Coconut Raisin Granola

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Coconut Raisin Granola

Coconut Raisin Granola

Lately, I have become a bit of an exercise nut. A month ago I was dragging myself to a gym after work, but now it feels like a treat. Until my love for sweating and sore muscles wears off (and, if history is any indication, it inevitably will), I have been looking for a power breakfast to help me sustain my long workouts. While I typically mix some fruit into oatmeal or quinoa, some mornings I just don't have the time to stir a hot pot on the stove. For these mornings, I reach for a bowl of cereal, but it never fills me up as a breakfast should. While I love a good, satisfying granola, I just can't get behind the boxed brands with too much sugar and strange preservatives.

It took a few weeks for me to realize that a robust, hearty, and filling homemade granola is the perfect food to fuel an afternoon run.

Coconut Raisin Granola

For several years now, I have been hunting down the secret to a good chunky granola. Though there is little comparison of flavor between boxed granola and a personalized batch fresh from the oven, it bothered me that I could not quite get the textures to match. My ideal granola has big chunks along with a smattering of stray oats—just as the boxed granola features. If there were any stray clumps of oats in my homemade granola, it was seemingly by accident. I played around with ratios, substituted different ingredients in and out, and waved around my magic spatula, but the secret to my perfect granola remained untold.

Untold, that is, until now.

Coconut Raisin Granola

The secret to a good chunky granola is egg whites. The egg whites help to bind the granola together, allowing it to clump together while it toasts in the oven, but the egg whites do not lend any flavor to the finished product. Traditionally granola is stirred while baking to keep it evenly toasted. Granola bound together with egg whites is not stirred while in the oven, so it is best to spread it out evenly on one or two baking pans so it toasts evenly. When you are ready to eat or store the granola, you may break apart the granola into as large or as small pieces as you desire.

Now this is my perfect granola.

Coconut Raisin Granola

Coconut Raisin Granola makes for a healthy and robust breakfast. The sweetness of the granola comes from a drizzling of pure maple syrup and the coconut oil is used to help give the granola a nice crunch (while adding a light flavor). Oats, raisins, almonds, and coconut flakes give the granola a hearty texture. A pinch of nutmeg helps bring the the flavors together in a wonderful blend. Serve plain, stirred into thick Greek yogurt, or as a cereal with a cup of milk.

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Peanut Butter Banana Oatmeal

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Peanut Butter Banana Oatmeal

Peanut Butter Banana Oatmeal

A new year has arrived, bringing hopeful expectations and cheerful intentions. I feel pressed to make a list of resolutions, as so many friends have done and shared. Two years ago I made a list and shockingly accomplished everything I wanted. Last year I hastily found myself joining the bandwagon late, divining a list of January 5th resolutions that were immediately tossed to the wayside—the single resolution that was accomplished was by shear accident and without intention.

Resolutions have always felt so pressure-filled to me. While others may find them encouraging, my list of resolutions tends to stare at me from my desk, a stark reminder that I am nowhere near crossing them off.

Peanut Butter Banana Oatmeal Peanut Butter Banana Oatmeal

This year I've decided not to make a list of resolutions. Truthfully, I don't really have anything new to add to it. I already try to exercise regularly. Eating healthy has become a lifestyle choice for me, one I have been trying to follow for years. It is a decision I face three times a day. Like anyone, I have good days and bad days, but I do not disgrace myself based on the outcome. I fear that if I put Eat Healthy on my list, I'd only end up in a negative pattern of self judgement. There is no beginning, end, or easy system for measuring healthy eating without dieting—it is just a factor of life.

Despite a lack of resolutions, I do have many goals for myself, both shared and unspoken. Most of them are purposely vague, such as become a stronger writer or become a compelling photographer; they are not easily measurable, a work in progress for a lifetime instead of just twelve short months. For these and many more reasons, it is liberating not to have a handwritten list judging me this time around.

Peanut Butter Banana Oatmeal

Even so, I have many friends that begin new diets in the New Year. Undoubtedly, I hear stories of one or two who have started skipping (or continue to skip) breakfast to save on calories. These decisions are often followed with excuses (I am never hungry in the morning or I don't have time). After a few years as a breakfast skipper myself, I am now a strong believer in a hearty breakfast. A proper, stick-to-your-bones meal can hold me over until the middle of the afternoon and I really do find I eat less during the rest of the day.

In a way, this oatmeal is for my breakfast-skipping friends—a reminder not to skip the most important meal of the day. It may even be a subtle nudge for you. I know for certain, however, that this oatmeal is for me, too. Healthy and gloriously delicious, I could eat this every single day.

Peanut Butter Banana Oatmeal

Peanut Butter Banana Oatmeal is hearty and satisfying. Mashed banana gets cooked along with the oats, pervading the oatmeal in a wonderful manner. Peanut butter complements the flavor while a pinch of salt brings out the sweetness of the banana. Topped with a pinch of brown sugar and sliced banana, this is a filling breakfast that will certainly hold you until lunch.

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Pumpkin Waffles

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Pumpkin Waffles

Pumpkin Waffles

Waffles and pancakes have the power to heal. There is something about the thick batter and maple syrup that breathes life into bent shoulders and cures the woes of the soul. This past week has not been the best of weeks for me. There have been books, a career-defining exam, and a homemade stack of flashcards ever growing in height. There has been a car accident, a sore neck, and bent metal (but thankfully no real injuries). There have been insurance companies, a battered ego, and frustration trying to find new forms of transportation.

When the world hands me trouble and strife, I make waffles.

Pumpkin Waffles Pumpkin Waffles

I wish I could say I always handle myself with grace under pressure and kindness under stress, but it isn't always the case. I often become selfish and inconsiderate during these moments, putting my own problems and worried emotions above others. In a way, it's a form of self-preservation; a coping mechanism to hold myself together enough to make it through a taxing afternoon. Even so, it doesn't excuse my behavior.

I want to apologize to my boyfriend for yelling at him when he was only trying to help me study for my exam (I was just frustrated with myself, not you). I'm sorry I haven't been very pleasant this past week.

Pumpkin Waffles

Last Sunday I set aside time to make waffles—a brunch for two was on the menu. I needed a little comfort food to cure the aches of my week, fall spices to bring warmth back into my disposition, and pumpkin to remind me of the changing leaves outside my window. Even though waffles will never truly solve our problems, they can help us find a new perspective with which to approach them.

Waffles and pancakes have the power to heal. They just need to be given the chance.

Pumpkin Waffles

Pumpkin Waffles have a bright flavor and a seasonal draw. The waffle batter is thick, with plenty of cinnamon and spice to keep the flavors warm. When the waffles cook up, the inside sets almost like a pumpkin pie, while the outside stays crisp. The waffles may need to cook a little longer to achieve this texture, but a few extra minutes on the clock are worth the final product. These waffles are a lovely addition to an autumn brunch.

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