Best with fresh herbs, but I’ve made it with dried herbs and it is still delicious. The original recipe calls for stovetop, but my husband insists the Instant Pot version tastes better-set the timer for 8 minutes pressure cook and let it set for 10 minutes before releasing pressure. For vegetarian version use vegetable broth and replace the chicken with 1 can of drained chickpeas. Recipe courtesy of Ambitious Kitchen

As I was making these, my husband commented that it tasted like the fair:) Recipe posted as written on Minimalist Baker website. I added a sprinkling of sea salt, and they remind us of a Payday bar!

Makes a great topping for salads, veggie burgers, eggs-but my absolute favorite is to serve on sweet potato toast with a smear of peanut butter, bacon and a drizzle of maple syrup. Recipe courtesy of Minimalist Baker

This granola is fast and easy to make with ingredients you most likely have in your pantry! We enjoy it in a parfait, on top of oatmeal, or straight out of the jar!

Adapted from Minimalist Baker