Strawberry Pistachio Granola Bars

strawberry granola bars

Okay, so I may be a little obsessed over Granola bars.  I’ve made 3 more batches since my last blog post.  I even ordered a bar pan from pampered chef.  It isn’t here yet, but I’m super excited about it.  I promise, this will be my last post  with a granola bar recipe because I think after this one you guys will get the point about how to make them, and how  customizable they are.  But this one is REALLY good, and I had to share.

I used coconut sugar in this recipe, which has trace amounts of nutrients, and a lower GI then regular sugar, so its at least a tiny bit healthier for you then using brown sugar but it  tastes about the same.  There’s also flax and chia seed in here for added omega 3’s and some weight loss boosters.   The preserve I used are natural, grape juice sweetened preserves, so make sure you read your ingredients,  you don’t want anything with high fructose corn syrup.  And of course, buy organic whenever you can!

Oh and my normal camera’s battery is dead so I had to take pictures with my cell phone, sorry about that.  These guys really deserve better photos.  I’ll take other ones later when the battery charges =)

strawberry granola bars

Strawberry Pistachio Granola Bars

  • 1 1/2 cups gluten free rolled oats
  • 1/3 cup raw honey
  • 1/4 coconut sugar
  • 1/3 cup gluten free all purpose flour
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1 1/2 cup nuts, dried fruits (I used a combination of pistachios, freeze dried strawberries, flax seeds, and chia seeds)
  • Strawberry preserves

Pre heat the oven to 350 degrees, and spray a 8×10 pan with oil.  Mix all the ingredients together, except the preserves.  I do this by hand.  When its all nicely combined, press most of  it into the pan, reserving about 1/4 of it for the top.  Spread a thin layer of the preservers over the top of the granola mix in the pan, I used the back of a spoon to do this.  Then top with the rest of the granola.  Bake for 30 minutes or until the top is golden brown.  Let it cool at least 2 hours, I stuck mine in the fridge over night. Its much easier to cut into bars after it has cooled off.


Cut into bars and enjoy!  These freeze great too.



Vegan Chocolate Pudding



Chocolate Vegan Pudding, healthy and delicious!  This is another version of chia seed pudding (see mango chia seed pudding here), but this time it is topped with Sweet cashew cream and strawberries.

Vegan Chocolate Pudding:

  • 1/2  cup of Chia seeds
  • 1 cup coconut water
  • 1/3 cup almond milk
  • 2 tbsp Raw Cacao
  • 4 Dashes Stevia

Mix all the ingredients together and let it sit over night in the fridge.  In the morning, blend it in a high speed blender to smooth out all the seeds.


For the Cashew Cream:

make cashew Cream like you would normally (recipe here)

when its done, add stevia to sweeten it.



Top it with strawberries, or anything else you might like with chocolate.  Remeber to always buy organic Strawberries, they are on the dirty dozen list for containing the most pesticides.   Chia seeds are an excellent for detoxification,  they are full of omega-3’s and they are great if you need energy.  Raw Cacao, as I’ve mentioned previously, boosts mood and is full of antioxidants.  This dish is sugar free, healthy, and tastes like dark chocolate. Be warned though, the texture is NOT the same as normal pudding.  If you are looking for old fashioned chocolate pudding, this is not it.  However, if you want the taste of chocolate without all the guilt, then this is your go-to snack.

Vegan Mango Pudding



chia seed pudding


Chia seeds are not just for your favorite planted pet anymore.  These versatile little guys are full of protein  omega-3’s and a whole list of vitamins and minerals.  They can replace eggs in any recipe that calls for one (just put 1 tbls of chia seeds in some water and watch them gel up in about 5 minutes)  Plus they have an added bonus of helping the body detoxify.   The gel, much like the type found in okra and aloe, helps toxins that are not water soluble find a way out of your system.  This “pudding” is super easy to make and is so yummy you might even forget that its a health food!


Mango Chia seed Pudding:


  • 6 mangoes, peeled and seeded
  • 1 1/2 cups coconut milk (not the can kind, the one sold by the almond milk)
  • 1 very ripe banana (I used an old one I had in the freezer)
  • 1 1/2 cups coconut water
  • 6 tbls chia seeds
  • Bob’s Mill dry coconut shavings


Put the  coconut milk, banana, and 3 mangoes in a high speed blender or food processor.  Remove to glass jar or other container with a lid and add the coconut water and chia seeds.  Put the lid on and shake it up.  Now take the 3 remaining mangoes and roughly process them, you want them to be a bit chunky.  Add in the chia seed mixture.  Let sit overnight in the fridge, in the morning it should be the consistency of pudding.  When you’re ready to eat, sprinkle the coconut on top and enjoy.


This has a texture of tapioca, and its very sweet without the need for any sugar.  This is so healthy, it can even be used as a breakfast food!  The chia seeds help stabilize blood sugar, preventing cravings while keeping you energized and full all day.  Try serving this to your picky toddler, who if they are anything like mine, loves pudding and hates everything else.