Granola 5 Ways

An ode to our favorite food, 5 recipes to help you get your granola fix this season.

Waffle Ice Cream Sandwich

gluten-free, grain-free

Forget cookies — ice cream sandwiches made with these gluten-and-grain-free waffles will be your new favorite treat.

Waffle Ingredients:

• 1 cup almond flour

• 1 tbsp coconut sugar

• 1/4 tsp baking soda

• 1/4 tsp salt

• 2 tbsp coconut oil, melted

• 3 eggs

• 1/4 cup coconut milk

Sandwich Inclusions/ Toppings:

• ice cream

• Purely Elizabeth Grain-Free Granola

• 1/4 cup of chocolate chunks, melted (to dip sandwich in)

• superfood powders to make vibrant ice cream colors (pitaya, turmeric, blue spirulina, matcha)

Make Waffles

In a large bowl, combine dry ingredients. Whisk in coconut oil, eggs and coconut milk. Pour batter into waffle maker. Cook according to waffle maker instructions. Set aside and allow to cool.

Scoop ice cream onto one waffle and top with the other to create sandwich. Place in freezer to set. When the sandwich is set, dip in melted chocolate and roll in topping. Place back in the freezer until you’re ready to serve.

Grain-Free Pancake Tacos

gluten-free, grain-free

Now you can start Taco Tuesday at breakfast.

• Birch Benders Paleo Pancake Mix

• Coconut Cult yogurt

• mixed berries

• Purely Elizabeth Coconut Cashew Grain-Free Granola

• coconut nectar

Make pancakes according to packaging instructions, allowing for a thinner, larger pancake to create the best “taco” shell. Assemble taco with a scoop of coconut cult, berries and granola. Top with coconut nectar and enjoy with your hands!

Blueberry Lemon Oat Muffin

gluten-free

This muffin is packed with nutrition and ridiculously easy to make in the microwave.

• 1 Purely Elizabeth Blueberry Lemon Vibrant Oat Cup

• 3 tbsp milk of choice

• 1 egg

• 2 tbsp yogurt of choice

• lemon zest

Shake contents of the oatmeal cup to evenly distribute. Add milk and egg to oatmeal cup. Stir to combine. Option to lift half of the oatmeal contents and fill the middle with granola topping OR add granola to top of oatmeal contents before microwaving.

Heat in the microwave for 1:30 – 2 minutes or until the muffin begins to form in microwave. Allow muffin cup to sit for 1-2 minutes for oats to firm and cool. Carefully flip cup over onto a plate and top with lemon zest, yogurt and more granola if desired.

Grilled Pizza with Arugula, Cherries, Ricotta + Coconut Cashew Granola

gluten-free, grain-free

Granola on pizza? A must-try with this refreshing combination of arugula, cherries and ricotta.

• 1 pizza crust (I used Trader Joe's Cauliflower Crust)

• 2 tbsp olive oil

• 1 tbsp garlic, minced

• 4 oz Kite Hill Vegan Ricotta, crumbled

• 1 cup cherries, pitted and halved

• 1 cup arugula

• Balsamic glaze

• 1/2 cup Purely Elizabeth Coconut Cashew Granola

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of the pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes. Remove from grill and top with arugula, balsamic drizzle and granola.

Kale Strawberry Salad with Lemon Dressing + Granola Croutons

gluten-free

Change up your kale salads with this recipe.

• 2 bunches of lacinato kale, rib removed and finely shredded

• 3/4 cup strawberries, thinly sliced

• 3 tbsp olive oil 1 lemon, juiced 1 tbsp smooth Dijon mustard

• 1 1/2 tsp honey

• Himalayan Sea Salt, to taste

Toppings:

• shaved Parmesan cheese

• Purely Elizabeth Ancient Grain Granola

In a large bowl add shredded kale and strawberries. In a small bowl, add olive oil, lemon, mustard, honey and salt. Whisk to combine. Pour desired amount of dressing over greens. Toss to combine and serve with Parmesan cheese and granola on top.