I like granola. I like that it’s convenient for those week days when your morning is rushed and you don’t want to wait in the long line at Starbucks for a muffin. I also like that it doesn’t take a chef in the kitchen to make a batch of it. In fact, you really don’t need to have any kitchen skills; it’s pretty foolproof. You just need a few ingredients and an oven.
Granola is just like most other recipes; you can tweak the ingredients to your liking or to what you already have in the pantry. I like to add a little flavor to mine by using dried up fruit. Both cherries, cranberries, bananas and apple chips do wonders for a batch of granola. If you’re not the fruit-kind, simply sprinkle some cinnamon on-top to add a little more.
Homemade Maple Brown Sugar Granola
2 cups old-fashioned rolled oats
½ cup pecans, chopped
½ cup almonds, chopped
2 tablespoons dark brown sugar
1 teaspoon cinnamon
½ teaspoon sea salt
½ stick of unsalted butter
½ cup pure maple syrup
½ teaspoons vanilla extract
handful of dried cranberries
handful of dried cherries, optional
Heat oven to 300. Place parchment paper onto a cookie sheet.
Combine old-fashioned oats, pecans, almonds, dark brown sugar, cinnamon and sea salt in a large bowl. Mix well.
Melt unsalted butter in a small saucepan over medium heat. Swoosh that pan around a bit, it helps the butter melt a little faster. Remove from heat and pour into a small bowl. Add maple syrup and vanilla extract. Whisk well.
Pour butter mixture into bowl of dry ingredients. Stir well until all dry ingredients are covered and layer thinly on parchment paper covered cookie sheet.
Bake for 35 minutes, or until granola is golden brown. Make sure you stir granola around every 10-15 minutes.
Add dried cranberries after removing granola from oven and letting cool off slightly. Package when granola is completely cooled off.
Another week, another healthy muffin recipe to devour for the upcoming days. While I was thoroughly enjoying 80 Day Obsession the previous two weeks, I ended up injuring my left shoulder and have had to postpone continuing on with the program until I am healed. Originally I thought maybe a week off with medication and rest would do the trick, but it’s looking like perhaps it isn’t that easy. So instead of being at a standstill, I decided to purchase the new Beachbody Program “2B Mindset” that centers on just nutrition. No exercise is necessarily, although I may start back slowly on a treadmill this upcoming week. 2B Mindset teaches you what to eat, how to eat and most importantly – how to keep it off; all without calorie counting or depriving yourself. I think each of us could benefit from this! If you’re interested in joining or learning more, don’t hesitate to reach out! There’s no limit on accountability buddies.
Oat and Greek Yogurt Blueberry Muffins
A delicious and healthy alternative to blueberry muffins using old fashioned rolled oats and greek yogurt that gives you a moist morning treat.
- 1 cup all-purpose flour
- 1 cup old fashioned rolled oats
- ½ tsp ground cinnamon
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg, lightly beaten
- 1 cup plain Greek yogurt
- ¼ cup honey
- ¼ cup unsweetened almond milk
- 2 tbsp coconut palm sugar
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees. Well grease a cupcake pan with cooking spray, or use cupcake liners. Set aside.
- Using a large mixing bowl add flour, old fashioned oats, cinnamon, baking powder, baking soda and salt. Combine well.
- In another medium sized mixing bowl add egg, greek yogurt, honey, unsweetened almond milk, coconut palm sugar. Combine well.
- Slowly add wet ingredients to large mixing bowl of dry ingredients. Mix well.
- In a small bowl, add 1 tablespoon of flour. Add blueberries, tossing so that they are as covered with flour as possible. This will keep them from bleeding through the batter.
- Carefully fold blueberries into the large mixing bowl with the rest of the ingredients until they are well combined.
- Add batter to 12 cupcake liners, filling each about 3/4th full. Sprinkle a pinch of coconut sugar over each muffin.
- Bake for 22-25 minutes, or until a toothpick can be inserted and come out clean. Allow to cool on a cooling rack for at least 5 minutes before handling.
- Muffins can last up to 5 days if stored in an airtight container.