Ingredients:

• 1 8 ounce 2% plain greek yogurt
• 2 Big TBSP Peanut Butter
• 1 TBSP. Honey
• 1/2 tsp. Cinnamon

• 1 can of chick peas
• 1/4 packet low sodium taco seasoning

Ingredients:

• 4 Cups Cooked Quinoa
• 1 Cup Raisins
• 1/2 Cup Small Apples Chunks
• 1/2 Slivered Almonds

Directions:

• Cook Quinoa (1 cup dry quinoa to 2 cups of water)
• Add all ingredients
• Chill Salad
• Serve

(Thanks Ali P.!)

• 3 cups organic rolled oats
• 2-3 cups nuts – I used a combination of walnuts, pecans & pepitas
• I had chia and flaxseeds in my fridge – so I added about ½ cup of each. Throw in whatever nuts or seeds you want!
• Dash of sea salt
• 1/2 tbsp cinnamon
• 1/4 cup extra virgin coconut oil
• 1/3 cup honey
• 1 tsp. vanilla extract
• 1/2 cup dried berries added AFTER cooled– I used Trader Joe’s Golden Berry Blend

-Pre-heat oven to 325

-Mix oats, nuts, seeds, cinnamon & sea salt in large bowl

-In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla

-Pour over dry ingredients & mix well

-Spread evenly onto a baking sheet (may take two batches) and bake for 25-30 minutes, stirring every 10 minutes, then every 3-5 minutes as you get closer to the end. It crisps up nicely but can easily burn, so keep an eye on it!

-Enjoy the amazing cinnamony coconutty scent that’s now filling your home

-Let cool & add berries

-Store in glass mason jars & eat mixed into yogurt… or by the handful