Granola is a staple in our home. We eat granola bars, granola bites, granola cereal, and love making our own vegan granola as well. When we're not making our own, we absolutely love Made Good products. This recipe contains some of my favorite ingredients: dates, dark chocolate, and protein powder.

People often talk about vegan food being too complicated, tedious, and expensive. One of the most inexpensive and versatile vegan foods are oats. They can be used a variety of ways, and they are nutritious and filling as well. I used gluten-free rolled oats to prepare this recipe. You can toast them before adding them to the recipe or leave them raw. I prefer leaving them raw.

Dark chocolate finds its way into many of my vegan dessert recipes. It's not too sweet, packed with antioxidants, and adds the perfect touch to the granola bars. 

This recipe is a hit with my husband and daughter, and I hope you love it, too! I am happy to make wholesome granola for my family. In the past when I was not as mindful about ingredients and picked just any old granola off the shelves, I was basically basing it off the price of the product versus the health benefits and quality.

Sadly, there are a vast number of granola products on store shelves packed with preservatives, GMO-ingredients, and a long list of other ingredients that help preserve the shelf life by being laden with chemicals. There are quite a few with "wholesome" "all-natural" and "made with whole-grain" on the packaging. These terms do not always ensure a healthy or clean product. That is a definite marketing ploy.

When I started reading labels and ingredients and researching what the chemicals can do to our bodies, I woke up. I am so glad I did! For this reason I love preparing our own snacks and meals so I know exactly what I am using in my recipes. 

Sweet, simple, and only five ingredients.

Author: The Sensible Vegan
Recipe Type: Snack
Cuisine: Vegan
Serving: 14

​Ingredients:

• 1 and 1/2 cups pitted dates
• 7 tbsps dark chocolate chunks
• 1 scoop Just Pea protein powder
• 1 cup gluten-free sprouted rolled oats
• 1 packet Justin's Chocolate Hazelnut butter 

Directions:

• Pulse the dates in a food processor until they turns clumpy and dough-like. 
• Add the dates, 5 tablespoons of chocolate chunks, protein powder, and oats to a large bowl, and set aside.
• Melt the nut butter for 30 seconds, and pour it over the ingredients in the bowl.
• Evenly combine the ingredients, breaking apart the clumps of dates and distributing them evenly.
• Press granola evenly into a glass baking dish.
• Melt two tablespoons of chocolate chunks at 30 second increments in microwave.
• With a fork, drizzle the chocolate atop the granola.
• Refrigerate for 30 minutes.
• Cut into 14 bars (depending on the size of your dish) and serve. You may have to adjust the recipe for number of servings made and nutritional information.
• Store remainder in freezer or airtight container.

Nutrition Info: Serving size 1 bar   Calories: 200   Fat: 4 g    Saturated Fat: 2.5g    Protein: 4g  Sugar: 14g    Fiber: 3.4g   Sodium: 20mg   Carb: 23g

Quick, tasty, crispy, amazing, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Side, or Appetizer
Cuisine: Vegan
Servings: 2

Ingredients

• 1 medium zucchini sliced
• 2 tbsp Extra Virgin Olive Oil, I used extra virgin organic cooking spray.
• 1/3 cup flour
• 1/4 tsp coarse sea salt
• 1/2 cup almond milk

Instructions   

1. Slice the zucchini into thin even slices.
2. Place zucchini in bowl of almond milk. 
3. Remove from almond milk and dip zucchini in flour until evenly coated.
4. Add zucchini to oiled pan on medium heat.
5. Cook until crispy and golden brown on each side, turning frequently.
6. Remove from heat.
7. Sprinkle with coarse sea salt.

​
Nutrition Information

Serving size: 2  Calories: 195.5  Fat:  2.9g
Sat Fat: 0g Carbohydrates: 17g   Sugar: 1.8g    Sodium: 247mg
Fiber: 1.1g    Protein: 3g

Filling, veggie-filled, fresh, protein-packed, and only takes ten ingredients to make!

Author: The Sensible Vegan
Recipe Type: Breakfast, Tofu Scramble
Cuisine: Vegan
Serving: 4

Ingredients

• 14 oz extra firm tofu drained
• Extra virgin olive oil
• 1/2 cup red bell pepper, sliced
• 1/2 cup yellow bell pepper sliced
• 1/2 cup diced red onion
• 1 cup steamed kale
• 3/4 tsp coarse sea salt
• 1 tsp  cumin powder
• 1 tsp garlic powder
• 1 tsp chili powder

For Serving

• ​sriracha sauce
• fresh fruit
• non-dairy English muffins. I used the Rudi's brand.

Instructions   

1. Drain liquid from tofu and wrap in paper towels. Put a heavy pot or skillet atop the tofu to help drain the liquid for 20 minutes.
2. In skillet on medium heat, add olive oil and saute your onions and peppers with a pinch of salt for about five minutes. 
3. Add steamed kale, a pinch of salt, and saute for a couple more minutes.
4. Remove tofu from towels and crumble it thouroughly with a fork.
5. Slide veggies to one side of the skillet, and add crumbled tofu to the other side.
6. Combine remaining spices, and sprinkle them atop the tofu.
7. Stir ingredients to combine the veggies and the tofu, and cook for approx. 8 minutes.
8. Serve immediately with sriracha sauce, fresh fruit, and/or vegan English muffins. Enjoy!

Nutrition Information

Serving size: 1/4 of the recipe  Calories: 138  Fat:  7.9g
Sat Fat: 1.2g  Carbohydrates: 8.8g   Sugar: 1.9g    Sodium: 521mg 
Fiber: 2.6g  Protein: 11g

​Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!