Laid back, lazy Sundays…what dreams are made of.
Breakfast in bed and pjs all day…aaahhh…
Doesn’t happen much around here anymore.
And it’s all my doing.
Truth is…I have come to realize and accept, that Sundays are best used to prep for the week ahead, which it turns out is key to keeping me sane.
Now don’t you go thinking I have given up all the luxuries of a relaxing sunday morning.
I still sleep in…
as late as possible…
hard to give that one up…
But once I am up it’s all systems go!
It’s all about the meal prepping, shopping, laundry and organizing for the upcoming week…school lunches, work lunches, dinner ideas, blog posts, etc,etc.
Some weekends I also work, and some Sundays there are invites, get-togethers or outings with the family, and I’m not about to sacrifice those precious times.
Flexibility is a must, sometimes my prepping will continue into monday, but regardless, it’s still better than living day by day without a plan.
The goal is simply to get as much as I can ready or organized, in order to simplify my week as much as possible.
Worth every ounce of effort!
Some weeks are better than others, I’m still learning and tweaking, but I can guarantee you this…it works!
Today’s recipe is part of my meal prep for this week.
Home made granola is easy, delicious and the best of all customizable to your tastes.
Use this recipe as a guide and create different flavour combos. Sub in with your favourite nuts, seeds or dried fruits, add some spices or other healthy grains.
I like adding a spoonful of this tasty granola into my greek yogurt in the morning to make it more filling and satisfying.
Try adding it to your bowl of hot or cold cereal for some extra healthy crunch and flavour.
HOME MADE GRANOLA
*makes 3 cups
*recipe created by Mary Grace
2 cups gluten free old fashion oats (regular large flake oats are ok also if you dont need to avoid gluten)
1/4 cup unsweetened coconut
1/3 cup chopped pecans, or other nuts
1/4 cup sunflower seeds
Pinch of salt
2 tbsp honey
1 tbsp maple syrup
1 1/2 tsp vanilla extract
1 1/2 tbsp vegetable oil
1/4 cup dried cranberries or raisins
In a large bowl stir together the oats, coconut, pecans, seeds and salt.
In a small bowl whisk together honey, maple syrup, vanilla and oil.
Add this mixture to dry ingredients and stir together with a fork until well combined.
Line a cookie sheet with parchment and spread mixture out on it.
Bake at 300F for 20 minutes, stirring after 10 minutes.
Reduce temperature to 225F and continue baking until mixture is dry, stirring occasionally, about 15 more minutes.
Remove from oven and cool completely.
Transfer to an airtight container, stir in cranberries and store until ready to use.
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