Saturday Mix // Chocolate Granola + PB&J Smoothie Bowl + Banana Cream Parfait

April 23, 2016

PB&J Smoothie Bowl w/ Cocoa Crispies // Faring Well

I haven’t been cold in over a week, and I never have to see snow again unless I choose to – can I get a HALLlEUJAH. The California girl in me has retuned, and I’m so full of vitamin D and stuffed with fresh, juicy strawberries I could cry. But I won’t, because life is too short to cry when there is a beach to be played on and frisbees to throw. And if it were up to me, I would be rollerblading that smooth boardwalk nonstop – but Scott will never approve, its right up there with whirlybird hats and tandem bikes to him – so we stick to skateboards and bikes. My bike! Her name is Shelby. She is a white beach cruiser by Schwinn. And she has been locked up in a bike closet in our previous Denver apartment basement for a year and a half, afraid to patrol the gnarly city streets. But now she is free! And we go on sunset rides together daily once again. Along with Scott and his cruiser, Scout. He and I have our own “bike gang” we call Butt Sweat And Tears. That’s right. And now we are back patrolling our neighborhood streets again – these people have never felt so safe.

But I have something more exciting for you other than the weird bike games Scott and I play (Or are they games? Real life? Maybe send help.), it’s this chocolate sea salt grain free granola, and it has changed my granola life! It reminds me so much of the cocoa pebbles cereal from my childhood. I have it paired here with a pb&j smoothie bowl, as well as in a banana cream parfait from my show on Nom this past week! That’s right, both of these recipes are below for you today – plus a bonus of this new blanched maple almond butter I’m all jazzed about right now. YAY. I’m also super stoked with the links this week too, so be sure to check those out below and then keep scrolling for all of the recipes! Happy weekend you guys. – xo

Let’s start off with FOOD. If I could have a few of my favorite bloggers feed me this weekend, it would be Sophie’s carrot + sunflower falafel with hemp sauce, a different Sophie’s chocolate ice cream sandwiches, and Renee’s date sweetened brownies. That’s right, I chose two deserts.

I’m really excited about the #FreshFoodMatters initiative I wrote about in my post this past week. Have you checked it out yet? You can see all of the wonderful info over on the site created for it here. Let’s get hash-tagging!

NOM is blowing up! Not only can you view my channel each week, but now you can also catch tons of other awesome hosts, such as Will Frolic For Food and The Faux Martha! Plus I spied Ashley on there too.

I’m constantly debating the role of coffee in my life. I really enjoyed Mckel’s article on it here, I’m just still not sure where I stand. I’d love to try giving it up, but when I do it never lasts. I need more that “do this”. Its more emotional and psychological for me.

Why do I never look this cute in overalls? I put them on and basically try to wipe the image of my reflection from my memory immediately. Maybe I’m too tall? Sigh.

If Scott and I aren’t watching a hockey game at night, we’re watching Fixer Upper. I’m addicted, and now I found their blog and Instagram and market and somebody come help me.

I was cracking up over the “21 Food Words and Phrases That We Should All Probably Quit Using” by The Kitchn. Guilty.

These products are hilarious and amazing. I want the desk hammock for my feet, and the mini desk vacuum? Dying.

For a little tune-age this weekend, give The Technicolors a try – I’m playing this album on repeat lately.

PB&J Smoothie Bowl w/ Cocoa Crispies // Faring Well

Makes about 2 cups of granola.

1 cup raw buckwheat groats
1/4 cup brown sesame seeds
1/4 cup raw sunflower seeds
1/4 cup shredded, unsweetened coconut
1/4 cup raw cacao
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt (or 3 to 4 good pinches)
5 medjool dates, pitted
1 tablespoon virgin coconut oil
1 tablespoon pure maple syrup

Preheat the oven to 325F.

In the bowl of a food processor, combine the groats through the cacao. Pulse to combine. Add the pitted dates. Process until the dates are broken into tiny chunks. Transfer the mixture to a mixing bowl and add the coconut oil and maple syrup. Stir well with a fork until completely combined. Spread evenly on a parchment lined baking sheet. Bake for 30 minutes, shuffling around the granola once halfway through.

Let the granola fully cool before storing in an airtight glass container at room temperature. Use within 1 week when kept on the counter, or 2 weeks if kept in the fridge.

Makes 1 smoothie bowl.

1 banana (medium, fresh)
1 cup frozen strawberries
2 tablespoons maple almond butter (recipe below)
1 cup Califia vanilla almond milk
1/4 cup chocolate sea salt granola (recipe above)

Combine the banana, strawberries, almond butter, and almond milk in a high speed blender and puree until smooth. Occasionally stopping the machine to give the mixture a stir to help it along may be needed, and if you are using a standard blender you may need to add a bit more almond milk.

Pour the smoothie into a bowl and top with the chocolate granola – or as I like to say, cocoa pebbles.

Makes about 1 – 16 ounce jar of nut butter.

16 ounces whole, blanched almonds
2 tablespoons virgin coconut oil
1/4 teaspoon sea salt
2 tablespoons maple sugar

Preheat the oven to 300F.

Spread the almonds on a parchment lined baking sheet, and toast in the oven for 25 minutes. Let cool, then add to the bowl of a food processor. Add the coconut oil and process until silky smooth. If after 5 minutes the butter isn’t smoothing out, trying adding another teaspoon or two of coconut oil. Once smooth, add the sea salt and maple sugar. Process again for an additional 30 seconds. Stop and taste, adjust salt and maple sugar to your liking, and transfer to an airtight glass jar. Will keep smooth at room temperature for a week, or for 2 weeks in the fridge – but in the fridge it will become thicker, such as in the corner of the photo above.

Banana Cream Parfait w/ Chocolate Granola // Faring Well

Makes 1 parfait.

1 medium ripe banana
1 cup plain dairy free yogurt (my favorite is this one)
1/4 cup chocolate sea salt granola (from recipe above)

Cut the banana in half after peeling, and place half of the banana in a small bow. Mash with the back of a fork. Slice the other half of banana into small disks and set aside. Add the yogurt to the bowl with the mashed banana and mash/stir well to combine. Scoop half of the banana cream mixture into a glass, top with 2 tablespoons of chocolate granola, then a few slices of banana. Repeat this process once more, and enjoy right away.


Banana Cream Parfait w/ Chocolate Granola // Faring Well


  • Reply danielle // rooting the sun April 23, 2016 at 7:33 am

    it’s great you’re soaking up all of that sun sweet jessie! california is a heart thief undoubtedly – and i’m so happy you’re calling it home again. ps – your show on NOM is so fun, it’s been a treat to catch you. happiest and brightest trails always xo

    • Reply Faring Well April 29, 2016 at 4:34 pm

      Aw Danielle! You are too sweet. Thank you tons and tons. I’m so glad to see you are on NOM now too! YAY!

  • Reply Amanda | Pickles & Honey April 23, 2016 at 8:41 am

    hahaha “Butt Sweat and Tears” – dying! I’m so happy you’re happy! And boy do I miss that warm-all-the-time Southern California weather. It was in the 70s in Boston this week and I turned to Aaron and said “remember what it was like to have it be pleasant and warm like this all the time??” I bought a watermelon this week because I can’t wait any longer for summer. Soak in that Vitamin D and eat some strawberries for me! xo

    • Reply Faring Well April 29, 2016 at 4:33 pm

      Amanda! I wish you were here so we could hang :). I’m still trying to readjust to this perfect weather everyday again, its so unreal, I wake up like “no it can’t be perfect again” and it is! Truly thankful. I hope you have a sunny weekend friend! Eating strawberries for you everyday! ;)

  • Reply Sophie | The Green Life April 23, 2016 at 12:08 pm

    Ah I’m so excited for you, Jessie!! All of this sounds incredible. Your heart must be so light and happy right now. I love that you’re calling your bike Shelby, haha. I saw Shelby on snapchat the other day and she looks super cute. :) Your links are always so entertaining. Gosh, this foot hammock just made my day. And thanks so much for the link love! Wish I could send you the last (!!!) ice cream sandwich left in my freezer. Happy weekend, sweet lady! xo

    • Reply Faring Well April 29, 2016 at 4:32 pm

      Sophie! You are so sweet. Thank you. Shelby is the best :) and I’m so glad you got a kick out of that foot hammock too (hahaha). Enjoy that last ice cream sammie for me!

  • Reply Maya | Spice + Sprout April 23, 2016 at 1:53 pm

    I love all of these recipe so much! I watched your nom show the other day and all of your excitement and happiness at being home really shone through :):) To be honest, I am super jealous right now that you can live in that sunny, strawberry filled wonderland! The warmest place I can head to is probably BC (which I am planning on doing) but it isn’t quite the same. Enjoy your evening bike rides and farmers markets, and definitely pull those roller blades out for just a quick second! xo

    • Reply Faring Well April 29, 2016 at 4:30 pm

      Maya! You are so so sweet. Thank you for your kind words here and for checking out my show too! This is just making me all sorts of smile-y right now. Crossing my fingers and toes the strawberries start popping up in your area soon. Have just the best weekend!

  • Reply Emily | Gather & Dine April 23, 2016 at 8:21 pm

    Yay for being home again! So much joy in my heart right now for you. Granola looks and sounds just fabulous. I have to admit I was one of those unlucky kids that was denied cocoa pebbles, but I can imagine that your version is ten times better anyways. :) I’ve made granola with buckwheat before, but never tried giving it a whirl in the food processor first. Will give your version a try next! And I just discovered the goodness of maple sugar. Love that you used it to make almond butter!

    • Reply Faring Well April 29, 2016 at 4:31 pm

      Thank you for all of this Emily! And isn’t maple sugar the best? I’m so in love. Much finer and sweeter than coconut sugar, I’m finding it you can replace cane sugar with it almost anywhere! Yay!

  • Reply Judit Toth April 24, 2016 at 1:10 am

    Your recipes sounds really great, I can’t wait to try them! I would have a question reagarding the BLANCHED MAPLE ALMOND BUTTER recipe. Can I use maple syrup instead of maple sugar? If yes, then how much is needed?
    Thank you in advance!

    • Reply Faring Well April 24, 2016 at 8:02 am

      Hi Judit! Thank you so incredibly much! I haven’t tested it with maple syrup, but I would believe it to be delicious as well. I would use the same amount as the recipe calls for in sugar form, let me know if you give it a try!

  • Reply renee (will frolic for food) April 24, 2016 at 8:20 am

    love this post! i checked out aaaaaall the links. that article about food phrases we all need to can. SO TRUE. anyhoooo the recipes / photos in this post are dope. seriously idk how you’re so on the ball with posting a zillion badass recipes every week. amazed.

    • Reply Faring Well April 29, 2016 at 4:28 pm

      Aw Renee! Thank you! You are amazing. I wicked appreciate it and am always in such awe of you. This means tons <3. I hope you have the best weekend girl! XO

  • Reply La petite poire April 24, 2016 at 11:00 am

    Delicious!!!!! I can’t wait to try this recipe out. Thank you 🍐

  • Reply Brooke @ Chocolate + Marrow April 24, 2016 at 1:19 pm

    I just laughed out loud at the name of your bike crew! LOL y’all are too cute. And I’m with Renee! I don’t know how you do so many killer recipes each week but I love it. Can’t wait to add the cocoa pebbles-tasting granola to my list of Jessie recipes to try! ;)

    • Reply Faring Well April 29, 2016 at 4:28 pm

      Aw sheesh! Thank you Brooke! You are too sweet girl. I cannot wait for you to try these pebbles too!

  • Reply Sarah | Well and Full April 24, 2016 at 3:28 pm

    Heyyyy….… can I come live with you and Scott?? XD Your bike gang sounds pretty rad and I’m super jealous of the sunset bike rides you’re going on. And the beaches. And the frisbee. And everything about living in California. ;)

    • Reply Faring Well April 29, 2016 at 4:27 pm

      You are so welcome anytime girl! We may have a little initiation ceremony, you know, eating as many s’mores as you can in 10 minutes, timing how fast you can climb a tree – bike gang initiation stuff ;) xoxo

  • Reply Rami April 25, 2016 at 8:40 am

    I love little cups of yogurt/granola types of things like this. It makes me feel like a kid :) Pinned! Thank you for the recipe

  • Reply Lauren April 25, 2016 at 11:33 am

    I’m so on and off with coffee. Right now I am ON though and life is great, ha :) But I’m also very aware that it can start to mess with my emotions at a certain point. I think if you know how your body work and how it handles caffeine, you can make the right decisions about when and how much coffee you consume. Oh and I’m totally making this granola soon!

  • Reply Lori April 25, 2016 at 7:12 pm

    Seriously, your recipes are the best! This weekend I made the chocolate granola, smoothie, and the almond butter. 😁 I loved each one! Everything is so delicious. For the almond butter I used regular almonds and maple syrup instead of maple sugar and it worked great!

    • Reply Faring Well April 29, 2016 at 4:26 pm

      Lori! No way! This just made my heart so happy. You are amazing. I’m so glad you made and enjoyed these recipes! YAY! <3

  • Reply Bethany @ athletic avocado April 26, 2016 at 5:27 am

    This parfait is simply beautiful! I’d love to enjoy this heavenly combo any time of the day!

  • Reply Gena April 26, 2016 at 5:41 am

    Jessie, this post makes me so happy. Welcome back to your home, and I’m so happy that you feel as if your Cali soul is emerging from hibernation to play. I know I’ve said this before, but reading these posts totally reminds me of when I moved back to NYC from DC. I felt as if my urban heart had found its proper place in the world again!

    What an awesome roundup of breakfast recipes you’ve got going on here. And I totally LOL’ed at that Kitchn roundup, too. XO

    • Reply Faring Well April 29, 2016 at 4:25 pm

      Gena! Thank you tons! You are too sweet. It feels so good to be “home” and I’m so glad you can say the same too! Also thank you about the recipes, and that link – I was laughing too! ;) xoxo

  • Reply Kate April 26, 2016 at 6:05 pm

    OMG Jessie! You make me so happy hahaha. I love reading your posts so darn much.

    Bulut and I are totally creating the Melbourne Butt Sweat & Tears gang. We already ride most days but I am sure he will love that we have now joined an international gang. Haha!

    Also, no giving up coffee – not until you have tried Rushmore.

    You’re freaking adorable, the food looks amazing and I cannot wait to try that blanched maple butter and this granola. Oooh boy!!

    • Reply Faring Well April 29, 2016 at 4:24 pm

      Hahaha YES! We are going international ;). I love this, thank you Kate, I adore you! I’m dying to try some of your coffee, you amaze me with all you create/do <3

  • Reply Jess | Urban Alchemy April 28, 2016 at 6:12 am

    Welcome home, love! I adore this post. I recently moved to Aliso Viejo from Boston and I can totally relate. The sun, the beach, the weather, the FRESH PRODUCE!!, California is bliss. I’m still new to the area, but definitely going to check out Tanaka Farms per your recommendation and probably buy a bike. :)

    • Reply Faring Well April 29, 2016 at 4:23 pm

      Thank you tons Jess! And oh my goodness yes, you have to visit Tanaka – they are amazing! XO

  • Reply Melo November 17, 2016 at 6:22 am

    Jessie, I just don’t think there are words in the English or French language that can correctly express how much I ADORE this. I’ve tried making it on Monday evening, realizing it was the one morning recipe of yours I hadn’t tried yet, and long story short, I’ve had it for every breakfast and evening dessert since. THAT’s how much I love it! The only alteration I’ve made to your awesome recipe is I’ve used black sesame instead of brown, it’s indescribably awesome. I’ve finished it this morning, and will do it again tonight. Even my über-picky anti-breakfast boyfriend likes it. THANK YOU SO MUCH, you’re a genius!

    • Reply Faring Well November 17, 2016 at 4:50 pm

      Aw Melo! This made my day! Thank you dearly for this sweet note. I am so glad you got to experience the amazingness that is these simple recipes, and are enjoying it twice a day! Major compliment over here. Enjoy tons! xx

    Leave a Reply