Me, Janae & Heather
Yep, I'm in a funk. I'm sure it doesn't help that I haven't been sleeping very well lately (Is there such a thing as adult onset insomnia? Or is that just called insomnia? Whatever it is, I think I might have it.) and eating way too much crap. Or that eating everything in sight has made me feel not so great about my body lately.
Whatever IT is, IT is carrying over into my runs. Every run seems a little harder and seems to drag on a little more than it should. The only redeeming things are that the second half is always (mildly) better than the first half and that I always get my runner's high. So this morning I was glad I got out there instead of heading back to bed after I dropped my girls off at school.
Anyhow, here is the recipe for the coconut almond granola I made yesterday, as requested. I have snacked on it all day today, which has made me feel a little better about eating constantly.
I made enough changes to the original recipe that I'm now claiming it as my own. So here you go...
Coconut Almond Granola
4 cups rolled oats
1 cup whole wheat flour
1 cup slivered almonds
1/2 cup shredded coconut
1 cup craisins
1/2 cup brown sugar
1/2 cup honey
1/3 cup coconut oil
2 teaspoons vanilla
Preheat oven to 375 degrees.
Combine rolled oats, flour, almonds, coconut and craisins in a large bowl.
In a small saucepan, melt brown sugar, honey, coconut oil and vanilla. Stir constantly until sugar is melted. (I used a wire whisk to make sure it was combined well.) Remove from heat. Pour over dry mixture and mix until evenly coated.
Line two baking sheets with wax paper and distribute granola mixture between the two pans. Spread granola into a single layer. Place pans on center rack in preheated oven and back for 10 minutes. Remove pans and stir. Return to oven and bake for an additional 10 minutes. Stir again and let cool completely.
When cool, place granola in an airtight container. It will keep for several months in an airtight container if stored in the refrigerator.