Guys, I somehow managed to accomplish so many things this weekend and I’m so, so, so excited to share them with you!
Given my grandpa’s current prognosis, Mark and I have been unable to go on any crazy adventures. We’ve therefore been doing tamer domesticated things such as grocery shopping, cooking, riding bikes, and going for jogs (which, with him, are adventures nonetheless).
On Saturday we went for a bike ride where we both had one of our fastest times climbing up 3 miles, and where I hit a top speed of 37 mph going downhill. YES! I’ve been having to refrain from boasting to my parents about my new fastest record because they’d kill me out of fear of me accidentally killing myself (confusing, I know). Mark and I also decorated the house for Halloween and went trail running today with my aunt and uncle. I was totally able to keep up with my uncle even when we ran the last mile at a 7:44 pace!
My final most greatest accomplishment, of course, happened to occur in the kitchen on Friday night. It’s my newest obsession and I cannot stop munching on it. PEOPLE, I made a healthy chocolate granola. And yes, it’s pretty darned tasty.
Think crunchy, sweet but not too sweet, chocolate-y, and slightly decadent. It’s just magical, guys. Magical. There’s no refined sugar. It has omega 3, healthy fats, fiber, and protein. All good things for you! My family has devoured it all and I’ve just made a new batch. That’s how good it is!
- 3 cups rolled oats
- ½ cup cocoa powder
- 1¼ raw almonds
- 2 Tbsp chia seeds
- ⅔ cup coconut oil
- ½ cup honey
- 1 tsp vanilla
- 1½ cups dark chocolate chips
- Preheat the oven to 250 degrees Fahrenheit
- In a large bowl, combine the rolled oats, cocoa powder, almonds, and chia seeds. In a separate bowl melt the coconut oil and then mix it with the honey and vanilla extract.
- Pour the wet ingredients over the dry ingredients and stir until everything has been evenly mixed.
- Line two baking sheets with parchment paper. Spread the granola mixture onto both sheets so that neither of them will be too packed. Spreading them out is key to having crispy granola.
- Bake them both for 50 minutes (check on them about halfway through to ensure that they're not burning). After 50 minutes, remove the granola from the oven, sprinkle the chocolate chips on top and bake for another 20 minutes.
- Let the granola sit/stand for 1-2 hours (this will help them clump together and crisp). Gently scoop the granola into a jar or airtight container for storage.
Note: Recipe adapted from Pinch of Yum.
Not only did I enjoy making this granola with Mark as my sous chef, I also had a great time learning how to be a better photographer with it. I spent a major part of my morning on Saturday learning how to shoot with a tripod and playing with the aperture. This granola had the luxury of undergoing an intensive photoshoot that showed off all of its textures before being consumed.
I miss you already Mr. Granola.
Seriously, though. SO GOOD, but beware, it’s ridiculously addicting. Although it’s healthier than the sweet processed granola sold in stores, it still needs to be eaten in moderation.
I know that it’s a late post, but I’ve been having jam packed weekends. Ever since my grandpa returned from the hospital, he hasn’t been doing very well. Our front door has been revolving with visitors coming in and out to pay him visits. In between cooking, helping out at home, entertaining guests, and enjoying my time with my family, sometimes the only times I have where I can sit in front of a computer and type are nights. So bear with me, I’m doing the best I can!
Anyways, I hope you all had a fantastic weekend where you also accomplished much. It’s almost Monday, but you got this! This new week of yours will be awesome, and maybe you’ll have some time on your hands to bake a batch of granola. Stay happy and healthy y’all!