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. 


 Blueberry Pomegranate Breakfast Popsicles

Healthy Blueberry Pomegranate Yogurt Popsicles is the way to do BREAKFAST! Easy recipe, refreshing and super nourishing.
Check out the full recipe at: