Okay. That’s enough talking about hair. Today, we’ll be talking about one of my favorite snacks-slash-breakfast — Granola. I’ve been making Granola ever since I found out that oatmeal can be turned into these crunchy, flavorful, fruity snack… and that’s way back in January of 2009.
I used to make granola frequently because we loved it. I particularly liked it topped on yogurts or as a movie-night chow. peanutbutter♥ eats it as a snack as well as the toddler Ykaie back then. I guess there was just too many recipes to try and we were preoccupied with a lot of things and this just sort of got pushed at the back of my mind.
Yesterday, my granola making day has declared a comeback.
I don’t know. Maybe my subconscious has also realized that something else has also made a comeback… peanutbutter♥ is working in the call center industry again. That’s where he worked before he went to Dubai. I can see mornings being turned into night and nights into mornings once again. I know it’s going to be somewhat different this time, though because Ykaie goes to school in the morning.
Once again, I find myself adjusting to a complicated schedule.
Yesterday was a sleepless night with Ykaie having mild fever and me adjusting to our new household schedule. I was able to finish the two recent episodes of Blue Bloods before the sandman finally sprinkles his magical sand on my eyes.
Today, I woke up with enough sleep and ready to take on all the work this day has to offer. I started with my pa-healthy breakfast of greek yogurt, strawberries and of course, this Dates and Almond Granola.
I made this using Dates stuffed with candied orange-peel making it more flavorsome and injecting some chewiness. Now my ganola has all the textures and flavors I love: crunchy, flaky, chewy, and fruity.
Have a great FRIDAY!
- 3 cups rolled oats
- 1 cup raw almonds
- 1 cup dates (I used one stuffed with orange peel)
- ⅓ cup honey
- ⅓ cup maple syrup
- ⅓ cup coconut oil (or canola oil)
- Preheat the oven to 350ºF (175ºC) and line a baking tray with greaseproof paper.
- Combine rolled oats, chopped dates, and almonds in a large bowl.
- In another bowl, combine honey, maple syrup, and coconut oil.
- Pour the honey-oil misture into the oats mixture and stir well until combined. Make sure all the oatmeals and almonds have syrups in them.
- Spread the mixture evenly on a baking tray and bake for 30 minutes. Stir every 10 minutes.
- After 30 minutes remove from the oven and let cool completely.
- Once the granola is cool, break it into bitesized chunks.
- This will keep in an airtight container for 7-10 days and longer if put on the fridge.