Granola. You can easily buy a box in the store, but if you have an affinity for making all things from home like I do, then this is a pretty simple recipe to throw together.

A few weeks ago I got an email from an Editor at InRegister, a Baton Rouge Magazine, asking if I would want to share a recipe with their readers. Of course I said "yes!" and was excited to share a project I had been brewing up for awhile. Funny thing is this is not my first piece of work to be published in that magazine, but I was actually an intern with the company who publishes InRegister (and the Baton Rouge Business Report and 225 Magazines) for two years in college. I spent one summer as an editorial intern for InRegister specifically and had a few small pieces I worked on then. It is a little nostalgic and a honor to work with a company I value so much yet again!

I have been brewing the idea for these recipes for about a year, since I started using purple sweet potatoes. I just knew I had to make something for football season, since LSU colors are purple and gold and this town BLEEDS them. With being asked to write a piece right before football season kicks off, I knew it was the perfect time to share. 

After making them and everyone loving them, I had an epiphany- THEY NEED PEANUT BUTTER. 

Because PB&J BREAKFAST BARS?! Uh, yea, sign me up. Sounds like a delicious and healthy childhood memory baked to perfection. And these turned out as such. 

They are gluten free (if you use gluten free oats!), no refined sugars, packed with the goodness of oats, fresh strawberries and chia seeds. I know when I serve one of these to Elias for breakfast that he is starting his day with good nutrients getting packed it (even if he asks for pizza after he scarfs them down). 

And they’re not just a kid breakfast, we love having them to grab on the go or for an afternoon snack with a cup of coffee. Do yourself a favor a make a batch to have for the week!

Are you noticing a theme of delicious paleo baked goods with light and springy flavors?

Because its definitely a real thing and it is happening. 

Let me start by saying this is not a recipe I created but one from Nourishing Flourishing, a blog that no longer exists.

This is a recipe I started making about 5 years ago as I began to explore the world of paleo and alternative baking. I was trying new and different recipes for the people in my life with food intolerances or health issues and I fell in LOVE with this one. I have it printed out but recently went to try and find the original blog only to find that IT NO LONGER EXISTS. I could not find Nourishing Flourishing anywhere. I used to simply send people the link when they asked for the recipe, but now that it is no longer there I am sharing it here because this recipe is too good not to share with the world. I made a few minor changes to the original recipe, including adding more lemon because I love a lemon and blueberry duo something fierce.

Because I love experimental baking and finding fun new ways to make things, I decided to transform that recipe into a sweet bar with a classic combination of cinnamon and raisin.

These bars are a great, lightly sweet treat that are jam-packed with nutritional benefits from flax, and a great idea for a brunch or party if you have guests with strict dietary restrictions.