Mango Coconut Granola

Cold cereal is a go-to breakfast for a lot of people. Mango Coconut Granola is an easy way to keep the convenience of breakfast cereal while increasing nutritional value to start your day. You’ll love the tropical flavors enhanced by essential oils in this tasty granola!

Mango Coconut Granola

  • Servings: 6–8
  • Time: 20 minutes active; 25 minutes inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 cups old-fashioned oats
  • 1/3 cup brown sugar (or substitute 1/4 cup maple syrup or honey)
  • 2/3 cup slivered almonds
  • 1/2 cup wheat germ
  • 1 cup shredded coconut, divided
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or honey
  • 1/2 cup mango nectar* (can substitute peeled, pitted, and pureed fresh mango)
  • 2 tsp. pure vanilla extract
  • 1–2 drops cinnamon essential oil
  • 1 drop ginger essential oil
  • 3/4 cup dried mango, finely chopped

Instructions:

  1. Preheat oven to 350° F. and lightly grease a large jelly roll pan or cookie sheet with sides.
  2. In a large bowl, stir together the oats, sugar (or substitute), almonds, wheat germ, and 1/2 cup shredded coconut.
  3. In a small sauce pan, melt coconut oil and maple syrup or honey. Remove from heat and add mango nectar (or fresh mango), vanilla extract, and essential oils. Stir the liquid ingredients in with the dry ingredients and toss well to coat.
  4. Spread mixture evenly onto prepared pan.
  5. Bake for 25–30 minutes, stirring frequently (every 5–10 minutes), or until golden brown and crisp.
  6. Remove from the oven and stir in dried mango and the remaining 1/2 cup of shredded coconut.
  7. Enjoy dry as a snack, served over Greek yogurt, or in a bowl with milk.

*Note: Mango nectar can be found in flip-top cans in the beverage aisle or refrigerated beverage section of most grocery stores.

Granola also makes a great snack/refreshment in classes and can easily be served in shot glasses.

Romantic Diffuser Blend: Love Is in the Air

Set the mood for Valentine’s Day with this romantic diffuser blend. If you don’t have a diffuser, you can get one here or turn this blend into perfume or a linen spray.

If you have rose and jasmine essential oil, try substituting 2 drops rose and 1 drop jasmine for the ylang ylang and geranium essential oils for a more exotic aroma.

Do you have a favorite diffuser blend to help bring on the romance? Please, comment below!

Coconut Peppermint Patties

If you are a fan of Almond Joys, Mounds, or Bounty bars, you are sure to love these sweet treats! We added peppermint essential oil to this well-loved and healthy recipe, and these taste just like peppermint patties! For an extra special twist, you could even try cinnamon essential oil instead! If your significant other likes healthy treats, this may be the perfect Valentine’s Day gift for him or her.

Coconut Peppermint Patties

  • Servings: 12–15
  • Time: 20 minutes active; 2+ hours inactive
  • Difficulty: Easy
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Ingredients:

  • 1 3/4 cups (160 g) unsweetened shredded coconut*
  • 1 Tbsp. (12 g) coconut oil
  • 2–3 Tbsp. (30–45 ml) maple syrup*
  • 2 Tbsp. (30 ml) unsweetened coconut milk
  • 1/2 tsp. (2.5 ml) vanilla extract
  • 1/8 tsp. (750 mg) salt
  • 2–4 drops peppermint essential oil (or 1–2 drops cinnamon essential oil)
  • Organic dark chocolate

Instructions:

  1. Place 1 cup (92 g) shredded coconut and 1 Tbsp. (12 g) coconut oil in a food processor; blend on high speed, scraping down the sides as needed, until the mixture resembles a butter consistency.
  2. Add the maple syrup, coconut milk, vanilla extract, salt, and peppermint essential oil; blend again until combined.
  3. Add 3/4 cup (68 g) shredded coconut, and continue processing until combined.
  4. Press the coconut mixture into a silicone mold. If you don’t have a silicone mold, you can also shape the coconut mixture into 1″ balls, bars, or patties, or press into a small cookie cutter and set on a plate.
  5. Place in the refrigerator until firm (preferably overnight).
  6. Once the coconut mixture has firmed up, melt the dark chocolate in a double boiler. (You can create a double boiler by placing a glass bowl or measuring cup over a pan holding an inch of simmering water.)
  7. When the chocolate is melted, dip each coconut shape into the chocolate. Allow the chocolate to harden by placing the pieces back in the refrigerator for 5–10 minutes.
  8. Store in the refrigerator for up to 1 week.

*Note: If you use sweetened shredded coconut, omit the maple syrup and add just a little more coconut milk.

Essential Oil Breath Mints

Making your own breath mints is pretty easy; plus, you get to add the wonderful benefits of essential oils to them! Also, if you are looking for something to give away for Valentine’s Day, these make cute (and practical!) gifts for anyone.

The hardest part of this recipe is getting the mints all cut out. So, if you don’t have kids that can help, try cutting out squares with a sharp knife instead to make the process faster. We used tiny metal “clay cutters” from a craft store that come in a variety of shapes (including a small heart). You can also use a 1″ (2.5 cm) piece of straw for tiny circles.

Some essential oils we used that taste fantastic as breath mints are peppermint, cinnamon, spearmint, and fennel. Other oils that may taste good are ginger, orange, lemon, or lime. If you want to make the mints sour, you can add a little citric acid to the gum paste and dust with citric acid instead of the powdered sugar.

This recipe may seem super unhealthy, but keep in mind that you aren’t eating more than 1 or 2 small pieces at a time. In other words, even though these taste amazing, they are breath mints and are meant to be eaten in very small doses.

Essential Oil Breath Mints

  • Servings: 100–200
  • Time: 1 hour active; 48 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 4 tsp. (20 ml) water
  • 1 tsp. (3 g) unflavored gelatin powder
  • 1 tsp. (5 ml) corn syrup
  • 1 1/2 cups (170 g) powdered sugar + more if needed to get the right consistency
  • Food coloring (optional)
  • Essential oils such as peppermint, cinnamon, spearmint, fennel, ginger, orange, lemon, or lime
  • Powdered sugar (or citric acid for sour flavors)

Instructions:

  1. Put the water in a double boiler. (You can create a double boiler by placing a glass bowl or measuring cup over a pan holding an inch of simmering water.)
  2. Sprinkle the gelatin powder over the water. Let sit for 5 minutes or until it starts to look foamy.
  3. Stir in the corn syrup, and warm on the stove over medium heat, stirring frequently, until the mixture turns clear.
  4. Stir in 1 1/2 cups (170 g) powdered sugar. Continue adding sugar little by little and kneading with your hands just until it doesn’t stick so much to your fingers.
  5. Once the texture is soft and stretchy, your gum paste is ready.
  6. Divide the mixture into 2–3 equal portions. Knead the first portion with your hands until it becomes soft and pliable. Wrap the other portions in plastic wrap to keep them soft until you are ready to work with them.
  7. Add food coloring if desired (3–4 drops is usually sufficient), and knead until the color is well blended into the dough. (Note: To make sure both the food coloring and the essential oil or blend stay in the dough and don’t drip off, create a well in the top of the piece of dough with your finger, drop the coloring or oil in the well, fold the dough so it closes over the well opening, and then continue to knead the dough as normal.)
  8. Add 3–4 drops of your desired essential oil for a mild flavor or 5–8 drops of essential oil for a stronger flavor. We recommend starting with 3–4 drops, tasting a small piece, and adding more essential oil if needed.
  9. Once the color and flavor are as desired, sprinkle a little powdered sugar on a clean surface. Use a rolling pin to roll the dough out on the powdered sugar to a little more than 1/8″ (3 mm) thick.
  10. Cut out your mints using a straw (for circles), a sharp knife (for small squares), or another small shape. We used a mini clay cutter for our small heart and flower shapes.
  11. As you cut out your mints, dust them with a little powdered sugar so they don’t stick together.
  12. Leave the mints exposed to air until they become hard (about 48 hours); then store them in your desired container.

Extra Ideas:

Here are a few container options:

Healthy No-Bake Cookie Bites with Coconut Oil

If you are one of the many people who make a resolution to eat healthier this new year, then you should give this recipe a try! Even though these cookie bites are so delicious, they are also packed with protein and a variety of nutrients to give you a little burst of energy. Just pop one in your mouth when you need a snack or when you have a craving for something sweet!
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Healthy No-Bake Cookie Bites with Coconut Oil

  • Servings: 20–24
  • Time: 10–15 minutes active; 30 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 1 3/4 cups (158 g) oats (quick or rolled)
  • 1/3 cup (54 g) chia seeds
  • 1/4 cup (24 g) cocoa or cacao powder
  • Pinch of sea salt
  • 1/2 cup (125 g) almond butter (or other nut butter)
  • 1/3 cup (80 ml) honey
  • 1/2 cup (96 g) coconut oil
  • 3/4 cup (139 g) cooked quinoa*
  • 1/2 cup (55 g) unsweetened shredded coconut
  • 2–5 drops peppermint essential oil (you could also use orange, cinnamon, or cardamom essential oil, but you may want to start with less)

Instructions:

  1. Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
  2. In a separate bowl, combine almond butter, honey, and coconut oil. Mix well, and then add cooked quinoa. Stir until well combined.
  3. Combine the wet and dry ingredients together, and mix well. You may need to use your hands to mix.
  4. Stir in a drop of peppermint essential oil. Taste; then add another drop if needed. Repeat until you like the flavor.
  5. Place on a cookie sheet lined with parchment paper or in a silicone mold.
  6. Place in the refrigerator until firm.
  7. Store in an airtight container in the refrigerator for up to 1 week.

*Note: To cook quinoa, place 1/4 cup (43 g) quinoa and 1/2 cup (120 ml) water in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water. You can also cook the quinoa in a rice cooker as you would cook regular white rice.

Applesauce Ornaments

This is a fun craft to do with the kids or to give as a gift. Decorate the tree with these homemade creations and make the house smell wonderful!

ornaments

Applesauce Ornaments

  • Time: 15 minutes active; 2 1/2 hours inactive
  • Difficulty: Moderate
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Ingredients:

  • 2 cups (250 g) cinnamon
  • 2 Tbsp. (13 g) ground cloves
  • 2 Tbsp. (14 g) ground nutmeg
  • 1 1/2 cups (365 g) applesauce
  • 5 drops cinnamon essential oil
  • 5 drops clove essential oil

Instructions:

  1. Preheat oven to 175°F (80°C).
  2. Stir ingredients together in a bowl until a dough forms.
  3. Roll out dough, and cut into holiday shapes using cookie cutters or a knife.
  4. Place on cookie sheets lined with parchment paper. Make a hole in the top of each shape for the ribbon to go through after baking.
  5. Bake for 2 hours and 15 minutes.
  6. Let cool, and attach ribbons for hanging.

Hang these on the tree or in garland around the house to spread the delicious aroma of cinnamon and clove!

Essential Oil–Spiced Pumpkin Pie

Thanksgiving just isn’t the same without pumpkin pie! The essential oils in this recipe give a great flavor to the pie, and you will love adding the cinnamon whipped cream to your slice!

pumpkinpie

Essential Oil–Spiced Pumpkin Pie

  • Servings: 16–18 (makes 2 pies)
  • Time: 30–40 minutes active; 1–4 hours inactive
  • Difficulty: Moderate
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Ingredients:

Pumpkin Pie Ingredients:

  • 2 Tbsp. (30 ml) melted butter or coconut oil
  • 3/4 cup (160 g) brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 Tbsp. (11 g) all-purpose flour
  • 1/4 tsp. (.5 g) nutmeg
  • 4 drops clove essential oil
  • 2 drops ginger essential oil
  • 3 drops cinnamon or cassia essential oil
  • 2 large eggs
  • 1 large egg white
  • 1 can (12 fl oz./360 ml) low-fat evaporated milk
  • 1 large can (29 oz./822 g) pumpkin purée
  • 1 tsp. (5 ml) vanilla extract
  • 2 (9-inch/23 cm) uncooked pie crusts

Cinnamon Whipped Cream Ingredients:

  • 1 pint (480 ml) heavy cream
  • 1/4 cup (31 g) powdered sugar
  • 1 tsp. (5 ml) vanilla extract
  • 1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
  3. Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
  4. Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
  5. Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
  6. Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
  7. For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
  8. Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!

Here are a few other recipes to round out your Thanksgiving meal:

Pumpkin Muffins

muffinsThis time of year, everything is pumpkin! Fill your home with the delicious aroma of baking and spices. These muffins are yummy and flavored with essential oils just perfect for the season!

Pumpkin Muffins

  • Servings: 12
  • Time: 10 minutes active; 25 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 cups (180 g) flour
  • 3/4 cup (180 ml) sugar or agave nectar
  • 1/4 cup (48 g) coconut oil, melted
  • 2 eggs
  • 3/4 cup (180 g) pumpkin puree
  • 1/4 cup (60 ml) water
  • 3/4 tsp. (3 g) baking powder
  • 1/2 tsp. (3 g) baking soda
  • 1/2 tsp. (3 g) nutmeg
  • 3 drops clove essential oil
  • 4 drops cinnamon essential oil
  • 1/2 cup (85 g) chocolate chips

Instructions:

  1. Preheat oven to 400°F (205°C).
  2. Mix dry ingredients together. In a separate bowl, mix wet ingredients together.
  3. Combine wet and dry ingredients just until mixed. Do not over mix.
  4. Stir in chocolate chips.
  5. Spoon into a muffin tin lined with paper muffin cups. Fill each one about 3/4 of the way full.
  6. Bake for 20–25 minutes.

Enjoy with some hot cocoa on a cold day!

 

Baked Apples with Cinnamon Whipped Cream

There are few things as delicious on a crisp autumn day as a warm, sweet baked apple! This easy-to-make comfort food is perfect for the season.

bakedapples

Baked Apples

  • Servings: 4
  • Time: 15 minutes active; 40 minutes inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 large apples
  • 1/4 cup (60 ml) brown sugar, agave nectar, or pure maple syrup
  • 1/4 cup (27 g) chopped pecans (optional)
  • 1/4 cup (28 g) currants or chopped raisins
  • 2 drops cinnamon essential oil
  • 2 Tbsp. (28 g) butter
  • 3/4 cup (180 ml) boiling water

Instructions:

  1. Preheat the oven to 375°F (190°C) while you wash and core apples. Cut out the core of each apple, leaving the bottom 1/2″ (1.25 cm) intact so the hole does not go all the way through.
  2. Mix sweetener, chopped pecans, currants or chopped raisins, and cinnamon essential oil in a small bowl.
  3. Place apples in a baking dish, and fill each one with the sweet stuffing mixture.
  4. Put a pat of butter on top of each apple over the hole.
  5. Pour the boiling water into the bottom of the baking dish. Bake for approximately 40 minutes, until the apples are cooked to tender but not mushy.
  6. Remove the apples from the oven, and baste them with the juices from the pan. These are delicious topped with vanilla ice cream or homemade Cinnamon Whipped Cream (recipe below)!


at_bakedapplesThis Cinnamon Whipped Cream really takes this baked apple dish to the next level! Go ahead and give it a try!

Cinnamon Whipped Cream

  • Servings: 4–6
  • Time: 5 minutes
  • Difficulty: Easy
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Ingredients:

  • 1 cup (240 ml) heavy whipping cream
  • 1/4 cup (60 ml) agave nectar
  • 1/2 tsp. (2.5 ml) homemade vanilla extract
  • 1 drop cinnamon essential oil

Instructions:

In a mixer, whip all ingredients together until fluffy.

Note: if you aren’t a huge fan of cinnamon, you can start small by dipping a toothpick in the oil and stirring it into the cream. Taste the cream, then add another toothpick dipped in oil if you think it needs it.

Class Idea: Make & Take Autumn Room Sprays

Seasons are changing, and autumn time is here. The leaves are changing colors and falling on the ground. Along with these changes, we begin to notice different smells such as apples baking, pumpkins and squashes cooking, and sweet spices like cinnamon, cloves, nutmeg, cardamom, and ginger. Maybe you aren’t surrounded by those smells, but wish that you were. Well, we’ve got the solution and essential oils to make it easy for you!

You will love how these room sprays bring the autumn scents into your home! You could just make them for yourself, but why not turn it into an easy essential oil make-and-take class and share the love with others?

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The idea for this class is really simple:

  1. Invite all the people you want. Make sure to remind them about the class a week before and the day before, because people really do forget.
  2. Order these items from AromaTools (aromatools.com):
  3. Gather the rest of your materials. These are the other items you will need:
    • Essential oils: cinnamon, ginger, clove, orange, cardamom, rosemary, and patchouli
    • Distilled water
    • 1/2 tsp. (2.5 ml) measuring spoon(s)
    • Scissors (for cutting out the labels)
    • Funnels (helpful, but optional)
  4. Print off these instructions on regular paper and these labels on the blank label sheets from AromaTools.
  5. Prepare a short lesson about essential oils and their benefits. A great topic to discuss is how the essential oils in these sprays have antibacterial properties and can help purify the air and support the immune system. Remember to keep the lesson free of health claims and speak generally of supporting the immune system rather than listing specific conditions if you plan on discussing any business opportunities with an essential oil company. You can find great information for your lesson in Modern Essentials™: A Contemporary Guide to the Therapeutic Use of Essential Oils. Here are a few pages from the 8th Edition to help you get started: pp. 6–10; 28; 29; 218–19; 288.
  6. Make one of each of the sprays listed below before the class so your attendees can try them and choose a scent they would like to make.
  7. Prepare your make-and-take stations. Set up the materials so it is easy for everyone to make their room spray. It is up to you whether or not you charge your attendees for making make one or more sprays, but we suggest allowing each attendee one free spray and charging for extras if they desire more than one. Make sure to have enough instruction sheets to allow each attendee to take one home in case they would like to make any of the other sprays on their own.
  8. Offer refreshments, if desired.

This is a great class to simply give your attendees a little information about essential oils, time for asking questions, and a fun autumn-scented spray to take home with them. If you want to discuss the business side of essential oils, this class is an easy one to do that as well.

at_fallsprays

Fall Room Sprays

  • Servings: Yield=2 Tbsp. (30 ml)
  • Time: 2–5 minutes active
  • Difficulty: Easy
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Ingredients & Supplies:

Instructions:

  1. Pour glycerin and essential oil in the spray bottle; swirl to combine.
  2. Fill the rest of the bottle up with distilled water. Screw the lid on, and shake to mix. If possible, let sit overnight before using to allow the ingredients to integrate.
  3. To use, spray around the room as needed. Do not spray directly in the face.

Essential Oil Autumn Blends:

Pumpkin Spice:
3 drops cinnamon
2 drops ginger
2 drops clove
2 drops orange
1 drop cardamom
Spiced Chai:
3 drops cardamon
2 drops cinnamon
2 drops clove
1 drop ginger
Orange Pomander:
4 drops orange
2 drops clove
2 drops rosemary
Fall Leaves:
6 drops orange
1 drop patchouli
1 drop ginger
Autumn Spice:
4 drops orange
3 drops ginger
2 drops cinnamon
Snickerdoodle:
5 drops orange
2 drops cinnamon
1 drop clove