Granola Butter

Makes 2c


3 c pecans

2 tbsp coconut sugar

1 c carrot Vegnola

1/4 tsp sea salt


1- Put all ingredients in a food processor and blend until smooth!


Spirulina Chia Pudding


6 tbsp chia seeds

2 cups unsweetened coconut milk

1/2 tsp blue spirulina 

1 1/2 cups plain greek yogurt

1/2 cup Vegnola 

Handful of blueberries and blackberries


1- Add chia seeds, coconut milk and spirulina to a mason jar and mix it all together. Screw lid onto mason jar and place in fridge overnight.

2- In the morning, grab a different jar and add greek yogurt to 1/4 of the jar. Then layer with chia pudding, adding another 1/4 and repeat until you reach top of jar.

3 - Top with Vegnola, blueberries and blackberries.

If taking to-go, leave a bit of extra room at the top to add the granola and fruit!


2-Ingredient Energy Balls


Equal part dates and any Vegnola flavour


1- Place both ingredients in a food processor and pulse until fully combined and sticky.

2- Roll into balls and keep in the fridge.


Pumpkin and Carrot Breakfast Cake

Makes 24 small squares



1.5 c whole wheat pastry flour

1.5 c rolled oats

1/2 c carrot Vegnola

1 tsp baking soda

1 tsp cinnamon

1/2 tsp cardamom

1/2 tsp ground ginger

1/4 tsp sea salt


2 tbsp ground flax mixed with 4 tbsp water

15 oz pumpkin puree

1/2 c brown sugar

1/4 c coconut oil

1/4 c maple syrup


1- Preheat oven to 350F and grease an 8"x12" dish and line with parchment paper.

2- Mix dry ingredients in a bowl and set aside.

3- Mix together wet ingredients in a separate bowl.

4- Slowly pour wet ingredients into dry ingredients and mix well.

5- Pour into prepared pan and smooth over.

6- Sprinkle extra Vegnola over the top and gently press into the mixture.

7- Bake for 25-35 minutes or until the middle is firm.

8- Remove from the oven, cool and then slice.

9- Serve with yogurt, custard or fresh fruit.


Blueberry Yogurt Muffins

Makes 12 muffins


1 1/2 cups flour

1 cup oats

2 tsp baking powder

2 eggs, whisked together

1/2 cup melted coconut oil

1 cup vanilla yogurt 

3/4 cup coconut sugar

1/2 cup melted coconut oil

1 cup fresh or frozen blueberries (and more for topping)


1/4 cup flour

5 tbsp oats

5 tbsp Vegnola

2 tbsp coconut oil

2 tbsp coconut sugar


1- Preheat oven to 350F.

2- Begin by combining crumble ingredients in a small bowl. Mix with hands, crumble should be similar to large breadcrumbs.

3- In a medium size bowl, combine flour, oats and baking powder.

4- In a separate bowl, combine eggs, coconut oil, sugar and yogurt. Then add to dry ingredients and fold in blueberries.

5- Using an ice cream scoop, scoop muffin mixture into muffin liner (filling 2/3 of the liner) and place in muffin tray. Then top with crumble and place in oven for about 20 minutes. Remove from oven and top with fresh blueberries and Vegnola.