Happy Monday! I hope this post finds you doing fantastically 🙂 I’m trying to be more consistent with my posts, which also happens to mean that they’re not all super lengthy and deep/meaningful. Most are short and sweet, including recent recipes I’ve made, and just some random thoughts. My plan is to have a more meaningful post for next week.
Things have been routine around here… work, babies, eat, clean, laundry, babies, repeat repeat repeat. The hubs was off one day this weekend, so he got some yard-work done while I got some food prep done. Then, in the afternoon, I got to escape for a hot minute… I went to Target alone! Thrilling, for reals. I also went to this unique little coffeehouse/ cafe nearby. It’s super cute and the people there were nice, but I sort of felt like an awkward old lady in a room full of college hipsters. Nonetheless, it was nice to get that 15 minute coffee break.
So this week, I’m sharing a granola recipe. It’s easy to make because you just throw everything in a bowl, mix it up, and bake for a quick 15 minutes. Feel free to add in whatever you like, such as dried fruit, freeze-dried fruit, coconut, or chocolate chips. I usually add raisins to mine while the hubs hates dried fruit. We generally add it to whole milk yogurt and berries for a quick breakfast or snack. Enjoy!
1 cup rolled oats
1/1 cup ground flax
1 1/2 teaspoons ground cinnamon (or less, if you prefer)
1/4 teaspoon pumpkin pie spice (if you don’t have this, just omit)
1/4 teaspoon salt
3 tablespoons melted coconut oil (yes, it’s okay to use coconut oil!)
1/3 cup maple syrup
1/4 cup prickly pear syrup (if you don’t have this, just substitute more maple syrup)
1/2 cup chopped nuts of your choice (I used cashews and pistachios)
Mix everything together except the nuts, and spread evenly on a baking sheet. Bake at 350 degrees for 15 minutes, stirring halfway through. Once it’s out of the oven, stir in the nuts. If you’d like the nuts slightly toasted, stir them in after 10 minutes and finish baking for another 5 minutes.
Happy eating 🙂