Lavendar Granola Ingredients

Recipe: Lavender Cashew Granola

Cold days are for baking up warm granola. The smell of cinnamon and toasted oats just wraps your heart in a hug, no matter what the thermostat says. In honor of February & Valentine’s Day, I wanted to make a granola that was both heartwarming and had that special heart-day touch – flowers. I haven’t done a lot of cooking with flowers, but this lavender granola was so simple, my confidence has begun to unfurl. And after eating the delicious results, I certainly feel ready to take on new floral-culinary adventures.

Making Granola

A few tips, courtesy of Healthy Nibbles & Bits, where I found the original recipe:

  • Check on the granola as it bakes, and scoop out any that starts to get too brown (usually on the sides). Over-toasted oats are not so tasty.
  • Flower shop lavender is not the same as culinary lavender. You never know what kinds of chemicals might be sprayed on the sprigs you get from a florist. I found my culinary lavender buds in the spice section at my local Whole Foods.
  • If you like granola clusters (and I do!), stir in a whisked egg white. If you don’t, omit it.

Blueberry Lavendar Yogurt

To turn this crunchy treat into a complete Valentine snack, I used the granola as the star ingredient in a layered parfait. My little lady is partial to blueberries, so I chose those and blackberries for the fruit. Blueberry Greek yogurt rounds out the components for my parfait assembly.

I loved how the subtle taste of lavender played nicely with the boldness of the blueberries. It created a lovely palette, too. And since it’s all fairly healthy, seconds are easy to say yes to. Just like a Valentine’s Day hug.

Lavender Cashew Granola


  • 1 cup unsweetened coconut flakes
  • 1 cup oats
  • 1 cup buckwheat groats
  • ⅔ cup unsalted cashews
  • ⅔ cup walnut halves
  • ⅓ cup maple syrup (honey works also; add a bit more if you like a sweeter granola)
  • 2 T olive oil
  • 1 t dried lavender
  • 1 t ground cinnamon
  • 1 t pure vanilla extract
  • small pinch of salt
  • 1 large egg white

Parfait ingredients

  • 1 and ⅓ cup blueberry Greek yogurt
  • ½ tsp dried lavender
  • ½ cup blueberries
  • ½  cup blackberries

Directions for granola

    • Preheat oven to 325ºF. Line a large baking sheet with parchment paper or a silicone mat to prevent burning.
    • In a large bowl, mix all the granola ingredients together except for the egg white.
    • In another bowl, whisk egg white with whisk or electric mixer + whisk attachment until egg white becomes become frothy. Pour the egg white on top of the granola and stir gently.
    • Spread out the granola on top of the baking sheet.
    • Bake for 35 to 45 minutes or until the granola is browned, rotating once. Let the granola cool completely before breaking into clusters.

Directions for parfait

    • While the granola is baking, mix the Greek yogurt with ½ teaspoon of lavender. Refrigerate the yogurt for at least 30 minutes before serving to allow the lavender flavor to set in.
    • To make the parfait, alternate layers of yogurt, granola, and fruit.
    • Store leftover granola in an airtight container in room temperature.
Kale Guacamole Bowl

Recipe: Super Bowl Kale Guacamole

I adore guacamole. And what’s not to love, really? It’s salty, sour, is equally amazing on a corn chip or a carrot stick. And let’s face it, it’s a staple of game-watching gatherings these days. So what better way to bid another football season farewell than by raising a green-dipped chip high in cheers?



In honor of the Super Bowl, I wanted to find a “super food” (in quotes because that’s not a real thing) to complement the game…and maybe make me feel not-so-guilty about the eating sins of Super Bowls past. So when I found this kale guacamole recipe, I knew I had scored (yes, I’m making a cheesy sports reference).

Avocados are one of those culinary sneaks that can envelop other tastes, or taste like not much at all, depending on what other flavors are in play. I made some minor modifications to the original recipe, and found that I really couldn’t taste the kale at all, what with all the garlic going on. Truly this was a simple, nutritious, crowd-pleasing version of the dip we’ve come to love. Score indeed!

Game Day Kale Guacamole

Easy Kale Guacamole

Main Ingredients

  • 4-5 kale leaves, separated from stems
  • 2-3 ripe avocados
  • 1/4 red onion
  • 2 cloves of garlic, minced
  • 1 T fresh cilantro, plus more for garnish
  • 1/2 t kosher salt
  • 1/4 t cumin
  • 1/8 t cayenne
  • 1 lime, juiced


    • Boil (or steam) kale for 8 minutes. Drain and rinse with cool water to stop cooking.
    • Combine onions, garlic, and kale in food processor until smooth.
    • Add remaining ingredients and continue to process until desired thickness.
    • Salt, lime and more cayenne to taste.
    • Serve with salted tortilla chips. Yellow corn is especially nice with this recipe.