Weekly-s

Granola

I love the smell of granola as it roasts. It makes my house smell toasty and sweet. I vary the type of granola I make each time but the basis is always the same.

DRY:
3 cups of oats (never quick oats, old fashioned)
2 cups of nuts (any nuts, I always mix, walnuts, almonds, pecans)
1/2 cup seeds (chia, sunflower, hemp hearts- I usually mix to equal 1/2 cup)
1 TBLSPN ground flax
1 TBLSPN whole flax

WET:
to total 1 1/4 cup of warmed liquid
3/4 cup coconut oil
1/4 cup honey
1/4 cup maple syrup
2 tsp vanilla
1tsp ginger
1 tsp cinnamon

Combine the dry ingredients in a large bowl. Heat the wet ingredients together over medium heat. Pour warm liquid over dry ingredients. Spread on parchment paper on cookie sheet. Bake at 350 for 30 minutes. Let it cool, it will get crunchy as it cools.

Additions: dried fruit (apricots, raisons, cranberries, blueberries)
Add whatever you like! This time I added dried orange peel during the initial stage and coconut with 5 minutes left and dried cranberries as it cooled.

Overnight Oats

I do best with planned things. Prepped things. Im more consistent if that is part of my life.

I love oatmeal. But I have making it and I hate cleaning the pan. I discovered overnight oats a few years ago. I go in waves of having this be a part of my breakfast itinerary for the week, when camping etc. I love that you can mix it up so much and its so easy.

• mason jar with lid (or however many overnight oats servings you want to make)
• 1/2 C almond milk
• 1/2 C greek yogurt
• 1/2 C oats

Combine all 3 of these in the jar and stir. I like to add chia seeds, cinnamon, cardamom, maple syrup, and ground flax. You can add whatever nuts or dried fruit you might want. I wait to add fresh fruit until the day I eat it. I dont like it to get mushy. My favorite version is with a dollop of strawberry rhubarb sauce.