Cardamom Coconut Cranberry Granola

Okay. Where has the time gone?

I’m so serious.

I haven’t blogged in 2 months and it feels like it’s been mere days.

In May, we were in hardcore wedding mode. Kate got married in early June and May was dedicated to making her amazingly beautiful wedding just that. In June, we had the wedding, then the recovery from the wedding.

And now, late June, my kids are wrapping up the school year. The days are long, the sun is hot, and the bathtub is always dirty!

This time of year is always hectic, but my goodness, this year, seems more so than usual.

I have been really neglecting myself lately and blaming it on being busy, my body is not being nourished the way I know it needs to and I am absolutely ashamed. I can tell in the way I feel, how (much more) tired I am, the way my clothes fit. I am never too busy to take care of myself – it would do me some good to remember that!

Eating well is such a catch 22. You have to have the time, energy, and desire to eat well, and if you don’t eat well, you don’t seem to have the time, energy, or desire. I’ve gotta reset that clock and get back on the proper hamster wheel. Whatever cycle I’m in now is doing me zero favours.

In my bid to get back to “me” and my happy stasis, I started with one of my favourite recipes. I didn’t know what to actually name this granola, but I was considering “Best Damn Granola Around!”, but didn’t wanna get blackballed by the search engines! Ha

I hope you enjoy this as much as we all do in this house. It’s really not uncommon to see one of the kids walking around with the mason jar full of this granola. It’s kind of become a staple, and I kept hesitating to share it, because it is so simple, but it’s that good, you’ll be in love too. 

I eat it plain, I eat it on whipped coconut milk, I eat it on yogurt, and I also eat it with milk – like cereal. Do you have a favourite way to granola?

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Cardamom Coconut Cranberry Granola

Cuisine dairy free, egg free, gluten free, vegetarian

Author Ally @ cravethegood.com

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cups shredded unsweetened coconut
• 1/2 cups chopped roasted almonds
• 1/2 cup dried cranberries
• 1 1/2 tsp cardamom
• 1 tsp cinnamon
• 1/4 cup coconut oil
• 1/2 cup honey

Instructions

1. Preheat oven to 300f and prepare a baking sheet with a silicone mat or parchment paper.
2. Combine all the dry ingredients into a large bowl.
3. Heat the coconut oil and honey in a small pot over the low heat until melted and combined.
4. Stir the coconut oil and honey into the oat mixture, tossing well to ensure all is coated.
5. Spread evenly onto baking sheet and bake at 300f for 25-30 minutes.
6. Remove from oven, and allow to cool slightly before breaking into chunks.
7. Store at room temp in airtight container for up to 5 days.