I’m extremely happy to be back after missing in action for almost two weeks. I’d like to apologize to all of my followers for my short sabbatical from blogging. I have been extremely busy with school. You know, all the boring things that need to be done in order to graduate. I’ve spent hours at my computer typing up a 2o-page research paper on an eighteenth-century gothic novelist. Blehk! Boring. I’d much rather talk about food. But, in today’s world, you have to be certified smart. You just can’t walk around telling people you’re smart. No, you have to have a piece of paper that says, “Hey, this girl really is smart. Here’s the paperwork.” I suppose some good came out of all of my hard work. My professor approached me yesterday and had nothing but good things to say about my paper. He wants me to consider publishing it. What? Me, publish a paper. I was completely shocked and totally honored that he considered my paper worthy enough to publish. Who knows, I may be a published author soon. I’m thrilled!

It felt great to get back in the kitchen. I haven’t held a whisk in almost two weeks. I almost didn’t know what to do with it. Just kidding. I was born with a whisk in my hand. I decided to make my maple nut granola. I’ve been stress eating a lot lately. I mean, a lot! I need something to balance out all of the stress donuts, s’mores, and cupcakes. Granola sounded like an awesome snack, so I went with it.

This granola is super easy to make, and it’s so good. You can’t even tell that you’re eating something healthy. First things first. Dump all of your dry ingredients into a large bowl.

Stir to combine. Easy, right?

Whisk the wet ingredients together.

Slowly add the wet ingredients to the dry ingredients. Stir until all of the ingredients are equally coated with the syrup mixture.

Line two sheet pans with parchment paper, and spread the mixture evenly onto the pan. Bake at 250 degrees for 40-45 minutes, or until the granola is a toasty, light brown color.

Feel free to eat the granola by the fist full (I do it all the time), or sprinkle it over greek yogurt and top it with fresh berries for breakfast.

Greek yogurt sprinkled with granola is my favorite breakfast. It’s quick, healthy, and filling. It keeps me full until lunch. I can’t say that for too many other breakfast items.

Mmm, a heaping pile of granola- yum! This granola is full of good stuff. Tons of oats, flaky coconut, piles of nuts and seeds, and dried cherries.

A spoonful of this will make you happy. Trust me. Enjoy!

Love and sweet treats,

Jennie

Recipe:

4 cups old-fashioned oats

1 1/2 cups shredded coconut

1/2 cup brown sugar

3/4 tsp. cinnamon

3/4 tsp. salt

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1 cup whole almonds

1 cup whole pecans

1 1/2 cups dried cherries or cranberries

3/4 cup pure maple syrup

1/4 cup honey

1/4 cup + 1 tbs. canola oil

Preheat oven to 250 degrees F. Line two sheet pans with parchment paper.

In a large bowl, combine oats, coconut, brown sugar, cinnamon, salt, sunflower seeds, pumpkin seeds, almonds, pecans, and dried cherries. Stir to combine.

In a medium-sized bowl, combine maple syrup, honey, and canola oil. Whisk to combine. Slowly add the syrup mixture to the dry ingredients. Stir until all of the dry ingredients are equally coated with the syrup mixture.

Divide the mixture equally among the two sheet pans. Spread the mixture evenly onto the pans. Bake for 40-45 minutes, or until the mixture becomes light brown in color, stirring the mixture every 15 minutes. Let cool completely on sheet pans before serving and storing.

Eat the granola by itself or sprinkle over greek yogurt and top with fresh fruit. Enjoy!