Crunchy & Satisfying
Things have been quiet around here on the past two weeks, but not in my daily life. Time slips through my fingers just like when I try to catch some sand so tight and merely a few tiny little grains stands in my hand.
January brings a good sense of what is to come and the endless possibilities that might lie ahead if we pursue them. While pursuing and trying to grab all the little bits and crumbs that life drops in our path I never tread away from the path my Heart leads me on. It is not an easy task. Not at all. Easier, affordable, comfortable “seemingly” parallel paths might have the same starting point but will not have the same ending leaving regrets, anguish and emptiness instead of a sense of a tired accomplishment full of happiness and hope for the future.
When I shared this on Instagram instantly I realized that I needed to document it here for you. Granola is easy-peasy to make and cheaper to have it made at home than to buy it. Furthermore you can customize it with your favorite and best ingredients. It's the perfect energy-boosting breakfast & grab-to-go snack for demanding and tiresome weeks. Jorge loves to take some as snacks for work. He’s a big enthusiast of this granola type I am sharing.
The smell that fills our little kitchen is marvelous!
Crunchy and full of flavor plus is super healthy and fulfilling I recommend doing this granola. Let me know if you going to try it and if you liked this recipe.
1 cup old-fashioned oats
1/2 cup quinoa, uncooked
1 cup dried cranberries
1 cup hazelnuts, roughly chopped
2 tbsp bee pollen
1 1/2 tbsp poppy seeds
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
1 tbsp organic raw maca powder (optional)
3 tbsp organic extra virgin coconut oil
1/4 cup maple syrup or honey
1/4 tsp sea salt
QS organic sliced coconut (optional)
1. Preheat oven to 150 ⁰C.
2. In a large bowl combine the uncooked quinoa, oats, hazelnuts, all seeds, maca powder, and cranberries and toss well.
3. In small sauce pot melt the coconut over and maple syrup (or honey) over a medium heat, whisking frequently until combined.
4. Pour the warm mixture over the dry ingredients and stir well.
5. Spread the granola into a large baking sheet in a 2cm layer.
6. Bake for 20-30 minutes stirring every 10-15 minutes. Sprinkle 2 tablespoons of maple syrup (or honey) on the last stir.
7. Remove from oven and add ground bee pollen and some organic sliced coconut, if desired, while it is still moist and sticky and let it cool completely.
8. Break the granola into clumps. Store in a sealed container at room temperature.