Kona Coffee Granola

Serves: 9 cups
Cooking Time: 1 hour

1/2 cup light agave nectar
1/3 cup 100% pure maple syrup
1/4 cup light brown sugar
1/2 cup 100% Kona Coffee, ground
3 tablespoon vanilla
1 teaspoon salt
1/3 cup light olive oil
3 cups rolled oats
1 cup slivered almonds, blanched
1 cup walnuts, chopped
1 cup shredded sweet coconut
1 cup ground flax seeds
1 cup raisins
1 cup cranberries
non stick cooking spray


Preheat oven to 325 degrees. In a small saucepan simmer the agave nectar, maple syrup, sugar, ground coffee, vanilla, and salt on low heat for 5 minutes and then set aside to cool. In a large bowl add oats, almonds, walnuts, coconut, flax seeds and olive oil. Next pour the agave & coffee syrup into a fine mesh strainer over the oat mixture making sure to strain out the coffee grinds. Toss granola mixture together. Spray a large sheet pan (13 by 18 by 1-inch) with non-stick cooking spray and spread out the granola evenly onto the tray. Bake for 35-45 minutes, stirring every 10 minutes to achieve a golden color. Remove the granola from the oven and let it cool. Finally add raisins and cranberries and store in an airtight container. Enjoy as a snack, in yogurt, or with milk for a new twist on breakfast.

coffee granola

Low-Fat Papaya Berry Yogurt Bowl

Serves: 2 people
Preparation Time: 5-10 minutes

1 Large Papaya
½ Cup Strawberries (or any Seasonal Berry)
½ Cup Blueberries (or any Seasonal Berry)
1 Cup of Low-Fat Vanilla Yogurt
2 Tablespoons Granola
Optional: Agave Syrup

Cut the papaya in half and scrap out the black seeds and discard. Fill the inside of the papaya with the vanilla yogurt. Wash and cut berries and place them on top of the yogurt. Sprinkle granola to the top and if you want to add a little extra sweetness try some natural agave syrup. Enjoy for breakfast or a healthy lunch.

Papaya Bowl Picture

Easy Lemon Soufflé Pancakes

Serves: 4-6 people
Cooking Time: 25-30 minutes

1 Box Lemon Cake Mix (Betty Crocker or any boxed cake mix)
1 Lemon
1 Cup Oatmeal
6 Egg Whites
1/8 Cup Olive Oil
1 ¼ Cup Tap Water
Maple Syrup
Optional: 1 Box Fresh Raspberries

Separate eggs into a bowl and whip until stiff. Set the egg whites aside. Now add into a bowl the cake mix, water, oatmeal and oil. Zest the lemon and squeeze its contents into the bowl and mix everything together until blended. Now fold in the egg whites. Preheat a non-stick skillet on medium heat and cook pancakes to your liking. Best served with fresh raspberries and maple syrup.

Easy Lemon Soufflé Pancakes Recipe

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