Double Chocolate Waffles

These double chocolate waffles have a bit of melted dark chocolate in every bite. Have them as a snack or dessert, or spread them with peanut butter for a sweet breakfast treat!

Double Chocolate Waffles

I’m pretty proud of how my “stock the freezer before baby’s arrival” efforts are going. I’ll do a full update on everything I prepped in advance later, but so far we have lots of dinners ranging from butternut squash and pork lasagna to carnitas taquitos to chicken pot pie. We have a few snack-y items like raisin nut granola, and then a ton of waffles. Seriously, I can’t stop making waffles.  It feels like I should view that as a problem, because who seriously needs seven gallon bags of waffles in their freezer? At the same time, I just keep telling myself that we can have them for breakfast, dinner (we love breakfast-for-dinner!) and snacks, so the quantity isn’t a problem.  We’ll see how this pans out.

So far, I’ve frozen two batches of plain waffles, one of orange yogurt waffles and two of these double chocolate waffles. I know they sound more like dessert waffles, but if you spread them with some peanut butter for some protein and healthy fats, they can work for breakfast, too!

I made these for my first post as a Handle the Heat contributor. I’m so excited to be writing for Tessa on a monthly basis! Head on over to Handle the Heat to check out my double chocolate waffles recipe!

Here’s how to freeze waffles for later!

Raisin Nut Granola

This raisin nut granola is chock-full of mixed nuts, giving it a bit more of a protein boost than you’d usually find in this breakfast and snack favorite.

Raisin Nut Granola // Savvy Eats

I think I’m in full-fledged nesting mode. I’m walking this fine line between wanting to DO ALL OF THE THINGS and you know, actually having the energy to do those things.  When you’re trying to not only get caught up on work, but ahead of schedule in anticipation of maternity leave, and also unpack a three-bedroom house, set up a nursery, take all the childbirth/infant care classes, stay active, build up a social network and actually enjoy your last few weeks as a family of two, things can be exhausting. So I’m trying to find balance in where I focus my energy.

The top priorities right now are spending quality time with Dan and our existing family and friends and prepping for the baby.  We’ve got the essentials unpacked and organized in the new house, so I’m turning my focus to setting up the baby’s room. If we get more unpacking done after the nursery is ready, that’s great, and if not…it can wait.

One of the easiest ways for me to get ready for the whirlwind that is coming in March is to double up a lot of my cooking. I make double or triple batches of a few dinner recipes each week, and freeze the leftovers. And I’ve been craving granola anyways lately, so I make big batches and freeze half as soon as the granola is cool. It’s a win-win – it doesn’t take any extra time for me, and it means we already have a few jars of raisin nut granola in the freezer, ready to go.

Raisin Nut Granola // savvyeat.com

This raisin nut granola is a favorite lately. It is based off of my nutty granola, but with fewer ingredients, all of which should be easy to find. We’re still restocking the pantry over here, so I wanted to keep things simple. Packed with nuts, two types of raisins and oats, it should be a healthy, hearty snack this spring!

Raisin Nut Granola

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: Serves 12-16

Raisin Nut Granola

This raisin nut granola is chock-full of mixed nuts, giving it a bit more of a protein boost than you’d usually find in this breakfast and snack favorite.

Adapted from my nutty granola .

Ingredients

  • 3 cups rolled oats
  • 3 cups raw mixed nuts
  • 6 tablespoons brown sugar
  • 6 tablespoons coconut oil
  • 6 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup golden raisins

Instructions

  1. Preheat the oven to 350°F. Grease two 11" x 13" baking pans.
  2. Stir the oats and nuts together in a large bowl.
  3. Whisk the brown sugar, coconut oil, honey and salt together in a small saucepan. Heat over medium-low, whisking constantly, until the sugar is dissolved and the liquid is beginning to bubble at the edges.
  4. Pour the coconut oil mixture over the dry ingredients and stir well to fully coat the oats and nuts. Divide the granola between the two prepared pans, spreading it into even layers.
  5. Bake the granola at 350F for 20 minutes, stirring the granola and rotating the pans between racks about halfway through.
  6. Stir in the dried fruit, and bake for another 10 minutes, until the granola is beginning to brown and toast.
  7. While the granola bakes, line a few wire racks with parchment paper. Spread the granola over the parchment paper to dry in even layers and cool.
http://www.savvyeat.com/raisin-nut-granola-recipe/

Here’s how to freeze granola for later!

 

Looking for more granola recipes? Try one of these!