I love granola, and this grain-free granola is no exception. Most granola recipes are oat-based, but this one is oat-free. Regardless, it offers a sweet, nutty crunch that’s reminiscent of my most popular granola recipe. Like any good granola, it’s irresistible.

When I first heard of grain-free granola, I was perplexed by the concept. I’m a big fan of oats and whole grains, of course, and I still am. Unfortunately, I was forced to become more carb-conscious while I was pregnant to manage my blood sugar (gestational diabetes is zero fun).

This grain-free granola livened up my breakfasts and snacks during that time. It’s a kitchen staple for me to this day, and I’m always sad to run out of my most recent batch. I found the original recipe in a book by dietitian Lily Nichols called Real Food for Pregnancy. I couldn’t help but play around with it, so I’m sharing my version and some fun options with you today.

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These energy balls are lifesavers! When you’re hungry in between meals, running out the door without breakfast, or craving a wholesome little treat, these energy balls will come to the rescue. They’re the perfect healthy grab-and-go snack.

This recipe is made with oats, honey, nut butter, and toasted nuts and seeds, though it’s endlessly adaptable to suit your preferences. I designed it to offer sustained energy from the whole grains and nuts. One ball is just sweet enough to taste like a treat, and offers a healthy dose of protein and fiber.

This recipe was inspired by my husband’s mom’s interpretation of my no-bake granola bars. She always has a batch in the fridge for her grandkids, and they’ve become a staple in our house, too. I crumbled one over my yogurt just this morning, and they’ve kept my energy level up through this postpartum phase. They’re a perfect homemade gift for anyone who’s in a busy season of life, that’s for sure.

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Now introducing… the wintery side dish or vegetarian main dish that you didn’t know you needed! You’ll love how it comes together with one pot on the stove and one pan in the oven.

This festive green and red dish features roasted Brussels sprouts cooked to crisp-tender perfection with fresh cranberries, which become so lovely as they bake on the same pan alongside the sprouts. Add chopped pecans to the pan toward the end of baking to toast them.

Once your components are done cooking, combine them in a bowl over cooked wild rice blend. Finish it off with crumbled goat cheese, plus a drizzle of balsamic vinegar and maple syrup. The flavors remind me of my popular Balsamic Roasted Brussels Sprouts with Cranberries & Pecans, but you can eat this one as a standalone meal. It’s a winner.

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Arugula pesto is one of my favorite recipe components. It deserves the spotlight! If you enjoy arugula and basil pesto, you’ll love arugula pesto. It’s just as lovely as the regular kind.

As much as I appreciate traditional pesto made with basil, arugula pesto has a few advantages. For one, it offers an interesting twist on a familiar flavor profile. It’s also less expensive—buying fresh basil can add up at the grocery store. Year-round, it’s generally easier to find good arugula than basil. Lastly, arugula pesto doesn’t turn brown on the top like basil pesto can (no blanching required).

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Make this spinach salad recipe to serve with your favorite main dishes! This fresh spinach salad features seasonal fruit, creamy goat cheese, toasted pecans, just enough red onion, and the perfect amount of vinaigrette. It’s finished with a drizzle of thick balsamic vinegar or balsamic glaze.

This spinach salad is beautiful, absolutely delicious, and holiday worthy. It’s also easily adjusted to the changing seasons, and simple enough to make on a weeknight. Hooray!

You’ll see raspberries in these photos, which are wonderful. You’re not limited to raspberries, though—this spinach salad would be equally great with apples, pears, strawberries and more. You’ll find a full list of options below.

I’ve created quite a few green salad recipes over the years, but not a lot of spinach salad recipes. Arugula, kale, romaine and spring greens are usually my fresh greens of choice. The other day, I tried a spinach salad at a local French restaurant that inspired me to give fresh spinach in salads another chance. Let me tell you, this spinach salad is worth making! I love it and hope you do, too.

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Craving something sweet? These baked apples are a delightful dessert featuring seasonal fruit. They taste like an apple crisp but look much cuter.

This baked apple recipe is all in the technique, but it’s not complicated. I’ll walk you through it below.

You’ll need a short list of ingredients to make this recipe—apples, oats, coconut or brown sugar, optional pecans or walnuts, and butter. We’ll add a little bit of cinnamon and salt to take the flavor over the top.

Serve these wholesome baked apples with a scoop of vanilla ice cream or creamy yogurt. They’re sweet enough to taste like a treat, but wholesome at the same time. Serve your baked apples as a special dessert, or make them as a fun weekend project!

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This sweet potato casserole is for everyone, even the people who don’t like sweet potato casserole. I’m serious! If you enjoy sweet potato casserole, I’m confident you’ll love this marshmallow-free version.

If you don’t like sweet potato casserole, this recipe will change your mind. I know it will, because it changed mine. I’ve sworn for years that I only like savory sweet potatoes, but I’m officially eating my words. I love this recipe.

This sweet potato casserole features an ultra creamy, pillowy interior with deep sweet potato flavor. The buttery pecan topping is crunchy-tender and lightly sweet, with optional fresh rosemary.

Overall, this dish is entirely irresistible. I hope it’s a big hit at your Thanksgiving table.

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Meet my favorite granola bar recipe. These granola bars are delicious and easy to make with basic pantry ingredients. You don’t even have to bake them!

These granola bars can pass as a quick breakfast, and they make a perfect snack. I love to pack these bars for road trips and flights, and I love hearing from moms who make these granola bars regularly for their kids. They’re a big hit with all ages.

As you’ll see, the recipe is versatile, so you can easily incorporate your favorite flavors, like nuts, chocolate and dried fruit. You’ll find my go-to flavorings in the recipe below if you want to follow my lead.

These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

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These chocolate crispy bars are a modern, abstract rendition of scotcheroos—the treats printed on Rice Krispies boxes in the 1960s. If you squint a little bit, the pecans might remind you of butterscotch.

You could call these sort-of scotcheroos, or mostly-naturally-sweetened scotcheroos, or just plain delicious. Somehow, I landed on Chocolate Peanut Butter Crispy Bars.

I always get a hankering for Reese’s peanut butter eggs around Easter time. They’re my favorite. This crispy-crackly, honey-sweetened, peanut butter-and-chocolate recipe is fully satisfying my Reese’s craving.

These no-bake treats are easy to make, and they’re ready after a two-hour rest in the refrigerator. If you have a box of brown rice crisps (or Rice Krispies, for that matter), you’re in luck!

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These roasted mixed nuts are completely irresistible. They’re a little sweet, a little spicy, and nice and toasty.

These nuts will be a hit at your holiday parties, or a redeeming snack in between. I love to add fresh rosemary, so they taste like the holidays in the best way.

This recipe is so versatile, too. You can easily change up the nuts and seasonings to suit your preferences. These photos show my favorite iteration, made with pecans, almonds and pepitas (pumpkin seeds).

Ready to raid your pantry for the ingredients?

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