica Health, because I’m obsessed with how easily it incorporates into the yogurt without a grainy texture. This proudly Canadian brand uses only organic ingredients, is easy to find locally and the subtle vanilla flavor works perfectly in any recipe its added to!

These frozen Greek yogurt bites are high in protein, naturally sweetened, and coated in rich dark chocolate for the perfect finishing touch. The raspberries add natural sweetness and fibre, while the peanut butter brings that creamy, nutty richness that makes these bites taste indulgent without being heavy. They’ll satisfy your cravings on every level with minimal effort, my favourite kind of treat!

What Are Yogurt Bites?

Yogurt bites are small portions of yogurt that are frozen into snack-sized pieces. Once frozen, they become creamy, slightly chewy treats that are refreshing and satisfying. They have become a popular snack recipe because they combine ingredients you already love into something bite sized and easy to grab and go. Making yogurt bites with wholesome, healthy ingredients is what makes this recipe stand apart from something you’d find in the grocery store. I love using an unsweetened greek yogurt because then I can control the sweetness of the snack.

Ingredients Needed to Make These PB & J Yogurt Bites

Let’s get into the ingredients for these homemade yogurt bites! Here is what you’ll need, along with a few suggested substitutions.

Greek Yogurt: The essential creamy and high protein base for these bites. Greek yogurt provides a thick texture that freezes beautifully. Using unsweetened yogurt helps minimize the unnecessary sugar in this recipe. You can also use dairy free yogurt if you’d prefer.
Raspberries: Bring the classic peanut butter jelly flavor to life. When mashed into the yogurt, they release their juices and create natural sweetness while adding fibre and vibrant color. You will notice the mixture turning slightly pink as the berries break down.
Peanut Butter: Adds richness, healthy fats, and that nostalgic flavor that makes this snack familiar and comforting. It also helps create a smooth texture and balances the tanginess of the yogurt.
Botanica Vanilla Protein Powder: The protein powder blends smoothly into the yogurt mixture and increases the overall protein content of these frozen yogurt fruit bites, helping make them more filling and satisfying. You can omit the protein powder if you’d like, but why?!
Maple Syrup: Adds gentle sweetness and warmth without overpowering the fruit flavors. It also keeps the yogurt mixture from tasting overly tart once frozen.
Vanilla: A splash of vanilla enhances all the other ingredients and rounds out the flavour.
Dark Chocolate: Coating the bites adds a crisp outer shell that contrasts beautifully with the creamy frozen center. I love that the chocolate adds a layer of indulgence as well, white chocolate would also be a fun option.
Olive Oil: A small amount of olive oil to the melted chocolate helps create a smoother coating that spreads easily over the frozen bites.
Flaky Salt: A final sprinkle of flaky salt balances the sweetness and highlights the peanut butter and chocolate flavors.

Why Use Greek Yogurt in Frozen Treats?

There are a lot of yogurts on the market and in my opinion, greek yogurt is my favourite for so many reasons. Unlike regular yogurt, greek yogurt has a thicker consistency because much of the whey has been strained out. This thicker texture allows the yogurt mixture to freeze into structured bites instead of becoming icy or crumbly. When paired with fruit and nut butter, greek yogurt bites become a balanced snack with protein, fibre, and healthy fats. That combination makes these yogurt bites snacks ideal for afternoon cravings, post-workout treats, or quick desserts.

How to Make Peanut Butter & Jelly Greek Yogurt Bites

Prepare Your Freezing Tray

Line a cookie sheet with parchment paper and make sure there is enough space in your freezer for it to sit flat. Having the tray ready before mixing the ingredients makes the process much smoother.

Mash the Berries into the Yogurt

In a large bowl, combine the greek yogurt and raspberries. Use a fork to gently mash the berries into the yogurt. As you mix, you will see the raspberries break down and streak the yogurt with vibrant pink ribbons.

Stir in the Flavor and Protein

Add the peanut butter, Botanica vanilla protein powder, vanilla, and maple syrup. Stir slowly until the mixture is smooth and fully combined. The texture should look creamy and slightly thick, with small raspberry pieces throughout.

Scoop and Freeze

Using an ice cream scoop, portion the mixture onto the prepared parchment-lined tray. Each scoop will become one of your frozen yogurt bites. Place the tray in the freezer and allow the bites to freeze completely, about two hours. The recipe makes about 12 pieces depending on the size you make, you could make them as large or as small as you’d like.

Prepare the Chocolate Coating

Place the dark chocolate in a microwave-safe bowl and heat in 30-second intervals until fully melted. Stir between each round so the chocolate melts evenly. Once smooth, stir in the olive oil. If you don’t have a microwave, you can use the double boil method to melt your dark chocolate.

Coat the Frozen Yogurt Bites

Remove the frozen bites from the freezer. Using a fork, dip each bite into the melted chocolate until fully coated. Lift the fork and gently tap it against the bowl to remove excess chocolate before placing the bite back on the tray.

Finish with Flaky Salt

Sprinkle each bite with flaky salt while the chocolate is still soft. Return the tray to the freezer until the chocolate shell is completely firm. Allow the bites to sit at room temperature for a few minutes before eating so the centers become perfectly creamy.

How to Customize Yogurt Bites

You can add so many different ingredients into the mix (ahem, granola!!!), but I kept it simple and nutritious for these. Fibrous raspberries, high protein Greek yogurt and peanut butter keep these snacks packed with all the good stuff. Experiment with different nut butters as well, I have a few you could choose from if you’re into making homemade nut butter.

How to Store Frozen Yogurt Bites

Once the bites have fully hardened, transfer them to an airtight container or freezer-safe bag and store them in the freezer. These frozen greek yogurt bites keep well for up to two weeks when sealed properly, which helps prevent ice crystals and keeps the texture creamy. When you’re ready to enjoy them, simply let the bites sit at room temperature for a few minutes so the centers soften slightly and become perfectly smooth and creamy.

Why You’ll Love These Frozen Yogurt Bites

There are so many reasons to love these homemade yogurt bites! The nostalgia, the protein, the fiber and the natural sweetness are just a few of them. They’ve been a staple in my freezer for so many years because they are just so easy to make and ALWAYS satisfying. If you are craving a quick, snack or want something that curbs your hunger between meals or post workout, this is the snack for you. Oh and, theres no baking involved, who doesn’t love that?

Tips for Making Frozen Yogurt Bites

Use thick Greek yogurt for the creamiest texture: Greek yogurt works best for this frozen yogurt bites recipe because it’s thicker and higher in protein.
Warm the peanut butter if it’s very thick: If your peanut butter is stiff straight from the jar, warming it for a few seconds helps it blend smoothly into the yogurt mixture. This ensures the peanut butter is distributed evenly throughout the yogurt bites. Don’t use it hot, just a little bit warm!
Use an ice cream scoop for even portions: A cookie scoop or ice cream scoop makes portioning quick and consistent. Even-sized scoops help the frozen yogurt bites freeze evenly and make the final yogurt snack look neat and uniform.

Frozen Yogurt Bites FAQ

Can I use a different nut butter? Yes. Almond butter, cashew butter, or sunflower seed butter all work well and still pair beautifully with the fruit.

Can I use frozen fruit instead of fresh? Yes, but allow the fruit to thaw slightly before mixing so it blends smoothly into the yogurt.

How long do yogurt bites last in the freezer? These little bites sized snacks stay fresh in the freezer for about two weeks when stored in an airtight container.

Do I need protein powder? The protein powder helps increase the protein content and gives the bites extra structure, but you can omit it if needed.

Can kids eat frozen yogurt bites? Absolutely. These Greek yogurt snacks are a great alternative to processed desserts and make a fun, nourishing treat for the whole family.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these recipes next:

https://terianncarty.com/peanut-butter-jelly-ice-cream-bar/

High Protein Vegan Strawberry Ice Cream Bars

Granola Cottage Cheese Ice Cream

Vegan Cookies and Cream Magnums

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Peanut Butter & Jelly Yogurt Bites

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings bites

Calories 185kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
freezer, cookie sheet, parchment paper

Ingredients

1½ cups Greek yogurt
1½ cup fresh raspberries*
¼ cup peanut butter*
¼ cup Botanica health protein powder
½ tsp vanilla
2 tbsp maple syrup
1¼ cup dark chocolate*
1 tsp olive oil*
flaky salt

US Customary - Metric

Instructions

Place parchment paper onto a cookie sheet. Make sure there’s enough space in your freezer for the cookie sheet to lie flat.
To a large bowl, add raspberries and yogurt. Use a fork to mash raspberries into yogurt.
Add peanut butter, protein powder, vanilla and maple syrup. Stir until well combined.
Use an ice cream scoop to measure out bites. Place in the freezer until hard. Approximately 2 hours.
Melt chocolate in the microwave in 30 second increments until fully melted.
Stir in olive oil.
Coat yogurt bites on all sides. Use a fork to retrieve from the chocolate. Tapping to remove any excess chocolate.
Sprinkle with flaky salt.
Place back into the freezer to harden.
Allow them to thaw for a few minutes before eating.

Video

Notes

Blueberries and strawberries would also be a great option.
Any nut or seed butter will work!
Use milk or white chocolate if you prefer.
Coconut oil also works works very well.

Nutrition

The post Peanut Butter & Jelly Yogurt Bites appeared first on Teri-Ann Carty.

Clumpy Pumpkin Cranberry Granola

Teri-Ann Carty — Wed, 08 Oct 2025 08:00:55 +0000

Home » healthy snack

Clumpy Pumpkin Cranberry Granola

Created by: Teri-Ann Carty

If fall had a flavour, this would be it. This Clumpy Pumpkin Cranberry Granola is packed with cozy spices, crunchy clusters, and just enough sweetness from maple syrup and cranberries. It’s a make-ahead dream and the perfect addition to your October breakfast routine. Start your morning with a little extra crunch this season!

This post may contain affiliate links

Clumpy Pumpkin Cranberry Granola

Is there such a thing as too many pumpkin recipes? I’d hope not because I am coming in hot with another brand new granola flavour that is perfect for October. We had a glorious September, but October is here, and that means pumpkin recipes get their time in the spotlight!! Apples were so last month, and while I adore apple recipes (my website will prove that), I have such a soft spot for pumpkin as October will prove.

All my ingredients are from my favourite YUPIK; I order online and it magically gets delivered to my door. The large format bags are my favourite, and they have an endless range of ingredients on their website. If you enjoy making granola, granola bars, cakes, cookies or basically just enjoy baking – Yupik is seriously the answer. No more running out of ingredients because it’s like buying in bulk, but it comes to your house. It’s truly perfect!

Homemade Pumpkin Spice Blend

The recipe would not be complete without pumpkin spice (also got all the goods from Yupik). If you’ve ever wanted to make your own pumpkin spice blend, this is your chance. I’m sharing my absolute favourite pumpkin spice blend recipe with you because it’s perfect, if I do say so myself. Once you have the blend in a jar, you can add it to everything this season! I love to sprinkle it into my oatmeal, on top of yogurt bowls (with this granola of course!), and I even sprinkle it on top of my coffee. Of course, you can add it to the classic pumpkin pie, cakes, cheesecakes, puddings, whipped cream… the list is long. Let’s get baking!

Ingredients for This Clumpy Pumpkin Cranberry Granola

This healthy pumpkin granola recipe brings together pantry staples with seasonal flavours. Here’s what you’ll need:

Oats: I use gluten-free rolled oats as the sturdy base for this granola. They toast up beautifully in the oven and hold their shape, creating a hearty crunch in every bite.
Walnuts: These add a buttery, earthy flavour along with healthy fats and a satisfying crunch. Walnuts also complement the warming spices in the granola perfectly.
Cashews: Soft and slightly sweet, cashews bring a creamy note to the mix. Their mellow flavour balances the tangy cranberries and pumpkin seed butter.
Pumpkin Seeds: These little green gems add texture, healthy fats, and a subtle nutty flavour. They also toast up perfectly for extra crunch.
Sunflower Seeds: Sunflower seeds are mild and nutty, making them a great way to sneak in extra minerals and crunch without overpowering the mix.
Unsweetened Coconut: Brings a subtle chew and richness that balances the crisp oats.
Dried Cranberries: Soaked in warm water before baking, they plump up and deliver sweet-tart bursts of flavour in every handful.
Pumpkin Spice: My homemade blend (see below) adds deep, warming flavour.
Olive Oil and Maple Syrup: This duo helps crisp the granola while lightly sweetening it.
Pumpkin Seed Butter: Adds moisture and flavour without overpowering sweetness. Make your own or use store bought.
Vanilla and Sea Salt: Enhance and round out the flavour.

How to Make Homemade Pumpkin Spice

You can absolutely use a pre-made pumpkin spice mix, but I prefer to make my own so I can tweak the ratios. Here’s my go-to:

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
Pinch of black pepper

Mix all ingredients in a small bowl or mason jar. Seal and shake to combine. This makes a generous batch, so you’ll have extra for lattes, muffins, or anything else you want to spice up.

How to Make My Pumpkin Spice Granola

Preheat & Prep

Set your oven to 320°F convection (or 300°F if your oven runs hot). Line two baking sheets with parchment paper.

Mix the Dry Ingredients

In a large bowl, stir together the oats, nuts, seeds, coconut, pumpkin spice, and salt.

Heat the Wet Ingredients

Add the olive oil, maple syrup, pumpkin seed butter, and vanilla to a small pot. Warm gently over medium-low heat, stirring until smooth.

Combine & Bake

Pour the wet mixture over the dry and stir until everything is coated. Drain your soaked cranberries and mix them in. Divide the granola between your baking sheets and firmly press it down into a single, even layer. Bake for 20 minutes, rotate the pans (don’t mix the granola), and bake another 10–15 minutes until golden and dry to the touch.

Cool Completely

Don’t skip this step! Leaving the granola on the pan to cool completely ensures maximum cluster formation. Once cool, lift with a spatula and break into large clumps.

Additional Healthy Add-Ins for Granola

If you want to customize your granola, there are plenty of nutritious options to try. Add chia seeds or flaxseeds for an extra boost of fibre, or swap out the cashews for pecans or almonds if you prefer a different nutty flavour. Once your granola has cooled, you can also sprinkle in some cacao nibs for a hint of chocolate. Reduce the amount of maple if you want your granola to be less sweet, or stir your granola if you don’t want clumps (who the heck would want that?!).

How to Serve This Clumpy Pumpkin Cranberry Granola

Try it spooned over Greek yogurt with a drizzle of almond butter for a hearty breakfast. Add it to a smoothie bowl for extra texture and crunch or layer it in a parfait. It’s also delicious served as cereal with almond or oat milk. For a quick and easy dessert, sprinkle it over baked apples or pears. And of course, it’s just as satisfying eaten by the handful straight from the jar!

How to Store Pumpkin Cranberry Granola

Once cooled, transfer your granola to an airtight container or large mason jar. It’ll keep well in the pantry for up to 2 weeks. If you want to keep it longer, freeze it for up to 2 months. Just make sure you let it come to room temperature before eating.

Why You’ll Love This Homemade Granola

You’ll love this homemade granola because it’s naturally sweetened with maple syrup, completely gluten-free and vegan, and made with wholesome ingredients you can feel good about. Each bite is crunchy, clumpy, and packed with warm fall flavour, making it the perfect seasonal upgrade to your breakfast routine. It’s not only healthier than store-bought versions, but also much more affordable, especially when you buy ingredients in bulk. Plus, it’s easy to make ahead and enjoy all week long as a quick breakfast or nourishing snack.

Pumpkin Granola FAQs

Does baking temp matter in homemade granola? Yes! A lower temperature helps prevent burning and ensures even crisping. Pressing it firmly onto the baking sheet also helps get those big clusters.

Can I crisp up soggy granola? If your granola gets soft, you can pop it back into the oven at 300°F for 8–10 minutes. Let it cool completely to crisp up.

Is it cheaper to make your own granola? Absolutely. Especially when buying ingredients like oats, nuts, and seeds in bulk from Yupik. Homemade granola also lets you control the sugar, oil, and add-ins.

Did you make this recipe?

Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious pumpkin recipes next:

Pecan Pumpkin Pie Granola

Pumpkin Tomato Soup

Brown Butter Pumpkin Chocolate Chip Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Clumpy Pumpkin Cranberry Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Total Time 50

Servings cups

Calories 416kcal

Author Teri-Ann Carty

Equipment

baking sheets
chefs knife, oven, measuring cups and spoons, large mason jar
large bowl

Ingredients

Homemade Pumpkin Spice Ingredients

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
pinch of black pepper

Pumpkin Cranberry Granola

3 cups gluten free oats
1 cup raw walnuts roughly chopped
½ cup cashews roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
½ cup dried cranberries soaked in warm water for 15 minutes
1 tbsp pumpkin spice recipe above
¾ tsp sea salt
½ cup olive oil
½ cup maple syrup
½ cup pumpkin seed butter
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. If your oven runs hot, you may decrease the temperature to 300°F and cook 5 minutes longer.

Pumpkin Spice Instructions

Add all the spices to a small mason jar. Cover with a lid and shake to combine. You can also whisk ingredients in a bowl and transfer to a mason jar.

Granola Instructions

Pour hot water over dried cranberries and allow them to sit while mixing other ingredients.
Add dry ingredients to a large bowl and mix to combine.
Add wet ingredients to a small pot. Heat over medium low heat, stirring to combine.
Pour wet ingredients over dry ingredients and mix until no dry parts remain.
Drain cranberries and mix them into the granola.
Spread evenly onto 2 baking sheets to ensure even baking. Use your spatula to PRESS THE GRANOLA FIRMLY onto the pans.
Bake for 20 minutes, turn the pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
ALLOW GRANOLA TO COOL COMPLETELY before using a spatula to lift it off of pan.
Transfer to mason jars and store in the pantry.

Notes

If you don't like the taste of tahini or you happen not to have it, use whatever nut or seed butter you have handy!

Nutrition

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Blueberry Zucchini Breakfast Cookies

Teri-Ann Carty — Wed, 10 Sep 2025 08:00:55 +0000

Home » healthy snack

Blueberry Zucchini Breakfast Cookies

Created by: Teri-Ann Carty

If you’re looking for a cozy, nourishing breakfast to ease you into the season, these Blueberry Zucchini Breakfast Cookies are it! Soft, hearty, and full of oats, seeds, and juicy blueberries, they’re perfect for busy mornings or slow coffee breaks. They freeze beautifully, so make a double batch and thank yourself later!

This post may contain affiliate links

Blueberry Zucchini Breakfast Cookies

Whenever I share a breakfast cookie recipe, you lot go wild! So, naturally, here I go again! This time I’m going seasonal with grated zucchini and fresh blueberries. These cookies are high in fibre and low in sugar, making them a suitable option for your first meal of the day. I love breakfast cookies; I have about three already on my site, and I likely won’t stop here. I suppose the convenience of having a grab and go breakfast or healthy snack appeals to all of us.

Refining Refined Sugar in my Diet

I know I am not the only woman who is trying to curb the sugar craving. The internet is awesome because it teaches us so many things, makes communities more connected and helps us realize we are never alone in our journey. I’ve been noticing that many women are trying to reduce their sugar intake, and this cookie is a great way to do it. My date tahini cookies were such a hit, and I assume it’s because they are super low in sugar, satiating and still cut that treat craving.

I always try and make recipes that lean more to the healthy side, which my gut is thanking me for – and I think so are yours! These cookies are made totally without sugar, but because I’m human and I love me a little sweetness, I did make mine with a touch of maple and my goodness, it takes the edge off without spiking my blood sugar level. Let’s get into it!

What Are Breakfast Cookies?

Breakfast cookies are exactly what they sound like: cookies made with breakfast-worthy ingredients. Think of them as a cross between baked oatmeal and a chewy granola bar. They’re soft, lightly sweetened, and made with nourishing ingredients that give you lasting energy. No refined sugar, no empty calories; just real food in a portable little package.

Ingredients For These Healthy Breakfast Cookies

This breakfast cookie recipe is packed with whole-food ingredients that fuel your morning:

Banana: The perfect ingredient to naturally sweeten these cookies. They also add moisture and a hint of banana flavour.
Tahini or Nut Butter: I love using a runny nut or seed butter. If you use a stiff tahini or dry seed butter, you might end up with dry or bitter cookies. I typically use this brand of tahini as it’s runny and delicious. Pro tip: Shake the container before pouring it into your measuring cup. If you don’t like tahini, swap it out with a nut or seed butter of your choice.
Maple Syrup (optional): This is totally optional, but it gives the cookies a little extra sweetness. If you’re bananas are extra ripe, I would skip the maple.
Egg: Binds everything together and adds protein.
Olive Oil: Keeps the cookies moist while boosting heart-healthy fats.
Whole Wheat Flour: A wholesome base with extra fibre. Use whatever flour you prefer. I have not tested this recipe gluten free, but I’m sure the cookies would still turn out perfect.
Oats: Classic breakfast ingredient that adds texture and keeps you full.
Unsweetened Coconut: I love adding coconut flakes to my cookies as they add texture and an ever so slight flavour.
Pumpkin & Sunflower Seeds: Add crunch, minerals, and plant protein.
Pecans: For richness, crunch, and extra texture. Use whatever nut you prefer.
Hemp Seeds & Ground Flax: Omega-3s, fibre, and protein in every bite.
Zucchini: The star ingredient of these breakfast cookies. The zucchini adds all the moisture you need for this recipe. It also adds nutrients and a sneaky veggie boost!
Fresh Blueberries: I love adding fresh blueberries to this recipe, but dried ones will also work. Just be aware, dried blueberries are very expensive.

What Makes Breakfast Cookies Healthy?

These cookies are a powerhouse of healthy fats, fibre, and protein, making them a satisfying way to start the day. There are no refined sugars or flours here, and you get a serious nutrient boost from seeds, whole grains, and fruit. They’re also free from dairy and can easily be made gluten-free by swapping the flour with a certified gluten-free blend.

How to Make These Blueberry Zucchini Breakfast Cookies

These cookies are easy to make, fun to make and perfect for all those leftover zucchinis in your garden! I love a breakfast cookie, and I cannot wait for you to make these.

How to Prep the Zucchini

No squeezing required! Yes, I’m not kidding you, you read correctly. There are a few things I’ve given up on in the kitchen, and one of those is squeezing out water from grated zucchini. NOW, I will say if your zucchini is super wet, go ahead and squeeze, but if it’s freshly grated and appears relatively dry, don’t bother! No need to peel it, just give it a good rinse and grate it on a box grater.

Mix the Wet Ingredients

In a large mixing bowl, mash the ripe banana until smooth. Whisk in the tahini (or nut butter), egg, maple syrup, vanilla, and olive oil until fully combined and creamy.

Add the Dry Ingredients

Stir in the whole wheat flour, baking powder, oats, cinnamon, and salt. Mix just until the dry ingredients are incorporated—don’t overdo it!

Fold in the Good Stuff

Add the chopped pecans, sunflower seeds, pumpkin seeds, hemp seeds, flax, and shredded coconut. Stir to combine, then mix in the grated zucchini. Gently fold in the fresh blueberries last, being careful not to crush them. Pro tip: If your zucchini is extra watery, give it a light squeeze with a clean towel before adding it to the dough.

Shape and Bake

Use a cookie scoop or spoon to portion the dough onto a lined baking sheet. Lightly flatten the tops with damp fingers and bake at 375°F for 15–20 minutes (until golden brown and dry to the touch). These cookies require a longer bake time. If your oven runs hot, you may not need the full 20 minutes in the oven, but then again, you might! I like these cookies golden brown and dry to the touch. Let cool on a wire rack before enjoying.

How to Customize Your Breakfast Cookies

These cookies are incredibly flexible. Try any of the following swaps:

Use almond butter, peanut butter, or sunflower seed butter in place of tahini.
Skip the pecans or swap for walnuts or chopped almonds.
Add a handful of raisins for extra sweetness.
Swap blueberries for dried cranberries or cherries.
Make them nut-free by using seed butter and omitting pecans.

How to Store Zucchini Cookies

Once cooled, store these cookies in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. For longer storage, pop them in the freezer. They’ll keep for a month or more and thaw beautifully at room temperature. You can even warm them in the oven for a fresh-baked feel.

Tips For Making the Best Blueberry Zucchini Breakfast Cookies

Use ripe bananas for natural sweetness and a soft texture.
Fold blueberries in gently to avoid squishing them.
Flatten lightly before baking, as these cookies don’t spread much.

Are Blueberries Good for Breakfast?

Yes, yes, and yes! Blueberries are packed with antioxidants, fibre, and natural sweetness, making them the perfect breakfast fruit. They pair beautifully with oats, seeds, and nut butters, and add a juicy burst to each cookie.

What You’ll Love About These Breakfast Cookies

Let me tell you, these are not your average cookies… They’re soft, hearty, and full of texture and flavour. Whether you’re starting your day or reaching for a mid-afternoon snack, they’re easy to make, nutrient-packed, and absolutely delicious. They’re also freezer-friendly and make a great school-safe snack for kids!

Most Common Breakfast Cookie Questions

Can I use frozen blueberries? Yes, but don’t thaw them first, just toss them in gently while still frozen to prevent bleeding.

Can I skip the maple syrup? Absolutely! The banana adds sweetness on its own, so you can reduce or omit it depending on your taste.

Can I make them egg-free? Yes, I have not tested this recipe egg free but you could try replacing the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water).

Can I use quick oats? Yes, but the texture will be softer. I recommend old-fashioned rolled oats for the best result.

Did you make these breakfast cookies?

Don’t forget to leave a rating and review below! Let me know how you liked them, and don’t forget to try these recipes next:

Banana Date Breakfast Cookies

Tahini Chai Breakfast Cookies

Tahini Granola Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Blueberry Zucchini Breakfast Cookies

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Rest Time 30

Total Time 1

Servings cookies

Calories 226kcal

Author Teri-Ann Carty

Equipment

oven
mixing bowl
ice cream scoop
box grater
parchment paper
baking sheet

Ingredients

1 ripe banana the riper the better!
½ cup tahini or nut butter of choice, the runnier the better!
¼ cup maple syrup optional
1 egg
1 tsp vanilla
¼ cup olive oil
½ cup whole wheat flour*
1 tsp baking powder
1 cup oats
¾ cup shredded unsweetened coconut
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup pecans chopped
¼ cup hemp seeds
2 tbsp ground flax
½ tsp salt
1 tsp cinnamon
1 cup grated zucchini
½ cup fresh blueberries*

US Customary - Metric

Instructions

Preheat oven to 375d.
Place parchment down onto the cookie sheet.
Mash banana in a large bowl until smooth.
Add egg, maple syrup, tahini, vanilla and olive oil. Whisk vigorously to combine.
Add in flour, baking powder, oats, cinnamon and salt. Lightly mix to combine. It’s ok to still see flour at this point.
Add in seeds and pecans. Stir again.
Add in zucchini until well incorporated.
Finally, gently fold in blueberries. Don't over-mix or the berries will bruise.
Use an ice cream scoop to measure out cookies. Lightly flatten the top of the cookies with a damp hand. The cookies don't spread much, so don't worry about spacing.
Bake for 17-22 minutes or until golden brown and dry to the touch.
Transfer to a wire rack to cool for 15-30 minutes before devouring.

Notes

You can swap out the flour for all-purpose, spelt or gluten-free flour blend.
I love the pop of the fresh blueberries, but you can also add dried blueberries if you can find them!

Nutrition

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Apple Cider Gummies

Teri-Ann Carty — Wed, 04 Jun 2025 08:00:41 +0000

Home » healthy snack

Apple Cider Gummies

Created by: Teri-Ann Carty

Naturally sweetened Apple Cider Gummies made with real fruit and fizzy cider! These chewy bites come in two fun flavours—Raspberry Apple Pear and Blueberry Apple—and are free from refined sugars, artificial ingredients, and fillers. They’re the perfect healthy snack to prep for the week ahead.

This post may contain affiliate links

Apple Cider Gummies

Gummies are the TREND right now, and I can’t wait for you to make mine! I am so excited to be partnering with Lonetree Cider for this recipe. This company is 100% Canadian-owned and uses local farmers’ apples to make their ciders. Now, most of you know that I have been alcohol-free for over 13 years, so when I can get my hands on top-quality, delicious Dealcoholised products, I jump at the chance. Just because I don’t drink doesn’t mean you don’t have to; Lonetree has the most delicious sounding ciders with the coolest flavours, so make sure you check them out!!

For this recipe, I went a little crazy and made TWO different gummies. I just had so much fun experimenting and trying out all the flavours. One featuring Lonetree authentic dry, crisp apple cider and one using their DELICIOUS Apple Pear Cider. These gummies are so easy to make, and you can use whatever moulds you have on hand. I used these super fun fruit moulds, but you do you! I used frozen blueberries with the authentic apple cider and frozen raspberries for the apple pear cider. I used honey in one and not the other, just to prove you can still eat candy sugar free!

I never really thought to make gummies myself until they started showing up all over the internet, and now I’m afraid – I’m hooked! Homemade gummies are a fun and delicious way to incorporate powerful ingredients into your daily routine. These apple cider gummies are made with fruit, gelatin, and naturally fizzy cider for a treat that’s as enjoyable as it is beneficial. Whip out your moulds and let’s get jelling!

What Are Apple Cider Gummies?

Apple cider gummies are bite-sized, chewy supplements made using apple cider and other natural ingredients. They’re a popular alternative to drinking raw vinegar, especially for those who want to enjoy the potential benefits of apple cider without the sharp taste. While many commercial versions focus on ACV extract, this homemade version uses actual apple cider, not only for flavour, but to keep the ingredients simple, accessible, and whole-food focused. And let’s get real here; these aren’t just any gummies, they’re made with Lonetree’s crisp, small-batch craft cider, giving them a fizzy, tart-sweet depth that sets them apart!

Ingredients for Apple Cider Gummies

Each flavour is made with just a few real food ingredients. Here’s what you’ll need:

Raspberry Apple Pear

Frozen raspberries: Intensely fruity and antioxidant-rich.
Dealcoholised Lonetree Apple Pear Cider: Naturally sweet and lightly fizzy.
Lemon juice: Brightens and balances the flavours.
Gelatin: The secret to that perfect gummy texture.

Blueberry Apple

Frozen blueberries: Juicy and rich in vitamins.
Dealcoholised Lonetree Dry Apple Cider: Drier, tangier base for depth.
Lime juice: Adds a refreshing citrus zing.
Honey (optional): For a touch of natural sweetness.
Gelatin: For structure and a bit of protein.

Note: You can use fresh fruit instead of frozen, but frozen fruit adds a more concentrated flavour.

How to Make Apple Cider Gummies

Prepare to be hooked on how easy these are to make and how delicious they are!

Blend

Add your frozen fruit, citrus juice, and Lonetree Apple Cider to a blender. Blend until completely smooth. Go slow when removing the lid—cider is fizzy!

Heat

Pour the mixture into a small pot and add honey (if using). Gently bring it to a simmer, but do not boil—boiling can ruin the gelatin’s binding power.

Add Gelatin

Sprinkle the gelatin evenly over the warm cider blend while whisking continuously to prevent clumps.

Pour and Set

Transfer to a large glass measuring cup. Let cool for 5 minutes. Pour into silicone molds placed on a cookie sheet. Refrigerate for 2 hours or overnight until fully set.

Store

Pop the gummies out of the molds and store them in a sealed container in the fridge. They’ll keep for up to 2 weeks.

Health Benefits of Apple Cider Gummies

These cider gummies are more than a cute snack—they’re full of beneficial ingredients:

Apple cider is associated with supporting digestion, blood sugar regulation, and healthy weight management.
Gelatin supports joint health and gut integrity.
Berries are rich in antioxidants and natural vitamin C.

While these aren’t a replacement for medical treatment or professional dietary advice, many people find incorporating gummies into their routine offers gentle, consistent support for overall wellness.

Why You’ll Love These Apple Cider Gummies

These aren’t your average vitamin chews. They’re naturally sweetened or sugar free entirely, which is great for heart health, diabetic diets and overall wellness. They are made with a small handful of wholesome ingredients, including Canadian made Lonetree Apple Cider! These gummies are incredibly easy to make and even easier to take, making your daily dose of apple cider a lot easier. This recipe is also kid friendly and free of dyes, preservatives, and artificial flavours! Not to mention, you’ve got two awesome flavour options, you can mix it up or stick to your favourite.

Can These Gummies Be Made Vegan?

Yes, but with one modification. Instead of gelatin, use agar-agar powder (a plant-based setting agent). Agar works differently and sets more firmly, so you may need to test the amount to get the right chew. Begin with 2 teaspoons of agar powder for every 1 cup of liquid and adjust as needed.

Apple Cider Gummies FAQ

What are the benefits of apple cider gummies? They may support digestion, blood sugar control, and weight management.

Are these better than store-bought options? These homemade gummies are free of refined sugars, artificial ingredients, and fillers. You know exactly what you’re putting into your body.

Where can I find the silicone moulds? You can grab them here on Amazon. They’re easy to use and make the cutest little shapes.

Did you make these gummies?

I would love to hear how yours turned out. Leave a rating and review below! Try these recipes next:

Black Sesame Bark

Peanut Butter Hemp Crispy Treats

High Protein Brownie Bites

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Apple Cider Gummies

Course Snack

Cuisine Canadian

Prep Time 15

Setting Time 2

Total Time 2 15

Servings gummies

Calories 14kcal

Author Teri-Ann Carty

Equipment

silicone molds
small pot, whisk, large glass measuring cup

Ingredients

Sugar free Raspberry Apple Pear Ingredients

1 cup frozen raspberries*
1 can Dealcoholised Lonetree Apple Pear Cider
3 tbsp lemon juice
4 tbsp gelatin

Blueberry Apple Ingredients

1 cup frozen blueberries*
1 can Dealcoholised Lonetree Dry Apple Cider
3 tbsp lime juice
3 tbsp honey
4 tbsp gelatin

US Customary - Metric

Instructions

Add frozen fruit, lime or lemon juice and cider into a blender and blend until smooth. Carefully and slowly remove lid as the cider is fizzy!
Add mixture into a small pot. Stir in honey (if using!) and bring to a simmer. Be careful not to boil the mixture or the gelatin will bind and become very difficult to work with.
Remove from the heat and sprinkle gelatin over the cider mixture, whisking constantly.
Transfer to a large glass measuring cup and allow it to cool for 5 minutes*.
Place silicone molds onto a cookie sheet. Carefully pour mixture into the molds. Place in the refrigerator for approximately 2 hours up to overnight.
Remove from the silicone molds and enjoy!!
I transferred my gummies to a container with a lid and stored in my fridge. Keeps for approximately 2 weeks.

Notes

*You can use fresh fruit if you prefer, but I love the concentrated flavour frozen fruit provides.

*If you have clumps of gelatin that won't dissolve (it happens!!), strain it through a fine mesh strainer when pouring it into the glass measuring cup.

Nutrition

The post Apple Cider Gummies appeared first on Teri-Ann Carty.

Black Sesame Bark

Teri-Ann Carty — Wed, 30 Apr 2025 08:00:40 +0000

Home » healthy snack

Black Sesame Bark

Created by: Teri-Ann Carty

It’s time to level up your snack game, and this Black Sesame Bark is just the recipe to do it. Crunchy, toasty, and layered with complex flavour, this sesame snack will have you addicted at first bite! Made with wholesome ingredients like pistachios, pumpkin seeds, and black sesame, it’s the perfect balance of savoury and sweet. Gluten-free, vegan, and made in one bowl—this healthy sesame snaps recipe is a total win.

This post may contain affiliate links

Black Sesame Bark

There are times when a recipe comes to me that I literally cannot WAIT for you to have it. I have been so giddy about this recipe that I can barely stand it. This new sesame bark is going to be your new obsession, as it is most definitely mine! I haven’t been able to stop eating it, and I know you won’t either. It is so crunchy without being hard on your teeth. It’s packed full of fibre, refined sugar free, gluten free, plant based and beyond addictive! There are so many healthy benefits to this snack. Black sesame seeds alone are powerhouses for your health. It offers numerous health benefits like antioxidants, minerals and healthy fats! They are also a good source of protein and B vitamins!

When I was a kid, I loved getting Sesame Snaps. If you don’t know what they are, imagine a delicious little rectangle made of sesame and most likely high fructose syrup and sugar. They are absolutely delicious, but with all that sugar, the health benefits of the sesame seeds are obsolete. I knew I wanted to make something just delightful, but obviously way more healthy and sans refined sugar. Mine are made with maple syrup (y’all know how much I love it), cinnamon and salt. Think sweet and salty, and a snack that you can feel good about eating!

What is Black Sesame Bark?

Black sesame bark is a thin, crunchy treat made with black sesame seeds, nuts, and seeds, all bound together by maple syrup and baked into crisp, snappable sheets. Inspired by Asian recipes and modern health-forward snacking, this black sesame recipe blends sweet, savoury, and nutty into one irresistible bite. Think of it as a more grown-up, nutrient-dense take on sesame snaps—but with a depth of flavour that only black sesame seeds can offer.

What’s the Difference Between Bark, Brittle and Snaps?

While the terms are often used interchangeably, there are subtle differences:

Sesame bark is usually a flat, crispy sheet made with nuts or seeds and sweetened with syrup or sugar, broken into irregular pieces.
Sesame brittle is traditionally cooked on the stovetop with sugar until hard crack stage, creating a glassy, crunchy texture.
Sesame snaps are typically thinner and uniform in shape, made with sesame seeds and a sugary binder, often store-bought.

This black sesame dessert recipe leans toward a snap and bark: crispy, clean-ingredient, and made in the oven—no candy thermometers required.

Ingredients for Black Sesame Bark

Black sesame seeds: The main ingredient of this sesame snack. Black sesame seeds are rich in flavor, color, and nutrition. They add depth and a striking appearance to the bark.
White sesame seeds: Added for visual appeal as well as they lend a mellow nuttiness and contrast beautifully with the black sesame.
Pistachios: Offer crunch and a delicate sweetness. If you want to keep this recipe nut free swap these out for another seed or more seame.
Pumpkin seeds & sunflower seeds: Add texture, healthy fats, and extra nutrition.
Cinnamon & salt: Balance and enhance the overall flavor.
Miso paste: This umami-packed ingredient might surprise you, but it adds complexity and depth.
Maple syrup: The natural binder. It caramelizes slightly in the oven, holding the bark together without refined sugar.

Why Black Sesame?

Black sesame seeds have long been a staple in Asian dessert recipes, celebrated for their bold flavor and impressive nutritional profile. They’re rich in calcium, magnesium, healthy fats, and antioxidants, making them a functional food in addition to being delicious. This black sesame dessert has a unique earthiness and deep roasted flavor that white sesame seeds alone don’t offer. If you’ve never made a black sesame seed recipe before, this is the one to start with.

How To Make This Black Sesame Bark

Start by preheating your oven to 300°F convection and lining a baking sheet with parchment paper.

Mix your dry ingredients

Combine all the seeds, pistachios, cinnamon, and salt in a large mixing bowl.

Heat your wet ingredients

Warm the maple syrup and miso paste over low heat, whisking until smooth and fully combined. I used my favourite pot from Hexclad. It perfectly and evenly heats everything to help emulsify like a dream. Get 10% off when you shop with this link.

Combine & press

Pour the wet mixture over the dry, stir well, and spread it into a flat, even layer on the baking sheet. Use a rubber spatula to press it down firmly.

Bake your sesame bark

Bake for 20 minutes, rotate the pan, and bake for another 10. The bark should be golden around the edges and dry to the touch. Let the snaps cool completely before breaking it into pieces. Don’t skip this step—the texture is perfect once fully cooled.

How to Store Your Homemade Sesame Bark

It’s super easy to store your sesame bark and keep it fresh (if it lasts that long). Just store in an airtight container at room temperature. Keep in a cool, dry place for up to two weeks. If your home runs warm, you can refrigerate the bark, but bring it to room temp before serving for best flavor and texture.

Why You’ll Love These Sesame Snaps

Snacks are a reason to be happy. I don’t know about you, but when I find a new snack to obsess with my days are brighter! This healthy twist on sesame snaps is made with whole food ingredients, naturally gluten-free and vegan and packed with healthy fats and minerals! The crunch is simply irresistible, and there is no refined sugar whatsoever! Customize this treat to fit your personal desires and share it with friends! Try adding shredded coconut or a dash of cardamom for variation. If you grew up loving sesame snaps like I did, this healthy sesame snaps recipe is exactly what you need!

Black Sesame Bark Frequently Asked Questions

Does black sesame bark taste sweet or savory? It’s a perfect balance of both. The maple syrup adds sweetness while the miso, seeds, and nuts offer a savory, toasty counterpoint.

Can I substitute honey for maple syrup? Yes! Honey works beautifully if you’re not vegan. Just be sure to keep the oven temperature a bit lower to prevent over-caramelization.

Can I add coconut to this bark? Absolutely. A couple tablespoons of shredded coconut adds a tropical sweetness and another layer of texture.

Is this sesame bark gluten-free? Yes! All ingredients are naturally gluten-free—just double-check your miso paste if you’re highly sensitive.

Did you like this recipe?

Make sure you leave a rating and review below! Try these delicious snacks next:

High Protein Chocolate Lava Cake

Puffed Quinoa Cups

Snickers Date Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Black Sesame Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Rest Time 1

Total Time 1 40

Servings servings

Calories 246kcal

Author Teri-Ann Carty

Equipment

baking sheet
oven, mixing bowl, rubber spatula

Ingredients

1 cup black sesame seeds
½ cup pistachios roughly chopped
½ cup white sesame seeds
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
½ tsp cinnamon
½ tsp salt
1 tsp miso paste
½ cup maple syrup

US Customary - Metric

Instructions

Preheat oven to 300° convection.
Line a cookie sheet (I love using Pampered Chef https://a.co/d/37IgggR) with parchment paper.
To a mixing bowl, add all dry ingredients.
To a small pot, add miso and maple syrup. Heat over low heat, either whisking or using a rubber spatula to combine miso into maple syrup.
Pour wet over dry. Mix thoroughly. Spread into an even layer onto the parchment lined baking sheet. Use the rubber spatula to press down the mixture firmly.
Bake for 20 minutes, turn the pan 180b degrees and bake for the final 10.
WAIT FOR THE BARK TO COOL COMPLETELY and then break up into pieces.
Store in an air-tight container at room temperature.

Video

Notes

I am buying all my nuts and seeds from a company called YUPIK on Amazon. You can buy in BULK which I love!

For the NUT FREE version, omit the pistachios and add 1/4 cup more black sesame seeds and 1/4 cup more pumpkin seeds. This version is so so so good as well!!!

Nutrition

The post Black Sesame Bark appeared first on Teri-Ann Carty.

4-Ingredient Puffed Quinoa Cups

Teri-Ann Carty — Wed, 02 Apr 2025 08:00:44 +0000

Home » healthy snack

4-Ingredient Puffed Quinoa Cups

Created by: Teri-Ann Carty

If you love Puffed Quinoa but never know what to do with it - this is the recipe for you! This puffed quinoa cup recipe is about to become your new favorite snack! Made with puffed quinoa, tahini, dark chocolate, and vanilla, these no-bake treats are naturally sweetened and require just 15 minutes of prep. Whether you're looking for puffed quinoa snacks, a high-protein treat, or an easy dessert, these chocolate quinoa cups check all the boxes.

This post may contain affiliate links

4-Ingredient Puffed Quinoa Cups

Is it just me or have all the food creators on Instagram been popping quinoa recently? I don’t know how one thing can become such a thing overnight, but if everyone is into puffer quinoa right now I am going to have some fun with it! I’ll be honest, I tried popping quinoa myself and when it failed for the 3rd time, I gave up!! Sometimes it’s just plain easier to buy the ingredient. That’s exactly what I did for this recipe. These Puffed Quinoa Cups are so easy to make! They require 4 ingredients and the combination of flavours could be endless. Think ANY nut or seed butter and a wide variation of inclusions such as sunflower or pumpkin seeds, chopped walnuts or pecans, buckwheat groats or black sesame paste and black sesame seeds (halloween treat!!). I love the simplicity of this snack as it doesn’t have any added sugar.

I use dark chocolate chips because it has a higher percentage of cacao. If you love milk chocolate, then do you! You could add this to a silicone mould as well and change up the shapes of your treats. Hearts for Valentine’s day, big thick squares or whatever else you fancy! I meant it when I said the options are endless! If you’ve been looking for puffed quinoa recipes, this puffed quinoa cup is a must-try! Whether you’re craving a healthy snack, a quick dessert, or a high-protein treat, these chocolate quinoa cups deliver flavour, texture, and convenience. Make a batch today and let me know how you customize yours!

Ingredients for Puffed Quinoa Cups

Puffed quinoa: Adds a light, airy crunch to these chocolate quinoa treats. Pop your own or purchase them literally anywhere!
Tahini: Provides a creamy, nutty base while keeping these puffed quinoa cups gluten-free and dairy-free. This is my all-time favorite tahini.
Vanilla extract: Enhances the flavors and balances the richness of the chocolate and tahini.
Dark chocolate chips: Melted chocolate holds everything together while adding a rich, indulgent taste.
Maldon sea salt: A pinch of flaky salt enhances the sweet and salty balance of these puffed quinoa cups.
Sesame seeds (optional): Adds extra texture and visual appeal to these puffed quinoa crispy treats.

What is Popped Quinoa?

Popped quinoa, also known as puffed quinoa, is quinoa that has been heated until it expands, creating a light, crispy texture. It’s pretty similar to puffed rice and you’ll often find it used in granola, granola bars, energy bites and different types of protein snacks. It’s super versatile and easy to enjoy. You can find puffed quinoa in health food stores, or you can make your own at home.

Surprising Health Benefits of Puffed Quinoa

Puffed quinoa has a lot of the same health benefits as regular boiled quinoa. It’s packed with nutrients and unlike traditional puffed rice, quinoa is a complete protein. That means that even in its puffed state it contains all nine essential amino acids; making it a naturally high protein ingredient. If you’re looking for an alternative to puffed rice you definitely should go with puffed quinoa! It is also naturally gluten-free and grain-free, making it a great alternative for those with food sensitivities. Quinoa is rich in fiber, which supports digestion and gut health, while also being loaded with essential minerals like iron, magnesium, and zinc, which help support overall wellness.

How to Make These Puffed Quinoa Cups

These puffed quinoa snacks come together in just a few easy steps:

Prepare the muffin tin

Line a muffin tin with parchment liners to prevent sticking.

Melt the chocolate

In a heatproof bowl, melt dark chocolate chips in the microwave or over a double boiler until smooth.

Mix the ingredients

In a large bowl, stir in tahini and vanilla extract until fully combined, then fold in the puffed quinoa.

Fill the cups

Use a spoon or ice cream scoop to divide the mixture into the muffin tin, pressing it down to create firm cups.

Top and freeze

Sprinkle with flaky sea salt and sesame seeds, then freeze for 2 hours until set. Store these puffed quinoa crispy treats in the freezer for the best texture!

How to Make Popped Quinoa at Home

If you want to try making your own puffed quinoa recipe, please be my guest! As mentioned above I really didn’t have much success trying this; the process is simple but requires attention to detail. Start by heating a dry skillet over medium heat. Add a few tablespoons of raw quinoa to the pan, stirring constantly to ensure even heat distribution. You will begin to see the quinoa start popping, much like popcorn. Once popped, remove it from the heat and allow it to cool completely before using. This method takes a bit of practice, and not all the quinoa will puff evenly. If you find it tricky to get consistent results, store-bought puffed quinoa is a great alternative!

What Does Puffed Quinoa Taste Like?

Puffed quinoa has a light, nutty flavor with a delicate crunch. It’s not overly sweet on its own, which makes it a great base for both sweet and savory puffed quinoa recipes. When mixed with dark chocolate and tahini, it takes on a crispy, slightly chewy texture that melts in your mouth.

How to Store Organic Puffed Quinoa

To keep puffed quinoa fresh, store it in an airtight container in a cool, dry place away from moisture. If you are using homemade popped quinoa, ensure it is completely cool before transferring it to storage. Puffed quinoa is best when used within three to four weeks for optimal flavor and texture.

Other Ways to Use Popped Quinoa

Aside from these puffed quinoa cups, there are endless ways to incorporate puffed quinoa into your diet. For a nutrient-dense snack, mix it with nut butter and maple syrup to create homemade quinoa bars. It also makes a great topping for yogurt, smoothie bowls, or oatmeal, adding extra crunch and texture. You can even use puffed quinoa as a gluten-free breadcrumb substitute in savory dishes for added texture without the grains. I haven’t done this yet but puffed quinoa also works amazingly in granola, and maybe – just maybe you’ll see that coming up soon!

Why You’ll Love This Puffed Quinoa Recipe

It’s so easy!! It’s so tasty and it only takes four ingredients to make! You don’t need to do any baking, the clean-up is minimal and everyone can enjoy this recipe. The fact that it’s dairy free, gluten free, refined sugar free and high protein is reason enough to make these and enjoy them for days to come. They are perfect for kids’ lunches because they are also nut free! Thanks to puffed quinoa and tahini, these cups are packed with protein and fibre, keeping you satisfied and energized throughout the day. Whether you are looking for a healthy meal prep snack or a quick, nourishing treat, these puffed quinoa cups are the perfect option to keep in your freezer for easy access!

Did you make this recipe?

Leave a rating and review below! Try these recipes next:

Snickers Date Bark

Healthy Homemade Vegan Twix Bar

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

4 Ingredient Puffed Quinoa Cups

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings cups

Calories 219kcal

Author Teri-Ann Carty

Equipment

muffin tin

Ingredients

1½ cups puffed quinoa
½ cup tahini*
½ tsp vanilla
1 cup dark chocolate chips
maldon sea salt
sprinkle of sesame seeds on top optional

US Customary - Metric

Instructions

Place parchment liners into muffin tin.
Melt chocolate chips in a heat proof bowl in the microwave or over a double boiler until smooth.
Mix in tahini and vanilla until fully combined.
Fold in puffed quinoa until fully mixed.
Use an ice cream scoop or large spoon to divide into 12 cups. Press the mixture down into each cup.
Sprinkle each cup with flaky sea salt and sesame seeds if desired.
Place in the freezer to set for 2 hours.
Best stored in the freezer.

Notes

*You can use whatever nut or seed butter you prefer!

Nutrition

The post 4-Ingredient Puffed Quinoa Cups appeared first on Teri-Ann Carty.

High Protein Chocolate Peanut Butter Eggs

Teri-Ann Carty — Wed, 26 Mar 2025 08:00:03 +0000

Home » healthy snack

High Protein Chocolate Peanut Butter Eggs

Created by: Teri-Ann Carty

Make these High Protein Chocolate Peanut Butter Eggs as an easy, protein-packed yet indulgent snack. They are my take on the classic easter Reese’s peanut butter eggs treat. With a smooth peanut butter filling, a delicious chocolate coating, and a hint of flaky salt, they’re the perfect balance of sweet and salty. Unlike store-bought Easter peanut butter eggs, this homemade peanut butter egg recipe skips the refined sugar and artificial ingredients while boosting protein with my favourite Botanica plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!

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High-Protein Peanut Butter Eggs (Copycat Reese’s!)

If you’re looking for a treat this Easter that’s both healthy and delicious, this is the recipe for you! Easter is around the corner so that means chocolate!! One of my all-time favourite childhood treats was the famous Reese’s peanut butter cup. I absolutely adored them. They were sweet and salty and delicious. Well, times haven’t seemed to have changed so much because I am still crazy about the combination of chocolate and peanut butter but now that I’m a tad older, and a whole lot wiser I choose to make them my way so that means high protein and refined sugar free (except for the chocolate which you could still get refined sugar free if you search hard enough!).

As per usual, anything that’s high protein WITH protein powder is used with my favourite protein powder in the world Botanica. Anytime I can add this plant-based protein to a dessert, I will. My dear friend Nicole from Kale Junkie also did her own version of these Reese’s peanut butter eggs without protein, so if that’s your jam click here. Regardless of how you make them; these chocolate peanut butter eggs are the ultimate easter dessert. Honestly you could probably make them into any shape you desire and call them a Christmas treat, valentines treat or any anytime you want chocolate but also want to be healthy kind of treat! Whether you eat them straight from the freezer or serve them at your next holiday gathering, they’re guaranteed to be a hit that everyone can enjoy!

What Are Peanut Butter Eggs?

Peanut butter eggs are a seasonal favorite, especially around Easter. Traditionally, they feature a sweet peanut butter filling coated in a milk chocolate shell, making them the perfect bite-sized indulgence. Inspired by the famous Reese’s peanut butter eggs, this healthy peanut butter egg recipe delivers the same creamy, chocolatey goodness—but with cleaner ingredients and protein!

High Protein Peanut Butter Egg Ingredients

This easy peanut butter eggs recipe is made with just a handful of simple, wholesome ingredients:

Almond Flour: Provides structure along with the protein powder and a subtle nutty flavor.
Sea Salt: Enhances the sweet and salty balance.
Botanica Health Protein Powder: A high-quality protein that you blend perfectly into the peanut butter mixture. Use vanilla or chocolate protein powder.
Organic Crunchy Peanut Butter: The star of the show! Use creamy or crunchy peanut butter. You could also make this with any other nut butter if you don’t like or have peanut butter.
Maple Syrup: Naturally sweetens the peanut butter filling without refined sugar.
Vanilla Extract: Adds depth and rounds out the flavors of the peanut butter and chocolate nicely.
Dark Chocolate Chips: The chocolate coating that takes these peanut butter chocolate eggs to the next level.
Olive Oil: Helps keep the melted chocolate smooth and glossy (you can also use coconut oil).
Flaky Sea Salt: The final touch for a gourmet chocolate peanut butter treat!

How to Make Copycat Reese’s Peanut Butter Eggs

Making the Peanut Butter Filling

Start by lining a cookie sheet with parchment paper and making sure you have room in your freezer. In a large mixing bowl, combine almond flour, Botanica protein powder, and salt. Stir in creamy peanut butter, maple syrup, and vanilla extract until a thick, dough-like mixture forms.

How to Shape Peanut Butter Eggs

Scoop about 2 tablespoons of the peanut butter mixture, roll it into a circle and then shape it into an egg. You may want to refrigerate the mixture if your dough is too soft and sticky. Place the eggs on the prepared cookie sheet and freeze for 30 minutes to firm up before dipping.

Dipping the Peanut Butter Eggs

Use the double boil method or pop the dark chocolate chips in the microwave in 30-second increments to melt them. Stir after each round and then add olive oil (or coconut oil) and stir until smooth and glossy. Use a fork to dip each peanut butter egg into the melted chocolate, ensuring full coverage. Tap off any excess chocolate and place it back on the parchment-lined cookie sheet.

Final Touch & Freezing

Drizzle any remaining melted chocolate over the top, then sprinkle with flaky sea salt for a perfect finishing touch. Freeze the chocolate peanut butter eggs for at least 1 hour until fully set.

Success Tips for Coating the Peanut Butter Eggs

Work Quickly: The chocolate coating hardens fast when dipping frozen eggs, so move efficiently.
Use a Fork for Even Coating: This helps drain excess chocolate and prevents a messy finish.
Reheat Chocolate as Needed:If the melted chocolate starts to thicken, warm it again in 10-second microwave intervals, stirring between each 10 seconds.

Why You’ll Love These High Protein Peanut Butter Eggs

These high-protein peanut butter eggs are everything you love about Reese’s peanut butter cups but with a healthier twist! High protein and dairy free, these treats make the perfect protein treat or healthy Easter dessert without compromising on flavor. They don’t require any baking which means that you can make these with minimal time to spare, they are totally customizable and only require a handful of ingredients you likely already have.

Unlike store-bought reeses treats, these peanut butter chocolate eggs are made with natural peanut butter, maple syrup, and dark chocolate, skipping all the processed ingredients. With more protein, no artificial flavours, and the same sweet and salty indulgence, these homemade peanut butter eggs might just be better than Reese’s!

Did you make this recipe?

Don’t forget to leave a comment and review below! Try these recipes next:

Blueberry Banana Baked Oats

Walnut Maple Granola

Chocolate Peanut Butter Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

High Protein Peanut Butter Eggs

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings eggs

Calories 283kcal

Author Teri-Ann Carty

Equipment

baking sheet
freezer
parchment paper
microwave or double boiler

Ingredients

1 cup almond flour
½ tsp sea salt
¼ cup Botanica Health protein powder
1 cup organic crunchy peanut butter
¼ cup maple syrup
½ tsp vanilla
1½ cup dark chocolate chips
1 tsp olive oil
flaky sea salt

US Customary - Metric

Instructions

Place a piece of parchment paper on a cookie sheet and set aside. Make sure you have enough room in your freezer for the cookie sheet to lie flat.
Add almond flour, protein powder and salt to a bowl. Stir to combine.
Add peanut butter, maple syrup and vanilla to the dry ingredients. Mix thoroughly until fully combined.
Use a spoon to scoop up approximately 2 tbsp of dough. Shape the dough into an egg shape with your hands. Place on the cookie sheet and place in the freezer to chill for about 30 minutes.
Melt chocolate in the microwave in 30 second increments until smooth. Add a tsp of olive oil (coconut oil works too) and stir until glossy.
Use a fork to dip the peanut butter egg into the chocolate. Coat on all sides. Tap any excess chocolate off the egg and place back on the parchment paper.
Drizzle the top with any remaining chocolate and sprinkle tops with flaky sea salt.
Place back in the freezer for 1 hour.
Best stored in the freezer.

Notes

You can use crunchy or smooth peanut butter - both will work!

Don't love peanut butter? I know there are some of you out there... use your favourite nut or seed butter instead. I love dark chocolate but milk chocolate works great also!

Nutrition

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Single Serve Blueberry Banana Baked Oats

Teri-Ann Carty — Wed, 12 Mar 2025 08:00:20 +0000

Home » healthy snack

Single Serve Blueberry Banana Baked Oats

Created by: Teri-Ann Carty

If you love baked oatmeal but don’t want to commit to an entire batch, this single-serve baked oats recipe is exactly what you need! Made with banana, blueberries, and almond flour, this healthy baked oats recipe is naturally sweetened, packed with protein, and comes together in just one bowl. Whether you’re looking for a quick breakfast, snack, or dessert, this banana blueberry baked oats recipe is easy, customizable, and perfect for meal prep.

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Single Serve Blueberry Banana Baked Oats

As you may know, I recently moved homes and so naturally I was living in a boxed fort while trying to make healthy choices! Picture this, my kitchen was in boxes the last week before moving, but I had a serious urge for baked oats. I was rifling through all the kitchen boxes to locate my ramekin! It was a scene to behold and definitely worth the hunt because this new oatmeal recipe is what I made! If being able to cook something so delicious in a kitchen filled with boxes doesn’t convince you of how easy this recipe is – I don’t know what will!

This Single Serve Blueberry Banana Baked Oats is for all my protein lovers who know how to appreciate something with a little sweetness for breakfast. I can’t tell you how much I enjoyed it! I had half of it for breakfast and the other half for dessert. Sheer perfection! I love this recipe because it only requires one bowl. If I don’t have to pull out my blender I won’t. Too many dishes = sad Teri-Ann. This easy breakfast is simplicity at its finest, and could totally be prepared in the air fryer if you don’t have an oven. I would air fry it at 375 for 20 minutes, check the middle and if it’s not fully baked blast it again for 5-10 more minutes. The centre should come out clean.

If you’re looking for an easy, healthy, and satisfying breakfast, this single-serve baked oatmeal is exactly what you need. Whether you love bananas, blueberries, oats or all three, this recipe is the perfect meal prep option and is healthy to boot! Gluten free, dairy free, and could easily be made totally plant based if you wanted. Try it today and let me know how you customize yours!

What is Baked Oatmeal?

Baked oatmeal is a warm, hearty, and wholesome breakfast that combines rolled oats, almond flour, and fruit into a deliciously soft and cake-like texture. Unlike traditional stovetop oatmeal, which can be mushy, baked oats have a fluffy, slightly crisp top that makes them feel like a real treat. This single-serve baked oatmeal recipe is made with bananas, blueberries, and protein powder for extra nutrients and a boost of natural sweetness.

Single Serve Blueberry Banana Baked Oats Ingredients

With a handful of kitchen staples, this breakfast option is ready in no time! Gather the goods and let’s get baking

Banana: Adds natural sweetness and moisture to the baked oatmeal recipe. The riper, the better!
Egg: Helps bind everything together, creating a soft and fluffy texture. If you want to make this plant based make a flax egg.
Olive Oil: Keeps the banana baked oats moist and adds a slight richness.
Maple Syrup: A natural sweetener that enhances the flavor without refined sugar. Honey would also be a wonderful option here.
Tahini: Adds a subtle nuttiness and extra creaminess while boosting protein and healthy fats.
Vanilla Extract: Enhances the sweet, warm flavors of the baked oats with banana.
Oats: The base of this oatmeal bake, providing fiber and a chewy texture. Use old-fashioned rolled oats for the best results.
Protein Powder: Increases the protein content, making this a healthy, filling breakfast. Use your favorite protein, vanilla or plain, will work best.
Almond Flour: Adds extra moisture and tenderness while keeping this gluten-free.
Baking Powder: Gives the baked oats a slight rise for a cake-like texture.
Cinnamon: Complements the banana and blueberries while adding warmth to the oatmeal bake.
Salt: Enhances all the flavors and balances the sweetness.
Hemp Seeds: Up the protein count with these little but mighty seeds. They also provide healthy fats.
Blueberries: Bursting with flavor, these add a juicy, tart contrast to the banana baked oats.

How to Make Single-Serve Baked Oats

Prepare the Batter

Mash the banana in a large bowl until smooth. Add the wet ingredients: egg, olive oil, maple syrup, tahini, and vanilla extract, and whisk until well combined.

Add Dry Ingredients

Stir in oats, almond flour, protein powder, baking powder, cinnamon, and salt until a thick batter forms. Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture.

Transfer and Bake

Pour the batter into a large ramekin and top with hemp seeds for added crunch. Bake at 350°F for 30-32 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the baked oatmeal cool for 5 minutes before digging in. This single-serve baked oats recipe is perfect for quick breakfasts, a healthy dessert, or meal prep. Make a few in advance and store them in the fridge for a delicious grab-and-go breakfast option!

Baked Oatmeal Variations and Tips

You’re going to love how easy it is to customize this recipe. Consider it the foundation for your imagination! Use whatever you have on hand and you’ll never get tired of baked oats. Here are a few fun suggestions:

Swap the fruit: Instead of blueberries, try adding raspberries, chopped apples, or chocolate chips.
Make it vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use dairy-free protein powder.

Ways to Serve Baked Oatmeal

This banana blueberry baked oats recipe is delicious on its own, but there are plenty of ways to elevate it. For extra creaminess, top it with a dollop of Greek yogurt or coconut yogurt. If you love nutty flavors, drizzle peanut butter, almond butter, or tahini over the top for a rich and satisfying finish. Want more texture? Add fresh banana slices, blueberries, or chopped nuts to enhance the flavor and crunch. You can enjoy this baked oatmeal warm straight from the oven or store it in the fridge for a quick and easy meal prep breakfast that tastes just as good cold. If you enjoy it as dessert, might I suggest ice cream on top?

Can I Use Steel Cut Oats or Quick Oats?

For the best texture, old-fashioned rolled oats are the top choice for this baked oatmeal recipe. However, if you need to make adjustments, steel-cut oats can be used—just soak them overnight in almond milk for a softer texture or pulse them in a food processor before baking. If you only have quick oats on hand, you could use them but they will likely be more soft, less chewy and they may bake quicker. This recipe has only been made with old fashioned rolled oats.

Can I Make This Banana Baked Oatmeal Vegan?

Yes! To make this single-serve baked oatmeal vegan, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and let it sit for 5 minutes before adding. Also, make sure to use dairy-free protein powder.

Can You Make Blueberry Baked Oatmeal Ahead of Time?

Absolutely! One of the best parts about this recipe is that you can make it ahead of time and enjoy when hunger strikes. This single-serve baked oatmeal recipe is great for meal prep; all you need to do is bake, let it cool, and store in the fridge for up to 3 days. Reheat in the microwave for 30 seconds before serving.

Can You Freeze This Baked Oatmeal?

Yes! If you want to prep ahead, bake the blueberry baked oats, let them cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly in the oven at 350°F for 10 minutes.

You Will Love Single-Serve Baked Oatmeal

You will love this single-serve baked oatmeal because it’s naturally sweetened with banana and maple syrup, making it a healthy and delicious breakfast option. Packed with protein powder, tahini, and hemp seeds, it’s designed to keep you full and satisfied for hours. Plus, it’s completely gluten-free and dairy-free, thanks to the almond flour and oats, making it a great choice for those with dietary restrictions. The best part? There’s no blender required—just a one-bowl, no-mess recipe that’s perfect for busy mornings. Whether you enjoy it for breakfast, a quick snack, or a healthy dessert, this baked oatmeal recipe is as versatile as it is delicious!

Did you make this Blueberry Banana Baked Oats recipe?

Leave a rating and review below, try these recipes next!

Cottage Cheese Banana Blueberry Muffins

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Join my mailing list!

Single Serve Blueberry Banana Baked Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 692kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 ripe banana
1 egg
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp tahini
½ tsp vanilla
½ cup oats
2 tbsp protein powder
½ cup almond flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp hemp seeds
½ cup blueberries

US Customary - Metric

Instructions

Preheat oven to 350 and grease a large ramekin.
Add banana to a bowl and mash well with a fork.
Add egg, olive oil, maple syrup, tahini and vanilla and whisk to combine.
Add oats, almond flour, protein powder, baking powder, cinnamon and salt and mix well.
Stir in blueberries.
Scrape into the prepared ramekin and top with hemp seeds.
Bake for 30-32 minutes until a toothpick comes out clean from the centre*.
Wait for it to cool for 5 minutes and enjoy!

Notes

*I used almond flour but you could use regular flour. The bake time for regular flour would be 22-25 minutes.

Nutrition

The post Single Serve Blueberry Banana Baked Oats appeared first on Teri-Ann Carty.

Snickers Date Bark

Teri-Ann Carty — Fri, 21 Feb 2025 09:00:20 +0000

Home » healthy snack

Snickers Date Bark

Created by: Teri-Ann Carty

This Snickers-inspired date bark is the easiest, healthiest chocolate bark recipe you’ll ever try! Made with soft Medjool dates, peanut butter, salted peanuts, and dark chocolate, it’s a naturally sweet, fiber-rich snack that tastes just like a Snickers bar! This version of the viral date bark is vegan, gluten-free, freezer-friendly and requires no baking. Whether you're desiring a quick dessert with dates, need an easy meal prep snack or just want to see what all the hype is about, this healthy date bark recipe is one you’ll want to keep stocked in your freezer!

This post may contain affiliate links

Viral Snickers Date Bark

Dates are having a real moment. They have been quietly stealing the show for the past few years but now they are totally front and center. I remember when date bark went viral at the beginning of 2024. I was obsessed like much of you – its ease and deliciousness just stole the show. Dates are a healthy sugar alternative, full of fibre and minerals; I recently read this article that truly made me feel guilt free about these squishy morsels of deliciousness, check it out here. If you’re looking for some high quality dates these are my favorite here.These dates are from Palestine, and I truly feel lucky to be able to purchase them in bulk from Karma Coop.

The thing I love about this healthy dessert is that it just gets tucked away in my freezer and is something I can turn to whenever the sugar bug comes biting! Doing what I do for a living can be a blessing and a curse! I tend to always have a lot of things in the freezer and find myself sharing with my yoga students, neighbours and friends whenever they come over! If you’re like me and food is your love language, you need to make this date bark recipe – it’s the best thing to have on hand when you’ve got company! This Snickers Date Bark is, hands down, the best viral dessert hack I’ve tried. It’s sweet, salty, crunchy, and loaded with chocolate, yet made with real, wholesome ingredients. What flavors would you like to see next?

What is The Viral Date Bark Recipe?

If you’ve spent any time on TikTok or Instagram, chances are you’ve come across the viral date bark recipe. This simple, no-bake treat quickly became a favorite for its rich flavor, chewy texture, and easy preparation. Inspired by the flavors of a Snickers bar, it’s made with three simple layers that come together in minutes!

The base starts with chewy Medjool dates, which are naturally sweet and caramel-like when flattened into a sticky layer. On top of that goes a generous spread of creamy peanut butter, adding richness and depth. Crunchy salted peanuts provide that signature Snickers texture, with a thick coating of melted dark chocolate. A sprinkle of flaky sea salt ties everything together to balance the sweet, salty, and nutty flavors. The best part? This date bark requires absolutely no baking—just layer, freeze, and enjoy a wholesome, indulgent snack whenever you need it.

Snickers Date Bark Ingredients

Medjool Dates: The softer, the better! Chewy Medjool dates create the perfect caramel-like base. These are my favorites dates.
Peanut Butter: Use runny peanut butter for easy spreading. Feel free to use any spread you have on hand such as almond butter, cashew butter, or sunflower seed butter.
Salted Peanuts: Adds crunch and enhances the sweet and salty balance.
Dark Chocolate Chips: I love the flavor and balance that dark chocolate brings, however, milk chocolate also works!
Olive Oil or Coconut Oil: Helps the melted chocolate spread smoothly.
Flaky Sea Salt: A must for that chocolate bark recipe magic!

Health Benefits of Medjool Dates

Medjool dates aren’t just a naturally sweet treat—they’re packed with fiber, antioxidants, and essential nutrients. Their natural sugars provide a quick energy boost without the crash that comes from refined sugars, making them a great choice for a pre-workout snack, midday pick-me-up or when breaking a fasting period. Plus, their high fibre content supports digestion and helps keep you feeling full longer!

Beyond their sweetness, Medjool dates are rich in potassium, magnesium, and iron, which play a key role in muscle function, heart health, and overall energy levels. This chocolate date bark recipe lets you enjoy a decadent-tasting dessert while nourishing your body with wholesome ingredients. With zero refined sugar, this is a snack you can feel good about eating—delicious, nutrient-dense, and naturally satisfying. Lear more about dates in this Healthline article.

How To Make Snickers Date Bark

Prep the Base

Line a baking sheet with parchment paper. Remove pits from the Medjool dates and press them flat onto the sheet in a 4×4 grid. Cover with another parchment paper sheet and use a rolling pin to flatten.

Add the Peanut Butter Layer

Spread creamy peanut butter evenly over the dates. Press ¾ of the salted peanuts into the peanut butter.

Melt the Chocolate

Melt dark chocolate chips with olive oil or coconut oil in the microwave in 30-second intervals, stirring until smooth.

Assemble the Bark

Pour the melted chocolate over the peanut layer and spread evenly with a spatula. Sprinkle with flaky sea salt.

Freeze & Slice

Freeze for 2 hours until firm. Remove from the freezer and cut into squares or bars. Enjoy Straight from the Freezer!

Tips For Success With This Recipe

Use Soft Dates: If your Medjool dates are dry, soak them in warm water for 10 minutes before flattening. This will plump them up and make them more chewy.
Choose the Right Peanut Butter: A runny, natural peanut butter spreads best.
Get the Best Chocolate Layer: Add a teaspoon of coconut oil when melting chocolate for a smooth, glossy finish.
Don’t Skip the Salt: A sprinkle of flaky sea salt goes a long way for flavor! I promise you it will elevate this dessert.

Serving & Storing this Recipe

No secrets here – this viral dessert is as simple to make as it is to store. You can enjoy it straight from the freezer (this also provides the best texture) and to store keep in an airtight container in the freezer for up to 3 months.

Why You’ll Love This Viral Date Bark

This viral date bark is the perfect balance of sweet, salty, and satisfying, making it an easy and delicious treat to keep on hand. It’s naturally sweetened with chewy Medjool dates, meaning there’s no refined sugar, just pure caramel-like goodness from whole ingredients. The addition of peanut butter and nuts makes it a protein-packed snack, giving you long-lasting energy while keeping cravings in check.

This date bark recipe is also ideal for meal prep—make a batch, store it in the freezer, and enjoy a quick, grab-and-go snack anytime. The best part? It tastes just like a Snickers bar, but it’s completely homemade and much healthier. Plus, there’s no baking required, making it one of the easiest chocolate bark recipes you’ll ever make. Whether you’re looking for a wholesome dessert or an afternoon pick-me-up, this date bark will become a staple in your kitchen.

Enjoy These Recipes Next!

Healthy Homemade Vegan Twix Bar

Cottage Cheese Banana Blueberry Muffins

Macadamia Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Snickers Date Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings pieces

Calories 204kcal

Author Teri-Ann Carty

Equipment

freezer
cooke sheet
Rolling Pin

Ingredients

16 medjool dates pits removed (the softer the better)
½ cup runny peanut butter*
½ cup salted peanuts*
1 cup dark chocolate chips
1 tsp olive oil any oil will do
flaky sea salt

US Customary - Metric

Instructions

place parchment on a cookie sheet.
remove pit from the dates and open them up. Place on the cookie sheet 4x4.
place a second piece of parchment on top and flatten them with a rolling pin or a flat bottomed surface.
spread runny peanut butter evenly on top. Don't worry if it runs through the dates!
press 3/4 of the peanuts into the peanut butter.
melt chocolate and oil together in the microwave or in a double boiler until smooth.
pour chocolate on top. Use a spatula to spread it as evenly as possible. Sprinkle with sea salt and place it in the freezer to set for 2 hours.
once hard, remove from the freezer and place on a cutting board. Use a sharp knife to cut into pieces.
store in an air-tight container in the freezer.
best eaten straight from the freezer!

Notes

I love switching up the nut and seed butters for this recipe. You can use whatever nut or seed you fancy!

These are my favorite dates

Nutrition

The post Snickers Date Bark appeared first on Teri-Ann Carty.

Almond Butter Protein Bars

Teri-Ann Carty — Wed, 29 Jan 2025 09:00:11 +0000

Home » healthy snack

Almond Butter Protein Bars

Created by: Teri-Ann Carty

Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make, and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they're also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.

This post may contain affiliate links

Easy Almond Butter Protein Bars

Hello, friends! After a rejuvenating retreat in Costa Rica, feeling ready for the new phase of life, brozed and ready to share all my newest recipes! I’m thrilled to be back in the kitchen creating and this recipe has been waiting patiently for you to enjoy! My Almond Butter Protein Bars are everything you need in a snack – chewy, healthy, and packed with protein. Whether you need a quick breakfast, a midday energy boost, or a post-yoga treat, these bars deliver.

These bars are filled with fibre, protein and healthy fats making them a winning recipe in all the ways. It’s the perfect not too sweet and salty snack that stores in the freezer and makes a great addition to a lunch. I’ve been really into fibre packed snacks lately and this recipe is full of it. The secret to their perfect texture? Psyllium husk, which not only adds fiber but also binds the bars together like a dream.

Paired with my favorite @botanicahealth protein powder, these bars are as functional as they are delicious. I’ve tried other recipes where the bars essentially fall apart, no bueno. These babies hold together like an absolute dream. If you’re a fan of sweet and salty, the optional dark chocolate and flaky sea salt topping will seal the deal!

Almond Butter Protein Bar Ingredients

Pumpkin Seeds: Add a nutty crunch and are a great source of zinc and magnesium.
Sunflower Seeds: A nutrient-rich addition with vitamin E and a mild, nutty flavor.
Chia Seeds: These tiny seeds are packed with fiber, omega-3s, and protein.
Hemp Seeds: A great plant-based protein source with a creamy texture.
Sliced Almonds: Add extra crunch and complement the almond butter base.
Oats: Provide structure, fiber, and heart-healthy goodness to the bars.
Ground Flax: Boosts fiber content and helps bind the ingredients.
Psyllium Husk: The key ingredient for holding the bars together and adding a fiber boost.
Protein Powder: Use a high-quality like Botanica Health to enhance the protein content. This is my favorite and the one I used for this recipe.
Cinnamon: Adds warmth and a touch of spice to the flavor profile.
Salt: Balances the sweetness and enhances the flavors.
Almond Butter: The star ingredient, providing creaminess, protein, and healthy fats. You could swap this for any nut butter of choice.
Honey: Naturally sweetens the bars and helps bind the ingredients. Use maple syrup or agave if you’d like to keep this vegan.
Vanilla: Adds a subtle, comforting flavor.
Olive Oil: Keeps the bars moist and adds a rich texture.

How to Make Almond Butter Protein Bars

These bars are so easy to make you’ll be wondering why you ever bought granola bars from the supermarket! Make them once and fall in love with every bite:

Prepare Your Pan

Preheat your oven to 320°F convection and line a 9×11 baking pan with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients

In a large bowl, combine all the dry ingredients: seeds, oats, flax, psyllium husk, protein powder, cinnamon, and salt.

Prepare Wet Ingredients

In a small pot, gently heat the almond butter, honey, vanilla, and olive oil over medium-low heat until smooth and combined.

Combine and Bake

Pour the wet ingredients over the dry ingredients and mix thoroughly, ensuring everything is well coated. Press the mixture firmly and evenly into the prepared pan using a rubber spatula. Bake for 30-35 minutes, or until the top is golden brown and dry to the touch.

Cool and Add Toppings

Let the bars cool completely on a wire rack. Spread a layer of almond butter over the top, then melt the dark chocolate and spread it evenly over the almond butter. Sprinkle with flaky sea salt for an extra kick of flavor.

Freeze and Slice

Freeze the pan until the chocolate hardens, then remove the bars using the parchment overhang. Slice into bars with a sharp knife and store in the freezer.

Ways to Customize Your Almond Butter Protein Bars

There are so many ways to get creative with this recipe. You can easily customize these almond butter protein bars to suit your taste or dietary preferences. Try swapping the almond butter for another type of nut or seed butter, like peanut butter or sunflower seed butter. Add dried fruit, such as cranberries or chopped dates, to bring a touch of natural sweetness to the bars. For a tropical twist, sprinkle shredded coconut on top before baking.

Can I Make These Bars Into Balls?

Absolutely! Simply roll the mixture into bite-sized balls instead of pressing it into a pan. Freeze until firm and enjoy as protein bites. You could even try dipping them in the dark chocolate for a decadent chocolate coating!

Why You’ll Love These Almond Butter Protein Bars

You’ll love these almond butter protein bars because they’re the perfect combination of healthy, delicious, and easy to make! Packed with fiber, protein, and healthy fats, they’re a nutrient-rich snack that will keep you fueled throughout the day. These bars are vegan friendly and gluten-free, making them suitable for a variety of diets, and they’re easily customizable to fit your favorite flavors and ingredients. Best of all, they’re perfect for on-the-go snacking—just store them in the freezer and grab one whenever you need a quick, convenient snack or breakfast!

Tips for Making the Best Protein Bars

Press Firmly: Ensure the mixture is packed tightly into the pan to help the bars hold together.
Don’t Skip the Psyllium Husk: It’s key for binding the bars and adding fiber.
Cool Completely: Let the bars cool fully before adding toppings or slicing to prevent them from crumbling.

Other Bars You’ll Love!

If you made these bars don’t forget to leave a rating and review below. Check out these recipes next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Almond Butter Protein Bars

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 261kcal

Author Teri-Ann Carty

Equipment

9x11 pan
oven

Ingredients

¾ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup hemp seeds
½ cup sliced almonds
½ cup oats
¼ cup ground flax
2 tbsp psyllium husk
¼ cup Botanica Health Protein Powder
1 tsp cinnamon
½ tsp salt
½ cup almond butter or any nut/seed butter of choice
1 tsp vanilla
½ cup honey
2 tbsp olive oil

Optional Toppings

½ cup dark chocolate chips
¼ cup almond butter
flaky salt to finish

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
Add dry ingredients to a bowl and stir to combine.
Add almond butter, olive oil, honey and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
Pour wet over dry and stir to coat. Being careful to get all the dry parts combined.
Press evenly and firmly into the pan using a rubber spatula.
Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
Allow it to cool on a wire rack.
Spread almond butter on top of granola.
Melt chocolate in 39 second increments until til smooth. Spread chocolate over almond butter. It’s OK if almond butter and chocolate start to meld together. MINE DID!
Place in the freezer to allow chocolate to harden.
Once hard, remove from the freezer and sprinkle with flaky sea salt.
Place on a cutting board and cut into bars.
Store them in the freezer.

Notes

Click here to grab your Botanica Health Protein Powder

Nutrition

The post Almond Butter Protein Bars appeared first on Teri-Ann Carty.

Healthy Homemade Vegan Twix Bar

Teri-Ann Carty — Wed, 08 Jan 2025 09:00:59 +0000

Home » healthy snack

Healthy Homemade Vegan Twix Bar

Created by: Teri-Ann Carty

These homemade Twix bars are the ultimate sweet and salty treat. Featuring a buttery almond flour shortbread crust, a creamy caramel layer made with tahini, and a decadent chocolate topping! They’re a healthier, vegan twist on the classic candy bar and only require a few ingredients and steps to make.

This post may contain affiliate links

Homemade Twix Bars

It’s Veganuary, and while I’m no longer strictly plant-based, I still adore creating vegan recipes! I’ve been making these chocolate bars for ages and thought it was just about time they are on the site and available to all of you. There is a good chance you’ve had a twix bar or two in your lifetime and you probably really enjoyed it! What you might not have considered is how unhealthy they actually are – filled with refined sugars, additives and a bunch of things you don’t want in your body! I decided to change that – you might have seen these on my Instagram in the past and I’ve seen a few other creators make them but unbiasedly – mine are my favourite!

These homemade Twix bars are sweet, salty, and absolutely irresistible. They’re the perfect way to indulge while sticking to a plant-based lifestyle. These bars come together quickly, using wholesome ingredients like almond flour, tahini, and dark chocolate chips. I’ve tested this recipe with both coconut oil and olive oil, and both work beautifully, depending on your preference. I love baking with olive oil and almost exclusively use it. One great thing about coconut oil is that it solidifies in a way that olive oil doesn’t. Sometimes it is better to use coconut oil for crusts because it will hold together better. The last time I made these I used coconut oil in the crust and olive oil in the filling and the chocolate layer. It worked like a charm! Let’s dive into how you can make these homemade Twix bars from scratch!

Ingredients for Homemade Twix

These cookie bars are actually a lot easier to make than you might think. There is a good chance you have most (if not all) of the ingredients already in your pantry!

Crust Ingredients

Almond Flour: Creates a light, buttery shortbread crust that’s gluten-free and rich in flavour.
Maple Syrup: Adds natural sweetness and helps bind the crust together.
Coconut Oil: Ensures the crust holds its shape while adding a subtle richness.
Salt: Enhances the sweet and nutty flavours.

Filling Ingredients

Tahini or Peanut Butter: The star of the creamy caramel layer, providing a nutty, slightly savoury base.
Maple Syrup: Adds sweetness to balance the tahini or nut butter and adds to the caramel flavour.
Coconut Oil or Olive Oil: Creates a smooth, pourable consistency for the filling.
Vanilla Extract: Adds warmth and depth to the caramel.
Sea Salt: Brings out the sweet and salty magic of the filling.

Topping Ingredients

Dark Chocolate: Rich and indulgent, it forms the final layer of these Twix bars.
Coconut Oil or Olive Oil: Helps the chocolate melt smoothly and creates a shiny finish.
Maldon Sea Salt: Adds a crunchy, salty garnish to balance the sweetness.

What Are Homemade Twix?

Homemade Twix bars are a healthier, DIY version of the classic candy bar. This recipe features three layers just like the originals. The first layer is a crumbly base made from almond flour. The middle layer is a luscious filling made with tahini or peanut butter, maple syrup, and a touch of salt. And of course, a decadent layer of melted dark chocolate to coat the whole homemade chocolate bar. Unlike store-bought Twix bars, these are gluten-free, vegan, and free from refined sugars, making them a guilt-free indulgence!

How to Make Homemade Twix Bars

Prepare the Shortbread Crust

Preheat your oven to 350°F and line an 8×8 pan with parchment paper. Combine almond flour, maple syrup, melted coconut oil, and salt in a bowl. Mix until it forms a dough, then press it firmly into the prepared pan. Bake for 15 minutes, then let it cool.

Make the Caramel Layer

In a small pot, combine tahini, maple syrup, coconut oil, vanilla extract, and sea salt. Stir until smooth and bring to a gentle bubble. Simmer for about 10 minutes, then remove from heat and allow to cool slightly. Pour the caramel evenly over the crust and freeze for 30-60 minutes.

Add the Chocolate Topping

Melt dark chocolate and coconut oil together in the microwave in 30-second increments until smooth. Pour the melted chocolate over the caramel layer, spreading it evenly. Sprinkle with Maldon sea salt for a touch of elegance.

Cut and Serve

Freeze the bars again until set. Before serving, let them sit at room temperature for 15 minutes. Use a hot knife to cut into clean bars, wiping the knife between cuts.

Why You’ll Love These Homemade Twix Bars

You’ll love these homemade Twix bars for so many reasons! Made with natural ingredients like almond flour, tahini, and dark chocolate, they’re a healthier, guilt-free alternative to the classic candy bar. The steps to making these bars could not be easier and they come together super quick. Plus, these bars are vegan and gluten-free, making them suitable for a wide range of dietary needs.

How to Store These Healthy Twix Bars

These homemade Twix bars are best stored in the freezer. Keep them in an airtight container, and they’ll last up to a month. Allow them to sit at room temperature for 10-15 minutes before serving.

Tips for the Best Twix Bars

Use Runny Tahini: A smooth, runny tahini works best for the caramel layer. If using peanut butter, opt for the natural variety.
Cool Between Layers: Allow each layer to cool and set before adding the next to ensure clean, even layers.
Don’t Skip the Salt: A sprinkle of sea salt enhances the flavors and adds the perfect sweet-and-salty balance.

Did You Make These Homemade Twix Bars?

I’d love to hear how they turned out! Leave a comment below or tag me on Instagram with your creations. These homemade Twix bars are a labor of love, and I can’t wait to see your take on them.

Try these recipes next:

Berry Vegan Cheesecake Bars

Vegan Marshmallow Snickers Bars

Vegan Rocky Road Fudge

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Homemade Healthy Vegan Twix Bar

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 15

Freeze Time 2

Total Time 2 30

Servings bars

Calories 544kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven, freezer, stovetop

Ingredients

Crust Ingredients

2 cups almond flour
2 tbsp maple syrup room temperature
¼ cup coconut oil melted and cooled
pinch salt

Filling Ingredients

⅔ cup tahini runny or peanut butter
¼ cup maple syrup
¼ cup coconut oil or olive oil
1 tsp vanilla
¼ tsp sea salt more to taste

Topping Ingredients

¾ cup dark chocolate chopped
1 tsp coconut oil or olive oil
Maldon sea salt

US Customary - Metric

Instructions

Preheat oven to 350d and place parchment into an 8x8 pan. To a medium sized bowl add almond flour, maple syrup, coconut oil and salt. Mix to combine. Press firmly into prepared pan. Bake for 15 minutes. Set aside to cool.
For filling add all the ingredients into small pot. Stir to combine. Bring to a bubble and then reduce heat to a simmer for 10 minutes. Remove from heat and allow the mixture to cool slightly before pouring over crust. Place in the freezer to set for 30 minutes to an hour. Before adding chocolate layer.
Melt chocolate and coconut oil together in the microwave in 30 second increments until smooth. Pour over caramel in an even layer. Sprinkle granola on top of chocolate and sprinkle with melon sea salt. Place back in the freezer to set.
Once ready to eat, remove from the freezer for 15 minutes. Use a hot knife to cut into bars wiping knife between each cut. Store in the freezer.

Notes

Don't like tahini? Use any nut or seed butter instead!

Nutrition

The post Healthy Homemade Vegan Twix Bar appeared first on Teri-Ann Carty.