Breakfast Recipes

Sweet Potato Granola

7 cups rolled oats
1/2 cup chopped pecans
1/2 cup chopped almonds
1/4 cup sunflower seeds

1 cup sweet potato puree
1/2 cup coconut oil, melted
1/2 cup honey (sub maple syrup or agave for vegan)
1 Tbs cinnamon
1/2 tsp salt

Mix the oats, nuts, and seeds together. In a saucepan over medium low heat, whisk the remaining ingredients. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 325 degrees, stirring every several minutes until granola has browned. Once the granola is completely cooled, store in an airtight container.

Adapted from

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Vanilla Coconut Granola

  • 8 c rolled oats
  • 1 1/2 c shredded coconut
  • 1 c walnuts, broken into fourths
  • 1/3 c sunflower seeds
  • 1 stick butter
  • 1/4 c coconut oil
  • 3/4 c honey
  • 1 1/2 t vanilla
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t salt
  1. Melt butter and coconut oil in a pan, and add the honey, vanilla, cinnamon, nutmeg, and salt.
  2. In a bowl, stir together the oats, coconut, walnuts, and sunflower seeds.
  3. Add wet mixture to the dry ingredients and stir until combined.
  4. Line two 10 x 15” jelly roll pans with parchment paper.  Spread granola evenly on the pans.
  5. Bake at 300 for 25 minutes, stirring every 10 minutes. Let granola cool.

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Watermelon Smoothie

Watermelon Smoothie

  • ½ cup frozen cubed watermelon (see Note below)
  • ½ ripe banana
  • ½ cup unsweetened vanilla almond milk
  • 1 Tbs maple syrup (optional)
  • pinch of salt

Blend all ingredients together (I use a Nutri-Bullet, but a regular blender would work too). Enjoy!

Note: I like to chop the watermelon into small cubes and freeze it in plastic bags. Make sure to pick out the black seeds before freezing.

From Blog of Joy

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Zucchini Bread

  • 2 eggs
  • 1/2 C coconut oil or olive oil
  • 1/2 C applesauce
  • 3/4 cups sugar
  • 2 cups grated zucchini
  • 1 T vanilla
  • 1 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 2 t cinnamon
  • 3 cups flour

Whisk the eggs and oil in a large bowl. Add applesauce, sugar, and vanilla. Stir in zucchini. Stir in remaining ingredients. Pour batter into two greased loaf pans. Bake at 350 degrees for 50 minutes.

This is a healthy version of the recipe that was passed around the teacher’s lounge when my mother-in-law was a teacher’s aide in the 1980’s. 🙂

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