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.

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:

Sore Muscles Salve

Give your sore muscles some relief with this salve. The essential oils in this recipe may not only help soothe muscle pains, but they also create a warming/cooling effect that makes this salve extra special!

Sore Muscles Salve

  • Servings: Yield=2 oz. (60 ml)
  • Time: 10 minutes active; 1 hour inactive
  • Difficulty: Easy
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Ingredients:

Instructions:

  1. In a double boiler, melt the beeswax and coconut oil over low heat until completely melted; then add sweet almond oil or fractionated coconut oil. Note: You can create a double boiler by placing a heat-proof glass container (containing ingredients) in a pan filled with an inch (2.5 cm) of water.
  2. Allow mixture to cool for about 5 minutes before stirring in the essential oils.
  3. Pour mixture into a glass salve jar or tin container. It should solidify within 30 minutes to an hour.
  4. To use, rub salve on sore muscles as needed.

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!

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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:

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.

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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

Pumpkin Spice Room Spray

The delicious smell of pumpkin spice in your home is a wonderful way to celebrate the season. This festive spray is chemical free and easy to make!

pspray2

Pumpkin Spice Room Spray

  • Servings: Yield=1/2 cup (120 ml)
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (120 ml) distilled water
  • 1 Tbsp. (15 ml) witch hazel
  • 10 drops cinnamon essential oil
  • 8 drops ginger essential oil
  • 6 drops nutmeg essential oil (or use orange essential oil)
  • 6 drops clove essential oil
  • 3 drops cardamom essential oil
  • 1/4 tsp. (1.5 ml) Homemade Vanilla Extract

Instructions:

  1. Mix ingredients in a 4 oz. glass spray bottle.
  2. Spray around the house as desired!

This all-natural autumn favorite makes a great gift, too! Here’s a cute label you can print on these label sheets. Just cut around the design before applying it to the bottle.

Asian Lemongrass Chicken Marinade

Need a chicken marinade this summer that works well on the grill? This marinade uses essential oil flavors that are often used in Asian cooking to create a new and exciting dish for your family this summer!

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Asian Lemongrass Chicken Marinade

  • Servings: 6–8
  • Time: 15 minutes active; 1–24 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 2 lbs. (about 1 kg) chicken pieces
  • 2 Tbsp. (30 ml) olive oil
  • 6 drops lemongrass essential oil
  • 3 drops lime essential oil
  • 2 drops ginger essential oil
  • 2 drops black pepper essential oil
  • 1/4 cup (40 g) shallots, minced
  • 3 garlic cloves, minced
  • 1 tsp. (5 ml) honey
  • 1 Tbsp. (15 ml) fish sauce
  • 1 Tbsp. (15 ml) sriracha sauce, optional
  • 2 tsp. (6–10 g) kosher salt
  • Lime juice

Instructions:

  1. Pour the olive oil in a glass bowl, and mix in the essential oils.
  2. Add the shallots, garlic, honey, fish sauce, sriracha sauce, and salt to the oil mixture, and mix to combine ingredients.
  3. Massage this mixture over the chicken pieces, and place in a glass dish. Cover and refrigerate for 1–24 hours before cooking.
  4. Grill, bake, broil, or slow cook as desired until the thickest part of the chicken reaches 165° F. (74° C.).
  5. Once the chicken is cooked through, drizzle lime juice over the chicken pieces, and serve immediately.

Asian Broccoli Beef with Ginger Essential Oil

This delicious recipe takes a common Asian favorite and elevates it with a subtle hint of ginger essential oil!

Broccoli Beef

  • Servings: 4
  • Time: 30 minutes active
  • Difficulty: Moderate
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Ingredients:

  • 1/2 cup soy sauce
  • 3 Tbsp. water
  • 2 Tbsp. brown sugar
  • 2 Tbsp. cornstarch
  • 1–2 drops ginger essential oil
  • 1 1/2 lbs thin sliced steak
  • 2 cups small broccoli florets

Instructions:

  1. Combine the soy sauce, water, brown sugar, cornstarch, and ginger essential oil in a small bowl.
  2. Pour the mixture over the sliced steak. Let marinate on the counter for at least 10 minutes.
  3. Heat your pan, and stir fry the broccoli (about 5 minutes).
  4. Remove broccoli from pan, and set aside.
  5. Allow pan to get hot again, and add the meat in batches. Cook each batch for about five minutes, stirring occasionally, to brown both sides.
  6. Once all the meat is cooked, add the remaining marinade and broccoli to the pan, and stir it in with your meat.
  7. Cook until the mixture thickens.
  8. Serve over your choice of white or brown rice.

Chicken Coconut Curry and Coconut Rice with Essential Oils

Even if you aren’t a huge fan of Asian food, you will love this curry and coconut rice! This curry features a mild coconut curry sauce with chicken and lots of vegetables and tastes amazing on a bed of coconut cardamom rice. The curry is pretty mild, so if you like more spice, just add more curry powder and Garam Masala. We hope you enjoy the delightful flavors the essential oils add to this dish!

Coconut Curry

Chicken Coconut Curry with Essential Oils

  • Servings: 6–8
  • Time: 30 minutes active; 2–3 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. olive oil
  • 1 medium sweet potato, peeled and diced
  • 2 Tbsp. curry powder, divided
  • 2 cans coconut milk (minus 1 cup for rice)
  • 1 cup chicken broth
  • 1 can tomato paste (6 oz.)
  • 1 Tbsp Garam Masala
  • Salt and pepper to taste
  • 4–5 carrots, peeled and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 large sweet pepper, diced or sliced into strips
  • 2 chicken breasts, cut in small chunks
  • 3 celery stalks, diced
  • 2 small heads of broccoli, cut into florets
  • 1 drop ginger essential oil
  • 1 drop lemongrass essential oil

Instructions:

  1. Heat olive oil in a saucepan over medium-high heat. Add sweet potato and 1 Tbsp. curry powder. Stir occasionally, and cook for 10 minutes or until the sweet potato is half cooked.
  2. While the sweet potato is cooking, make the sauce. In a small bowl, mix together coconut milk, chicken broth, tomato paste, Garam Masala, 1 Tbsp. curry powder, salt, and pepper.
  3. Add the carrots and onion, and continue to sauté until the onion is translucent.
  4. Add garlic and sweet pepper, and continue to sauté for 1–2 minutes.
  5. Transfer vegetable mixture to the slow cooker. Add chicken, celery, broccoli, and prepared sauce. Stir to combine.
  6. Cook on low for 2–3 hours.
  7. Once chicken is cooked through and vegetables are soft, stir in essential oils and serve over rice.

Note: If sauce is too runny, mix together 6 Tbsp. water and 4 Tbsp. cornstarch or arrowroot powder in a small bowl, and then stir into curry.

Coconut Cardamom Rice

  • Servings: 4–6
  • Time: 5 minutes active; 10 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 2 cups Thai jasmine-scented white rice (note: other types of rice will not work)
  • 1 cup coconut milk
  • 2 cups water
  • ¾ tsp. salt
  • 4 Tbsp. dry shredded coconut
  • 1 drop cardamom essential oil

Instructions:

  1. Place all ingredients in a rice cooker. Stir well to break up clumps. Cover, and set to cook.
  2. Once the rice cooker switches to “warm” mode, allow to sit for 8–10 minutes to allow rice to finish steaming. This makes the rice fully cooked and pleasantly sticky.
  3. Fluff rice with a fork before serving.