♥ 3 Ingredients Almond Oat Bar ♥

I am so obsessed with granola and cereal bars.

They are tasty and make a quick breakfast to go in the early morning.

This 3 ingredients recipe rocks with natural almond butter, honey and rolled oats. Making some chewy, nutty and naturally sweet breakfast bars which are slightly different from the typical crunchy version.

Try and keep this handy recipe. And you might want to ditch those commercial cereal bars.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

Adapted from Body Rock
You'll need:
3/4 cup honey
1 cup almond butter
3 cups old fashioned rolled oats
1 tsp cinnamon, optional

How to make easy almond butter oat bars:

1. Preheat oven to 180C. Line an 8x8 baking tray with parchment paper or aluminum foil, set aside.
2. In a saucepan, heat honey and almond butter to melt.
3. Remove from heat. Pour the honey mixture into the oats, and cinnamon if using. Toss to coat evenly and spread onto baking tray.
4. Bake for 15 minutes. Let cool completely and cut into equal pieces.

With all my love <3

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♥ No Bake Peanut Butter Coconut Cereal Bar ♥

What is your best healthy treat? To celebrate the "early" Easter, I have made some breakfast cereal bar. Using only peanut butter, coconut oil and added some flaxseed.

They are crunchy, with a strong nutty flavor which definitely fill your day long.

I am recently so addicted to this Japanese fruit cereal from Calbee. But if you can't find one or anything similar, please use rice krispy treat as the original recipe does. A little chocolate doesn't hurt anybody too :)

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Eat Yourself Skinny
Make 6
You'll need:
4 tbsp coconut oil
1/3 cup peanut butter
2 tbsp honey
1 teaspoon vanilla
1 cup fruit cereal
1 cup old fashioned rolled oats
2 tbsp chopped hazelnuts, or other nuts of your choice
2 tbsp flaxseed
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup white chocolate
1-2 tbsp vegetable oil, for melting chocolate

How to make coconut oil peanut butter cereal bar:

1. In a medium saucepan, combine coconut oil, peanut butter and honey. Cook over low heat until melt and smooth while stirring continuously. Remove from heat and add vanilla.
2. In a large bowl, toss together cereal, rolled oats, chopped nuts, flaxseed, cinnamon and nutmeg. Pour the peanut butter mixture and stir to coat evenly.
3. Press the mixture into a round pie dish, allow to sit for 5 minutes and let it set in the fridge.
4. Meanwhile, melt white chocolate, add vegetable oil to smoothen if necessary, transfer to a piping bag.
5. Divide the cereal bar into 8 equal triangles. Decorate with a melted white chocolate.

With all my love <3

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♥ Coconut Oil Almond & Honey Granola ♥

I have learnt that coconut oil has a lot of benefits. It boosts brain function, protects the skin, improves digestion, helps in weight loss and great for de-stress.

It seems completely useful to me in all aspect, so I decided to make some healthy breakfast with coconut oil for a good start in the morning.

These granola is extremely profitable, easy and doesn't contain tons of sugar, where commercial granola usually does.

 I toss in some almond and coconut flakes to add a little crunch, and almond extract, but they are totally optional! Serve with milk, greek yogurt, or just on it own! They don't last long!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

You'll need:
3 cups old fashioned rolled oat
1/3 cup Natvia
1/2 teaspoon salt
1/3 cup honey
3 tablespoons coconut oil
1/4 tsp vanilla extract
1/8 tsp almond extract
1/2 cup coconut flakes
1/2 cup nuts, optional

How to make homemade coconut oil honey granola:

1. Preheat oven to 180C. Line a baking sheet with parchment paper.
2. In a microwave safe bowl, combine honey and coconut oil. Microwave for 30 seconds and stir to melt. Add Natvia, salt, vanilla and almond extract.
3. Pour the honey mixture over the oats and toss to coat evenly.
4. Spread evenly over the prepared baking sheet, bake for 10-15 minutes, stir half way through baking.
5. Let cool completely until granola is crunchy, store in airtight container.

With all my love <3

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♥ Ginger Persimmon Crisp ♥

Persimmon is one of my mom's favourite fruits. No matter it was fresh or dried, she could generously finish three in a row.

The fact that persimmon is low in calories and fats. it is a great choice to make some fruit base desserts. Of course, a brown betty is the easiest one.

While both crumbles and crips are considered as fresh fruits with streusel-like topping, they are different as in crisps contain oats but crumble do not.

In the recipe, the freshly grated ginger has added phenomenal flavors to the dish that is certainly not substitutable by ground ginger powder.  

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Adapted from Keep In It Kind
You'll need:
For fillings:
2 persimmon, peeled and sliced into half moons
40g (3 tbsp) freshly grated ginger

1 tbsp Natvia
1/4 tsp lemon juice
1/3 tbsp cornstarch
1/2 tsp lemon zest

For toppings:
30g (1/4 cup) all purpose flour
30g (1/4 cup) corn flour
50g (1/4 cup) Natvia
1/2 tsp ground cinnamon

1/2 tsp ground ginger
1/8 tsp salt
45g (3 tbsp) unsalted butter
15g (1/6 cup) old fashion rolled oats

How to make ginger persimmon crisp:

1. Preheat oven to 200 C. Spray or butter a baking tray and set aside.
2. Place persimmon slices in a large bowl. Add grated ginger, Natvia, lemon juice, cornstarch and lemon zest. Toss well and transfer to baking dish.
3. To make the topping, combine oat flour, corn flour, Natvia, cinnamon and salt. Cut in chunks of butter until the mixture is crumbly. Add in rolled oats and spread evenly over the persimmon.
4. Bake in preheated oven for 30 minutes or until bubbly and topping turns golden brown.
5. Remove from oven and let cool for 30 minutes before serving.
6. Top with whipped cream or vanilla ice cream. Store leftovers in refrigerator and reheat before serving.

With all my love <3

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♥ Biscoff Oatmeal Cookie Sandwiches ♥

Biscoff is my favourite spread after Nutella. It is like a thicker version of a Dulce de leche, made from caramel biscuit.

I made these cookies with a little addition of the Biscoff, and 3 heaping cups of oatmeal. It is usually old-fashioned rolled oat that is preferably to be used in cookies, but here are quick cooking oats.

See that fluffy buttercream? It is made with Biscoff and Natvia Icing Mix. Very low calorie!

I love using Natvia and Natvia Icing Mix. They keep my cookie soft, chewy, moist and completely less calorie buttercream filling. Enjoying these cookies are not a guilty pleasure anymore!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
For cookies
240g unsalted butter
215g (1 cup) brown sugar
70g (1/3 cup) Natvia
1 egg
1 tbsp Biscoff
1 tsp vanilla
200g (1 1/2 cup) all purpose flour
1 tsp baking soda
1/2 tsp salt
200g (3 cups) quick cooking oats

For buttercream filling
100g unsalted butter
150g Natvia Icing Mix
4 tbsp Biscoff
1-2 tbsp whole milk, optional

How to make biscoff oatmeal cookie sandwiches:

1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
2. In a bowl, combine flour, baking soda and salt. 
3. In a large mixing bowl, beat butter until fluffy. Add brown sugar, Natvia and mix well. Add egg, Biscoff and vanilla. Beat until combined.
4. Fold in the dry ingredients using a spatula. Add oats and continue folding.
5. Place 1 tablespoon cookie batter, spacing 1/2 inch apart on prepared baking sheet. Bake for 10-15 minutes or until light golden brown around the edges. Remove from oven and let them cool a few minutes before transferring them to wire rack to cool.
6. To make Biscoff buttercream, cream together butter and biscoff until smooth. Add Natvia Icing Mix and beat until incorporated. Add milk, 1 tablespoon at a time to adjust consistency.
7. Match cookies approximately into equal size pairs. Spread buttercream over one and top with another.

With all my love <3

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♥ Hot Chocolate Granola ♥

• Store for up to a week in refrigerator.
• Contains marshmallows and milk chocolate.

Comment below, or email me to make an order now!

With all my love <3

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♥ Snow White Granola ♥

• Store for up to a week in refrigerator.
• Contains white chocolate chips and dried cranberries.

Comment below, or email me to make an order now!

With all my love <3

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♥ Cheeky Monkey Granola ♥

• Store for up to a week in refrigerator.
• Contains nuts and chocolate.

Comment below, or email me to make an order now!

With all my love <3

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♥ Apple Crisp à la Mode ♥

At the beginning of Fall, the weather is getting chilly while apples and pumpkins are smelling phenomenal. Recalling all my series of pumpkin recipes from last year including pumpkin cream cheese bars, donut muffins, the mini version of traditional pumpkin pie, or even swiss roll, this should be the time for some apple recipes.

This recipe calls for 4 generous serving, and of course who will deny a scoop of vanilla ice cream for their apple crisp / crumble? The only difference between them is the addition of oats. But trust me, you must use rolled oats, not quick cooking, or any others.

For apples, I used gala apples. You can use honeycrisp or granny smith. Top with a scoop of your favourite ice cream and this dessert will wow your guests.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jules at The Kiwi Diaries.

Make 4 servings
You'll need:
1/2 cup rolled oats
1/2 cup all purpose flour
1/8 tsp baking powder
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 tsp cinnamon
6 tbsp cold unsalted butter, cubed
4 apples, peeled, cored and chopped
1/4 cup brown sugar
1/2 tsp cinnamon
2 tsp cornstarch
1 tsp vanilla
4 scoops vanilla ice cream, to serve

How to make apple crisp:

1. Preheat oven to 180C. Grease 4 ramekins and set aside.
2. In a large bowl, add apples, sugar, cinnamon, cornstarch and vanilla. Mix until well coated.
3. Divide apple fillings among ramekins evenly and set aside.
4. For topping, combine oats, flour, baking powder, sugars and cinnamon. Add chunks of cold butter. Using a knife, fork, pastry cutter or fingertips, combine butter and flour mixture into coarse crumbs.
5. Divide topping evenly all over the top of apples and place ramekins on top of baking sheet.
6. Bake for 20-25 minutes or until golden brown. Let cool for 5 minutes and serve with vanilla ice cream.

With all my love <3

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♥ Sugar Free Oatmeal Raisin Cookies ♥

It is challenging to achieve a considerable sweetness when it comes to a sugar free recipe. I have came across recipe using honey, agave nectar, stevia, or maple syrup. But all these are seemingly a "healthier" name for SUGAR. Now fruits are natural sugar. With the addition of spices together with applesauce and raisins, these cookies are still good enough to fulfill a light sweet tooth.

Don't expect them to taste like cookies you'd get at the bakery, but still are soft and chewy, and somehow cakey. I also find golden raisins are sweeter than regular purple ones.

You'll need:
1 cup all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup applesauce
2 eggs
1 tsp vanilla
1 cup old fashioned rolled oats
1 cup golden raisins
1/2 cup chopped nuts, optional

How to make sugar free oatmeal raisin cookies:

1. Preheat oven to 180C. Line baking sheet with parchment paper, set aside.
2. In a medium bowl, combine flour, baking soda, cinnamon and nutmeg.
3. In a large mixing bowl, add applesauce, eggs, vanilla. Whisk until combined. Add in dry ingredients and stir well.
4. Using a spatula, fold in rolled oats, golden raisins and chopped nuts, if using. Drop teaspoon of batter onto prepared baking sheet, spacing apart.
5. Bake in preheated oven for 8-10 minutes. Let sit for 5 minutes before transferring to wire rack to cool completely. 

With all my love <3

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