I had another lovely weekend in London. Unlike all other weekends that I’ve spent in London so far it was a girly weekend since Fraser (my sister’s boyfriend) was away and Alex (my older brother) could not fit meeting his sisters in his busy weekend schedule. As much as I love doing stuff with the guys, it’s great to spend a couple of days with my sister sans boys, especially since I know we’re not going to get a chance for a very long time since the summer is very near and I’ll only be around for another 2 weeks!
Christina and I both have very similar interests (running, going to the gym, healthy food and eating) so we like doing the same things and going to the same places. Whole Foods was on top of our list and once again we spent way too much money on delicious-looking food. We also went to the cinema to see What to Expect when You’re Expecting. We both thought the movie was good (not Academy-Award-nominations-good) but perfect if you want a good belly-laugh or just enjoy staring at Chace Crawford for 2 hours.
I just got back to uni a couple of hours ago and thought it was time to brighten up this Sunday afternoon with a mouth-watering recipe for you all: granola . . .
…one of the many joys in life!
We love granola. I honestly don’t know when this love for granola first started but it wasn’t that long ago. I have experimented with different flavors and oats and have come to the conclusion that the best granola is achieved when using rolled oats and honey. Many people prefer sweetening their granola with maple syrup or agave nectar and while it’s personal preference I just love the light hint of sweetness honey adds to this wonderful breakfast staple! I have already shared several granola recipes with you but thought it was time for a lighter version perfect for lazy breakfasts on hot, sunny summer days!
This recipe is loaded with nuts, seeds and flavor and makes a wonderful addition to oatmeal or a crunchy yogurt topping.
You will need:
- 350g rolled oats
- 200g mixed nuts (cashews, almonds, hazelnuts, walnuts, pecans, Brazil nuts)
- 140g seeds (pumpkin, sunflowers, flax, sesame, chia seeds)
- 1/3 cup water
- 3 tbsp. apple juice
- 1/4 cup honey
- 3 tbsp. brown sugar
- 2-3 heaping tbsp. coconut oil
- Preheat the oven to 165°C (330°F) and line a baking sheet with parchment paper.
- Prepare your dry ingredients: throw the oats, nuts, and seeds into a large bowl.
- In a small pot on medium heat, heat up the water, apple juice, honey, brown sugar and coconut oil and stir until the mixture has dissolved.
- Add the honey mixture to the dry ingredients and give it a good stir so all the oats, nuts and seeds are covered.
- Transfer the oats to the baking sheet and bake for 50-60 minutes. Check on the granola every 15-20 minutes and give it a stir to enure that everything bakes evenly.
- Serve on top of oatmeal, with milk or yogurt or as a simple snack!
If desired, add dried fruits to the cooled granola. I however prefer adding fresh berries and fruits during the summer months since you have to take advantage of the abundance of fresh fruit available while it’s in season!
Enjoy the rest of your weekend!