Okay, so I have a confession to make. I eat chocolate chip cookies for breakfast… every day!!!
Yes, it’s true and it is not something I am proud of. But ever since the Chips Ahoy cookies no longer contain eggs, I can’t restrain myself. They make such a quick breakfast too, paired with a cup of almond milk of course. But this isn’t something I can keep on doing… so what I need to do is come up with a quick and delicious thing I can eat every morning!
Enter homemade granola.
The possibilities are endless in what you can include in your granola and rest assured, I will certainly be posting a TON of recipes on this blog. Particularly, the best of the best. And the one I will be talking about today is no exception. It is AMAZZZING!!!!
And super easy to make!! It lasted us an entire week so I can’t wait to see what we make this weekend.
2 cups rolled oats
1 cup almonds, chopped
1 cup pecans, chopped
1 pinch sea salt
3 tbsp coconut oil
1/3 cup agave
1 tsp vanilla extract
In a medium sized bowl, combine the oats, nuts, and salt.
Heat up the coconut oil, agave and vanilla extract for a couple of minutes and then mix into the bowl.
Place onto a baking tray in a thin layer and bake for 20 minutes at 350F.
Then, stir the granola around and bake for another 5 minutes.
Remove the granola from the oven, and let sit at room temperature for at least 20 minutes before stirring. This helps harden the granola to give it a crunchy texture.
Place into a jar and enjoy with yogurt or some almond milk (my personal fave way to eat granola).