I hope you all had a wonderful 4th of July! We spent the weekend at my parents house visiting with them and my grandma and aunt who were visiting from Florida.
We went to a family friends house the night of the 4th to light fireworks together and Hannah proved herself to be a little pyromaniac like the rest of us. Every time a firework was done she would sign “more.” Oh, and she laughed maniacally while they were exploding. That’s my girl.
After all the food I ate this weekend, I’m thinking we need to lighten things up this week. To me, nothing is better than an easy, healthy breakfast that doesn’t require any brain power in the morning. I don’t do mornings all that well.
That’s where the granola comes in. Make this up the night before and all you have to do when you wake up is pour some milk over it or layer it with some yogurt and fruit. I don’t love the texture of yogurt so I always have a good dose of granola on top to make it bearable.
I adapted this recipe to make it clean and it’s just as good as a granola sweetened with sugar. I even sprinkled this over some strawberries (with a small amount of whipped cream) when I was craving something sweet after dinner but didn’t want to blow my day.
It’s packed with walnuts and almonds to make it hearty and keep you full all morning. It’s great to have on hand for healthy snacking too.
Coconut Granola
recipe adapted from Table for Two
2 cups old-fashioned oats
3/4 cup walnuts, coarsely chopped
3/4 cup almonds, coarsely chopped
3/4 cup unsweetened coconut
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. kosher salt
4 Tbsp. coconut oil, melted
1/2 cup pure maple syrup
1 1/2 tsp. vanilla extract
1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
2. Combine oats, walnuts, almonds, coconut, cinnamon, nutmeg and salt in a large bowl. In a small bowl, whisk together the coconut oil, maple syrup and vanilla. Pour into oat mixture and stir until fully combined.
3. Pour oats onto the prepared baking sheet and bake for 30-45 minutes, stirring every 10 minutes. Let cool on baking sheet then break up and store in an airtight container.
