Homemade Granola (and a Yogurt Parfait)


Who doesn’t love granola? I’m serious, I don’t think I’ve ever met a single person who didn’t like that sweet blend of baked oats, fruits and nuts. But store-bought granola has two big flaws: first it’s incredibly expensive for what you get, and second it’s full of sugar. And that might be why everyone likes it so much. Even your organic, gluten free, paleo, farmer’s market, what-have-you granola isn’t really healthy. This post provides you with the basic ratios to make your granola, just the way you like it, without tons of sugar! It requires a bit of time to bake, but the prep time is actually close to zero. It’s also incredibly easy and so satisfying sprinkled on top of a homemade yogurt parfait or soaked in almond milk. I usually make really big batches on the weekends because I can’t help myself and have to eat it right out of the oven. Bon appétit!

Recipe barely adapted from Spoon and Saucer.

Total time: 5 minutes (prep) 60 minutes (baking)

Ingredients for the granola

  • 1 1/2 cup old fashioned rolled oats
  • 1 1/4 cup roughly chopped nuts/seeds of your choice (I use almonds, pecans, cashews, hazelnuts and pumpkin)
  • 1/4 cup maple syrup
  • 1/8 cup olive oil (or vegetable)
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1/2 cup dried fruit of your choice (optional)


  1. Preheat oven to 250°F.
  2. In a large bowl, mix the oats, nuts, and seeds of your choice.
  3. Mix the maple syrup, olive oil, salt and vanilla extract together, and toss with all the dried ingredients until they are well coated.
  4. Spread on a baking sheet lined with parchment paper and place in the oven. Bake for about 60 minutes, or until golden brown, and stir halfway through.
  5. Once fully cooked, you can add some dried fruits and let the granola cool down before you store it in an airtight container for up to 2 weeks.

TIP: I make my morning yogurt parfait with raspberries, blackberries, blueberries, and sometimes a banana, and sprinkle it with homemade granola!


Midterms Mocha Shake


Every now and then, we all need a little something sweet. Though I usually try not to indulge in these cravings… I obviously sometimes do. Yet, when that happens, I try to find healthier options that hit the spot, without making me feel bad about myself. As midterms “season” finally ended, I decided I should celebrate, and reward myself for all my hard work and long study hours. HipCityVeg’s vegan milkshake are usually my go-to celebratory treat, as they’re so amazing they’re the perfect way to indulge! But the cold and snow made me stay home, and try my hands at making a HipCityVeg inspired shake myself.
This recipe tastes almost exactly like a real milk shake, but without the ice cream. It’s basically the perfect sweet fix! You have to try it to believe it, but the frozen bananas and almond milk replace the dairy and make up for the texture. Since I needed an extra boost of energy to make up for an exhausting couple of weeks/all nighters, I also added an espresso shot and went for a Mocha taste! Leaving it out would also make a delicious chocolate shake. Bon appétit!

Prep time: 5 minutes


  • 1 banana (frozen to chill the smoothie)
  • 1 tsp unsweetened cocoa powder
  • a handful of sunflower seeds
  • 1 shot of espresso
  • 1 cup of almond (or soy) milk
  • 1 tsp honey


  1. Put the frozen banana in a blender, add some of the milk and start mixing.
  2. Keep mixing while you add the sunflower seeds, the cocoa powder and the shot of espresso.
  3. Add the honey and taste the shake. If it needs to be sweetened, add a little extra drizzle and enjoy!