Granola Cake

Inspired by a friend of my mom's, this delicious concentrated cake of granola is perfect for a satisfying snack on-the-go, a quick burst of nutrition when the kids come home from school, refueling post-workout or to perk up your daily breakfast routine. Feel free to mix and match the nuts and to alter the sweetness as you desire. Makes plenty to keep you in stock for quite a while.

3 cups rolled oats
1 cup oat bran
2/3 cup ground flax seeds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 cup sliced almonds
1/2 cup raw almonds, roughly chopped
1/2 cup walnuts, roughly chopped
1 cup unsweetened coconut flakes
1 cup pecans, roughly chopped
4 tablespoons chia seeds
2 cups almond butter
1/2 cup honey
1/4-1/2 cup unsweetened almond milk

Preheat the oven to 350 degrees.

Spread the almonds, walnuts, coconut flakes and pecans on a baking sheet and toast in the oven for 5-7 minutes or until lightly browned. Stir after 3 minutes, and check frequently to make sure they don't burn. Set aside to cool.

In a large bowl, add the dry ingredients (the first 11 ingredients listed) and stir to combine. In a smaller bowl, stir together the almond butter and honey and add to the dry ingredients. Use a large wooden spoon or even your hands to combine well.

Slowly add the almond milk, starting with 1/4 cup, to moisten the mixture. Too much will make the mixture too loose. Once mixed, press the mixture into a 1/4 cup measuring cup to form into a cake and then take out. Place onto a parchment lined baking sheet and continue until you've used all of the mixture.

Place the baking sheet into the freezer for an hour, and then transfer the cakes into a freezer bag. Freeze until ready to use (up to 3 months). Serve with yogurt, crumble into coconut milk or eat as is. Enjoy!

Julie Peacock is a registered dietitian and yoga instructor in New York City. She focuses on encouraging wellness for your entire being, inside and out. Julie is also one of the authors of The Soup Club Cookbook, a cookbook about intentional food sharing that she wrote with three of her friends. To learn more or to schedule a nutrition or yoga session with Julie, email her at