Feel free to cozy up with your favorite beverage (if you're like me, then maybe it's an espresso over ice with a splash of cream, or a warm matcha latte if it's cold outside!) and stay awhile. This is my place to share not just beautiful weddings or sessions, but to share my life. My hope is through this, you'll get to know a bit more about me and all the beautiful people that make it worth living!
Raise your hand if you’re “not a breakfast eater”, but ya have a husband who is and a toddler who is allllllways wanting snacks. That’s me, heyoooo! So I adapted this SUPER simple basic granola recipe and decided to spruce it up a bit, but still keep it super easy and adaptable! In the future, I’d probably add more chopped nuts, dried fruits or puffed rice for texture & flavor. And maybe a little nutmeg or pumpkin pie spice! What I love most about this recipe is how versatile it can be. It’s a great base and you can pretty much add/take out what you don’t want and it’s still tasty and satisfies your sweet tooth. It’s the perfect afternoon snack, mid morning breakfast, road trip snack, etc. It’s so yummy!!
Aaaand I wanted to give ya one of my fav granola tips to achieve those yummy granola chunks!
+ 8 cups old fashioned organic, gluten free oats
+ 2 cups pumpkin seeds
+ 3/4 cup coconut sugar (if you eat refined sugar, you can sub this with brown sugar!)
+ 2 tsp cinnamon
+ 1/2 cup melted coconut oil or butter
+ 2/3 cup honey
+ 3 egg whites
+ 1/4 cup ground flaxseed
1/4 cup shredded coconut
In a large bowl, combine oats, pumpkin seeds, cinnamon, coconut sugar, flaxseed and coconut. Stir to combine. In a small saucepan, warm coconut oil with honey. In another bowl, lightly whisk egg whites. Once warm, pour coconut oil & honey over the ingredients and add egg whites. Pour over two lightly greased cookie sheets and bake at 300 degrees for 30 minutes or until lightly brown. Remove from oven, it’ll still be soft, and let cool completely before breaking apart! It’ll get crunchy and stick together as it cools! Mix in dried fruit and store in airtight container for 2 weeks.