Cranberry and pecan granola✨🍒🌰

This homemade granola has it all: a rich, almond-forward flavour from the almond butter and almond extract, chewy clusters of dried cranberries, and crunchy pecans—perfectly sweetened with date syrup. It’s the perfect balance of textures and flavours, whether you're enjoying it as a snack, sprinkled over yoghurt, or added to smoothies or porridge.

The inspiration for this granola comes straight from my mum, who—given any opportunity—will add pecans and cranberries to absolutely anything: breakfast, snacks, desserts, you name it! One of her favourites is a morning yoghurt bowl, topped with crumbled pecans, cranberries, and, of course, a generous drizzle of almond butter. So, I thought, why not combine all those flavours into a granola that works for any time of day?

This granola is perfect for a quick snack, a crunchy topping for yoghurt bowls, or even a wholesome addition to your morning porridge or smoothie. It’s simple to make, and the flavour combinations are endless!

The base of this recipe is incredibly flexible, so feel free to mix and match based on your preferences or what you have on hand. For instance:

• Almond extract and seeds are optional, but they add an extra boost of flavour and texture. If you prefer, you can swap them out for vanilla extract or other seeds like pumpkin or sunflower.

  
  

• The granola is naturally gluten-free if you use certified gluten-free oats, and it's vegan and dairy-free too!

  
  

• If you have nut allergies, you can easily make this nut-free by replacing almond butter with a seed butter like sunflower or sesame seed butter (You could even use flavoured ones!). Feel free to swap the pecans for a mix of seeds, dried fruits like blueberries or cherries, or chocolate chunks for a sweet twist!

Since I started making my own granola, I’ve never gone back to store-bought. Store-bought options often feel too sweet or lack the texture I love. Homemade granola lets me control the sweetness and texture to suit my tastes perfectly. I’m all about super clustery granola, and making it myself ensures I get those big, satisfying clusters that are just the right amount of crispy. Plus, I love adding a good amount of dried fruit to give it a chewy texture, and making it myself lets me control exactly how much goes in.

This granola is made with just a few basic ingredients and can be prepared in one bowl, making it ideal if you’re not a confident baker but want to dip your toe into a bit of relaxed baking. Plus, it’s perfect for meal prep, so you can have a homemade snack on hand for days.

Have I convinced you yet? If not, just check out how easy the recipe is to follow below and see for yourself how simple it is to make your own granola!

Ingredients

• 2 Cups oats

• 1/3 Cup almond butter

• 1/2 Cup dried cranberries (chopped, if large)

• 1/2 Cup pecans (chopped)

• 1 tsp chia seeds

• 3 tsp milled flax seeds

• 1/4 Cup date syrup

• 1 tsp ground cinnamon

• 1/2 tsp almond extract

• A pinch of salt

  
  

Method

Preheat Oven

1. Preheat the oven to 180°C (fan). Line a baking tray with parchment paper.

Mix Wet Ingredients

2. In a large mixing bowl, combine almond butter, date syrup, almond extract, cinnamon and salt. Stir well until the mixture is smooth and well combined.

Add Dry Ingredients

3. Stir in the oats, chia seeds, and flaxseeds until everything is evenly coated.

Add Nuts and Fruit

4. Add the pecans and dried cranberries. Mix well so everything is evenly distributed.

   
   

Spread Evenly

5. Spread the granola mixture evenly on the prepared baking tray. Gently press it down with a spatula.

Bake

6. Bake for 10-12 minutes, then stir the granola to ensure it bakes evenly. Continue baking for another 10-12 minutes or until golden.

Cool Completely

7. Let the granola cool completely on the baking tray before breaking it into clusters.

Store

8. Once fully cooled, store the granola in an airtight container.

This granola is incredibly versatile. It’s delicious as a snack straight from the jar or as a meal prep option. Add it on top of chia pudding, overnight oats, or yoghurt parfaits for a satisfying crunch that complements your prepared breakfasts. You can also enjoy it with a bowl of yoghurt or milk, and I like to throw in some fresh or frozen berries and a drizzle of nut butter for extra flavour.

Still haven't fully scratched the baking itch? If you're looking for more meal prep options, baking inspiration, or just some fun food updates, head over to my Instagram @rubysgfkitchen to stay up-to-date!

Happy Baking,

Ruby x

Peanut-Banna Millinare Bar

Sweet, salty, and totally indulgent 🍫🥜🍌

These peanut butter and banana bars have a soft, nutty base, a gooey date caramel layer, and a chocolatey top sprinkled with cocoa nibs. Gluten-free, naturally sweetened, and perfect for make-ahead snacks or breakfast!

Ingredients

Base

• 1/3 cup peanut butter

• 1/2 cup ground almonds

• 1 cup gluten-free oat flour

• 1 ripe banana, mashed

• 1 tsp cinnamon

• Pinch of salt

• 1/4 cup date syrup (or maple syrup)

  
  

Date Caramel

• 2 cups Medjool dates, pitted and soaked in hot water for 10 minutes

• 1 tbsp nut or seed butter

  
  

Chocolate Topping

• 4 tbsp coconut or other neutral oil, melted

• 4 tbsp maple syrup or date syrup

• 4 tbsp cocoa powder

• Pinch of salt

• Optional: cocoa nibs for topping

  
  

Method

1. Make the base

1. Preheat your oven to 170°C (fan) / 350°F. Line a square or rectangular tin with baking parchment.

2. In a large bowl, mash the banana, then mix in the nut butter, syrup, cinnamon, and salt.

3. Fold in the ground almonds and oat flour until a sticky dough forms.

4. Press the mixture evenly into your prepared tin. Bake for 15-20 minutes, or until lightly golden and firm to the touch. Let it cool.

   
   

2. Make the date caramel

1. Drain the soaked dates and blend with the nut butter until smooth and spreadable. Add a splash of water if needed to reach a soft caramel consistency.

2. Spread the caramel evenly over the base.

   
   

3. Make the chocolate topping

1. In a bowl, mix the oil, syrup and cocoa powder. Add a pinch of salt.

2. Pour the chocolate over the date caramel layer and spread evenly. Sprinkle cocoa nibs on top if using.

3. Chill in the freezer until set, then cut into bars.

Tips & Variations

• Nut-free: Swap almond flour for oat or buckwheat flour, and use a seed butter instead of nut butter.

• Storage: Store in the freezer.

• Add-ins: Chopped nuts, dried fruit, or shredded coconut can be folded into the base or sprinkled on top.

These peanut butter and banana bars are the ultimate sweet-and-salty treat—soft, nutty, gooey, and chocolatey all at once. They’re perfect for make-ahead snacks, breakfast on the go, or whenever you need a little pick-me-up. I love how versatile this recipe is—you can swap flours, try different nut or seed butters, add chopped nuts, dried fruit, or even a sprinkle of coconut on top.

They’re also a great way to use up ripe bananas, and every time I make them, I like to experiment with small variations to see what new combo I like best. Slice them, stash them in the freezer, and grab when you need them!

If you try them, I’d love to see your creations! I share more recipes like this, kitchen experiments, and other bakes I’ve been making over on Instagram at @rubysgfkitchen.

Happy Baking,

Ruby x

Gluten-free Pb&J Banana Muffins

Soft, fluffy banana muffins with a gooey nut butter + berry chia jam centre, crunchy walnuts, and an optional chocolate addition. Naturally sweetened, gluten-free, and perfect for an easy breakfast or snack.

Ingredients (Makes 4–6 muffins)

Muffin Batter

• 1 ripe banana, mashed

• 1 large egg (or chia/flax egg for vegan)

• 3 tbsp milk (dairy or plant-based)

• 2 tbsp maple syrup or honey

• 1/2 tsp vanilla extract

• 1/2 cup gluten-free oat flour

• 2 tbsp ground almonds

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• Pinch of salt

• 1/2 tsp cinnamon (optional)

• 1/4 cup chopped walnuts

  
  

Filling

• 2 tbsp nut butter (I use peanut)

• 1/3 cup berries (fresh or frozen)

• 1 tbsp chia seeds

• Optional: 1–2 tsp chocolate chips or a small piece of chocolate per muffin

  
  

Method

1. Prepare chia jam

1. Mash 1/3 cup berries (fresh or frozen) in a saucepan over medium heat

2. Stir in 1 tsp chia seeds and leave for 10 minutes.

   
   

2. Make muffin batter

1. Preheat oven to 180°C. Line a muffin tin with 4–6 paper cases.

2. In a bowl, mash the banana and mix with egg, milk, syrup, and vanilla.

3. In another bowl, whisk together oat flour, ground almonds, baking powder, baking soda, salt, cinnamon, and chopped walnuts.

4. Fold the dry ingredients into the wet ingredients until just combined.

   
   

3. Assemble muffins

1. Spoon 1 tbsp of batter into each muffin case.

2. Add 1 tsp of nut butter and 1 tsp of chia jam in the centre of each muffin.

3. If using, add 1–2 tsp of chocolate chips or a small piece of chocolate on top of the jam.

4. Cover with 2-3 tbsp of the remaining batter.

   
   

4. Bake

1. Bake for 20-25 minutes, or until a knife inserted into the muffin comes out clean.

2. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

   
   

Tips & Variations

• Nut-free: Use sunflower seed butter and replace ground almonds with extra oat flour. Use seeds or dried fruit instead of chopped walnuts.

• Vegan: Use a flax or chia egg and plant-based milk.

• Extra sweetness: Drizzle a little maple syrup on top before baking.

• Jam options: My favourite to use is blueberry, but any will work well.

• Extra crunch: Sprinkle a few walnut pieces on top before baking.

• Chocolate addition: Swirl melted chocolate into the top or fold in extra chocolate chips.

These muffins are a great way to use up those overripe bananas sitting in the fruit bowl, and they’re easy to switch up each time with different jams, nut butters, or add-ins. I love experimenting with new variations, and I share other recipes I recommend—plus what else I’ve been making lately—over on Instagram. Come find me at @rubysgfkitchen to find other new recipes and recommendations.

Happy Baking,

Ruby x