Category Archives: Snack

Easy Air Fryer Stuffed Mushrooms with Spinach and Cottage Cheese

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If you’re looking for a fast, flavorful appetizer or side dish that feels indulgent but fits into a balanced lifestyle, these Cheesy Spinach Stuffed Mushrooms are about to become a new favorite.

They’re creamy, savory, and perfectly golden on top—thanks to a high-protein filling made with cottage cheese and sharp white cheddar. Best of all, they cook in just 10 minutes in the air fryer or 20 minutes in the oven, making them a veggie-forward finger food, ideal for weeknights, parties, or last-minute entertaining.

Plus, each mushroom packs big flavor with impressive macros: Just 53 calories, 4g protein, 2g fat and 1g net carbs per piece.

Why You’ll Love Low-Carb Cottage Cheese Stuffed Mushrooms

  • Ready in minutes in the air fryer
  • High-protein, lighter than traditional stuffed mushrooms
  • Creamy and cheesy but using low-fat cottage cheese to minimize fat
  • Great for parties, meal prep, or healthy snacking
  • Naturally low carb and can be gluten-free (skip the panko or use crush gluten-free crackers, if needed)

Pro Tips for Stuffed Mushrooms:

Mushrooms: I have made this with both White Button and Cremini (Baby Bella) mushrooms, and both turned out beautifully. Look for mushrooms that are medium to large so that, when the stem is removed, the cavity is large enough to hold plenty of filling. You could also try dividing filling across four large Portobella mushrooms for a vegetarian entrée option.

Mushroom Stems: You will be removing the mushroom stems for this recipe, but don’t throw them all away! Reserve about half of the fresher-looking stems to finely chop and mix back into the filling. The others can be saved and used later in the week in stir-fries, soups, etc.

Draining Cottage Cheese: Reduced-fat cottage cheese helps add a creamy texture while boosting protein and moderating calories. You do need to drain it, though—otherwise the mushrooms will be soggy. To drain, place it in a fine mesh strainer (like I did in the video) and press out the liquid with the back of a spoon. You can also use a cheesecloth to squeeze out extra moisture.

Squeezing Spinach: Fresh spinach steams quickly in the microwave, but you’ll need to squeeze out as much liquid as possible. Make sure it has cooled slightly so you don’t burn your hands.

Crispy Topping: Panko breadcrumbs make a delicious crunchy topping, but you can omit them if you prefer. You can also substitute crushed crackers, regular or gluten-free. Also, did you know gluten-free panko is available?!

Should I Use an Air Fryer or Oven?

These stuffed mushrooms are flexible depending on what you have available, both methods produce tender mushrooms with creamy centers and lightly crisped tops.

If you love mushrooms, you also need to check out my Pepperoni Pizza Stuffed Mushrooms below!!!

Air fryer cheesy spinach stuffed mushrooms made with cottage cheese and sharp cheddar. A quick, high-protein appetizer ready in 10 minutes with just 50 calories per piece.
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Cheesy Spinach Stuffed Mushrooms in Air Fryer
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Air fryer cheesy spinach stuffed mushrooms made with cottage cheese and sharp cheddar. A quick, high-protein appetizer ready in 10 minutes with just a smidge over 50 calories per piece.
Course: Appetizer, Side Dish, Snack
Keyword: cottage cheese, mushroom, spinach
Servings: 16 Stuffed Mushrooms
Calories: 53 kcal
Ingredients
  • 1 lb. White Button or Cremini mushrooms medium to larger sized ones work best
  • 1 tablespoon olive oil
  • Salt and ground black pepper to taste
  • 2/3 cup 2% cottage cheese drained VERY well
  • 4 oz grated white sharp cheddar cheese
  • 2 cups packed fresh baby spinach
  • 1 tbsp water
  • 1/4 tsp garlic salt
  • ¼ tsp ground black pepper
  • 2 tbsp panko bread crumbs or gluten-free crushed cracker option or gluten-free panko
Instructions
  1. Preheat air-fryer to 380°F (Or oven to 350°F).
  2. Drain cottage cheese well to remove the excess liquid. The best way to do this quickly is using the back of spoon to push out liquid through mesh strainer.
  3. Remove the stems from the mushrooms by gently twisting them off. Save about half of the fresher-looking stems to chop up and back into the mixture.
  4. Place mushroom caps on air fryer try (or baking sheet), smooth side up, and brush with olive oil and season with a little salt and pepper. Flip mushrooms back over so openings are face up. Set aside.
  5. In microwave-safe bowl, add spinach and 1 tablespoon of water. Steam in microwave for 1 minute. Let cook for several minutes, until cool enough to squeeze as much liquid out as possible.

  6. Mix together the squeezed spinach (loosened up with fork), drained cottage cheese, and the cheddar cheese. Mix in about 1/4 cup chopped mushroom stems.

  7. Season with garlic salt and ground black pepper, stir well.
  8. Fill each hollowed-out mushroom with the cottage cheese mixture, pressing down to compact it in.
  9. Sprinkle tops with a little bit of panko bread crumbs.
  10. Cook in pre-heated 380F air fryer for 10 minutes (or traditional oven at 350F for 20 minutes) or until nicely browned, cheese is melty and panko is golden.
Recipe Notes

High-Protein Mexican Wedding Cake (No Added Sugar)

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Some recipes just stick with you. Mexican Wedding Cake is one of those nostalgic desserts that shows up at family gatherings, church potlucks, and handwritten recipe cards passed down through generations. Soft, lightly sweet, and always finished with a generous layer of icing, it’s comfort food in cake form. This version keeps all the cozy, old-school vibes—but gives it a modern, protein-packed upgrade.

A Classic Cake, Reimagined

I took my childhood favorite Mexican Wedding Cake and gave it a glow‑up:

  • 16 grams of protein per serving
  • No added sugar
  • Made with mostly pantry staples you probably already have

It’s actually been part of traditional versions of this cake for decades, adding natural sweetness and moisture. In this updated version, pineapple does the heavy lifting so we can skip added sugar and still get that tender, flavorful crumb—then boost the nutrition with protein powder.

And because no Mexican Wedding Cake is complete without frosting… this one gets generously slathered with my Best Ever Protein Cream Cheese Frosting.

The Protein Frosting That Does It All

This cake is topped with my go-to protein frosting recipe, which is:

  • Creamy and spreadable
  • No added sugar
  • High in protein, thanks to protein powder, Greek yogurt and cream cheese
  • Incredibly versatile, use on cupcakes, drizzles on baked goods and sweet bowls, etc.
  • You can even naturally dye it with ingredients like beet powder, matcha, or turmeric for holidays or themed desserts—although for this cake, classic white frosting is perfection.

A Little History: What Is Mexican Wedding Cake?

Despite the name, Mexican Wedding Cake isn’t tied to one specific celebration. Variations of this cake (sometimes called pineapple cake or sunshine cake) became popular in mid‑20th‑century American kitchens, especially in the Southwest. The use of canned pineapple made it approachable, affordable, and easy to bake for a crowd. The hallmark? A moist crumb, subtle sweetness, and a simple frosting that lets the cake shine. My updated take on this pineapple cake honors that heritage—just with better macros.

Why You’ll Love This Version of Mexican Wedding Cake

  • High protein without tasting “protein-y”
  • No added sugar
  • Uses easy pantry ingredients like canned crushed pineapple
  • Nostalgic flavor with modern nutrition
  • Great for dessert or a protein-forward snack

Helpful Tips for the Best Protein Cake

1. Choose your pan wisely. Use an 8×8 brownie pan if you want neat squares, or a 9-inch round cake pan if you prefer wedges.  Any pan larger will make a cake that is too thin.

2. No crushed pineapple? No problem. If you have pineapple chunks or rings, simply pulse them with the juice in a blender for a few seconds. Aim for lightly textured—not completely smooth.

3. Use pineapple in juice, not syrup. This avoids unnecessary added sugar and keeps the sweetness balanced.

4. Pick your favorite vanilla protein powder. Use any vanilla protein powder you enjoy. I have only tested with whey protein powder, but as long as the volume is the same (2/3 cup for cake, 2/3 cup for frosting) you should be successful.

5. Don’t skip the fork trick. Prick the top of the cake all over with a fork while it’s still hot, then ice it. This helps the frosting melt slightly into the cake for the best texture and flavor.

6. Gluten-free option. If you don’t do regular, all-purpose flour in your diet, a gluten-free baking blend will substitute well.

Note: This post contains affiliate links. A small commission may be earned on purchased generated through links. Proceeds help offset the operating expenses of The Fit Fork – thank you!

High-protein Mexican Wedding Cake made with crushed pineapple, no added sugar, and pantry staples. A nostalgic dessert upgraded with protein frosting.
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Pineapple Protein Mexican Wedding Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
High-protein Mexican Wedding Cake made with crushed pineapple, no added sugar, and pantry staples. A nostalgic dessert slathered in creamy protein cream cheese frosting.
Course: Dessert, Snack, workout
Cuisine: high protein, low carb, Mexican, Southern
Keyword: high protien, pineapple, protein powder
Ingredients
Cake:
  • 3/4 cups flour all-purpose or gluten-free baking blend like Bob’s Red Mill gluten free baking flour 1:1 measure equivalent
  • 2/3 cup vanilla whey protein powder * *Macros may vary depending on the brand and variety of protein powder used
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pecans finely chopped
  • 12 oz crushed pineapple with juice
Frosting:
  • 6 oz low fat cream cheese softened
  • 2/3 cup vanilla whey protein powder* *Macros may vary depending on the brand and variety of protein powder used
  • ½ cup zero fat Greek Yogurt
Instructions
  1. Preheat oven to 350 degrees F and grease a 8×8 square brownie pan or 9” round cake pan.
  2. In a large bowl, mix together flour, protein powder, baking soda, and salt.
  3. Add egg and pineapple. Mix until just combined, then fold in the chopped pecans.
  4. Transfer batter to the prepared dish and bake for 20-25 min or until toothpick pulls clean from center.
  5. As cake bakes, mix together the frosting ingredients until smooth.
  6. Pierce the top of the cooked cake with a fork all over. Spread frosting onto cake while still hot and spread around evenly.
  7. Cool before serving, cut into 9 pieces. Store leftovers in fridge for up to 5 days.
Recipe Notes

Easy Protein Yogurt Cookie Cheesecake (No-Bake, Single-Serve)

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If you love dessert-for-breakfast vibes, single-serve treats, or high-protein snacks that actually taste indulgent, this Protein Yogurt Cookie Cheesecake belongs in your rotation. Inspired by a viral-style Instagram reel, this easy no-bake recipe transforms humble Greek yogurt and cookies into a spoonable—or sliceable—cheesecake-style treat that feels way more decadent than it is.

It’s creamy, lightly sweet, customizable to your macros, and requires almost zero effort. No oven. No water bath. No springform pan drama. Just stir, layer, chill, and enjoy.

Why This Is Such a Great Healthy Treat

Easy & Foolproof: This recipe is practically impossible to mess up. If you can stir yogurt and get your hand on cookies, you’re golden. It’s ideal for busy weekdays, late-night sweet cravings, or meal prep when you don’t want another complication

Protein-Packed & Satisfying: Greek yogurt does the heavy lifting here. With its naturally high protein content, this cheesecake-style treat helps keep you full and satisfied—whether you enjoy it as a post-workout snack, healthier dessert, or even a breakfast that feels like a treat.

No-Bake = No Stress:  Skipping the oven means less time, less cleanup, and no worries about cracks, overbaking, or cooling times. The fridge does all the work overnight while you sleep.

Totally Customizable: This is where the recipe really shines. From the sweetness level to the cookies to the protein boost source, you can tailor it to your preferences, dietary needs, or whatever you have on hand.

Tastes Like Dessert, Eats Like Fuel:  The end result is creamy, lightly sweet, and cheesecake-adjacent—without the sugar overload. It’s proof that “healthy” doesn’t have to mean boring or deprived.

Why I Eat Greek Yogurt Daily – The Benefits

  • High in protein, supporting muscle repair, satiety, and steady energy
  • Rich in calcium, which supports bone health
  • Contains probiotics that support gut health (especially in live-culture varieties)
  • Naturally thick and creamy, making it a perfect stand-in for cream cheese or mascarpone in no-bake desserts

Pro Tips for the Best Protein Yogurt Cheesecake

Choose Your Yogurt Wisely: Plain Greek yogurt gives you full control over sweetness. Add stevia or monk fruit drops to taste. If you prefer convenience or a flavor switch up, use a flavored Greek yogurt—just note it may already contain added sugar.

Pick Your Cookie Adventure: I used low-carb vanilla wafers to keep the macros lower carb / higher protein, but this recipe plays well with almost any crispy cookie: Oreos, Nutter Butters, Biscoff, Graham crackers, etc. Just remember: using full-sugar cookies will change the nutrition profile, so adjust expectations accordingly.

Protein Boost: While you can make just with yogurt and cookies, I like to level it up with peanut butter powder, whey protein powder or a plant-based powder.  Lots of flavors, I love with a caramel coffee-flavored protein powder (it gives total tiramasu vibes).

Don’t Skip the Chill: Seriously—overnight refrigeration is non-negotiable if you want that perfect cheesecake texture. This is what transforms layered ingredients into a cohesive dessert.

Make It Pretty (If You Want): For an elegant presentation, instead of eating right out of the cup, do this: Line a small ramekin (6oz to 8oz) with plastic wrap, build the cheesecake inside, chill overnight, and the flip onto a plate and peel away the wrap for a free-standing, bakery-style dessert

Final Thoughts

This Protein Yogurt Cookie Cheesecake is everything I love about healthy cooking: simple ingredients, minimal effort, flexible macros, and results that feel indulgent. It’s the kind of recipe you’ll make once—and then keep on repeat with endless variations.

If you try it, don’t be afraid to experiment. Different cookies, different proteins, different flavors. The base recipe is solid, and the options are endless.

Note: This post contains affiliate links. I earn a small commission on any purchases make through link. Proceeds help offset operating costs for The Fit Fork. Thank you!

Easy no-bake protein yogurt cheesecake made with Greek yogurt and cookies. A single-serve, customizable, high-protein treat that’s perfect for dessert, post workout snack or breakfast. 240 cal and 27g protein!
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Protein Yogurt Cookie Cheesecake (No-Bake, Single-Serve)
Prep Time
5 mins
chill
8 mins
Total Time
8 hrs 5 mins
 
Easy no-bake protein yogurt cheesecake made with Greek yogurt and cookies. A single-serve, customizable, high-protein treat that’s perfect for dessert, post-workout snack, or breakfast.
Course: Breakfast, Dessert, Snack
Cuisine: high protein, low carb, vegetarian
Keyword: cheesecake, high protein, no bake
Servings: 1 serving
Calories: 240 kcal
Ingredients
  • 1 5.3 oz. container plain Greek yogurt
  • Stevia or monk fruit drops optional, to taste
  • 2 tbsp peanut butter powder or protein powder
  • 8 small, low carb vanilla wafers (or other cookie of choice)
  • ¼ tsp cocoa powder for dustng
Instructions
  1. Line one 6 to 8 oz ramekin with plastic wrap.
  2. Mix together yogurt, sweetener (if using), and peanut butter powder until combined – you can mix up in ramekin OR in carton to transfer into ramekin*
  3. Next, slide cookies into yogurt vertically, evenly spaced apart.
  4. Pull plastic wrap up over top to sea off.
  5. Place in fridge overnight or at least 6-8 hours.
  6. Remove from fridge, pull open plastic wrap at top and invert onto plate
  7. Remove ramakin and peel away plastic wrap.
  8. Dust top with cocoa powder.
  9. Enjoy!

  10. *For the ultimate convenience (but no plated presentation), you can just make this inside the yogurt carton – mix up ingredients in carton, place cookies in carton, add yogurt lid back on top and set over night. Before serving, remove lid and dust with cocoa.

Recipe Notes

Roasted BBQ Black-Eyed Peas for New Year’s (and Beyond)

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Black-eyed peas have long been tied to New Year’s traditions, symbolizing luck, prosperity, and abundance for the year ahead. And while they’re often served simmered with greens or tucked into classic comfort dishes, this crunchy, roasted version gives the tradition a modern, snack-worthy upgrade.

Think: roasted chickpeas… but with a Southern soul and a spicy-sweet BBQ vibe. Roasted with olive oil and a BBQ seasoning that’s easy and economical to mix up from basic spices in our pantry. Black eyed peas transform into a snack that hits all the notes – crunchy, savory, salty-sweet!

Why We Eat Black-Eyed Peas on New Year’s Day

Across the Southern U.S., black-eyed peas are a staple on New Year’s Day, representing coins or wealth – a hopeful, nourishing start to the year.  Whether you’re deeply rooted in the tradition or just love a meaningful food moment, this recipe lets you honor the symbolism without feeling tied to a heavy or time-consuming dish.

Crunchy Roasted BBQ Black-Eyed Peas put a modern twist on a New Year’s good luck tradition. A healthy, high-fiber snack that’s perfect for salads, soups, or on-the-go fuel.

Health Benefits of Black-Eyed Peas

Beyond the good-luck lore, black-eyed peas are a nutritional powerhouse, making them a smart choice for active lifestyles and everyday eating.

  • Rich in plant-based protein, helping with satiety and muscle repair
  • High in fiber, supporting digestion and steady energy
  • Packed with complex carbs, ideal for fueling workouts, hikes, and busy days
  • Naturally low in fat, while still deeply satisfying

Tips for Roasting Black-Eyed Peas

  • Use fresh, shelled, pre-soaked black eyed peas. Canned black-eyed peas will be too mushy. Fresh black-eyed peas great for this recipe can typically be found in the produce section and must remain refrigerated until use.
  • Pat dry. If there is any moisture or condensation on the black-eyed peas, pat dry before beginning recipe so that oil and spices will adhere.
  • Sugar substitutions: I used coconut sugar, but you can easily replace that for brown sugar, date sugar — or skip all together.
  • Easy clean-up. Line pan with parchment paper preferably, or foil before adding peas.
  • Single layer. When spreading out on the baking sheet, make sure that peas are not piled up. They must be in a single layer to promote even cooking.
  • Check often. Check 10 minutes or more to turn up with a spatula and rotate pan in the oven. Near the end, keep a close eye so they don’t burn.

How to Serve Roasted Black-Eyed Peas

  • Straight-up snack – like popcorn, but with protein and fiber
  • Salad or bowl topper – adds crunch and smoky flavor without croutons
  • Soup “crunchies” – sprinkle over chili, veggie soup, or stew
  • Trail or hike fuel – lightweight, shelf-stable, and satisfying
  • Lunchbox or road-trip snack – no refrigeration required
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Crunchy BBQ Roasted Black-Eyed Peas
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Crunchy Roasted BBQ Black-Eyed Peas put a modern twist on aNew Year’s good luck tradition. A healthy, high-fiber snack that’s perfect forsalads, soups, or on-the-go fuel.

Course: Snack
Cuisine: American, Southern
Keyword: black eye peas, good luck, new year
Servings: 4 servings
Calories: 205 kcal
Ingredients
  • 10 oz fresh shelled black eyed peas not canned or dried
  • 2 tsp olive oil
  • 2 tsp coconut sugar or can sub brown sugar
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp salt
Instructions
  1. Pre-heat oven to 400F.
  2. Pat any moisture off black eyed peas with a paper towl. Add to bowl. Toss with olive oil.
  3. Mix together spices and sprinkle into bowl and stir to ensure all peas are coated.
  4. Spread out in single layer on rimmed baking sheet and roast in the oven for 25-35 minutes, stirring them up every 10 minutes or so. Keep a close eye near the end so they don’t burn.
  5. Serve warm or room temp. Store leftovers in air-tight container for 3-4 days.
Recipe Notes

Easy Gingerbread Granola for Holiday Snacking and Gifting

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If you’re craving something crunchy, cozy, and full of festive energy, this Gingerbread Glow Granola is your new holiday hero. It’s packed with seasonal yumminess—think chewy dried cranberries and chopped dates, sustaining nuts and seeds, and those warm holiday spices that make gingerbread so irresistible. Best of all, it’s unbelievably easy to make, totally economical, and doubles as the perfect homemade food gift for friends, neighbors, teachers… or anyone who deserves a little edible holiday cheer.

This whole-grain granola starts with wholesome oats and layers in whatever mix-ins make your season bright. I used pistachios, almonds, sunflower seeds, and festive dried fruit, but you can make it your own with options like pumpkin seeds, walnuts, chia seeds, dried apricots, golden raisins, or even toasted coconut flakes. If it tastes good in a winter trail mix, it’ll taste amazing in this granola. Pro tip: use raw, unroasted, unsalted nuts and seeds for the best result.

Once everything gets coated in a warm, buttery, gingerbread-style syrup, the magic happens in the oven. Pro tip: when the granola first comes out, it will still be slightly soft and damp—that’s exactly what you want. Let it cool completely on the baking sheet and it’ll firm up into those irresistible, snacky clusters everyone loves. Bake on cookie sheets lined with parchment paper or a silicone baking mat for super easy clean-up.

This recipe also scores high on practicality. It stays fresh for a couple of weeks in an airtight container on the counter. Or, stash a batch in the freezer in a zip-top bag and enjoy it for up to six months. This recipe makes a BIG batch, but if you’d like less then simply halve the recipe and bake on one pan instead of two! Whether you’re fueling up for holiday hiking, powering through the season’s high-energy errand running, or just snacking by the handful while wrapping gifts, this granola does it all.

Add it to yogurt, sprinkle it on smoothie bowls, pack it in lunchboxes, or bundle it into cute jars with ribbon for a heartfelt handmade gift. Festive, functional, and full of flavor—holiday snacking doesn’t get better than this.

Celebrate the season with this easy, cozy Gingerbread Glow Granola—packed with whole grains, festive dried fruit, nuts, seeds, and warm holiday spices. Perfect for snacking or gifting.
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Gingerbread Glow Granola
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Celebrate the season with this easy, cozy Gingerbread Glow Granola—packed with whole grains, festive dried fruit, nuts, seeds, and warm holiday spices. Easy to customize and perfect for snacking or gifting.
Course: Breakfast, gift, Snack
Keyword: cereal, gifts, gingerbread, granola, homemade
Servings: 32 1/2- up servings
Calories: 224 kcal
Ingredients
  • 8 cups rolled old-fashioned oats
  • 2 ½ cups raw nuts and/or seeds used here: pistachios, sunflower seeds, almond slivers
  • 2 cups dried fruit used here: dried cranberries, chopped dates
  • ½ cup butter
  • ¼ cup brown sugar
  • ¼ cup molasses
  • 1 cup maple syrup
  • 4 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • ½ tsp. ground covers
  • 2 tsp. vanilla extract
Instructions
  1. Preheat oven to 325F.
  2. Add oats, nuts/seeds and dried fruit to a large bowl.
  3. In sauce pan, melt butter over medium heat. Add sugar, molasses, maple syrup and spices, stir untll combined.
  4. Lower heat to simmer and let cook another 2-3 minutes, stirring frequently.
  5. Pour syrup mixture over oat mixture and stir well to combine.
  6. Cover two large cookie sheets in parchment or Silpat silicone baking sheet. Divide mixture among pans.
  7. Bake for 25-45* minutes; stirring up once halfway through. Will be ready to remove from oven when turning lightly golden brown but still a little damp.
  8. Remove from oven, stir up one more time and allow to cool completely on pan.
  9. Store in airtight container for up to a couple weeks. Can also place in air-tight bag and freeze for up to 6 months.
  10. *exact cooking time will vary based on how high you have granola in pan and exact ingredients.
Recipe Notes

*This recipes makes a BIG batch, but it’s easy to scale down – just cut all ingredients in half amount and bake on a single baking sheet.