Ingredients

• 2 crisp apples (Honeycrisp or Gala), cored and thinly sliced
• 1 squeeze of lemon juice
• 3 tbsp peanut or almond butter
• 1/2 cup Kin Kitchen Apple Cinnamon
• 2 tbsp dark chocolate chips
• 1 tsp honey (optional) and a pinch of flaky salt

Steps

1. Fan the apple slices on a plate and toss with lemon so they don't brown.
2. Microwave the nut butter for 15–20 seconds until pourable, then drizzle it over the apples.
3. Scatter the granola and chocolate chips on top.
4. Finish with honey and a pinch of salt. Serve right away.

Lunchbox tip: pack the granola separately and sprinkle it on at lunch so it stays crunchy.

Ingredients

• 4 firm baking apples (Honeycrisp, Braeburn or Granny Smith)
• 1 cup Kin Kitchen Apple Cinnamon
• 2 tbsp butter, melted
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 cup apple cider or water
• Vanilla ice cream or Greek yogurt, to serve

Steps

1. Heat the oven to 375°F.
2. Core each apple from the top, leaving the bottom intact, and widen the hole to about 1 1/2 inches.
3. Stir together the granola, butter, maple syrup and cinnamon. Pack it into the apples and mound the rest on top.
4. Set the apples in a baking dish and pour the cider into the bottom of the dish.
5. Cover loosely with foil and bake 20 minutes. Uncover and bake 15 minutes more, until a knife slides in easily.
6. Spoon the pan juices over the apples and serve warm with ice cream or yogurt.

Ingredients

• 5 oz mixed greens or baby kale
• 1 crisp apple, thinly sliced
• 2 oz goat cheese or feta, crumbled
• 1/2 cup Kin Kitchen Apple Cinnamon
• Dressing: 3 tbsp olive oil, 1 1/2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, salt and pepper

Steps

1. Whisk the dressing ingredients together in a large bowl.
2. Add the greens and apple slices and toss to coat.
3. Top with the cheese and granola just before serving so the granola stays crunchy.

Make it dinner: add sliced rotisserie chicken.

Ingredients

• 3 very ripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup butter, melted
• 2/3 cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour
• 1/2 cup Kin Kitchen Banana Crumble, for the batter
• Crumble top: 3/4 cup Kin Kitchen Banana Crumble, 1 tbsp melted butter, 1 tbsp brown sugar

Steps

1. Heat the oven to 350°F and grease a 9x5-inch loaf pan.
2. Stir the mashed bananas and melted butter together, then mix in the sugar, egg and vanilla.
3. Sprinkle in the baking soda, cinnamon and salt and stir. Add the flour and stir just until no dry streaks remain.
4. Fold in 1/2 cup granola and pour the batter into the pan.
5. Toss the crumble-top ingredients together, scatter over the batter and press in lightly.
6. Bake 55–65 minutes, until a toothpick comes out clean. If the top browns too fast, tent with foil after 40 minutes.
7. Cool 15 minutes in the pan before slicing.

Ingredients

• 3 bananas, sliced into 1/2-inch rounds
• 3 tbsp peanut butter (optional)
• 3/4 cup dark chocolate chips
• 1 tsp coconut oil
• 2/3 cup Kin Kitchen Banana Crumble, lightly crushed

Steps

1. Line a baking sheet with parchment.
2. For sandwich bites, spread a little peanut butter between two banana slices. Otherwise use single slices.
3. Melt the chocolate with the coconut oil in 30-second bursts, stirring between each.
4. Dip each bite halfway in chocolate, then roll the chocolate side in the crushed granola.
5. Set on the sheet and freeze at least 1 hour. Store in a freezer bag for up to 1 month.

Ingredients

• 1 banana, split lengthwise
• 3/4 cup cottage cheese or Greek yogurt
• 1/4 cup berries or sliced strawberries
• 1 tbsp peanut butter, warmed
• 1/3 cup Kin Kitchen Banana Crumble
• 1 tsp honey and a pinch of cinnamon

Steps

1. Lay the banana halves along the sides of a shallow bowl.
2. Add two or three scoops of cottage cheese or yogurt down the middle.
3. Top with berries, drizzle with peanut butter and honey, and finish with the granola and cinnamon.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, melted
• 2 large eggs
• 3/4 cup milk
• 1 tsp vanilla and the zest of 1 lemon
• 1 1/2 cups fresh or frozen blueberries
• Streusel: 3/4 cup Kin Kitchen Blueberry, 2 tbsp melted butter, 2 tbsp brown sugar

Steps

1. Heat the oven to 375°F and line a 12-cup muffin tin.
2. Whisk the flour, sugar, baking powder and salt in a large bowl.
3. In another bowl, whisk the butter, eggs, milk, vanilla and lemon zest. Stir into the dry ingredients just until combined.
4. Fold in the blueberries and divide the batter among the cups.
5. Toss the streusel ingredients together and press a spoonful onto each muffin.
6. Bake 20–24 minutes, until a toothpick comes out clean. Cool 10 minutes in the tin.

Ingredients

• 2 cups whole-milk Greek yogurt
• 2 tbsp honey
• Zest of 1 lemon
• 1/2 cup fresh blueberries
• 1/2 cup Kin Kitchen Blueberry

Steps

1. Line a baking sheet with parchment.
2. Stir the yogurt, honey and lemon zest together.
3. Spread it about 1/4 inch thick on the parchment.
4. Scatter the blueberries and granola on top and press in lightly.
5. Freeze at least 3 hours, then break into pieces. Keep frozen in a bag.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp butter, melted, plus more for the pan
• 1/2 cup Kin Kitchen Blueberry
• 1/2 cup fresh blueberries
• Maple syrup, to serve

Steps

1. Whisk the flour, sugar, baking powder and salt in a bowl.
2. Whisk the milk, egg and melted butter, then stir into the dry ingredients. A few lumps are fine.
3. Heat a buttered griddle over medium heat and pour 1/4 cup batter per pancake.
4. Sprinkle each with a spoonful of granola and a few blueberries.
5. Flip when bubbles form on top, about 2–3 minutes, and cook 1–2 minutes more.
6. Serve granola side up with maple syrup.

Ingredients

• 1 wheel of brie (8 oz)
• 2 tbsp honey
• 1/2 cup Kin Kitchen Cranberry
• 1 tsp chopped fresh rosemary (optional)
• Crackers, baguette slices or apple slices, to serve

Steps

1. Heat the oven to 350°F and set the brie on a parchment-lined baking sheet.
2. Score the top rind in a crosshatch.
3. Bake 10–12 minutes, until soft and gooey in the center.
4. Move to a serving board, drizzle with honey and pile the granola and rosemary on top.
5. Serve warm with crackers or fruit.

Ingredients

• 1 cup white chocolate chips (6 oz)
• 1 1/2 cups Kin Kitchen Cranberry
• Pinch of flaky salt
• Zest of 1 orange (optional)

Steps

1. Line a baking sheet with parchment.
2. Melt the white chocolate in 20-second bursts, stirring between each, until smooth.
3. Stir in the granola and orange zest until coated.
4. Drop tablespoon-size mounds onto the sheet and sprinkle with salt.
5. Chill 20 minutes until set. Keep in an airtight container for up to 1 week.

Ingredients

• 2 cups chopped cooked turkey or chicken
• 1/3 cup Greek yogurt
• 2 tbsp mayonnaise
• 1 celery rib, diced
• 2 tbsp minced red onion
• 1 tsp Dijon mustard, salt and pepper
• 8 butter lettuce leaves or 4 croissants
• 1/2 cup Kin Kitchen Cranberry

Steps

1. Stir the turkey, yogurt, mayonnaise, celery, onion and mustard together. Season with salt and pepper.
2. Spoon into lettuce cups or split croissants.
3. Top each with a spoonful of granola right before serving for crunch.

Ingredients

• 1 cup frozen pineapple
• 1/2 cup frozen mango
• 1/2 frozen banana
• 1/2 cup coconut milk (carton or canned)
• 1/3 cup Kin Kitchen Coconut
• Toppings: sliced kiwi, a few pineapple chunks, a squeeze of lime

Steps

1. Blend the frozen fruit and coconut milk until thick and smooth. Add a splash more milk only if the blender stalls.
2. Spoon into a bowl.
3. Top with kiwi, pineapple, lime and the granola.

Ingredients

• 1 1/2 cups Kin Kitchen Coconut
• 1/2 cup almond butter
• 1/4 cup honey
• 2 tbsp chia seeds
• 1/4 cup mini chocolate chips
• Pinch of salt

Steps

1. Pulse half the granola in a food processor until coarse, or crush it in a bag with a rolling pin.
2. Stir all the ingredients together until evenly combined.
3. Chill 20 minutes so the mixture firms up.
4. Roll into 1-inch balls. Keep in the fridge for up to 1 week.

Ingredients

• 1 lb large shrimp, peeled and deveined, tails on
• 1/2 cup all-purpose flour, seasoned with salt and pepper
• 2 large eggs, beaten
• 1 cup Kin Kitchen Coconut, crushed fine
• 1/2 cup panko breadcrumbs
• Cooking spray
• Dip: 1/3 cup sweet chili sauce and a squeeze of lime

Steps

1. Heat the oven to 425°F (or the air fryer to 400°F) and line a sheet with parchment.
2. Mix the crushed granola and panko in a shallow dish.
3. Dredge each shrimp in flour, dip in egg, then press into the granola mix.
4. Lay on the sheet and spray lightly with oil.
5. Bake 10–12 minutes, flipping halfway (air fryer: 7–8 minutes), until golden and pink inside.
6. Serve with the sweet chili-lime dip.

Ingredients

• 4 thick slices brioche or challah
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 cup Kin Kitchen Original, lightly crushed
• Butter, for the pan
• Maple syrup and berries, to serve

Steps

1. Whisk the eggs, milk, vanilla and cinnamon in a shallow dish. Spread the granola on a plate.
2. Dip each slice in the egg mix for a few seconds per side.
3. Press one side firmly into the granola.
4. Cook granola side down in a buttered skillet over medium-low heat for 3 minutes, until golden.
5. Flip and cook 2–3 minutes more. Serve with maple syrup and berries.

Ingredients

• 1 1/2 cups Kin Kitchen Original
• 1 cup mini pretzel twists
• 1/2 cup roasted salted peanuts or cashews
• 1/2 cup dark chocolate chunks
• 1/2 cup dried cherries or raisins

Steps

1. Toss everything together in a large bowl.
2. Portion into small bags or jars. Keeps 2 weeks in an airtight container.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 large egg
• 1 tsp vanilla
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups Kin Kitchen Original
• 1/2 cup chocolate chips

Steps

1. Heat the oven to 350°F and line two baking sheets with parchment.
2. Beat the butter and both sugars until fluffy, then beat in the egg and vanilla.
3. Stir in the flour, baking soda and salt, then fold in the granola and chocolate chips.
4. Scoop 2-tablespoon balls onto the sheets, 2 inches apart.
5. Bake 10–12 minutes, until the edges are golden. Cool 5 minutes on the sheet.