Real Chunky Citrus Granola

This delicious Citrus Granola is almost so chunky it could double as an oat bar! Top on your breakfasts or simply put in a zip-lock and have it to go.

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A few months back I spent the entire day googling 'granola'. Might sound super boring to anyone (that's optimistic, more like, everyone) unless you're the kind of person who's always been freakishly fascinated by those perfectly crunchy granola clusters that are held so tightly together by some kind of granola magic ingredient. Well that’s definitely me, until the day I sat on the floor, put on some Ray LaMontagne music, and googled, ‘chunky ass granola’, the entire afternoon long. And what do ya' know? It's super easy! Really though, it is very easy. And now I'm a little annoyed that I let my admiration drag on for so long before I figured out how to make it myself. And honestly, the $13 price tag at BiRite for a granola bag was becoming a tad bit annoying. But thats neither here nor there, because things are looking up - no more flaky granola, only the big league chunky kind of granola from here on out!

So this is pretty much what I've uncovered when making chunky granola:

1. Use two types of sugar - one wet and one dry. I like a mix of maple syrup and coconut sugar.

2. Half of the dry mixture needs to be a flour. I chose oat flour and kept the remaining half as just rolled oats.

3. I apologize to all the vegans reading this, buttt, to make a ridiculously chunky granola, one that verges on a granola bar; use an egg white to bind the whole thing together. This is optional, so if you are vegan feel free to leave it out. It just may not be as chunky but I guarantee that it will taste just as delicious.

And THAT'S IT! See, aren't you glad I sacrificed my entire afternoon to give you the cliff notes version of a chunky granola recipe? You can thank me later ;)

Have fun making them!

xx M

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Serves: Many

Prep Time: 5 minutes | Cook Time: 20 minutes 

Ingredients for the Chunky Citrus Granola: 

- 1 cup rolled oats (same as old fashion oats)

- 1 cup oat flour (Just pulse the rolled oats in the food processor until ground into a flour consistency) 

- 1 cup any nuts

- 1/2cup dried apricots (or any dried fruit)

- 1 cup dried cherries (optional)

- 3 tablespoons honey

- 3 tablespoons coconut sugar

- 1 egg white (helps bind - but optional if vegan)

- 3 tablespoons of coconut oil

- 2-3 teaspoons cinnamon

- zest of 1 orange

- 1 huge tablespoon tahini

- juice of the orange squeezed over the mixture

- 1 tablespoon vanilla powder (optional but I love it)

- sprinkle of sea salt


Start by preheating the oven to 350F.  In a large bowl mix the oats, oat flour, dried fruit, chopped nuts and cinnamon.  Now in a small saucepan on low heat simply warm the coconut oil, honey, coconut sugar, tahini, vanilla, orange zest, and orange juice for 1 minute until the coconut oil has dissolved. Then add in the egg white and mix well. Pour this sauce onto the oat mixture and mix until it's evenly coated.  

Line a baking pan with parchment paper and evenly pour the granola on top.  Firmly press with your fingers to keep the batch compact – sprinkle with sea salt.  Bake for 17-20 minutes while turning the granola once half way through. Turn with a large spatula and gently because this is what will form the large chunks. Be careful to make sure the edges are crisp but not burnt. Then remove from the oven and let cool for 10 minutes.  Store in an airtight contain (like a mason jar) for a few weeks in your cupboard. Enjoy!

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Your Thoughts?


I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations! 

You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)

Lots of love from the west coast,

xx Marie

Vegetable Miso Soup with Soba Noodles

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Hi from Hawaii, where there is no chance I'll be making this miso soup anytime soon because it is HOT here. San Francisco has been in a constant state of rain clouds and so much so, that I can't really remember what it feels like to only ingest cold food, and soak in some good old vitamin D sun rays. So, for the next few days I'll make the most of this holiday all because I know that the second I sit on the airplane and put on my cozy slippers, two sweaters, one beanie, a long scarf, and blanket to cover myself from the freezing airplane vents, I'll be thinking of this soup. And right after the plane lands in chilly SF, I'm running to the grocery store and picking up the necessities for this miso soup. Well, actually, that grocery trip is going to have to wait since I'll be lookin' all sorts of crazy with a 3am landing/jet-lag expression. 

But for those of you feeling the fall/winter chill, have at it! It's an easy one to make and store in bulk. A fresh, homemade miso soup is pretty fantastic and beats a trip out in the cold to a Japanese restaurant any night of the week. 

xx Marie

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Serves: 4

Prep Time: 5 minutes | Cook Time: 30 minutes

Ingredients for the Vegetable Miso Soup with Soba Noodles:

- 2 large sheets of kombu (essential to the recipe)

- 4-5 cups water

- 3 garlic cloves, thinly sliced

- 1 inch fresh ginger knob, thinly sliced

- 4 tablespoons white miso paste

- 1 teaspoon sesame oil

- 1 tablespoon tamari (gluten-free soy sauce) 

- juice of 1 lime

- 2 cups mushrooms, thinly sliced

- 1 head of kale

- 2 green onions

- 1/2 a cabbage head, peel back each leaf and cut in half

- 1 white yam (or sweet potato), cut into bite-size pieces

- 1/2 packet of soba noodles


Start by preparing the miso soup base by adding the kombu, ginger and garlic to a large pot with the 4 cups of water. Let this simmer for about 20 minutes. In the meantime, sauté your yam slices with the sesame oil on medium/high heat for 10 minutes and then add in the mushroom slices to sauté as well, for another 5 minutes. Add a few tablespoons of water to this so that the veggies don't stick to the bottom of the pan. Steam the cabbage for about 5 minutes in another pot. 

Now strain out the kombu, ginger and garlic from the broth and add in the cooked vegetables and kale. Mix the miso paste and tamari with 2 cups of water and stir well. Add this to the kombu broth and veggies. Add the soba noodles into the miso soup and cook on medium heat for a few minutes until they're ready. If you like your miso thinner and not as strong in flavor, add another cup of water. Top with chili flakes, lime juice and green onion slices. Enjoy!

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Your Thoughts?

Have you tried making homemade miso soup before? It is so much easier than I ever expected and I hope you guys give it a try too!

I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations! 

You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)

Lots of love from the west coast,

xx Marie

Fall Inspired Breakfast Tacos with Avocado Cream

Delicious breakfast tacos stuffed with cilantro-avocado cream, roasted delicata squash, sautéed mushrooms and black beans. The perfect comfort food on a cozy fall morning. 

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Breakfast Tacos. Have you ever had one before? Breakfast Burrito - yes, absolutely. Nearly every weekend back in college, because why not wrap anything and everything into a tortilla and throw some salsa and avocados into the mix. But breakfast tacos? Never. Up until two weeks ago I had never heard of such a thing. That is, until I went out to brunch at a 'trendy' spot in the city with a girlfriend of mine, and it popped up on the menu. I didn't order it, since pancakes tend to paralyze my breakfast choices. So, this past weekend I wanted to get a little fancy and see what this whole 'breakfast taco' scene was all about. I went out to the farmers market, bought a few in season goodies - delicata squash (why use any other squash when these are just so easy to cut! And ya, I'm talkin' about those thick-skinned butternut squash...still can't properly cut one without shaving my finger off), hearty purple cabbage and mushrooms. Lots of mushrooms.  

I came home, gently roasted the squash, whipped the avocados into a cream, and added some sautéed mushrooms and cabbage to it all. Delicious. And you know what? I actually now prefer breakfast tacos to breakfast burritos. Well, maybe...I might just have to put the taco/burrito tortilla option on rotate and keep the filling the same because it's good. I mean very, very, good. Especially as the mornings are dark and we all need a little cozy comfort food this time of year. And as my brunch friend would say, 'lets all be lazy lizards on the weekends', and make some breakfast tacos.

xx Marie

About the Dish:

And in celebration of fall, I’ve partnered with Best Foods and the FeedFeed to bring you this delicious breakfast taco recipe! I've actually never cooked with delicata squash before or made an avocado sauce for that matter. So, I was thrilled to use the newly vegan-certified Best Foods Vegan Dressing to elevate my usual taco recipe from avocado slices to a very creamy, and seeming fancy, avocado spread. The roasted squash pairs nicely with the zesty avocado cream, while the cabbage and mushrooms lend a touch of sweetness to the taco. Just delicious. 

Enjoy guys!


For more delicious products and recipes (including a few of my own!) please head over to the Best Foods and the FeedFeed webpages!

This recipe was created in partnership with Best Foods and FeedFeed – all opinions expressed are my own.

Thank you for supporting brands that support 8th and lake! 

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Serves: 2 (two tacos each)

Prep Time: 20 minutes | Cook Time: 30 minutes

Ingredients for the Breakfast Tacos:

- 4 corn tortillas

- 1 medium delicata squash

- 1 tin of black beans

- 1/4 head of a purple cabbage

- 2 cups mushrooms (any kind), thinly sliced

- 1 teaspoon honey

- juice of 1/2 lemon

- handful of fresh cilantro

- 3 cloves garlic, thinly sliced

- 1 knob fresh ginger, skin peeled and then grated

- 3 tablespoons olive oil

- sea salt

Ingredients for the Avocado Cream:

- 2 ripe avocados

- 1 heaping tablespoon of Best Foods Vegan Dressing 

- 1 large handful fresh cilantro

- juice of 1/2 lemon

- sea salt


Start by preheating your oven to 420F and roast the delicata squash -- slice the squash vertically down the center. Remove the seeds and pulp, and cut the squash into thin half moon shapes (seen in the above photos). Drizzle a few tablespoons of olive oil and sea salt over the squash and mix well. Place the squash on a lined baking sheet and bake for 30 minutes - turning the squash half way through. 

As the squash cooks, prepare the avocado sauce -- simply place all of the ingredients into a food processor and blend until creamy. Now in a small saucepan over medium heat, warm the 3 tablespoons olive oil, garlic, ginger and sauté for about 3 minutes. Add in the cabbage and mushrooms, and cook for another 5 minutes until the cabbage has softened. Mix in the honey and squeeze of lemon juice. Top with a little sea salt and add in the black beans, and warm for another 3 minutes. 

In a hot saucepan warm your tortillas for 15 seconds on each side. To assemble the tacos, simply spread a thin layer of the avocado cream onto the taco, add the shredded cabbage/mushroom/black bean mix, roasted squash, cilantro and top with a squeeze of lemon juice. Enjoy!

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So, have you ever had breakfast tacos before? I never had before this! It was great experimenting and playing around with new flavors to enjoy come morning time. I will definitely be making these for brunch with friends later this month. 

And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!

I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations! 

You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)

Lots of love from the west coast,

xx Marie