Happy Friday sweet friends!
This week has flown by for me! We are loving our summer break so far. Every year my boys are on a Swim Team and it is so much fun! We have already had two meets and our team has won both! YEAH!! When we joined this team 7 years ago, we NEVER won a meet. I think we were winless for the first 2 years! It is pretty fun that our little team has developed so well and last season we were undefeated! Seven years ago, all five of my boys were on the team (although Cannon was just a little guy who was considered a ‘guppy’ kick boarder), now I am down to just two swimmers, but we still love it! What are you doing this summer? I know there is record heat waves across the country, so you may be swimming your summer away too!
In the summer, I love to eat “lighter” including lots of fresh fruit. Fruit like melons and berries are the best this time of year, right? One of our favorite breakfasts now is yogurt parfaits. We like to layer yogurt with fresh berries and crunchy sweet granola on top. Our recent FAVORITE granola is this Toasted Coconut and Pecan made with extra virgin olive oil (which is different than all my other granola recipes). Let me tell you it is SO good! Here in the South there are lots of Pecan trees and you can get fresh pecans that are to die for! I am enjoying a fresh bag now, so of course that is the nut I used. If you prefer another kind of nut, then feel free to substitute. I think this granola would be awesome with macadamia nuts! YUM! That is the great thing about granola, it is so versatile! You could also add raisins during the last 5-10 minutes of baking. My family is not raisin fans, so I never add them, but you could!
Stay tuned for a wonderful recipe using this granola–coming next!
Enjoy your weekend!
- 4 cups uncooked regular oats
- 1 cup dried coconut ribbons/ flakes
- 1 cup pecans, coarsely chopped
- ½ cup maple syrup
- ½ cup coconut oil or extra virgin olive oil ( I prefer coconut oil)
- ⅓ cup brown sugar (or up to half a cup if you prefer it sweeter)
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- *1/2 cup raisins, optional
- Preheat over to 300.
- Combine all ingredients in a bowl and stir to combine.
- Spread mixture on a cookie sheet that has been lightly sprayed with cooking spray.
- Bake for 40 minutes, stirring a couple of times to help it bake evenly.
- If using the raisins, add them the last 5-10 minutes of baking.
- Do not overtake! When it is done it should be golden brown and may seem a bit sticky, but it will firm up as it cools.