Carrot Crunch Buddha Bowl Recipe

Revitalize your midday with our tantalizing Carrot Crunch Buddha Bowl, featuring Garden Granola® Carrot Turmeric. This vibrant Buddha Bowl is brimming with wholesome and flavorful ingredients like quinoa, seasoned chickpeas, kale, sweet potato, red cabbage, avocado, and of course, the star of the show – Garden Granola® Carrot Turmeric. Drizzled with creamy tahini dressing and served with a zesty lemon wedge, this gluten-free and vegan sensation is packed with protein and promises a symphony of taste and nutrition in every bite. Get ready to savor a meal that's as nourishing as it is delicious!

#MealPrep You can cook all the main parts of this buddha bowl ahead of time, store them in the fridge, and enjoy a healthy meal for lunch or dinner every day of the week.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Makes 4 bowls

Ingredients

• 2 cups cooked quinoa

• 1 cup chickpeas (seasoned with cumin, chili, garlic powder, salt, and pepper)

• 8 kale leaves, chopped

• 1 cup shredded red cabbage

• 1 large ripe avocado, sliced into quarters

• 4 cups Garden Granola® Carrot Turmeric

• 1 large sweet potato, cubed

• Extra-virgin olive oil, for drizzle

• Sea salt and ground pepper

• Tahini dressing

• 2 large lemons

Directions

1. Preheat oven to 400 F and line a large baking sheet with parchment paper.

2. Drizzle sweet potato cubes with olive oil, salt and pepper, and spread onto baking sheet. Roast for 20 minutes and then remove from oven and let cool.

3. In a large bowl place the kale leaves and toss with a squeeze of lemon and pinch of salt. Use your hands to massage the kale leaves until they become soft and wilted.

4. Assemble individual bowls with the quinoa, chickpeas, kale, sweet potatoes, avocado, Garden Granola® and season with salt and pepper as desired.

5. Serve with a drizzle of tahini dressing and a fresh lemon wedge.

   Enjoy!

Garden Granola®, Carrot Turmeric, 8 oz

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Yogurt Granola Breakfast Popsicle Recipe

Start your morning on a sweet note with our delightful breakfast popsicles made with yogurt and our award-winning granola! Combining creamy vanilla Greek yogurt, crunchy and colorful Garden Granola, and optional mashed berries, these frozen treats offer a refreshing and satisfying way to kickstart your day. Easy to make and bursting with flavor, they're the perfect solution for busy mornings or leisurely breakfasts alike or a sweet afternoon treat!

Gluten-Free

Ingredients

Granola

• 1-1 1/2 cups Garden Granola®

  • Beetroot Ginger Garden Granola

  • Kale Matcha Garden Granola

  • Carrot Turmeric Garden Granola

• 2 tablespoons date syrup or honey

Yogurt

• 2 cups vanilla Greek yogurt

• mashed berries of choice

Directions

In a small bowl, mix the granola and date syrup until combined. Divide the mixture evenly between 6 popsicle molds, filling them about 1/3 of the way up.

Next, fill each mold with yogurt and mashed berries if desired. Cover the molds and insert popsicle sticks.

Freeze for at least 4 hours or overnight, and wake up to a refreshing breakfast treat!

Garden Granola® Triple Play

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Chocolate Blueberry Granola Clusters Recipe

Indulge in the perfect blend of sweet, crunchy, and chocolaty goodness with our Chocolate Blueberry Granola Clusters recipe. These delightful clusters feature juicy blueberries, our award-winning Garden Granola Beetroot Ginger, and rich dark chocolate, creating a satisfying treat for any occasion. Easy to make and impossible to resist, they're sure to become a favorite go-to snack or dessert!

This recipe is Gluten-Free and can be made vegan, if vegan dark chocolate is used.

Ingredients

• 1 cup melted dark chocolate with 1 tablespoon coconut oil

• Blueberries (approximately 6 blueberries for each cluster)

• Garden Granola Beetroot Ginger

• Flaky Sea Salt

Directions

1. Line a baking sheet with parchment paper.

2. Drop a small amount of the melted chocolate onto the parchment.

3. Top with blueberries, Garden Granola, and a pinch of flaky salt.

4. Refrigerate until firm.

5. Enjoy your delectable treat!

Garden Granola®, Beet Ginger 8 oz

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Creamy Oatmeal Bowl with Cinnamon, Matcha Granola and Peanut butter recipe

One of life's simple pleasures is starting the day with a creamy, warm bowl of oatmeal. Our delicious creamy oatmeal bowl, adorned with our Kale Matcha Garden Granola, fresh sliced bananas, a small of peanut butter pond, and a scoop of velvety vanilla skyr yogurt, is a delightful way to kickstart your winter morning!

Gluten-Free

Ingredients

oatmeal

• 1 cup gluten-free rolled oats

• 1 cup whole milk (or non-dairy milk of choice)

• 1 cup water

• 1 tsp vanilla extract

• 2 tbsp maple syrup

• 1 cinnamon stick

• heavy pinch of sea salt

toppings

• 1/3 cup Kale Matcha Garden Granola

• 1 banana, sliced into coins

• peanut butter

• vanilla skyr yogurt

Instructions

1. Add all oatmeal ingredients to small saucepan and bring to boil over medium-high heat.

2. Reduce heat to medium, and simmer stirring often, until thickened and oats are tender, 5-8 minutes.

3. Remove from heat and set aside for about 2 minutes to thicken and cool.

4. Using spoon or fork remove cinnamon stick from oatmeal

5. Transfer oatmeal to serving bowl.

6. Sprinkle Kale Matcha Garden Granola on one side of the bowl or as desired.

7. Add sliced banana pieces along side of the granola, or as desired.

8. On the side opposite of the granola, add creamy peanut butter.

9. Add a scoop of vanilla skyr yogurt using an ice cream scoop to the center,

10. Enjoy!

Garden Granola®, Kale Matcha, 8 oz

$10.50

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Oatmeal bowl with blueberry compote, Beet Ginger Granola and blackberries recipe

This Gluten-free oatmeal bowl topped with a fresh blueberry compote and Garden Granola Beetroot Ginger and is a sight for sore eyes and tastes like a warm hug on a brisk Fall morning.

Ingredients

Blueberry Compote

• 2 c fresh blueberries

• 3 tbsp water

• 2 tbsp maple syrup

• 2 tbsp lemon juice

Oatmeal

• 1 cup gluten-free rolled oats

• 1 3/4-2 cup water

• pinch of seal salt

Toppings

• Beetroot Ginger Garden Granola®

• fresh blackberries

instructions

blueberry compote

1. Add the blueberries, water, maple syrup and lemon juice to a small saucepan over medium high heat.

2. Bring mixture to a boil, and when the blueberries just begin to pop, reduce heat to simmer and cook for 8-10 min.

3. Remove from heat and serve while warm.

Oatmeal bowl

1. add oats, water and sea salt to small saucepan and bring to boil over medium-high heat.

2. reduce heat to medium, and simmer stirring often until thickened and oats are tender about, 5-8 minutes.

3. Remove from heat and set aside for about 2 minutes

putting it all together

1. add oatmeal to serving bowl

2. add a spoonful of blueberry compote, and sprinkle our award-winning Beetroot Ginger Garden Granola® on top and blackberries as desired.

3. stir with spoon and enjoy!

Garden Granola®, Beet Ginger 8 oz

$10.50

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Overnight Bircher Muesli Recipe

Victory Dance Foods muesli is the perfect base to create your 21st-century Bircher-style muesli. This recipe for Overnight Bircher Muesli was inspired by the original Bircher-Benner Muesli created by Dr. Maximillian Bircher Benner a Swiss Physician. Following Dr. Bircher’s lead, we have added grated apple, and lemon juice with your choice of milk, and we also have added a smashed banana and plain yogurt. If you like it sweeter, just add honey or maple syrup, and if you love it spiced up, add cinnamon. And please, please feel free to adjust amounts; for example, if you like more apples, increase the quantity, or maybe you don’t like bananas, you can omit them. The possibilities are endless.

Make up a whole bag and it’s ready to eat all week. We love making this on Sunday evenings for the week ahead. Check out our recipe tips and tricks to learn our favorite portable and portion friendly way to store muesli for the week!

Gluten-Free & Vegan*
*This recipe is Vegan if non-dairy milk, yogurt and maple syrup is used.
Approximate Yield: 7 one-cup servings
Prep Time: 15 mins

Ingredients

• 1 x 8 oz bag Victory Dance Foods Muesli (Blueberry Buckwheat Almond or Cherry Almond Chia )

• 2 Cups Almond milk (can substitute Oat Milk, Cashew Milk or Milk)

• 3 Tablespoons lemon juice (about 1 lemons)

• 1 Banana shredded or smashed

• 1 Granny Smith Apple, cored and grated with the peel

• 1 Cup plain Coconut yogurt (can substitute oat/almond/cashew yogurt or dairy yogurt)

Optional

• 1-2 tablespoons honey Or maple syrup

• A dash of cinnamon

Topping Ideas

• fresh blueberries and blackberries

• sliced apples

• passion fruit

• nut butter or chopped nuts

• A handful of Garden Granola or Granuesli

Instructions

1. Thoroughly wash an apple. Once dry, core and shred the apple using a cheese shredder or food processor.

2. In a large bowl, combine oats, milk, yogurt, shredded apple, mashed banana, and lemon juice. 

3. Stir, cover, and let it sit overnight in the refrigerator.

4. In the morning, if desired, add cinnamon and honey or maple syrup, to taste

5. Using a large spoon mix well.

6. Transfer a cup or desired serving to a bowl or jars according to preference.

7. Add any desired toppings and enjoy!

8. Keep unused portions covered and refrigerated for up to seven days.

Recipe Tips & Tricks

• For a protein boost, use Greek yogurt in place of traditional yogurt. Because Greek yogurt has a thicker consistency you may want to add a little more milk.

• Add the prepared Overnight Bircher Muesli to individual lidded containers and store in fridge for a fast and easy breakfast or after school or gym snack that is also portable.

• The Perfect Storage Container Does Exist. Over the years we’ve stored our overnight Muesli in just about any and every container, but our favorite way to store our overnight muesli vessel when we are prepping it for the week is the 324ml Jam Jar by Le Parfait. We have no affiliation to Le Parfait, we are just big fans. Here are a few reasons why we love Le Parfait Jars for meal prepping and especially our overnight muesli:

  • Size: It’s 11 ounce size allows for a 1 cup plus a little extra with plenty of room for berries and other toppings

  • Air Tight Seal: it has an air tight metallic lid that is universal. There are no rubber gaskets or metal clamps to keep track of or lose. We also love that the lids are colorful an can be purchased separately in case you lose one!

  • It’s made of durable glass and it’s multipurpose.

Blueberry Buckwheat Almond Muesli, 8 oz

$8.50

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Cherry Almond Chia Muesli, 8 oz

$8.50

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Vanilla Matcha Smoothie Recipe

This delicious Vanilla Matcha smoothie is powered by matcha green tea, contains only 5 ingredients and pairs perfectly with our Kale Matcha Garden Granola. To give it a protein boost, add a scoop of your favorite plain or vanilla flavored protein powder!

Smoothie
Vegan, Gluten-Free
Servings: 2

INGREDIENTS

SMOOTHIE

• 2 frozen bananas

• 1/2 tsp vanilla extract

• 1/2 c oat milk

• 1 tbsp matcha powder mixed with 2 tbsp hot water.

• Optional - protein powder of choice.

TOPPINGS

• Kale Matcha Garden Granola

INSTRUCTIONS

1. Add the oat milk, vanilla extract, matcha and water, frozen bananas and protein powder to a high powered blender.

2. Blend until smooth and transfer contents to two cups or bowls if desired.

3. Top with Kale Matcha Garden Granola for some added crunch!

4. Enjoy Immediately!

Garden Granola®, Kale Matcha, 8 oz

$10.50

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Sweet Potato Pie Smoothie Bowl Recipe

Vegan + Gluten Free

Ingredients

• 1/2 c mashed sweet potato flesh

• 1-1/2 frozen bananas

• 1/2 tsp vanilla

• 1 tbsp almond butter

• 1/2 tsp pumpkin pie spice

• 1 tbsp maple syrup

• Heavy pinch pink Himalayan salt

• 2 tbsp orange juice

• 2 tbsp milk of choice

Toppings

• Carrot Turmeric Garden Granola

• Pecans

• Cacao nibs

Melted Chocolate Sauce

• 1 cup dark chocolate discs (aka wafers)

• 1 tablespoon coconut oil

Instructions

Smoothie

1. Add the smoothie ingredients (minus the toppings) to a high powered blender and blend until smooth.

2. Transfer contents to a bowl and set aside

Chocolate Sauce Directions

1. Add the chocolate discs and coconut oil to a microwave-safe bowl.

2. Using a microwave, heat for 30 second intervals, stirring in between until melted.

Putting it all together

1. Sprinkle Carrot Turmeric Garden Granola, cacao nibs and pecans on top.

2. using a spoon drizzle the melted chocolate sauce on top of smoothie.

3. Grab a spoon and enjoy!

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

Golden orange granola-- yes, please!

The wild idea for making this vibrant orange JUICED GRANOLA® was born out of our belief and experience that eating a whole food plant based diet reaps health benefits. Inspired by juicing, we blend organic carrots, turmeric, ginger, pineapple and mango, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, Montmorency tart cherries, and sweetened with coconut sugar. Veggie-powered GARDEN GRANOLA is here to help you win the day!

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No Bake Strawberry Beet Granola Bar Recipe

No-bake strawberry beet granola bars are the perfect way to start the day or keep on hand for a snack on the go. They are made with just six ingredients, there is no-baking required (hooray), and they are free of refined sugars, vegan and gluten-free.

Vegan + Gluten Free

Ingredients

• 3 c Beetroot Ginger Garden Granola

• 1 c freeze dried strawberries

• 1/4 c maple syrup

• 1/4 c creamy peanut butter

• 1 c dried organic Turkish figs (you can also use pitted medjool dates)

• 1 c roasted almonds

Instructions

1. Place the maple syrup, peanut butter, figs, granola, strawberries and almonds in a food processor and pulse until a sticky dough begins to form.

2. Like a 8x8 baking pan with parchment paper.

3. Scoop the dough onto the parchment paper and press the dough evenly into the pan.

4. Place the pan into the fridge for about an hour to firm up.

5. Remove from fridge and cut dough into rectangles with a large knife.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Raspberry Strawberry Banana Smoothie Bowl Recipe

Sometimes the simplest smoothie recipes are the most delicious. Wake up and start your day beautifully with this vibrant Berry Banana Smoothie bowl topped with our Beetroot Ginger Garden Granola.

VEGAN + GLUTEN FREE
4 ingredients

Photography by @the_queenship

This beautifully vibrant pink smoothie bowl by Melissa (@the_queenship) has just four ingredients. But while it short on ingredients it is not, short on deliciousness. Did we mention it pairs perfectly with our Beetroot Ginger granola.

What to Know. For this recipe a large frozen banana is must. Make sure you peel the banana before freezing it. Slicing it is not essential but it can make blending easier. Fresh or Frozen raspberries and strawberries can be used. When preparing this we used fresh, but if you like your smoothie bowls as thick as possible we recommend using frozen raspberries and frozen strawberries.

Yield: 1 Smoothie
Gluten Free + Vegan

Ingredients

Smoothie

• 1 large Frozen banana - do in advance or overnight

• 1/2 cup Fresh or Frozen raspberries

• 1/2 cup, Fresh or Frozen Strawberries, halved

• 1/2 cup Plant Based milk

Toppings

• A sprig of fresh Mint

• 1/4 - 1/3 cup Beetroot Ginger Garden Granola®

• small handful of fresh raspberries

• small handful of fresh strawberries halved
  

Directions:

1. Add all the smoothie ingredients to a blender and blend until smooth. You will have to take a few breaks to stir using a spatula and then blend again. Resist the urge to add more milk, but if you must add it 1 tbsp add a time.

2. Transfer contents to a bowl for serving.

3. Artfully top of your smoothie with Beetroot Ginger Garden Granola®, strawberries, raspberries, and a sprig of fresh mint.

4. enjoy immediately

Smoothie Making Tip

Always load your blender container in the following order: liquids first, then soft fruits or vegetables, greens, then frozen fruit or vegetables and ice on top (if using).

Garden Granola®, Beet Ginger 8 oz

$10.50

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