Post-run oats: lucuma flaxseed oatmeal with an apple, a banana, hemp seeds and crunchy pb. I’m off to Copenhagen until Saturday.
Loaded Granola | Makes 7 1/2 cups
This is my new favorite granola recipe && it’s really low in added sugars. It’s also incredibly customizable if you don’t have all these ingredients in your pantry and want to make some swaps. I’ll add a few ideas for substitutions at the end.
- 1 c rolled oats
- 1 1/2 c puffed millet or puffed rice cereal
- 1/2 c dry millet [another 1/2 c oats works too!]
- 1 c almonds, chopped
- 1 c raisins
- 1 c pumpkin seeds [pepitas]
- 1/2 c chopped dried apricots
- 1/2 c walnuts, chopped
- 1/4 c unsweetened coconut flakes
- 1/4 c hemp hearts
- 1 T cinnamon
- 1 t salt
- 3 T natural peanut butter
- 1 T agave nectar
- 1 1/2 large or 2 small ripe bananas
- 1 T vanilla pure vanilla extract
- Dried cranberries, gogi berries, mulberries, dried cherries
- Sesame seeds, pistachios, macadamia nuts
Preheat oven to 325. Line a baking sheet with foil or parchment paper.
Mix dry ingredients in a large mixing bowl.
Place wet ingredients in a food processor and blend until smooth. Beware: this little concoction tastes like peanut marshmallow fluff. Don’t eat it all. Stir the “fluff” into the dry ingredients. Mix and mix and mix until everything is coated really well. Pour out evenly onto the baking sheet. Bake for 20-25 minutes, turning the pan half way through. Do NOT stir up the granola while it’s baking or immediately after removing it from the oven! Let it cool for 15 minutes before breaking the granola up into clumps.
Store in a airtight container. Keeps for at least a couple of weeks. Enjoy :)
Salad + fries 😊 The salad is seasoned with lemon juice and black pepper. The fries were seasoned with garlic powder, lemon juice, basil, paprika, and ginger :)