Things I’ve said way (way, way) too much lately:
Remember when I was going to leave work…an hour ago?
Two more minutes on Pinterest and then I’ll definitely go to bed. Definitely.
And also a lot of words that have to do with being cold. I just can’t stop.
The thing is, even when my life looks like chaos, I like to have the breakfast scene together.
In the mornings, I like quiet, coffee and the Bible. You knew this…right? I also like granola.
For a long time I took shortcuts and bought granola from the store. Then, that got expensive. (Except at Costco. Truth.) And then, I decided it’s best to customize my granola with things that are really only health foods. (It’s a good morning starter.)
These antioxidants are the things that crept into my last batch of granola. I like them.
Also…can I even tell you how excited I am about pomegranates this fall? I have big time plans to make mess after mess picking out their seeds. These are the highlights in my days. (Yikes.)
I usually eat my granola over greek yogurt, or almond milk. And I store it in mason jars…because that seems prettiest, and calms my crazy brain down. I need strange, simple tricks like this.
(Half days and enough sleep and sometimes long runs help too.)
Antioxidant Trail Mix Granola
4 cups rolled oats
1 cup raw almonds, halved
1 cup pecan pieces
1/3 cup coconut oil, melted
1/3 cup agave nectar
3 tablespoons butter
1/2 cup dark chocolate chips
1/2 cup dried blueberries
the seeds of one pomegranate
In a large mixing bowl, combine oats, almonds and pecans, and set aside. In a small saucepan, combine coconut oil, agave nectar and butter and melt over medium-low heat. Pour over oats and nuts and stir to coat evenly. Spread on a baking sheet lined with parchment paper and bake in a preheated 325° oven for 25 minutes, stirring twice. Once cool, transfer to a clean mixing bowl. Add dark chocolate chips, dried blueberries and pomegranate seeds, and stir to combine. Transfer to mason jars (or an alternate airtight container of your choice) to store.