Anytime I can incorporate my favorite dessert flavors into something for breakfast, I feel like I’ve won.  I eat yogurt for breakfast every single weekday and topping my yogurt with different items such as fruit and/or granola helps me never get sick of it.  One of my favorite flavor combinations is chocolate with coconut and when you add the almond that you get in an Almond Joy candy bar, I’m in heaven.  I bought a large container of rolled oats last week with this Almond Joy Granola in mind.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola begins as any classic granola does with wholesome rolled oats.  Then I added sliced almonds, coconut flakes (you could use shredded coconut if you cannot find the flakes) and a combination of coconut oil and chocolate.  I tried to keep the added sugar to a minimum with just a bit of brown sugar and honey so you will not be overwhelmed with sweetness when you eat this granola.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola {satisfymysweettooth.com}

I also love customizable recipes, which desctibes this Almond Joy Granola exactly.  Don’t care for almonds?  Swap for peanuts, pecans or skip the nuts all together.  Not a fan of coconut?  Leave it out or substiture rice krispies or corn flakes.

Almond Joy Granola {satisfymysweettooth.com}

Another reason I love this Almond Joy Granola on my breakfast yogurt is that I am crazy for crunch.  Whether it is yogurt or ice cream, I always enjoy it more if there is something crunchy mixed in.

Almond Joy Granola {satisfymysweettooth.com}

Perhaps the most unique addition to my Almond Joy Granola is chia seeds.  Bob’s Red Mill was kind enough to send me some chia seeds because I have been intriqued by the new super seed that is all the rage these days.  While they do not alter or enhance the flavor of this granola at all, in the research I have done, I am excited about the idea that chia seeds are high in omega-3 fatty acids which are good for heart health and are also a good source of fiber, protein and calcium.  No you will not start sprouting green “fur” like the beloved chia pets, you may just feel more full and enjoy a pleasant extra crunch the this Almond Joy Granola!

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 3.5 cups

1/4 cup

Almond Joy Granola will bring all of the flavors of the popular candy bar to your breakfast bowl!

Ingredients

  • 2 cups rolled oats
  • 1 Tbsp, plus 1 tsp coconut oil (divided)
  • 1/3 cup sliced almonds
  • 1/3 cup coconut flakes (or shredded coconut)
  • 2 Tbsp chia seeds
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 2 tsp honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt 1 Tbsp coconut oil in microwave until liquified.
  3. Spread rolled oats onto a rimmed baking sheet. Pour melted coconut oil over oats and toss to coat.
  4. Bake 20 minutes, tossing after 10 minutes.
  5. Add almonds and coconut and cook 10 minutes more.
  6. Add brown sugar and honey, toss to coat and cook 5 more minutes.
  7. In a small bowl, melt together chocolate chips and remaining tsp coconut oil in microwave in 30 second increments until smooth.
  8. Toss melted chocolate mixture with oat mixture and bake 5 minutes more.
  9. Cool completely. Store covered for up to 1 week.

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When I have guests over, I love to send them home with a little something that they can enjoy the following day.  A small bag of fudge or caramels, half of a batch of cookies, or scones for the next morning are what I have in mind.  This Thanksgiving, I plan to send my guests home with a bag of these Pumpkin Oatmeal Cinnamon Chip Cookies.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

I have had the vision for these cookies floating around in my mind since the leaves first began to change this year.  I have a perpetual bag of cinnamon chips in my freezer that I was looking to find a purpose for and half of a can of pumpkin puree leftover in my refrigerator, so I was anxious to put both of those ingredients to use.  Oatmeal with cinnamon is one of the most obviously delicious flavor combinations and also I love the texture that oatmeal provides to cookies when it gets all puffed up.  As I was developing the recipe for these Pumpkin Oatmeal Cinnamon Chip Cookies, I happily remembered that pumpkin is a great replacement for butter and oil in recipes and provides such great moisture in baked goods without the added fat.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

I love the flavor and texture that nuts offer, so I opted to add chopped walnuts to the Pumpkin Oatmeal Cinnamon Chip Cookies, but you could certainly leave them out or opt for a different nut like pecans if you wish.  These cookies are perfectly soft and chewy thanks to the oatmeal and pumpkin and I know they would be a welcome addition to your holiday dessert table.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

Pumpkin Oatmeal Cinnamon Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 24 cookies

1 cookies

Oatmeal cookies that are stuffed full of walnuts and cinnamon chips and stay extra soft and chewy thanks to added pumpkin

Ingredients

  • 1/4 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup granulated (white) sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 1/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup rolled oats
  • 3/4 cup cinnamon chips
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper (or lightly grease them).
  3. In a large bowl, beat together the pumpkin, brown sugar and white sugar. Add the egg and vanilla and mix well to combine.
  4. Add flour, baking powder, baking soda and salt until just combined.
  5. Mix in oats, then cinnamon chips and walnuts.
  6. Drop dough in 1/4 cup sized balls onto prepared baking sheets.
  7. Bake 10-12 minutes or until edges of cookies are lightly browned.

Notes

Per cookies: Calories: 135 Fat: 4g Carbohydrates: 24g

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

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This was not my planned post at all for these cookies.  It wasn’t until I tasted about my 4th of these cookies that I realized that they taste extremely similar to Paradise Bakery’s Chocolate Chip Cookies.  I thought this recipe would result in a tasty cookie, but I have no idea that I was creating a copycat recipe!.  We do not have Paradise Bakery where I live, but I have eaten at the chain when I have traveled to Arizona.  The bakery is known for it’s cookies among other things and their chocolate chip cookies are to-die-for.

Copycat Paradise Bakery Chocolate Chip Cookies {satisfymysweettooth.com}

Paradise Bakery’s Chocolate Chip Cookies have coconut in them, but my Copycat Paradise Bakery Chocolate Chip Cookies are packed full of oatmeal and crispy rice cereal which gives a very similar texture.  And speaking of texture, talk about perfection.  These Copycat Paradise Bakery Chocolate Chip Cookies have crispy edges that remind me of when you use shortening in a cookie recipe, but in fact, I used only butter.  I used large chunks of milk chocolate and regular semisweet chocolate chips so that the centers of these cookies remain super chewy and you get big, soft bites of chocolate.

Copycat Paradise Bakery Chocolate Chip Cookies {satisfymysweettooth.com}

I decided to add a little something extra special to these Copycat Paradise Bakery Chocolate Chip Cookies by smearing the tops with melted semisweet chocolate and sprinkling them with fine flecks of sea salt.  This special topping is just the contrast of flavors that will keep you coming back for one more cookie.

Copycat Paradise Bakery Chocolate Chip Cookies {satisfymysweettooth.com}

Copycat Paradise Bakery Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 45 cookies

1 cookie

Copycat Paradise Bakery Chocolate Chip Cookies are crispy around the edges and perfectly soft and chewy in the middle

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups quick cooking oats
  • 1 cup crispy rice cereal
  • 1 cup milk chocolate chunks
  • 1 cup semisweet chocolate chips, plus 1/2 cup for topping
  • sea salt for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper or spray lightly with nonstick cooking spray.
  3. In a large bowl, cream together the butter and sugars until light and fluffy.
  4. Add eggs and vanilla and mix well.
  5. Add flour, baking powder, baking soda and salt and mix well.
  6. Add oats, cereal and chocolates and mix just to combine.
  7. Use a small cookie scoop or a large spoon to place golfball-sized balls onto prepared baking sheets.
  8. Bake for 12 minutes, or until edges are lightly browned.
  9. Cool completely.
  10. In a small, microwave-safe bowl, microwave remaining 1/2 cup chocolate chips in 30-second increments until melted.
  11. Use a fork to smear some of the melted chocolate over each cookie. Sprinkle with sea salt while the chocolate is still melted.

Notes

Calories: 155 Fat: 8g Carbohydrates: 23g

Copycat Paradise Bakery Chocolate Chip Cookies {satisfymysweettooth.com}

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I am so excited to finally be a part of The Secret Recipe Club!  The Secret Recipe Club is a group that makes recipes from each other’s blogs, but you have no idea who had your blog or what they chose to make until the big reveal day, which this month, is today!

For my first month as a member of the club, I was assigned to make a recipe from Angela’s Kitchen.  Angela is a genius when it comes to gluten-free and dairy-free cooking and baking.  She is passionate about making recipes for those with food allergies just as tasty as the original dishes.  The recipe that I chose to make from Angela’s collection was these Homemade Cereal Bars which Angela describes as “Better than Nutrigrain Bars”.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

I have to say that I agree with her! These bars are so soft and chewy and have the flavors of oats, cinnamon and strawberry baked in.  The ingredients are wholesome enough that you can truly feel good about eating one of these bars for breakfast!  You could also incorporate nuts, wheat germ, flax seeds or any other mix-ins that you like into these Homemade Cereal Bars.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

For these Homemade Cereal Bars, I used regular rolled oats, but to make them gluten-free simply substitute gluten-free rolled oats.  You could use whatever fruit filling flavor you prefer and could also use regular butter, melted instead of the coconut oil.  No matter what substitutions you make, these Homemade Cereal Bars are sure to be one of your go-to weekly make-ahead breakfast items.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

Homemade Cereal Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 20 bars

Homemade Cereal Bars that are flavored with cinnamon and strawberry and are soft, chewy and wholesome

Ingredients

  • 3 cups rolled oats
  • 3/4 cup brown sugar
  • 1/2 cup cornstarch
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup coconut oil (or butter) melted
  • 1/4 cup applesauce
  • 2 tsp vanilla
  • 1 1/4 cup strawberry jelly

Instructions

  1. Preheat oven to 350 degrees.
  2. Line an 8-inch square pan with parchment paper and lightly grease the parchment.
  3. In a food processor, pulse half of the oats (1 1/2 cups) until roughly ground.
  4. In a large bowl, combine all of the oats, brown sugar, cornstarch, baking soda, cinnamon and salt.
  5. Add melted coconut oil, applesauce and vanilla and mix well to incorporate.
  6. Press half of the oat mixture into the prepared pan evenly.
  7. Microwave jelly for 30 seconds so that it is more easily spreadable.
  8. Pour jelly over oat mixture and spread to cover evenly.
  9. Press remaining oat mixture over jelly gently.
  10. Bake for 30 minutes.
  11. Cool completely, then use the parchment to lift the bars out of the pan.
  12. Cut and serve.
  13. Recipe adapted from Angela's Kitchen

Homemade Cereal Bars {Satisfy My Sweet Tooth}



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So The Today Show called......

It never fails that around 1-2 pm, I hit a wall and fall into an afternoon slump.  I blame feeling full from lunch and especially if I am in a warm room, my eyes just get heavy and I become more lethargic.  I often use an afternoon snack or beverage as a pick-me-up to combat the feeling of wanting to do nothing but nap.

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

These Whole Grain Chocolate Chip Peanut Butter Power Bars have many good-for-you ingredients and will give you an energy boost if you feel the grogginess that I described in the early afternoon.  Peanuts and peanut butter provide protein to keep you feeling full and satiated for hours.  A good dose of whole grains like whole wheat flour, rolled oats and wheat germ help to get in your servings of healthy carbs for the day.  And to give you something to look forward to, these bars are packed with chocolate chips and even drizzled with some melty chocolate for a little antioxidant boost.

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

So give yourself an afternoon snack to look forward to that will help to keep you focused throughout the day and make a batch of these Whole Grain Chocolate Chip Peanut Butter Power Bars.

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

Whole Grain Chocolate Chip Peanut Butter Power Bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 16 bars

Whole grain bars packed with energy rich ingredients like peanuts and chocolate chips to keep you going all day long

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup peanut butter (creamy or chunky)
  • 2 eggs
  • 2 Tbsp canola oil
  • 1 tsp vanilla
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 1/4 cups rolled oats
  • 1/4 cup wheat germ
  • 1/2 cup roasted peanuts
  • 3/4 cup semi-sweet chocolate chips, plus 1/4 cup for drizzle

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray an 8-inch square pan with nonstick cooking spray.
  3. In a large bowl, mix peanut butter and brown sugar together to combine.
  4. Mix in eggs, oil and vanilla.
  5. Add flour, baking soda and cinnamon and mix well.
  6. Add rolled oats and wheat germ and mix.
  7. Add peanuts, 3/4 cup chocolate chips and mix well.
  8. Pour into prepared pan and spread evenly.
  9. Bake 20 minutes and cool in pan on a wire rack.
  10. Melt remaining 1/4 cup chocolate chips in a microwave-safe bowl and drizzle over bars.
  11. Remove from pan, cut and serve.
  12. Recipe adapted from Health Magazine

mix together peanut butter and brown sugar

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

add eggs, oil and vanilla and mix

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

mix in flour, baking soda and cinnamon

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

mix in oats and wheat germ

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

mix in peanuts and chocolate chips

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

spread into pan and bake

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

cool, drizzle with chocolate, cut and serve

Whole-Grain Chocolate Chip Peanut Butter Power Bars {Satisfy My Sweet Tooth}

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