Good morning friends! Happy Monday. I am so excited to be sharing the first recipe post of December with you today.
December is going to be a quicker month here on the blog. We have about half of the usual content planned (your girl needs a breather for the holidays) but I can promise a ton of deliciousness this month and of course into the New Year.
Last week you may have seen on Instagram that I attended the Well+Good 2018 Wellness Trends Breakfast with my friends at Tropicana. I was so excited about this breakfast event as I am definitely one of those people who geek out over the latest and greatest in the industry. Plus getting to see a handful of my friends and other people in the space, was such an amazing start to the day.
Well+Good announced the 18 wellness trends for 2018 over on their site this morning but I am going to give you a brief rundown as well. Definitely head over to their site for the full recap though.
- Bringing fitness into your home (think Peloton and maybe Amazon??)
- Moringa herb (think turmeric on steroids, another anti-inflammatory ingredient to use)
- Technology of high-etc sleep science
- Selfcare is now essential not an indulgence (I mean, you know I have been saying this for months!!)
- Home decor goes “woo woo” (already planning my meditation corner in the bedroom)
- Brain boost supplements
- Kombucha will go to the masses (bless UP)
- Pet food that will be healthy like ours
- Active wear will show a softer side with more feminine colors
- Astrology and the moon (I need to learn more about this!)
- Clean and bold beauty (think red lipstick that’s non-toxic
- Nut milk yogurt going to the masses (heck yes)
- More female clubs and groups to be a part of
- Anti-aging by looking at DNA strands (not just wrinkles)
- Women using technology to disrupt birth control (rumor has it there’s a delivery service for the pill now, even though I am anti-pill for myself at least)
- Skincare that protects all of you like a natural armor (using lipids, adaptogens and more)
- Analogue destinations to truly unplug (no wifi, checking our phones etc.)
It was awesome to get to learn more about this last week and get a little sneak preview. I was excited to see that a lot of the brands served at the breakfast were ones I personally love and enjoy. They had Kite Hill yogurts and even Tropicana Pure Premium 100% orange juice.
I was inspired to make these DREAMY Vegan Breakfast Granola Bars using some of the Tropicana I got at the event. It adds the perfect hint of orange to the recipe. Tropicana is all about empowering its consumers to have a more vibrant day and go into each morning with a positive start. Something that we all should be doing (perhaps in our new meditation nooks?!).
I love that Tropicana and Well+Good partnered together for this breakfast. Tropicana wants us to start our morning off on the right foot and inspire people to be our best and most authentic selves each day! And eating these gluten-free breakfast granola bars will definitely help that too 🙂
WHAT YOU NEED
Chopped dates (or another dried fruit)
Quick oats (uncooked)
Tropicana Pure Premium orange juice
Dark chocolate (I used this one for no sugar added – code rachLcoconutcups for free chocolate surprise with order!)Print
Homemade Vegan Breakfast Granola Bars
- Prep Time: 60 mins
- Cook Time: 25 mins
- Total Time: 1 hour 25 mins
- Yield: 8-12 bars 1x
- Category: gluten-free, vegan, low sugar
- Cuisine: breakfast, snack, bars
- 1 cup chopped pecans
- 1/4 cup slivered almonds
- 1/4 cup pumpkin seeds
- 1/4 cup chopped dates or another dried fruit
- 1 ¾ cups quick oats (you want to use smaller-size oats, if you only have old fashioned or rolled, add to blender or food processor and pulse to break into small pieces)
- 1 tablespoon Tropicana Pure Premium orange juice
- ½ teaspoon ground cinnamon
- 1 cup creamy unsalted almond butter
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate for drizzle
- Line a 9-inch baking dish with parchment paper
- Add the pecans, almonds and pumpkin seeds to a food processor and pulse until the nuts are broken up into small pieces, almost flour-like
- In a large mixing bowl, combine the contents of the food processor with the oats and cinnamon and mix together
- In a smaller mixing bowl, whisk together the almond butter, orange juice, coconut oil and vanilla extract well
- Pour the liquid ingredients into the dry ingredients and mix well to make sure that all of the dry ingredients are covered. It won’t be smooth mixing like cookies or a cake
- Add the mixture to the prepared square baking dish
- Use your spoon to arrange the mixture fairly evenly in the baker, then press down well and firmly so the mixture sets (I used the cap to my almond butter lined with parchment paper)
- Cover the dish and refrigerate for at least one hour
- Preheat oven to 350 degrees and bake in oven for 20-25 minutes
- When you’re ready to slice, lift the bars out of the dish with the parchment paper
- If you’d like to add a chocolate drizzle, now is the time!
- Slice into bars (you can make squares or rectangles)
- Store in fridge for a week or freezer for a couple months!
Thank you Tropicana for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!