NOT BORING Back to School Lunch Ideas!🌱📚 Vegan + Healthy | Back to School 2019

NOT BORING Back to School Lunch Ideas!🌱📚  Vegan + Healthy | Back to School 2019

Welcome back to Day Four of my week-long Back to School Lunch series! This lunch is kid and adult friendly and perfect to pack for school or work. Hope you enjoy! Recipes + info below 🙂

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For today’s Back to School lunchbox, I packed a vegan waffle sandwich. Made with creamy peanut butter (sub sunflower butter if you’re making this for a peanut-free school) and banana slices. I layered on some fresh sliced strawberries and another drizzle of peanut butter and then used some toothpicks to hold in all together.

Apple slices, pear slices, chia seed jam, or mashed frozen berries (thawed) with a dash of maple syrup work well too!

Check out the thawed berry technique here:

↠ Fig and Tahini Granola with Dark Chocolate and Sea Salt

3 cups organic old fashioned oats
1/2 tsp sea salt (not the flakey kind)
1 tsp cinnamon
2 tbsp sesame seeds (white or black)
1/3 cups plus 2 tbsp runny tahini
1/4 cup maple syrup
3 tbsp melted refined coconut oil
1 tsp vanilla extract
1/2 cup chopped figs or raisins
1/4 cup vegan dark chocolate chunks
2 big pinches of Maldon flakey sea salt

Preheat the oven to 350 degrees.

In a large mixing bowl, combine oats, sea salt (regular, not Maldon) and cinnamon. Mix well and set aside.

In another bowl, add tahini (it should be room temp and runny) maple syrup, coconut oil, and vanilla. Mix well and add to the oat mixture.

Toss until well coated and transfer to a lined baking sheet. Spread in an even layer, scooting in the edges using a spatula (to prevent the edge pieces from burning)

Bake for 10 minutes, then stir. Scoot in the edges again and bake for another 10 minutes. Remove from the oven, stir one more time to ensure that everything is golden brown, then set aside to cool.

Avoid touching or stirring the granola until cooled, this will help create clusters! Once mostly cooled, add the chopped figs, dark chocolate, and Maldon sea salt.

Cool completely before storing (or else it will get soggy) and store in a clean air-tight container for up to 2-3 weeks 🙂

Note: You can add more maple syrup or some brown sugar before baking to make this sweeter if you like! My tip is to taste it as is after adding the dried figs, chocolate, and sea salt. They all enhance the sweetness quite a bit too. Then adjust sweetness accordingly for the next time 🙂

I like sprinkling this granola on my oatmeal in the morning for some crunch or on top of smoothie bowls. So good!


↠ Watch Monday’s video:
↠ Watch Tuesday’s video:
↠ Watch Yesterday’s video:

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↠ The Lunchboxes I used in yesterday’s video:

Hope you loved this vegan Back to School Lunch recipe!! There’s still one more healthy, meal prep friendly lunch idea coming your way so stay tuned 🙂

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