Rosemary Kind Bars

Trust me…

Rosemary Kind Bars

1 1/3 cups dates, chopped

1/3 cup raw almonds

3/4 cup dried cranberries

1 sprig rosemary (I used a little more!)

generous dash of celtic sea salt (1/4 + tsp)

Process all ingredients in food processor. Don’t worry if you still have large pieces of almonds or dates, the mixture is hard to completely process. With wet hands roll into bars. Wrap individually in plastic wrap and place in refrigerator. Makes 6 bars.

Forget back-to-school snacks for the Littles these healthy, raw bars are all kinds of yum for the mama! I’ll let you know what the Littles think if I decide to share, but for now Rosemary Kind Bars are my grab & go, carpool snack of choice. And just in time since school starts tomorrow! Oh my…


Simple Homemade Granola


How about starting your day with this simple homemade granola?! The Littles sure did enjoy it this morning.  We found the recipe in Chef Bobo’s Good Food Cookbook and followed the simple instructions.  The Littles love it plain with flavors of maple and vanilla starring front and center.  Of course, I’ve already dreamed up several variations for the next few batches.

Why buy over processed cereal when you can make this simple granola? There is no excess or wasteful packaging, you know exactly what ingredients the granola contains and it tastes so much better. The Littles can’t decide if they like it served with milk and fruit for breakfast or sprinkled over yogurt  and drizzled with agave nectar for snack.  And judging from the empty cereal bowl I found in the sink this morning, Husband thinks its pretty good too.   Try it, you’ll like it.

Maple Vanilla Granola

5 cups old-fashioned rolled oats ***

1/2 cup packed brown sugar

1 tsp salt

1/2 tsp ground cinnamon

1/3 cup vegetable oil

1/4 cup pure maple syrup

1/4 cup honey

1 Tbs vanilla extract

Pre-heat oven to 300 degrees.  Line a large baking sheet with parchment paper or foil and spray with non-stick cooking spray.

In a large bowl mix the oats, brown sugar, salt and cinnamon.


In another small bowl, mix the oil, maple syrup, honey and vanilla.  Pour the honey mixture over the oat mixture and mix with your hands until well combined.  This is messy!

Spread the granola on the prepared baking sheet.  Bake about 30 minutes or until golden brown.


Cool completely then crumble granola into big chunks and small bits.  Store in an airtight container.

Thank you Chef Bobo! We love you and this granola.

*** Gluten-Free Update: We make this staple at The Schell Cafe with Bob’s Red Mill gluten-free oats