Granola Three Ways

Sweet, crunchy and oh-so satisfying, we love a good granola to snack on during the day, or add to our favorite smoothie bowl. Our custom JS collaboration with Grey Gardens called Daytripper, is packed with oats, maple syrup, coconut sugar, almonds, applesauce, coconut oil, mesquite, maca, turmeric, and a touch of vanilla bean leaving you with a balanced, sweet and earthy granola unlike any you’ve tried before. . Besides it tasting delicious, the superfoods it packs is what has us really buzzin’ over this snack:


MACA: A personal favorite, I tend to add this root to everything: smoothies, oatmeal, baking , granola, you name it.This superfood, a member of the radish family, boosts energy, builds stamina, balance hormones, and gives you a dose of vitamins B, C, and E.


TURMERIC: This little guy helps fight inflammation, strengthens the body’s immune system and increases antioxidant capacity in the body helping to fight free radicals. PS - a shot of pure turmeric juice is the perfect way to fight off a cold or allergies!


MESQUITE: Hailing from the Mesquite tree, this superfood boosts your immune system and is a great form of protein with a sweet and nutty flavor..


Check out our 3 favorite ways to incorporate Daytripper into your meals!

Chia Seed Pudding



1 medium banana

1/2 cup unsweetened almond milk (or any other nut milk)

2 handfuls baby spinach

2 tablespoons maple syrup

5 tablespoons chia seeds

1/4 cup of Daytripper Granola

Fresh berries (blueberries are my favorite)


How To:


Place the banana, almond milk, baby spinach, maple syrup, and sea salt into a blender

Blend on high until smooth

Pour the mixture into a glass bowl and stir in the chia seeds

Cover the bowl and place into the refrigerator. Let the mixture sit for at least 3 hours or overnight

After letting it sit for 3 hours or longer, add Daytripper granola and berries of your choice and enjoy!

Acorn Squash



For the Acorn Squash-

1 acorn squash

Coconut oil

Sea Salt

Black Pepper

For the stuffing-

1 ½ cups of wild rice

1 tbs coconut oil

2 garlic cloves, minced

1-2 cups brown mushrooms, stems removed and caps sliced

1 bunch of kale, chopped

½ cup granola


How To:


Preheat oven to 425 degrees

Add 3 cups of water and your rice in a medium pot and bring to a boil

While the rice is cooking, slice the acorn squash into halves and cover with coconut oil and sprinkle with sea salt and black pepper

Place acorn squash into the oven for 45 minutes or until tender enough to pierce with a fork

Once the rice starts to boil, cover with a lid and reduce to a simmer, continue to cook for 45-50 minutes

In a large pan, saute the mushrooms and garlic in coconut oil for 2-3 minutes

Add kale and granola to the mixture and continue to cook for another 3-5 minutes

Once the squash and rice are finished, remove from heat and add the rice and sauteed mixture together

Scoop out a bit of the centers of the squash halves and add the rice and sauteed mixture to the squash

Serve and enjoy!

Apple Goji Crisp




5 organic red apples, finely sliced

2 tbsp goji berries

½ tsp cinnamon

1 cup unsweetened almond milk (or any of nut milk)

½ tsp vanilla extract

1 inch piece fresh ginger, grated

¼ cup maple syrup

¼ tsp sea salt


1 cup Daytripper granola

2 tbsp gluten free flour

½ tsp cinnamon

½ tsp nutmeg

2 tbsp maple syrup

¼ tsp sea salt


How To:


Preheat oven to 350 degrees

Slice apples and toss with other filling ingredients in a bowl

In a separate bowl, combine topping ingredients then place evenly over the top of the filling

Cook for 25 minutes, check, then cook for another 10 minutes or until apples are soft

Serve warm with coconut whip cream or dairy free ice cream and enjoy!