Beautiful Breakfasts: Coconut Granola

We’ve been on a bit of a health kick lately. I say that lightly, because while I have been watching what I’m eating, that doesn’t mean there isn’t room for the occasional chocolate cake. However, I’ve got a bit of baby weight left to lose, and cupcakes for breakfast just haven’t been helping with that.

I tend to get fixated on one specific breakfast at a time. First it was overnight refrigerator oatmeal. Then it was rye toast with peanut butter and bananas. And now, its granola.

ImageChewy, crunchy, toasty, wonderful granola. With bananas and almond milk, on fruit salad, or (my favourite), mixed into Greek yogurt. And because its so easy to make, I can whip up a batch at the beginning of the week, and have breakfast (and snacks) for the next several days. Plus, its easily customizable; nuts, cranberries, coconut, trail mix, seeds, chocolate chips…whatever you’d like can be stirred in. Give it a try – and let me know what great combinations you come up with!

Breakfast Granola:

4 cups quick cooking oats
1/2 cup coconut oil (or vegetable oil if you prefer)
1/2 cup honey or maple syrup
1 tbsp brown sugar
1 tbsp cinnamon
2 tbsp each chia, flax and hemp seeds
1 cup unsweetened flaked coconut*
1 cup trail mix *
*replace these with 2 cups of anything you’d like. Dried cranberries, banana chips, nuts, seeds, etc.

Mix all ingredients together well. Spread on a greased baking sheet, and bake at 300 degrees for an hour, stirring well every 15 minutes. Let cool completely on the pan. Store in an airtight container for a week to 10 days.

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