Granola is one of those things that I feel EXTREMELY guilty of buying in the grocery store because it is incredibly easy to make at home. I find myself making this at least once a week and it is an absolute staple in a yogurt breakfast alongside some fresh fruit like berries. Many recipes include extra sugar and oil but I have created my own recipe that is free of these unnecessary additives. You are free to use other replacements in this recipe like different types of nuts and seeds, or agave/date syrup. Just make sure you add a little bit of water to really everything well together.


Nut, seed and oats granola that is sugar free and oil free!
Course Breakfast
Keyword granola, healthygranola, vegan


  • 1/4 c pumpkin seeds
  • 1/4 c cashews, roughly chopped
  • 1/4 c almonds, roughly chopped
  • 1/2 c oats
  • 1 tbsp cinnamon
  • 1/4 c maple syrup
  • 2 tbsp water


  • Preheat oven to 350
  • In a bowl, mix together all ingredients.
  • On a parchment lined baking sheet, spread out mixture. Try to make a thick layer and make sure that the granola is touching eachother (one single layer)
  • Bake for 20 minutes, or until the edges begin to brown. You can give it a mix half way through but it is not necessary.


  • You are free to substitute other type of nuts instead of almonds and cashews. 
  • You can substitute agave or date syrup in place of maple syrup 


I learned this recipe from a friend, who makes these waffles often for either a sweet or savoury dish. Whatever you decide, this easy recipe will be sure to fill your waffle cravings!

My favourite waffle toppings for that sweet morning craving are:

  • Nut butters (especially gooey and oily crunchy nut butter)
  • Fruits; bananas and berries work especially well
  • Sweeteners; I consider this a staple in a classic sweet breakfast option, either maple syurp or agave
  • If you’re feeling extra frisky, add some coconut whipped cream, non-dairy yogurt and chopped nuts

On the other hand, my favourite savory options include:

  • Pizza waffle: tomato sauce, non-dairy cheese, fresh basil
  • Nacho waffle: cashew queso, black beans, salsa, corn, cilantro, even avocado
  • Pesto Mushroom: cashew cheese, grilled mushrooms, pesto sauce

By having an easy base recipe, it leaves extra room for thinking of the best toppings

Whole Grain Spelt Flour Waffles

Only 3 ingredient whole grain waffles!
Course Breakfast, Dessert
Keyword breakfast, dessert, speltflour, vegan, veganrecipes, waffles, wholegrain


  • Waffle maker


  • 1 cup spelt flour
  • 3/4 cup sparkling water
  • 1 tbsp cinnamon
  • 1 tbsp sugar (optional)


  • 1. Preheat waffle maker
  • 2. Combine all ingredients in mixing bowl. Mix slowly and carefully – the bubbles in the sparkling water will help create a softer, fluffier texture
  • 3. Pour mixture in waffle maker and cook as usual.


This recipe can work with regular or other types of flour, but I used spelt flour for whole grain properties. Spelt flour is also alkaline friendly. Feel free to use other whole grain or non whole grain flours. 


During my days as a University student, I was a sucker for the classic coffee and cookie combination. I would have this combination almost everyday, even on days when I wasn’t too hungry; it just became a ritual. I was lucky enough to go to school near a vegan bakery that would sell the best breakfast cookies which became very clutch for my 8 am classes.

Hope you give this recipe a shot!

Oatmeal Breakfast Cookies

Simple gluten free oatmeal cookies that are a perfect breakfast choice!
Keyword breakfast, cookies, dairyfree, glutenfree, oatmeal, oats, oilfree
Prep Time 5 minutes


  • 1.5 cups rolled oats
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp coconut sugar
  • 1/2 cup nut butter, I used cashew
  • 1/2 cup non-dairy milk
  • 1/4 cup maple syrup
  • 1 tbsp vanilla


  • Preheat oven to 350.
  • Mix dry and wet ingredients separately. You’ll need a whisk or a fork to break down the nut butter.
  • Combine the wet and dry ingredients. Be aware that the batter is wet and sticky, but if its too hard to work with add additional oats about 1/4 cup at a time.
  • Scoop batter with a cookie scoop or spoon onto parchment lined bake sheet. Press down slightly to encourage spread. Bake at 350 for 12-15 mins until the edges begin to turn brown.
  • Let cookies cool completely before digging in!


I whipped up a batch of this jam when I went super crazy and bought too a large batch of raspberries at Costco! This is a great option for those looking to make a healthy alternative to jams or when your looking to use up those berries that are about to go bad.


  • 2 cups of berries of choice – I used raspberry – can be frozen/ fresh or a mix of both 🙂
  • 2 tbsp of chia seeds
  • Juice of half a lemon
  • Splash of vanilla

Heat the fruit on medium high heat until it breaks down and comes to a boil. Add remaining ingredients and remove off heat. Let it cool, it will expand into a thick jam.

My favourite toast to use is on toasted english muffins (especially Ezekiel english muffins), but pancakes, crepes, and waffles are a great option as well.


Making Shakshuka for the first time! The tomatoes in this dish make this a perfect comfort food, and on top of that it took really 20 minutes to make which is always a plus. Here is how I made it:


  • 3-4 Eggs
  • 1 large onion
  • 2 small red bell peppers
  • 4 garlic cloves
  • 2 tsp paprika
  • 1/2 tsp of cajun seasoning
  • 1 can (500ml) of peeled tomatos
  • salt, pepper


  1. Heat olive oil on medium heat
  2. Dice onions and bell peppers. Cook for 5 minutes
  3. Add chopped garlic and seasonings. Cook for 5 minutes.
  4. Add can of peeled tomatoes, breaking up larger chunks. Cook for 10 minutes and turn heat to simmer
  5. Create little openings in the mixture, and crack eggs. Cover and cook until eggs are finished.


Last night as I was contemplating eating something sweet before before, I decided to satiate my sweet tooth for the morning to which I had planned PANCAKES!! I’ll admit before my wellness journey I opted for the pre-made pancake mix as I could never get my recipe just right… but here I am today with something that worked so well for me!!

On a side note how could anyone not have fruit with pancakes? Maybe 6 year old me could scarf down a higher pancake to fruit ratio, but grown me is not okay with missing those added health benefits.

On another side note, opt in for organic, the purest of the pure maple syrup you can lay your hands on. I promise you’ll feel less guilty about drowning your cakes in them


  • 1/3 cup of almond flour
  • 1/3 cup of coconut flour
  • 1/3 cup of arrowroot flour (or tapioca)
  • 2 eggs
  • 1 tsp of baking soda
  • Pinch of cinnamon or lemon zest (I used lemon in this recipe it was deeeelish)


  1. Mix all ingredients together, cracking one egg at a time and waiting for it to mix before adding another. If too dry, add small amounts of water to desired texture.
  2. Heat crepe pan (really flat pan) with NO oil and on LOW*
  3. Place tbsp of mixture onto pan, spread out with spoon, and flip when air bubbles begin to form.

** I realized that having a super high temperature on your pan and cooking oil as you usually would with most dishes you make, make the pancakes crunchy and oily. Take your time with the pancakes and make sure you use a low temperature setting!

Tag me on Instagram if you happen to make this recipe! Love to see how they turn out! @girlmeetspaleo