Granola! I do not think there is one person that I have met that does not like this delicious snack.

You can easily top yogurt with my homemade granola, perhaps eat it with your cereal, or pack it for your next hike. It gives you incredible energy and keeps you full as it is packed with terrific ingredients.

We love packing it when we go on our family hikes. It is so much better than the store-bought version, and I must say it tastes even better.

Granola clusters are versatile. You can even make bars and carefully slice them but breaking them into smaller bite-size clusters is so much fun, and they look imperfectly perfect.

I partnered with PB2 Foods to create this recipe and video. Honestly, I had the most fantastic time creating these recipes and using their products, which you can check here.

TAP HERE FOR MORE DELICIOUS RECIPES WITH PB2 PEANUT BUTTER POWDER

If you get the chance, get PB2 Powdered Almond Butter. This recipe is made using this product, and let me tell you, it is incredible.

Since my son is sensitive to peanuts, this product was a perfect replacement for me to use in recipes where I usually would add PB2 Foods Powdered Peanut Butter.

We love it in our baked goods, granola, cereal, or smoothies.

If you try my Homemade Granola with Oats, Almonds, and Dried Fruit, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Similar posts:

OVEN ROASTED PUMPKIN SEEDS

OVEN ROASTED CHESTNUTS

THE BEST HOMEMADE TOASTED GRANOLA

NO BAKE MUESLI PEANUT BUTTER ENERGY BITES

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.

Yield: 8 servings

Homemade Granola with Oats, Almonds and Dried Fruit

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Easy and tasty Homemade Granola with Oats, Almonds and Dried Fruit

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 cups rolled old-fashioned oats (gluten-free)
• ½ unsalted pumpkin seeds
• ½ cup flax seeds
• 1 cup roasted unsalted almonds.
• ¼ cup PB2 Foods almond butter powder
• ½ cup pure maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp. vanilla extract
• 1 cup dried fruit; ginger, cranberry, mango, goji berries.

Instructions

1. Heat the oven (with the oven rack in the middle) to 350°F. Line a rimmed sheet pan
   with parchment or use a silicone mat.
2. In a large bowl, combine the oats, almonds, and flax, and pumpkin seeds. You may use
   other seeds as well.
3. Add almond powder and store to coat.
4. Combine maple syrup and coconut oil, and vanilla extract. Whisk until creamy and
   smooth.
5. Pour the mixture over the oat mixture. Use a spatula to stir until well combined and
   the oats are evenly coated.
6. Pour the mixture into the prepared pan and spread it into an even layer.
7. Bake for about 30-35 minutes, stirring halfway through or until crisp.
8. Break into clusters and store in glass jars or containers for the best taste.
   
   

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 388Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 30mgCarbohydrates: 52gNet Carbohydrates: 42gFiber: 10gSugar: 33gSugar Alcohols: 0gProtein: 11g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. 

No Bake Sweet Fruit Pizza recipes are slices of heaven. I say recipes because there are many options to create an incredible sweet pizza.

They are delicious, beautiful, and effortless to make. I have a feeling that most of you are going to agree that this makes an excellent and unique dessert. Well, let us be real, this is a type of tart, but isn’t it so much fun calling it a pizza?!

You may use any fruit in season, of course. Also, you can create different cookies such as chocolate and peanut butter, sugar cookies, or stick toa fantastic and classic peanut butter cookie crust

I have partnered with PB2 Foods for a year to bring you the tastiest, out of the box and simple recipes using their products.

I have made so many amazing recipes with their products, but one that I had not published before was a sugar-free, low-carb, flourless mug cake. It was scrumptious. I must post that one real soon.

TAP HERE FOR MORE TASTY SWEET RECIPES

You can also find PB2 Gluten-free Chocolate Waffles on my blog as well as a comforting vegetarian meal, Tofu and Veggie Stir-Fry with Peanut Butter Sauce.

With that being said, I have this tasty No Bake Sweet Fruit Pizza for you guys. The video is straight to the point as all my other videos are. You can easily follow along and make it yourself as well.

Other than this topping, you could make caramelized apples or pears for the upcoming fall season or S’mores with Peanut Butter. Now, do not you agree that those versions sound incredible? My mouth is certainly watering. I love the flavors of fall.

However, since we are still blessed to have summer berries, I have created this colorful fruit pizza with a slightly sweet, chilled cream cheese with a hint of the flavor of peanut butter.

If you have a chance, please check out my partner’s website for more terrific products.

Please tag me @sandraseasycooking and PB2 Foods on Instagram and other social media accounts if you make this recipe. Thanks for all your support!

Yield: 6-8

No Bake Sweet Fruit Pizza

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No-Bake Sweet Fruit Pizza recipes are slices of heaven. I say recipes because there are many options to create an incredible sweet pizza. They are delicious, beautiful, and effortless to make. I have a feeling that most of you are going to agree that this makes an excellent and unique dessert. Well, let us be real, this is a type of tart, but isn’t it so much fun calling it a pizza?!

Prep Time 30 minutes

Additional Time To Chill 30 minutes

Total Time 1 hour

Ingredients

Sweet Pizza Base:

• 1 cup almond flour
• 1/2 cup roasted unsalted peanuts, chopped
• 2 tablespoons cacao powder
• 3 tablespoons confectioners swerve, sweetener
• 2 tablespoons PB2 Powder
• 2 tablespoons monk fruit syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons coconut oil
• 1/8 teaspoon sea salt

Filling:

• 4 oz cream cheese, softened
• 3 oz heavy whipped cream
• 2 tablespoons confectioners swerve, sweetener
• 1 tablespoon PB2 Powder
• 1/2 teaspoon vanilla extract

Topping:

• Mixed Berries— blueberry, blackberry, raspberry, and strawberry.
• 1/2 tablespoon confectioners swerve

Garnish:

• Fresh Mint

Instructions

Line a cake pan,
skillet, or springform pan with parchment paper. If you wish for pizza look than
I recommend a circular pan.

Combine

1. The almond flour, cacao powder, chopped peanuts, PB2 powder, salt, the monk
   fruit syrup, vanilla extract, and coconut oil stir the mixture in between each
   ingredient addition.
2. Using your fingers mix until it comes together into a sticky dough.
3. Press the dough evenly along the bottom of the prepared pan. You may brush the bottom of the
   pan or a skillet so the parchment paper could stick better without moving.
4. Chill the base in the fridge for roughly 10 minutes.
   

Filling:

1. Using an electric mixer, combine softened cream cheese, whipped cream, Swerve sweetener, PB2 powder, and vanilla extract.
2. Mix until smooth and thick in texture.
3. Pull the pizza base out of the fridge and spread evenly filling then put it back in the fridge for ten more minutes.

Topping:

1. Wash and pat dry berries, or any other the fruit you have chosen to use.
2. Distribute fruit evenly on the top of the sweet filling.
3. Dust with a bit of Confectioner Swerve and garnish with fresh mint.
4. Allow to rest and chill in the fridge for approximately 30 minutes before serving.

Notes

• You may use any sweetener that you prefer.
• If you are allergic or sensitive to peanuts, please use alternative products such
  as unsalted chopped almonds, and PB2 Almond Powder The outcome will be
  slightly different but nonetheless very tasty.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Meat Lovers Egg Muffins are such an amazing at to feed a crowd. They are also great for meal prep.

I am not big on meal prepping. Well, I do pre-pack meat into smaller containers or ziplock bags, sometimes chop vegetables and store my herbs.

However, preparing a meal ahead, which is so popular nowadays, and storing it in containers is not for me.

I tried really hard, however, my kids would eat it before my week would end so I gave up. Not everything, just the things that re the best in the box like grilled chicken or pasta.

TAP HERE FOR MORE TASTY BREAKFAST OR BRUNCH IDEAS

So I was cooking double meals. It was just not working for my family so well, that’s why I gave up.

With that being said, I think it is a fantastic idea if you have two people or even three. It could be really life-saving when you meal prep.

Although from time to time I do make a big muffin tin of these and it saves me so much time in the morning.

I’d say these are fantastic even for an afternoon snack instead of that protein bar. Well, they are certainly better than sugary bars.

We are a meat-eating family so these beauties are always welcome at our table.

Now, I showed you two versions; wrapped with bacon or with a ham slice. I like both versions, to be honest, that’s why I wanted to show you.

Hey, if you try making these delicious and easy Meat Lovers Egg Muffins tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

GLUTEN-FREE BANANA COCOA MUFFINS

BANANA NUT OAT MUFFINS

WAFFLE BREAKFAST BOARD

BREAKFAST CASSEROLE

BREAKFAST EGGS AND BEEF WRAP

BACON EGGS AND CHEESE CROISSANT SANDWICHES

Yield: Makes 12 Egg Muffins

Meat Lovers Egg Muffins

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The easy and tasty recipe for Meat Lovers Egg Breakfast Muffins

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 12 strips Bacon, + 2 slices for topping (use deli meat slices as an alternative)

Filling:

• 1/4 pound Italian sausage
• 1/4 pound ground beef
• Pinch of salt, or to taste
• Pinch of black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 4-5 eggs, mixed
• 2 oz cheese, shredded (any on hand works, I used mild cheddar)

Topping:

• Fresh parsley for garnish, if desired
• Bacon crumbles

Instructions

BACON OR DELI MEAT

1. Bacon Version: Cook bacon halfway either in the air fryer, pan or oven. This way it will crisp up much better once baked in the oven. Take it out and place it on the kitchen paper towel or cookie rack to cool for a bit.
2. Deli Meat Version: If you are using deli ham or similar deli meat you can skip this part. Just place slices into muffin tin cups and make a small hole on the bottom with a fork. Cook only a few slices of bacon for the topping.

FILLING

1. Head up the skillet and saute the ground beef and Italian sausage (casing off if any) with salt, pepper, onion powder, and dried parsley.
2. Cook at medium-high heat for 5-6 minutes or until the meat is no longer pink.
3. Beat eggs very well. You do not need to season it cause it is quite salty already.

ASSEMBLY

Bacon Version:

1. Place bacon inside of the muffin cups, then add filling in, a tablespoon or two depending on the size of your muffin tin cups.
2. Add a bit of cheese on the top then pour eggs over it just under the edge of the muffin tin cups
3. Add more cheese if desired.

Deli Meat Version:

1. Place ham slices into the muffin cups then pierce bottoms with a fork.
2. Add filling, cheese and pour beaten eggs over it.
3. Add more cheese if desired.

BAKING:

1. Bake egg muffins in preheated oven to 350°F for 12 to 15 minutes.
2. Allow them to cool down for about 5 minutes then slide a spoon around the muffin cup and pop egg muffins out.
3. Garnish or top them with chopped parsley and crispy bacon bits.
4. They must be completely cooled down before placing them in the airtight container. They should be kept in the fridge and used within 3 days for the best taste.

Notes

If you are using ham, for example, as muffin cup holders, see pics, then crisp up some bacon on the side, crumble and use as a topping. I used aways one or two extra slices regardless because it tastes good with a bit of bacon on the top.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest