Topic: Recipe | 39 post(s).

March 17, 2020
  •        1 cup quick oats or old-fashioned whole oats
  •        1 cup Starshine granola
  •        1/2 teaspoon salt
  •        1 teaspoon ground cinnamon
  •        ½ teaspoon cardamom 
  •        1 cup almond butter
  •        1/3 cup unsweetened apple sauce
  •        1 ¼ large banana, mashed 
  •        1/2 cup dried mulberries or raisins
  •        1/2 cup coconut shreds
  •        1/4 cup ground flax


  1. Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Set aside.
  2. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough will be thick.
  3.  Using an ice cream scooper, scoop out dough onto sheet.
  4.  Bake for 16 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for about 10 minutes, then transfer to a wire rack to cool   completely.

January 11, 2018

Our favorite meal of the day is simpler than you think. Thanks to our favorite go-to products that help make life easy, healthy, and tasty! Together, they make the perfect 5-minute yogurt bowl or oatmeal. Try these healthy breakfast combos!

If we wake up craving a yogurt parfait…

Siggi’s Plain Yogurt: High protein and low sugar. What’s not to love! Siggi’s is the perfect base for a yogurt bowl. The best part is there are only two ingredients in this yogurt, one of which is live active cultures, which help regulate your gut microbiome. Looking for a little sweetness? We also love their Vanilla flavor filled with delicious Madagascar Bourbon Vanilla.

Solstice Canyon Cardamom & Clove Almond Butter: A little salty, a little sweet, a ton of flavor. Filled with fiber and all organic products including raw almonds and coconut, coconut sugar, Chai spices, and Himalayan pink salt, this nut butter is a showstopper. It’s also non-GMO, vegan, raw, gluten-free, and unpasteurized. Mix into your yogurt or drizzle on top for a healthy, ‘gramable bowl. Warning: it is highly addictive!

And then we top it with fresh fruit and of course...

OMG Starshine Granola: It is floral, light and everything you want in granola. Low in sugar, this granola has flavors of orange blossom, cardamom, pistachios, and dried sour cherries. Top your bowl with Starshine for contrasting texture and complementing flavor.

If we wake up craving oatmeal...

Qi’a Creamy Coconut Oatmeal: This high fiber, high protein oatmeal has no added sugar, making it the perfect base for your oatmeal. Filled with organic ingredients like rolled oats, dried coconut, chia and hemp seeds, you’ll love the coconut flavor in these oats. We also love that it’s non-GMO, gluten-free, and vegan.

Califia Farms Unsweetened Almond Milk: Soy-free, dairy-free, gluten-free, carrageenan-free, non-GMO, kosher, vegan, and BPA-free. Califia Farms’ Unsweetened Almond Milk has all of the flavor with no added sugar. Use it with your oatmeal for a creamier texture and extra calcium! Tip: make sure to purchase the unsweetened version!

Wild Friends Super Butter: We’re all about the high protein, high fiber and low sugar, and this Super Butter is great for that. It’s non-GMO and Wild Friends donates a portion of their sales to the Save the Bee Initiative. Doing good and eating well, not bad! Not only does it have delicious roasted almonds and cashews, it also has flax and chia seeds. Drizzle on top or mix in to your oatmeal for omega-3s and a nutty flavor.

Navitas Goji Berries: Antioxidants! They have over 20 vitamins and minerals that will truly make your breakfast, a Super-Food Oatmeal. We also love their dried organic Mulberries that also have a ton of natural antioxidants.

And then we top it with fresh fruit and of course...

OMG Vintage Granola: The healthy version of an oatmeal raisin “cookie,” with nostalgic flavors like vanilla, cinnamon, dark brown sugar, cashews, pecans, almonds, raisins, and coconut. Sprinkle a small handful on top and enjoy the delicious crunch of Vintage.

November 4, 2017

Adapted from the New York Times


  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 cup pureed pumpkin
  • 2 eggs
  • 1 cup nonfat milk
  • 2 tbsp olive oil
  • 2 tbsp honey
  • ¼ cup Oat My Goodness granola


  • Preheat your oven to 350º F and line two full-sized muffin tins or mini muffin tins with liners.
  • Whisk together all of the dry ingredients in a large mixing bowl, and combine all of the wet ingredients in a separate bowl.
  • Add the wet ingredients to the dry, mixing until just combined.
  • Spoon the batter into the lined muffin tins and fill about 3/4 of the way – these aren't cupcakes, they won't puff up and overflow!
  • Top with granola and bake for 15 to 20 minutes, depending on the size.
  • Let the muffins cool in the pan for five minutes before moving to a cooling rack to cool down completely.
  • Serve with coconut butter or enjoy as is!
October 31, 2017


  • 1 ½ cups Oat My Goodness granola
  • 1 cup pumpkin puree
  • ½ cup cashew butter
  • ¾ cup honey
  • ½ cup mini chocolate chips (optional)
  • ½ tsp nutmeg
  • 1 ½ tsp cinnamon
  • 1 cup dark chocolate chips


  • Preheat your oven to 350º F and line an 8x8 baking pan with parchment paper.
  • Combine all of the ingredients in a bowl and spoon into the prepared pan, smoothing until evenly distributed.
  • Bake for 25 minutes, remove from the oven, and let cool for about 10 minutes.
  • Using a spoon or your hands, mash up the baked batter in the pan.
  • Scoop out 2-inch sized balls and place on a baking sheet lined with wax paper.
  • Place the sheet into the refrigerator for at least 2 hours.
  • After two hours have passed, melt the dark chocolate over a double boiler and remove the sheet tray from the refrigerator.
  • Stick a toothpick or lollipop stick into each rounded ball. Dip each ball in the dark chocolate and place back on the waxed paper.
  • Put the tray back in the refrigerator for at least an hour, or until the chocolate has set completely.
November 3, 2016

We love eating our granola with the obvious yogurt or milk, but it's always fun to think of unexpected ways to incorporate OMG into a recipe. This brulée makes a great breakfast or dessert. And who doesn't like bourbon in sweet treats? We challenge you to try it and let us know what you think. Here it goes:

1 1/2 cups of Vintage granola
1/4 cup dried currants
2 tablespoons of bourbon
1 cup of water
1/2 cup whipping cream
1 tablespoon maple syrup
2 tablespoons table sugar

*Preheat your oven for 350 degrees.
*Mix granola with dried currants, bourbon and water in a small saucepan; bring to a boil.
*Lower to a simmer and cook for 10 minute until the water has been mostly absorbed.
*Transfer to 1 larger baking dish (or two smaller ones) and bake for 15 minutes.

*Remove the oatmeal from the oven, cover with table sugar, and then broil for a few minutes until the top is golden and hard.

Maple Whipped Cream:
*While the oatmeal is baking, make your maple syrup whipped cream by beating whipping cream until soft peaks form.
*Add the maple syrup and beat for one minute more.

Remove from the oven and serve with the maple whip, a few sliced berries, and a sprinkling of Vintage granola for texture.

Adapted from Jessica Fiorillo, Feed Me Dearly 

October 27, 2016

Halloween is around the corner and we have the perfect treat for you: DIY Mini Caramel Apples!

2-3 large honey crisp apples
Caramel Sauce 
Oat My Goodness Vintage Granola
Potato peeler
Melon baller
Wooden skewers (cut in half)
Parchment paper

1. Peel skin off apples with potato peeler.
2. Use melon baller to make apple balls. Tip: push into the apple first, then turn out for a better shape.
3. Stick wooden skewers in apple balls.
4. Warm caramel apple dip in the microwave, dip apple ball in caramel, spin and twist until covered.
5. Top (or dip) in Vintage.
6. Place on parchment paper + enjoy right away!

This recipe was created by and featured on our team member, Laura Coggins, blog Little Frills

October 10, 2016

We are going to cave into the pumpkin craze because it doesn’t really feel like fall without some pumpkin in our lives. Are we right? These oats taste like pumpkin pie without the added sugar or guilt. This recipe is so comforting and it's insanely delicious. We know that once you try it, you will want to make it over and over!

¼ cups old-fashioned oats
1/3 cup macadamia milk (we used Milkadamia)*
¼ cup plain yogurt (we used Siggi’s nonfat skyr)
1 heaping spoon of pure pumpkin puree
1 tsp. pumpkin pie spice
3 dashes of cinnamon (the more, the better!)
1 tbsp. shredded coconut
1 tbsp. raisins
1 tbsp. almond butter (we used Solstice Canyon’s Cardamom flavor)
1 handful of blueberries

¼ cup Vintage granola
½ Persimmon, cubed

-Place all these ingredients into a mason jar and shake well.
-Place in the fridge overnight.
-In the morning, top with Vintage granola and additional fresh fruit of choice (we added persimmon to keep it very seasonal!)

*If you prefer a thicker consistency, add a bit less milk.

October 4, 2016

Just three ingredients- sign us up! In just minutes, you can have yourself a delicious and clean energy bar. These bars are even delicious frozen. They are a great grab and go snack especially when that 3 PM afternoon slump comes around.

1 cup pitted dates, soaked for 20-30 minutes
½ cup cream peanut butter or nut butter of choice
½ cup of Vintage granola or your favorite flavor

  • Once dates have been soaked and drained, add them to the food processor with the nut butter.
  • Pulse until the mixture becomes a smooth and thick consistency.
  • Add the granola and use a spatula to gently fold it in.
  • Line a 6x6 baking tray with parchment paper.
  • Spread the mixture onto the tray to create a 1-1 ½ inch thickness.
  • Place the tray  in the freezer for 30 minutes.
  • Once chilled, use a sharp knife to cut into desired sizes (to resemble granola bars).
  • Either place the bars back in the freezer or keep them in the refrigerator (in an airtight container).

Warning: they are addicting! 

August 31, 2016

This overnight oat recipe is probably our favorite one yet. It’s not only delicious and creamy, but it’s packed with nutrients, protein, and healthy fats. This recipe will be sure to leave you satisfied!

1/3 cup macadamia milk (or nut milk of choice)
¼ cup non-fat yogurt (we recommend Siggi’s Vanilla)
1 tbsp. Solstice Canyon Cardamom Almond Butter
¼ cup old-fashioned oats
½ tsp. Cardamom
1 tsp. chia seeds
Handful of shredded coconut
Handful of blueberries

Fresh berries of choice
Sprinkle of Starshine Granola

-Whisk nut milk, yogurt, and almond butter in a cup (or mason jar) until smooth.
-Fold in the remaining ingredients.
-Once all the ingredients are combined, cover the oats and place it in the fridge overnight.
-In the morning, top with fresh berries and OMG Starshine granola.
-Enjoy every spoonful!




August 17, 2016

Looking for a pancake recipe that is healthy and takes just minutes to whip up? This one’s for you. Clean and filled with protein, these pancakes are so tasty that it is hard to believe they only have just a few ingredients!

1 ripe banana, mashed
1 whole egg + 1 egg white, beaten
½ tsp. baking powder
1 tsp. vanilla extract
1 dash of cinnamon

  • Whisk all the ingredients in a bowl.
  • Over medium-high heat, pour ½ the batter on the sprayed (we like to use coconut oil) griddle once it is hot.
  • Flip over after a few minutes or once the edges become golden.
  • Once both sides are cooked, add the remaining batter.
  • Transfer pancakes to a plate and top with your favorite OMG granola, fresh berries and a splash of maple syrup.
  • Viola!
July 20, 2016

Any excuse to have pizza for breakfast is a good one. This recipe is clean, delicious and beautiful! The different textures make this quite a treat without any feelings of guilt.


  • ¾ cup oat flour (oats blended)
  • ½ cup OMG Vintage Granola
  • ¼ cups oats, pulsed in blender a few times
  • ¾ teaspoon baking soda
  • Pinch of salt
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons vanilla extract
  • 1 large egg (at room temperature)
  • 2 tablespoons brown sugar
  • ½ cup of coconut oil (melted and cooled)
  • ½ cup of raisins (or other mix-ins)


  • 1 cup of Siggi’s Vanilla Skyr
  • Fresh strawberries and blueberries (or any other fruit of choice)

1) Blend old-fashioned oats in a food processor until the texture becomes similar to oat flour. Make sure to measure after blended (3/4 cup needed).
2) Pulse an additional ¼ cup of oats a few times in the processor to resemble quick oats.
3) In a medium sized bowl mix all the different oats, granola, baking soda, cinnamon, and salt. Mix gently, as the granola is delicate.
4) In another bowl, mix the vanilla extra, egg, brown sugar, and coconut oil. Stir until well combined.
5) Add the dry ingredients to the wet ingredients and mix until combined. Add in the raisins or other mix-ins of choice.
6) Preheat the oven to 350 degrees.
7) Cover the dough and the chill it in the fridge for about 30 minutes.
8) Line a cookie sheet with parchment paper. Roll out the dough like a pizza crust (circular and even width throughout). You can even make two small pies.
9) Bake for 15-18 minutes or until the edges have browned.
10) Allow the crust to completely cool before adding any toppings.
11) Once the crust is ready to go, spread the yogurt on the crust leaving room around the edges. Assemble the fruit on top.
12) Cut into slices and enjoy!

* Store in the refrigerator and consume within 1-2 days.
*Cookie recipe adapted from Chelseasmessyaspron.com

June 27, 2016

Makes 6 popsicles

1-1 1/2 cups strawberries, chopped/sliced (or any berry of your of choice)
2 cup greek yogurt vanilla, blended
2 tablespoons honey
1 cup Vintage granola 

Combine together yogurt, honey, strawberries and scoop of granola into a small bowl. Pour a spoonful of granola into the bottom of each popsicle mold. Then add a heaping spoonful or two of strawberry mixture until the molds are filled. Use a popsicle stick to work out any air bubbles. Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze for at least 4-6 hours.

To unmold, run the popsicle molds under running water for a few seconds and gently easy the popsicles out. Popsicles will keep in the freezer for several weeks.

June 16, 2016

We were getting bored of the usual skim or almond milk in our morning bowl of granola, so we decided to create our own with our favorite flavors. This milk proves to be healthy, delicious, and it just takes minutes to make. Of course, it makes a great breakfast, but also try it as a mid-day snack or as a healthy dessert. Make this and we guarantee you will take your usual granola bowl to a whole new level!

1 cup of nut or diary milk of choice
1 ripe medium banana
1 tablespoon of Crazy Richard’s Peanut Butter Powder
4 ice cubes
1 dash of cinnamon

¼ cup OMG Granola

Throw all the ingredients in a blender and puree until smooth. Pour into a mason jar (or bowl) and top it off with your favorite OMG flavor. We love this recipe with Bad Monkey!


April 27, 2016

Your metabolism is like a furnace—you need to fuel it to start the fire.

That’s why it’s important to fuel your body with breakfast in the morning. But not just any breakfast – we’re talking about real, wholesome foods that feed your body with complex carbohydrates, protein, and high-quality fats. Having this synergistic group of macronutrients sets you up for a successful day ahead. And here’s the amazing news, Oat My Goodness Granola contains all three --- providing long-lasting energy, and enhancing your memory and attention. Sounds like a pretty good deal!

Here are three nutritious and oat-so delicious breakfast ideas that will keep you feeling full, focused, and ready to take on the day.

1)   Power-House Parfait
Start with a big dollop of non-fat Greek yogurt, add Oat My Goodness Starshine and top with chia and pomegranate seeds. The nutty granola and chia seeds are loaded with heart-healthy fats and fiber, and the yogurt provides an extra boost of protein.

2)   Nutty-Nana Smoothie Bowl
Blend together almond milk, half a frozen banana, your favorite frozen berries, and a spoonful of any nut butter. (Feel free to sneak in some spinach, too!) Pour into a big bowl and top with a generous handful of Oat My Goodness Vintage Granola for a little extra sweetness and crunch. This protein and fiber-filled meal with hold you over until lunch rolls around. Grab a spoon and dig in.

3)   Apple-Nola Mini Pizzas
That’s right, you read that correctly. These mini “pizzas” are a snap to make and are the perfect on-the-go breakfast. De-core an apple and slice into 1/4 inch-thick slices. Top with nut butter and/or non-fat Greek yogurt and a big sprinkle of Oat My Goodness Bad Monkey. Add any other “pizza toppings” you like: shredded coconuts, raisins, or finely chopped strawberries, the skies the limit!

-Guest Post by Nutritionist Becky Jay, MS


March 29, 2016

Who doesn’t love a good piece of toast (toasted, of course) with some nut butter and little added crunch? ‘Fancy’ toast seems to be the craze these days, and we are in on drinking some of that kool-aid too. A new favorite breakfast in the OMG family has become a piece of extra toasted crusty, whole grain bread smeared with peanut butter and topped with banana and granola, preferably Bad Monkey.

It makes a complete breakfast especially perfect pre or post workout. It’s provides you with a combination of carbs, fats (the good kind), and protein; you want to aim to have all three at every meal. Just make sure to buy whole grain and ditch the white stuff. It doesn’t have the health benefits that whole grains can provide you and won’t keep you as full either.

The best part about toast is that you can get creative: substitute nut butter for yogurt or cottage cheese, drizzle on some honey or date syrup, add preserves or fresh fruit and the list goes on.

Here we have some Justin’s honey peanut butter, a ripe banana and a serving of Bad Monkey. How do you like your toast?

February 11, 2016

Baked oatmeal is another delicious alternative to your ordinary bowl of warm oatmeal. And the best part about it? This recipe only requires one bowl and 10 minutes of your time. Then, you’ve got yourself a healthy and delicious breakfast ready to go! The granola naturally adds an extra layer of flavor, helping to keep the ingredient list short.

1 cup Bad Monkey Granola
1 cup old-fashioned oats
1 ½ cups almond milk
3 tbs Kuna Chia
1 tbs date syrup (or maple syrup or honey)
1 tbs vanilla extract
1 tsp baking power
Dash of cinnamon
Peanut butter (melted, for drizzle)

Set oven at 375 degrees. Grease a small baking tray and set aside. Mix all ingredients together and transfer to tray (except for the melted peanut butter). Bake for 20-25 minutes or until golden. Allow the dish to cool for a few minutes then drizzle melted peanut butter. Enjoy!

December 22, 2015

Makes about two dozen

1 1/2 sticks unsalted butter, room temperature
1/2 cup sugar
1 small egg
1 3/4 cups all-purpose flour
1 cup of Oat My Goodness Sunrise granola
Mango jam 

Directions: Preheat oven to 350 degrees. With mixer on high, beat together butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated. Add Sunrise granola just until incorporated. Roll dough into 1 inch balls. Place on baking sheets, at least 2-3 inches apart. Gently press thumb in the center of each ball. Heat jam until liquefied; spoon about 1/2 teaspoon into each thumbprint indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Let cool on a wire rack.

Adapted from Martha Stewart 


December 22, 2015

Makes 1 dozen

1 cups sifted powdered sugar
1/2 cup graham cracker crumbs
1/2 cup Oat My Goodness Bad Monkey granola
3/4 cup semi sweet chocolate chips
1 1/2 T shortening
1/4 cup butter or margarine
1/4 cup peanut butter or almond butter

Directions: In a large bowl, combine powdered sugar, graham cracker crumbs, Bad Monkey granola. In a small sauce pan, melt butter or margarine and peanut butter or almond butter; pour over granola mixture. Blend until mixture is moistened. Roll dough into 1 inch balls. In another small sauce pan over low heat, melt chocolate and shortening. Once melted, coat balls and place on baking sheets lined with parchment paper. Top with Bad Monkey banana chip. Chill to set.

December 22, 2015

Makes 2-3 dozen depending on desired shape

1/4 cup shortening
1 stick of butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 cup Oat My Goodness Starshine granola

Directions: With mixer, mix thoroughly shortening, butter, sugar, eggs and vanilla. Blend in dry ingredients. Add Starshine granola just until incorporated. Cover and chill dough for 1 hour. Preheat oven 400 degrees. Roll our dough about 1/4 inch thick and cut with desired shape, place on baking sheet. Bake for 6-8 min.

October 8, 2015

Sometimes, change can be scary, even when you know you’re doing it for the right reasons. Recently, our family made a decision to change one of our favorite recipes, Sunrise, and we’ll be the first to admit that it was a little intimidating. We know some of you love Sunrise just how it is now, and while we hate to change even the smallest part of that, we know it’s the right thing to do.

So what are we changing?

We’re removing mango from the recipe. In order to keep the mango bits from drying out too much, the mango we sourced was sulfured mango. This preserved the color and texture of the mango and made it possible to use the dried fruit without risk of it getting too hard or sharp.

Since we first started making Sunrise, we’ve been searching for a non-sulfured option that would meet our high standards for both taste and texture, and frankly, none of our options were up to that standard. We want to be true to the handcrafted, quality vision we started with, and we are exceedingly aware of how important the quality of even a small ingredient like mango is. That’s why we made the decision to remove it.

What does this change mean for the flavor?

Hopefully, you will hardly notice the change, other than a slight shift in texture. None of our other ingredients are changing, so the predominant ingredients (orange, coffee and macadamia) will continue to energize and shine, while our oats will still deliver the satisfying texture you love.

If you have any questions at all, please feel free to contact us, leave a comment here, or find us on Facebook or Instagram. We are excited to make a change for the better, and can’t wait for you to enjoy our improved Sunrise craft granola.

July 23, 2015

“How do you like working together?”

It’s probably the question we get asked most, my mother and I. Naturally, we look at each other with a smile and both respond with a simple, “Love it!”

Since childhood, my mother has been my role model and best friend. If she ate a piece of cake, I ate a piece of cake. If she didn’t like oysters, I hated oysters. If she wanted to go to a particular restaurant, I wanted to go to that restaurant. We were basically two peas in a pod since the very beginning.

Now the craziest part of it all is that we look identical (if you couldn’t tell already). I’m officially her ‘mini me’ and she will be the first to tell you that. Friends, family, and now clients always like to tease that we look nothing alike!

All jokes aside, we both agree that the highlight of Oat My Goodness is the fact that we get to work together. It is truly gratifying to be able to call my mother my business partner. We each have our strengths and weaknesses and together we make a great team. The respect we have for each other is endless, and we can both agree, that’s key.

When this project was still just an idea, we discussed that I would head the business end while my mother would lead the production. Her special recipe and my passion to create my own business is what led us to begin this venture. We have kept it that way ever since.

Now you may ask…

Shohreh Vojdani, Mother
Position: Co-Founder, Chef

Did you ever even imagine you would work with your daughter one day? I never did, but this is a dream come true. Her passion was always in fashion, so I thought she would stay in the industry.

What made you decide to start this venture together? It was a perfect set up. I figured I had a great product and my daughter would be the perfect partner. So I figured, why not?

One word to describe your partner: Inspiring.

Yasaman Vojdani, Daughter
Position: Co-Founder, VP of Marketing and Sales

What's the biggest lesson you’ve learned from your mother? Always be resilient and stay true to yourself.

What do you admire most about her: She doesn’t take ‘no’ for an answer. Feisty lady!

What’s your favorite activity together? Going on long walks and just chatting. We could talk for hours and not realize how much time has gone by.

May 26, 2015

It's standard to eat granola as a sweet breakfast, but we figured why not try it in a savory preparation? A little crunch on top never hurts. We highly recommend this dish for your next dinner party. It's an easy side dish that will be sure to impress all your guests! 

Heat your oven to 350 degrees, and while it’s heating, prepare your carrots. In a heatproof dish covered with parchment paper, drizzle a tablespoon of olive oil over 6 or 7 cleaned and peeled carrots. Sprinkle with a pinch of salt, 1 teaspoon of cumin and ½ tablespoon of brown sugar. Rub the mixture to coat the carrots, and bake until tender and browning in spots (approx. 1 hour) Make sure to toss them every so often. In a separate dish, mix 1 tablespoon of salted yogurt (e.g. Sohha) or plain Greek yogurt with a pinch of salt +1 tablespoon of milk. Mix until it’s the consistency of heavy cream. When the carrots are done, plate, drizzle with the yogurt, and sprinkle with a tablespoon or two of Sunrise granola.

May 18, 2015

Granola bars are great because they are so versatile. They make a perfect breakfast or snack whether its at school, in the office, or packed in your bag for a quick bite. They are a great keep healthy snack option. This granola bar recipe calls for 'Bad Monkey' but feel free to use your favorite 'OMG' flavor.


8 oz package of Oat My Goodness Bad Monkey granola
2 1/2 tablespoons honey
2 1/2 tablespoons muscovado (or dark brown) sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 cup mini chocolate chips


Preheat oven to 300 F. Add the honey, brown sugar, baking soda and vanilla to a small heatproof bowl and microwave, 20 seconds at a time, stirring in between, until the mixture has dissolved completely. In a medium-sized bowl, mix together the brown sugar mixture, granola, and chocolate chips. Turn the mixture out onto n 8x8” baking dish that’s been lined with parchment paper. Tamp down on the mixture, using parchment paper on top if necessary, to make the granola bars as flat and compact as you can. Bake the bars for 30 minutes (they should be a golden brown). Allow to cool for 10 minutes in the pan and then, grasping the parchment, remove the bars to a cutting board. With a sharp knife, cut the bars into eight rectangular bars. Allow to cool completely and serve!

(adapted from Pop Sugar http://www.popsugar.com/food/Crunchy-Granola-Bars-Recipe-29452056)

April 30, 2015

Why can’t we get enough of it? Overnight oats never get boring! The best part is that you can get so creative with your oats. You can always change it up by adding your favorite dried fruits, seeds, or nut butters.

I currently love overnight oats with cashew milk, Siggi’s coconut Skyr, and topped with a whole lot of fresh fruit and of course, OMG granola.

I posted this recipe back in September, but here it is again (with a few updates):

• 1/4 cup old-fashioned oats•1/3 cup cashew milk (or any non-dairy milk) • 1/4 coconut flavored Siggi’s Skyr • 1/2 banana, smashed • 1 teaspoon vanilla extract • 1 teaspoon chia seeds • 1 dash of cinnamon • Handful blueberries • Handful raisins

Mix these ingredients in a mason jar and refrigerate overnight.

In the morning, top your oats with OMG granola, fresh fruit, and nuts of choice (that’s just a start!)

PS- Don’t know what to do with all the new trendy toppings like hemp seeds, bee pollen, cocoa nibs, etc..? Try a touch of them on top of your overnight oats!

March 10, 2015

We love fresh pressed juice and we love breakfast bowls, so we decided to get creative on you. 

Left with all this pulp after making a batch of fresh juice? Well, have found a solution to incorporate the leftover pulp into our morning bowl of granola and yogurt!

In a powerful blender (e.g. Vitamix or BlendTec) blend the following: 1 pineapple, 2 beets, 2 large carrots, 1 pear, a 1-inch knob of ginger, 1 blood orange (peel removed), 1 lemon (peel removed) and ½ cup of pomegranate juice. You may have to do this in batches to accommodate all of the fruit and vegetables.

Pass the juice through a strainer, using a spatula to help the process along. You’ll end up with 4 cups of red juice, and a few cups of juice pulp.

Stir the pulp into coconut-flavored yogurt (e.g. Siggi’s) for a tropical feel, and top with Oat My Goodness Sunrise granola. Enjoy! 

Adapted from Jessica Fiorillo, Feed Me Dearly 

February 26, 2015

(serves 2)


  • 1 Fuyu (or other large) apple
  • 1 teaspoon lemon juice
  • 1 teaspoon orange juice
  • 1 teaspoon white sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons of butter, cold and cut into small pieces
  • 2 tablespoons dark brown sugar
  • 4 tablespoons Oat My Goodness Bad Monkey granola
  • 4 tablespoons of plain yogurt
  • 1 heaping teaspoon of honey
  • 1 teaspoon of vanilla
  • (Optional – if you’d like a speckled yogurt, scrape some of the contents from a vanilla bean pod into the yogurt)

 To make the crisp

  • Peel and core the apple, cut it in half, and thinly slice each half crosswise.
  • Divide the apple slices across two small cast iron or other small baking dishes (or one larger one), overlapping the slices to make a fan-like appearance.
  • Squeeze the lemon and apple juice over the apples, and then sprinkle the apples with the white sugar. Scatter the cinnamon and nutmeg over the top, and gently, without disrupting the pattern, try to work some of the juice, sugar and spices between the apples. When you’re done, dot with the butter and crumble 1 tablespoon of brown sugar over each dish.
  • Top with the granola and bake until bubbling; 350 degrees for 40 minutes (for smaller dishes) or 50 minutes for the larger dish.
  • While the granola is baking, stir together the yogurt ingredients, and top the crisp when it comes out of the oven.

Recipe courtesty of Jessica Fiorillo, feedmedearly.com


February 5, 2015

1 frozen banana

¼ avocado

1 cup unsweetened almond milk

½ tsp. ground cinnamon

6 ice cubes


Blend all the ingredients together until it forms a smooth consistency. Top with 1 tsp. shaved coconut and ¼ cup OMG granola of choice. Enjoy!

January 28, 2015

(serves 1)


  • 1/2 cup of Oat My Goodness Sunrise granola
  • 1 small container (approx. 6 oz) of yogurt. Best if you can find Siggi's spiced pear yogurt, but if you're starting with plain yogurt, use the equivalent amount of yogurt, and mix in a heaping tablespoon of honey, and a pinch of both ground cardamom and cinnamon.
  • 1/3 pear, sliced
  • 2 tablespoons of spiced cranberries, cooled (you can use purchased cranberry sauce in a pinch, but if you make it from scratch, you'll be able to control the sugar and spices, recipe to follow)
  • 1 tablespoon of chopped macadamia nuts

To make the spiced cranberries

  • In a small saucepan, stir ½ cup of cranberries, with ½ cup of fresh orange juice, 1/4  cup of packed light brown sugar, and a half teaspoon each of ground cardamom and cinnamon. Bring to a boil, and then turn down and simmer for 20 minutes until thickened. Cool and use for the parfait (you'll have some leftover for other uses.)

To make the parfait

In a large glass, small rounded bowl, or other type of glass, layer 1/3 of the granola. Follow with the spiced pear yogurt, and then a layer of sliced pears. Repeat the layers in reverse: yogurt, granola, and then finish the parfait with a little more yogurt, the spiced cranberries, and the chopped macadamia nuts. 

Recipe courtesy of Jessica Fiorillo (Feed Me Dearly) 

January 6, 2015

Classic oatmeal cookies with a Vintage twist!

(Makes 12 cookies)


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 cup Oat My Goodness Vintage granola
  • 1 cup bittersweet chocolate chunks

To make the cookies

  • Preheat the oven to 375 degrees F and prepare two baking sheets by lining them with parchment paper.
  • Whisk together the flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chunks.
  • Using an ice cream scoop, scoop equal portions of dough onto your prepared baking sheets. Make sure to space the dough at least an inch and a half apart so that they cookies will have room to spread in the oven. If using full-sized cookie sheets, you should end up with about 6 cookies per sheet.
  • Bake the cookies, switching position of sheets halfway through baking, until pale golden, about 15 minutes. Cool on sheets for a few minutes, and then transfer to racks to cool completely.

*adapted from epicurious.com and recipe courtesy of Jessica Fiorillo (@feedmedearly)

October 23, 2014

I love this recipe because it's an exciting take on oatmeal. You can never go wrong with a traditional bowl of oatmeal, but the crunchy Vintage granola adds great texture and flavor. Especially now that fall is kicking in, this morning bowl really hits the spot.

  • 1/4  steel cut oats
  • 1 cup milk of choice (I like to use cashew milk)
  • 1/2 banana, smashed
  • 1 tsp. vanilla
  • 1/2 tbsp. cinnamon
  • 1 handful of raisins
  • 3 figs
  • 1/4 cup of Vintage

Combine the oats, milk, cinnamon, and vanilla extract. Cook oats as directed on package. Towards the end of the cooking process, add the smashed banana and raisins to allow the ingredients to simmer together.

Pour the cooked oats into a bowl. Top with figs and Vintage (or your other favorite OMG flavor!) 

September 24, 2014

I love oats in all forms. If it's not a yogurt parfait, it's overnight oats in my breakfast bowl. I love to whip up this easy recipe at night and the best part- it's ready for me in the morning. It's a great grab-and-go option on a busy morning.

  • 1/4 cup old-fashioned oats
  • 1/3 cup cashew milk (or any non-dairy milk)
  • 1/4 plain non-fat Greek yogurt
  • 1/2 banana, smashed
  • 1 teaspoon vanilla extract
  • 1 dash of cinnamon
  • Handful blueberries
  • Handful raisins (or cranberries)

Mix yogurt, non-dairy milk, banana, and vanilla extract together in a mason jar. Add the remaining ingredients and refrigerate overnight.

In the morning top your oats with Oat My Goodness granola for some extract crunch and fresh fruit of choice. Enjoy! 

June 18, 2014

Summer fruits are our absolute favorite, so we have been taking advantage of them anyway we can! I made some cherry preserves that I cannot wait to enjoy for breakfast and dessert. It was so simple to make and turned out delicious!

  • 1 pint of fresh red cherries
  • 4 tablespoons of sugar
  • 1 tablespoon of vanilla extract

Pitt the cherries. On medium-low heat, bring the cherries, sugar, and vanilla extract to a simmer. Allow cherries to soften, which should take about 30 minutes. Once the cherry juice has thickened, remove from the heat.

My favorite way to enjoy this treat is over a grilled peach and a scoop of vanilla ice cream. Sprinkle Vintage granola on top and there you have it.. a delicious summertime dessert that is sure to impress your guests!

May 28, 2014

First, take your pick. Bad Monkey.. Sunrise.. or Vintage. Then, pour in over the Greek yogurt and blueberries. Last but not least, enjoy. 

Thats how the attendees of Fusion Fest taste tested Oat My Goodness granola post their Core Fusion class. It was a great night spreading the love to both the Women’s Health team as well as Exhale members.

March 12, 2014

I blame my yogurt obsession on granola. You can always find me in the grocery store’s dairy aisle, looking for the best new yogurt.

Although I love a simple plain Greek yogurt, sometimes I am in the mood for something more interesting. Many flavored yogurts are packed with sugar and other added ingredients, so this morning I decided to get creative and make my own. 

With just three ingredients, I whipped up a delicious banana vanilla favored yogurt: 

6 oz. non-fat plain Greek yogurt

1/3 ripe banana, smashed

1 tsp. vanilla extract

In a small bowl, fold the ingredients together. I topped it off with Vintage granola and fresh berries. To say the least, I can’t wait for tomorrow morning. 

February 14, 2014

The real question is— what should I pair my Oat My Goodness with today? Well, good thing is that options are endless...yogurt, milk, froyo, or cottage cheese, just to name a few. Or maybe even straight up?

I am usually a Greek yogurt and Vintage kind of girl. This is how Be Well with Arielle likes to eat her OMG, with dairy-free milk. Thank you for the mention Arielle! We are glad you liked Bad Monkey. 

Founder of Be Well With Arielle, Arielle does is it all. Health coach, speaker, and cook are just a few of her many talents. Her passion for health and wellness is contagious and inspiring. I had the pleasure of meeting Arielle a couple weeks ago where we took a Fly Barre class together, which was so much fun! Follow her online at bewellwitharielle.com to learn some great tips and recipe ideas. Once you start browsing, you can't stop!

February 8, 2014

Wake up with the bright flavors of coffee, orange, mango + macadamia nuts. 

February 6, 2014

This recipe is a tried and true classic. It is packed with goodness, protein, antioxidants and omega 3 to get you through the morning. Give it a try when you want something delicious, energizing and familiar.

  • 6 oz plain non-fat Greek Yogurt
  • 4 strawberries sliced 
  • Handful of blueberries 
  • 1/4 cup of Vintage granola