Homemade Chocolate Chip Granola

healthy chocolate chip granola recipe homemade lizzie homemaker
This is my family’s go-to granola. I try to ensure that we always have a batch in the cupboard. We love it on Greek yogurt and chia pudding.  It’s also a satisfying snack when you’re standing there in the kitchen and you need a delicious handful of something immediately.

My family is full of chocoholics – including me.  We eat chocolate several times a week and I don’t feel guilty about it.  To me – it’s all about moderation.  We’re a foodie family and I believe enjoying a meal is one of those simple pleasures that should be a part of one’s daily routine.

We rarely eat processed food and, excluding chocolate, we don’t eat a lot of refined sugar and white flour.  This granola is whole-grain, packed with fibre, and much healthier than most of the granolas on the grocery store shelves.  If you have never tried raw buckwheat groats – you should.  They are lovely nutty crunchy little things that are full of protein, fibre and iron.

Homemade Chocolate Chip Granola

This granola is absolutely delicious, easy to make, and keeps for weeks.



  • 2 cups large rolled oats
  • 1/4 cup sliced almonds
  • 1/4 cup raw buckwheat groats
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup chocolate chips
  • 1/4 cup raw cacao nibs (optional)
  • 1/2 tsp cinnamon
  •  generous pinch of salt


  • 1/4 cup avocado oil (or another neutral flavoured oil)
  • 1/4 cup liquid honey
  • 1/2 tsp vanilla extract


  1. Preheat oven to 300F and line a sheet pan with parchment paper.
  2.  In a medium bowl combine dry ingredients.
  3.  In a small bowl combine wet ingredients, then add to dry ingredients.
  4. Spread the mixture out on the prepared baking sheet.
  5. Bake for 20 minutes, stirring halfway through.
  6. Allow to completely cool.

The chocolate chips can easily be swapped out with dried fruit.

Vegan Cream of Carrot and White Bean Soup

A bowl of vegan carrot soup and white bean soup garnished with chopped cashews and carrot tops by Lizzie Homemaker
A hearty vegan cream of carrot and white bean soup.

We picked up some lovely fresh carrots from our local farmers’ market.  It is amazing how much sweeter they are.  Using good carrots and garnishing this soup with some chopped cashews for crunch and fresh herbs really elevates this dish.

Cream of Carrot and White Bean Soup

  • Difficulty: easy
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Pair this hearty vegan soup with a green salad and some fresh bread for a lovely light dinner.


  • 1 lb of carrots, diced
  • 1 large onion, diced
  • 2 inch piece of ginger, finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 3 cups cooked navy beans (or 2 cans of white beans)
  • 1/2 cup cashews
  • 1 quart (4 cups) veggie stock
  • 2 bay leaves


  1. Add olive oil to a dutch oven, add carrots and onion, cook for 5-10 minutes over medium-low heat until lightly browned.
  2. Add garlic and ginger cook for 2 minutes.
  3. Add remaining ingredients, bring to a boil then lower heat, cover and simmer for 20 minutes.
  4. Remove bay leaves and puree in blender.  Garnish with fresh herbs such as chives, parsley, or carrot tops and chopped cashews.

This soup can be made in advance and freezes well.