Entree

Easy Pasta Salad

April 29, 2020 by Sarah Baade Leave a Comment

At the beginning of the year, I set three food goals for myself. 1)Cook a meal for another family once each month. 2)Buy from my local farmers market at least once per month. 3)Bake a bread recipe of one sort or another each month. Friends, COVID-19 has seriously interrupted these plans! Social distancing, businesses (and the farmers markets) closed, and difficulty finding flour in the stores. I will revisit these goals when I am able to but in the mean time, I have been focusing on simple recipes.

Fancy ingredients and complicated cooking techniques are not prerequisites to a good meal. In fact, some of my favorite dishes are made quickly with just a handful of ingredients. With this in mind, along with my yearning for farmers market produce, I’ve created my easy pasta salad. There is also some versatility in this recipe. You can use whatever small pasta you can get your hands on. Eat it as a side dish, or add your favorite protein to make it your entree. And once you can go to your farmers market again, be sure to show your support and buy your ingredients for this one from your local farmers.

Easy Pasta Salad

Sarah Baade

An easy to make pasta salad that can be used as a side dish or an entree.

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Course Dinner, Main Course, Salad, Side Dish

Cuisine American

Servings 6 servings

Ingredients

1 lb small pasta such as orecchiette, shells or elbow noodles
1/4 cup plus 2 Tablespoons (divided) olive oil
15 oz canned chickpeas
12 oz small tomatoes – mixed variety, halved
1 medium cucumber, cut into 1/4″ slices then quartered
1/2 small red onion, diced
1/4 cup red wine vinegar
1 1/2 teaspoon Italian herb seasoning
1/2 teaspoon salt
Optional: protein such as tofu, grilled bratwurst, or grilled chicken

Instructions

Cook pasta to al dente according to package directions. Drain pasta then rinse with cold water until cooled.
Transfer pasta to a large bowl and stir together with 2 tablespoons olive oil.
Add the chickpeas, tomatoes, cucumber and red onion then toss to combine.
In a small bowl, whisk together remaining 1/4 cup olive oil, 1/4 cup red wine vinegar, Italian herb seasoning and salt. Pour over pasta and gently stir until pasta is evenly coated. Top with protein of choice if desired.

Keyword Easy Pasta Salad, Easy Recipe, Pasta, Pasta Salad

SHEET PAN VEGGIE TACOS

March 10, 2020 by Sarah Baade Leave a Comment

My first year of graduate school, I was blessed with a roommate who also loved spending time in the kitchen. We often weren’t home at the same time which left little room for cooking together. Instead, I might come home from class and find his homemade bread sitting on the counter. Or, he would come home to a slice of homemade cheesecake. Baking was truly the passion of the household. However, we also had a routine of taco night once a week. This was our favorite meal to share with friends and we had an entire speech that we would serve up with the food. The ingredients were routine but ample – ground beef, shredded cheese, avocado, tomatoes, sour cream, etc… The speech we gave encouraged our friends to make their taco experience their own. Add what you want, skip the toppings that aren’t your favorite. Taco night never disappointed.

Fast forward a few years and taco night has become a national trend. Hello, #tacotuesday! Over the years, I have also expanded on my taco repertoire. In particular, I love changing up the fillings. Lately, I’ve been making lots of veggie tacos. This is basically a sheet pan dinner – who doesn’t love an easy sheet pan dinner?! You’ll get your veggies plus protein from chickpeas all flavored in what you’ll recognize as classic taco seasoning.

Sheet Pan Veggie Tacos

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Course Dinner, Main Course

Servings 12 Tacos

Ingredients

3 cups butternut squash, cut into 1/2″ cubes
2 cups red cabbage, chopped into 1″ pieces
1/2 lb Brussels sprouts, ends trimmed, then cut in half length wise
15oz can chickpeas, drained and rinsed
1 medium jalapeno, stemmed, seeded and chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cumin
12 flour or corn tortillas
Optional toppings: avocado, salsa, hot sauce

Instructions

Preheat oven to 420°F.
Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
Fill tortillas with vegetable mixture and toppings as desired.

Notes

Alternative methods for warming tortillas:

Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don’t catch them on fire.***

Keyword Sheet Pan Dinner, Veggie Taco Recipe, Veggie Tacos

SEMI HOMEMADE POT PIE (TWO WAYS)

February 20, 2020 by Sarah Baade 1 Comment

Let’s talk comfort food. When I think about some of my favorite comfort foods, the recipes are often involved. These are perfect for special occasions, holiday meals, celebration meals of one sort or another. They are worth the effort when you have the time but a lot of us don’t have an extra few hours to spend on a single dish. But what do you do when you want, no, NEED comfort food but don’t have the time or energy for one of those special, hours to prepare dishes? I’ve got you covered.

I’ve been making the original version of this chicken pot pie for about 15 years and, to be forthcoming, it is not my recipe. I got it from a collaborative recipe book put together by employees from some random company. In other words, I don’t know the exact source but wish I did so that I could give the person full credit on this one. When I started eating a more plant based diet, I created a vegetarian version of this pot pie. Both versions are semi homemade which means you can put them together in about five minutes and then relax while they bake into sheer comfort food. My best advice on these pot pies? Go ahead and make more than one. You’re going to want second helpings and they make fantastic leftover.

Vegetable Pot Pie (Semi Homemade)

This pot pie comes together quickly and serves up pure comfort food.

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Course Dinner

Cuisine American

Ingredients

2 9″ unbaked pie crusts
16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
1 cup frozen diced potatoes
10.5 oz can cream of celery condensed soup

Instructions

Preheat oven to 425°F.
Unroll one unbaked pie crust and place in a 9” pie dish.
In a medium bowl, stir together frozen vegetables, potatoes and condensed soup.
Spread mixture into pie crust and top with remaining unbaked pie crust.
Pinch edges of crusts together to create a seal.
Cut several slits into top pie crust.
Bake 45 minutes or until crust is golden brown.

Keyword Easy Pot Pie, Pot Pie, Semi Homemade Pot Pie, Vegetarian Pot Pie

Chicken Pot Pie (Semi Homemade)

This pot pie comes together quickly and serves up pure comfort food.

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Course Dinner

Cuisine American

Ingredients

2 9″ unbaked pie crusts
16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
12 oz canned premium white chicken
10.5 oz can cream of chicken condensed soup

Instructions

Heat oven to 425°F.
Unroll one unbaked pie crust and place in a 9” pie dish.
In a medium bowl, stir together vegetables, chicken and condensed soup.
Spread mixture into pie crust and top with remaining unbaked pie crust.
Pinch edges of crusts together to create a seal.
Cut several slits into top pie crust.
Bake 45 minutes or until crust is golden brown.

Keyword Chicken Pot Pie, Easy Chicken Pot Pie, Pot Pie, Semi Homemade Chicken Pot Pie

ONE POT VEGETARIAN CHILI

January 23, 2020 by Sarah Baade 2 Comments

People spend years perfecting their chili recipe. Years. My dad included. Getting to that point of self-proclaimed perfection requires passion. Trial and error on spices. A commitment to eating LOTS of chili. Do you make it all meat and no beans? (hi there, Texas, I’m looking at you.) Do you pour it over pasta? (Cincinnati, I’ve never tried it but I’m sure it’s delicious.) If you’re going vegetarian, do you use beans exclusively or add in a variety of other veggies? I kind of consider Chili to be a personal journey – find a style you like and then perfect it to your own flavors from there.

Every year for the Super Bowl, we head over to a friend’s house for a big get together. The game is on for those who are interested but they also hold a chili competition. I’ve used other people’s recipes for this in the past but this year I look forward to bringing my own. Here, I’ve created a vegetarian chili that is bean and tomato based – no other veggies added in. I feel like it gives more of a classic, hearty feel to it while still giving you a meatless recipe. On that note, if you are cooking for a meat eating crowd, you can absolutely brown up a pound of ground beef and add it in here.

One Pot Vegetarian Chili

This hearty chili will warm you up and fill your belly – no meat required.

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Course Dinner, Main Course

Cuisine American

Ingredients

1 Tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 15oz cans kidney beans
1 15oz can pinto beans
1 15oz can black beans
1 7oz can diced green chiles (mild)
2 28oz cans fire roasted diced tomatoes
1 14oz can fire roasted crushed tomatoes
3 Tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
2 Tablespoons Worcestershire sauce
1 1/2 cups vegetable broth

Optional toppings:

sour cream, plain greek yogurt, avocado, shredded cheddar cheese, corn chips

Instructions

In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook an additional 2-3 minutes. Stir in beans, chiles and diced tomatoes. Stir in spices and Worcestershire sauce. Pour in crushed tomatoes, Worcestershire sauce, and vegetable
broth and stir together. Increase heat to bring pot to a boil. Reduce heat and let simmer 30 minutes.
Top with desired toppings and serve with corn bread or a loaf of rustic bread.

Keyword Chili, Easy Chili Recipe, Healthy Chili, One Pot Chili Recipe, One Pot Vegetarian Chili, Vegan Chili, Vegetarian Chili

BARLEY SOUP

October 29, 2019 by Sarah Baade 1 Comment

This has felt like the longest summer I’ve ever experienced. As of a few days ago, we were still hitting temperatures near the 90’s. Did Mother Nature forget to check the calendar? It is already late October?! Truthfully, I love living in a warmer climate. I’ve done my time with cold and snow and I learned it wasn’t for me. That being said, I can’t help but crave a few cooler (not cold) days so I can indulge in winter comfort foods. We are finally cooling off here in Texas and I’m going full out on my comfort food recipes.

I’ve been craving soup lately but my brain has also been wandering back to my recipe for Baby Bella Shepherd’s Pie. The solution? Turn the base of that shepherd’s pie into a soup! The result? Pure satisfaction! This soup is hearty and rich in flavor. Anyone who eats this is going to think you slaved away in the kitchen all day when, in fact, it is simple to make. Bonus? This is one of those recipes that tastes even better as leftovers.

Barley Soup

This hearty soup is rich in flavor yet easy to make – a perfect way to warm up on a cold day.

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Course Dinner, Main Course, Soup

Cuisine American

Ingredients

2 Tablespoons olive oil
1 medium onion, chopped
4 large carrots, cut into 1/4″ slices
2 large parsnips, cut into 1/4″ slices
2 lb white mushrooms, stemmed and quartered
1 Tablespoon minced garlic
1 Tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 Tablespoons all-purpose flour
14.5 oz can petite diced tomatoes, undrained
1 Tablespoon Worcestershire sauce
4 cups vegetable broth
1 cup dry red wine
2 Tablespoons tomato paste
2/3 cup pearl barley

Instructions

In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add carrots and parsnips, cook an additional 2-3 minutes. Add mushrooms, garlic, thyme, salt & pepper. Cook until mushrooms start to sweat. Sprinkle flour over vegetable mixture and stir until evenly coated. Pour in diced tomatoes, Worcestershire sauce, vegetable broth and wine. Stir in tomato paste and barley. Increase heat to bring pot to a boil. Reduce heat and let simmer 45 minutes or until barely is cooked through.

Notes

Having a hard time pulling those thyme leaves off of the stem? Grab a few sprigs and tie them together with kitchen twine. Toss the whole bundle into the soup and simply remove the bundle when soup is fully cooked.
This is a thick, hearty soup. If you prefer a thinner soup, you can add water after simmering until you reach the consistency you desire.

Keyword Barley, Barley Soup, Dinner, Easy Recipe, Homemade Soup, Soup, Vegan Recipe, Vegetarian Recipe

BROCCOLI & RICED CAULIFLOWER CASSEROLE

October 18, 2019 by Sarah Baade 1 Comment

Casserole or hotdish? I only recently even heard of the term hotdish. I’ve looked up several sources trying to get some clarity on the difference between the two. Both include a creamy condensed soup with vegetables and usually meat of some sort. The differences? From what I gather, casserole tends to use a lighter meat like tuna or chicken while a hotdish is more likely to use beef. But honestly, even that seems somewhat vague given you could eliminate meat altogether. The biggest difference seems to be a matter of where you’re from. Hotdish is more of an upper Midwestern term (think Minnesota). Having grown up in Kansas, I’m definitely a casserole gal.

Grab those veggies out of the freezer and soup out of the pantry, we’re making casserole today! Now that the temperatures are finally cooling off here in Texas, I’m ready for comfort food. As you know, I’m also a huge fan of super easy recipes. This is basically a stir and bake recipe – if only every recipe were this easy! You can use it as a side dish or make it the main event. Either way, this broccoli and riced cauliflower casserole has made it onto the regular rotation of dinner recipes in our house. I’d love to hear what types of casseroles (or hotdishes) are your favorites!

Tips

Trying to keep things low carb? Replace the bread crumbs with more shredded cheddar.
For added veggies, you can use a riced cauliflower & sweet potato blend.

Broccoli & Riced Cauliflower Casserole

This broccoli and riced cauliflower casserole is basically a stir and bake recipe – Comfort food at it’s best!

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Ingredients

8 oz cream cheese, softened
8 oz sour cream
2 cans (10.5oz each) cream of celery soup
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
10.5 oz frozen riced cauliflower
1 lb frozen broccoli florets
2 Tablespoons unsalted butter, melted
1 cup panko bread crumbs

Instructions

Preheat oven to 350°F.
In a large bowl, mix together the cream cheese, sour cream, soup, salt, pepper and cheddar cheese.
Stir in riced cauliflower then stir in broccoli.
Spread broccoli mixture into a greased 9×13 casserole dish.
In a small bowl, stir together butter and breadcrumbs then sprinkle over broccoli mixture.
Bake 45 minutes. If breadcrumbs are not golden, turn the broiler on and watch carefully until you achieve golden color.

EASY VEGETABLE FRIED RICE

September 20, 2019 by Sarah Baade Leave a Comment

A friend of mine was recently asking about recipes that use frozen vegetables. It occurred to me that I have always used fresh produce in my recipes here. Fresh is great but there are some huge advantages to using frozen veggies when you can. Frozen vegetables are actually less expensive than fresh ones. I did a quick price check at my local grocery store and a bag of fresh broccoli florets was priced at 21c per ounce. Meanwhile, the bag of frozen broccoli florets was priced at 11c per ounce. That is nearly HALF the price! If you’re on a budget, frozen veggies are a great way to get healthy foods on the cheap. Speaking of being budget friendly, frozen vegetables won’t go bad in a few days which means you’re not tossing anything out at the end of the week. You’re getting your money’s worth! Finally, frozen vegetables are already chopped. Let’s be honest, chopping vegetables sometimes takes longer than actually cooking a dish. Precut vegetables are a huge time saver! So, have I convinced you to buy frozen vegetables yes?!

Now, let’s get down to this recipe. I started making fried rice a few years ago because I was simply wanting to use up some leftovers from the fridge. I have a habit of cooking more rice than we need when using it as a side dish. Rather than tossing out the leftovers or even eating plain rice again later in the week, I chose to repurpose it. The thing about fried rice is that it is actually easy to customize with whatever vegetables or spices are your favorites. Here, I’m giving you a super easy base recipe for vegetable fried rice. From here, feel free to get creative with what you add in. I’d love to hear how you adapt this to make it your own!

Tips

It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

Easy Vegetable Fried Rice

An easy base recipe for vegetable fried rice.

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Servings 4

Ingredients

1 Tablespoon vegetable oil
2 cups cooked, cold brown rice
1/2 cup frozen peas & carrots
1/2 cup frozen chopped broccoli
1/2 teaspoon minced garlic
2 teaspoons sesame oil
1/4 teaspoon onion powder
1 Tablespoon tamari sauce or low sodium soy sauce
1 large egg, beaten

Instructions

Heat vegetable oil in a large pan over medium heat.
Add rice and vegetables to the pan and cook until tender. Mix in garlic, sesame oil, onion powder, and tamari sauce.
Push rice mixture to one side of the pan. Pour the egg into the other side of the pan and stir with a rubber spatula until curds form. Stir egg into the rice mixture. Add additional tamari sauce if desired.

Notes

4 servings is based on using this recipe as a side dish. If you prefer to use it as your entrée, double the recipe.
It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

SHEET PAN DINNERS FOR BUSY WEEKNIGHTS

September 3, 2019 by Sarah Baade 1 Comment

People often think that as a food blogger, I must have it all together in the kitchen. They assume my meals are always planned ahead of time. That I choose healthy options and only indulge occasionally. That dinner is easy to prep regardless of any other activities going on. These assumptions are completely off base. I certainly do enjoy cooking. Why else would I do a food blog? However, dinner at my house is often as last minute as any other household. I reach for convenient foods as often as I do healthy foods. I get in food ruts and end up fixing the same meals every week for a month. My biggest struggle is honestly just getting to the grocery to even pick up any ingredients. What is your biggest struggle for getting dinner on the table? I would genuinely love to hear from you on this.

I’ve met and follow some incredible people through food blogging. One of the things I love most about this community is the support people provide. Blogging is always a work in progress. We work to improve our recipes, our writing, our photography, our styling. My fellow food bloggers understand every aspect of what goes into creating a post. When you start following someone closely, you see their progress. We cheer each other on. We congratulate one another when we see something inspiring. We sympathize when struggles hit us in the kitchen. It is a wonderful thing to have companionship in this space.

Weeknights are about to get easier. For this post, I’ve collaborated with eight of my favorite food bloggers to create sheet pan dinners. I love sheet pan dinners because of how easy they are to make but also how easy they are to clean up. With the school year now in full swing, everyone has a busier schedule and could use an easy dinner recipe. I have been blown away by the variety and creativity in this project. A huge thank you goes out to each and every collaborator for helping me put this together. I hope that you’ll stop by their sites and check out more recipes from these incredible food bloggers!

SHEET PAN BBQ CHICKEN MEATBALLS & VEGGIES

CURRIED PORK CHOP AND POTATO SHEET PAN RECIPE

**Created by Nicolas at Blogtastic Food**
https://www.blogtasticfood.com/curries-pork-chop-sheetpan-recipe/

SHEET PAN GNOCCHI AND SAUSAGE

SHEET PAN HARISSA CHICKEN WITH BROCCOLINI AND CHICKPEAS

DUKKAH AND PARMESAN CHICKEN TRAY BAKE

SHEET PAN CHICKEN FAJITAS

EASY SHEET PAN DINNER WITH SAUSAGE, POTATOES & VEGGIES

**Created by Julia at Julia Recipes**
https://juliarecipes.com/2019/08/30/easy-pan-sheet-dinner-with-sausage-potatoes-veggies/

SHEET PAN ITALIAN MUSHROOMS AND GARLIC BREADSTICKS

SHEET PAN SHRIMP FAJITAS

SOUTHWESTERN HASH BROWN WAFFLES

August 4, 2019 by Sarah Baade Leave a Comment

I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

Depending on the size of your family, you might want to double this recipe.
No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.

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Course Breakfast

Cuisine American

Servings 8 wedges

Equipment

Waffle Iron

Ingredients

2 large eggs
1 cup frozen hash browns
1/4 cup black beans
1/4 cup frozen corn
1/4 cup red bell pepper
1/4 cup Mexican blend shredded cheese
1 Tablespoon yellow onion, chopped
2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Optional Toppings

avocado
salsa
sour cream

Instructions

Preheat waffle iron on medium high setting.
In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

Depending on the size of your family, you might want to double this recipe.
No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Keyword Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep

VANILLA ALMOND GRANOLA

April 14, 2019 by Sarah Baade Leave a Comment

I currently have two food obsessions. First, popcorn. My daughter and I have been sharing a bowl of popcorn after school lately. We sit on the front porch and snack while we wait for my husband to get home. She isn’t old enough for this to become a long-term memory for her but I’m holding it dear to my heart. When I look back at my own childhood memories, it is the simple moments of quality time with my parents that are my favorites. I am trying to be fully present in these little moments with my daughter so that eventually they become memories for both of us.

My second food obsession of the moment is homemade granola. I’ll eat it as a bowl of cereal or mixed in with some yogurt. If nothing else is available, I’ll just eat it by the handful. I have rarely bought granola in recent years simply because of the frequently high sugar content. One of the things I love most about cooking is knowing exactly what is in my food. Granola incredibly easy to make, my daughter was able to put it together with me helping her with measuring ingredients. Granola is also easy to customize. You can keep it simple or add in all sorts of nuts or dried fruit. I’ve been making a batch every week over the past month and this particular recipe is too good not to share with you.

Tips:

If you like a chunkier granola, let it cool completely before stirring it.
I like to store my granola in the freezer to keep it fresh and crunchy longer.

VANILLA ALMOND GRANOLA

This lightly sweetened granola is easy to make and easy to customize.

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Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Servings 7 servings (1/2 cup)

Calories 383 kcal

Ingredients

2 1/2 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup crisp rice cereal
1 Tablespoon chia seeds
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 cup coconut oil, melted
2 Tablespoons honey
1 Tablespoon vanilla extract

Instructions

Preheat oven to 300F.
In a large bowl, mix all ingredients together.
Spread mixture out on a parchment lined sheet pan.
Bake for 1 hour. Let cool before serving.