• 2 cups flour
• 3⁄4 cup sugar
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup Khaja Almond Sunrise Granola
• 3 very ripe, darkly speckled, large bananas, mashed well (11⁄2 cups) • 1⁄4 cup plain yogurt
• 2 large eggs beaten lightly
• 6 tablespoons butter, melted and cooled
• 1 teaspoon vanilla extract
• Soft caramels
1. Preheat oven to 350oF.
2. Grease muffin pan with cooking spray and set aside.
3. In a large bowl, whisk together the flour, sugar, baking soda and salt, then stir in the granola.
4. In a separate bowl, combine the mashed bananas, plain yogurt, eggs, butter and vanilla.
5. Delicately fold the wet banana mixture into the dry mixture, adding it in thirds until the wet and dry ingredients are just combined.
6. Pour the batter into the prepared muffin pan
7. Place caramels into the center of each muffin and bake for 10-12 minutes, or until a toothpick inserted into a muffin comes out clean.
• 2 cups of Khaja Goji Berry Boost Granola • 2 Scoops of Vegan Protein Powder
• 3⁄4 cup of nut butter of choice
• 1⁄4 cup of honey
• 1⁄2 cup of dark chocolate chips
1. Combine ingredients.
2. Form into balls.
3. Chill and serve.
• 8 medium tart apples, peeled and sliced
• 1/4 cup lemon juice
• 1 ½ teaspoons grated lemon peel
• 2 ½ cups Khaja Original Recipe Granola
• 1 cup sugar
• 1 teaspoon ground cinnamon
• ½ cup butter, melted
1. In a large bowl, toss the apples, lemon juice and peel. Transfer to a greased 3-qt. slow cooker. Combine the granola, sugar and cinnamon; sprinkle over apples. Drizzle with butter.
2. Cover and cook on low for 5-6 hours or until the apples are tender. Serve warm. Yield: 6-8 servings.
• ½ cup coconut oil
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon coarse salt
• 1 ¼ cup of Khaja Hearty Hemp Granola
• ¾ cup large unsweetened coconut flakes
• 5 ounces bittersweet chocolate, chopped (about 1 cup)
• 1 cup dried cherries or cranberries, chopped
1. Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingre-dients until well combined. Refrigerate dough until firm, about 1 hour.
2. Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored at room temperature up to 2 days.
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