Fall Snacks 5 Ways

Recipes + Photography by Elizabeth Stein

Banana Peanut Butter Oatmeal Bars

gluten-free, vegetarian

Ingredients

• 2 ½ cups Purely Elizabeth Original Oatmeal

• 1/3 cup coconut sugar

• 1 tsp baking powder

• ¼ tsp sea salt

• 1 tsp cinnamon

• 1 tsp vanilla extract

• ½ cup non-dairy milk

• 1 egg

• 2 ripe bananas

• ¼ cup nut butter

Instructions

Preheat oven to 350°F. Lightly grease a 9 x 9 pan. In a medium size bowl, combine dry ingredients. In a food processor, combine wet ingredients. Pour wet ingredients into dry and stir until well combined. Pour mixture into pan and bake for 20 minutes.

Apple Granola Sandwich

gluten-free, vegan

Ingredients

• apple

• nut butter

• Purely Elizabeth Maple Walnut Probiotic Granola

• cinnamon

Instructions

Slice apple thinly. Spread nut butter on one side of an apple slice. Layer another apple slice on top. Take a cookie cutter and cut a shape in the center of the apple sandwich. Fill hole with granola and sprinkle with cinnamon.

Granola Energy Bites

gluten-free, vegan

Ingredients

• 1 cup dates

• ½ cup peanut butter

• 1 cup Purely Elizabeth Ancient Grain Granola

Instructions

Add all of the ingredients into a food processor and blend until a dough forms. Roll into 1” balls and place in the freezer to enjoy.

Chocolate Sea Salt Bites

Ingredients

• ½ cup peanut butter

• ½ cup coconut nectar 3 cups Purely Elizabeth Original Granola + Puffs Cereal

• 1 cup Purely Elizabeth Chocolate Sea Salt Probiotic Granola

• 1 tbsp coconut oil

• ¼ cup vegan chocolate chips

• sea salt

Instructions

In a large bowl, combine Original Granola + Puffs Cereal and Chocolate Sea Salt Granola. In a small pot, over medium to high heat, add peanut butter and coconut nectar and whisk until smooth. Pour liquids over the cereal and stir until well combined. On a parchment lined 9 x 9 pan, pour mixture and use your hand to add pressure and press until smooth. Place in the freezer to set. When cereal is set, take out and cut into squares. In a small bowl, add coconut oil and chocolate chips, heat for 45 seconds in the microwave and whisk until combined. Place squares in chocolate sauce and sprinkle with sea salt. Keep in the fridge or freezer.

Apple Cider Glazed Doughnuts

gluten-free, vegan

Ingredients

• 1 ¼ cup almond flour

• ¼ cup arrowroot flour

• 1 tbsp chia seeds

• ½ tsp sea salt

• ½ tsp baking soda

• 1 tsp cinnamon

• 2 eggs

• ¼ cup coconut milk

• ¼ cup coconut sugar

• ¼ cup coconut oil, melted

• 2 tbsp apple cider

Apple Maple Glaze

• 1 tbsp apple cider

• ¼ cup coconut butter, warmed and pourable

• 2 tbsp coconut oil

• 2 tbsp maple syrup

• 2-3 tbsp water, to thin to desired consistency

Instructions

Preheat oven to 350°F. Lightly grease donut pan with coconut oil. Combine dry ingredients in a bowl. Meanwhile, in a large bowl, whisk together wet ingredients. Add dry ingredients and stir until well combined. Pour batter into a Ziploc bag with a ½" opening. Fill the donut pan. Bake in the oven for 20 minutes. While donuts are cooking, make the glaze. In a small pot, add the glaze ingredients and whisk until melted and well combined. Set aside. When donuts are cooled, dip donuts halfway in the glaze to coat.