Can you believe this is the first granola recipe I’ve ever posted on this blog??? What?!? Liz, you gotta step up your game!
But up until about 3 weeks ago, I just never…. really…. made granola. Don’t ask me why— I honestly had nothing against it or anything— but don’t worry, all that’s changed and granola and I are bffs for life now 😉
So I guess the inspiration for this recipe came from a need for more SNACKS. I don’t know about you guys, but I’m a serious snacker. Waiting 6-7 hours between breakfast and lunch just turns me into a hangry teacher (and nobody wants that) so I’m always packing 2-3 snacks to get me through my day. But especially if you work outside the home, and without a fridge nearby, it can be hard to come up with a variety of snacks that are filling, easy to eat quickly, and don’t require refrigeration.
That’s where granola saves the day!
I love granola because it is SO versatile and can always be mixed up, therefore it never gets boring. You can throw it on yogurt, you can eat it with milk, you can put it on a smoothie, or you an eat it straight from the jar and have absolutely no shame about it!
Since I don’t have a fridge in my classroom, I typically bring some granola as a morning snack to eat plain or with some fruit on the side. This granola concoction I’ve made for you today has been my favorite version so far— packed with protein, healthy fats, crunchy coconut, hearty oats, and of course, peanut butter!
Better yet, this granola is super simple to make and can be thrown together in under 30 minutes, including bake time. You start by just mixing up the dry ingredients, whisking the wet ingredients together over the stove, and combining them in a large bowl. Next, just pour the granola onto a large parchment lined baking sheet and bake for 15 minutes. Last, sprinkle on some unsweetened shredded coconut and bake for 5 more minutes. That’s it!
I like to leave my granola out to cool for at least 40 minutes, that way the “clumps” stick together and harden up, instead of breaking apart into little pieces right away. This is totally optional, depending on if you like chunky or not chunky granola. Is that really a thing? Or is it just me?
So another HUGE plus about granola is that it’s perfect travel food. I’ve been traveling pretty frequently recently, and it’s been so clutch having a bag of granola in my purse for when I’m between meals and stuck on a plane or in a car.
It also makes a great breakfast if you’re looking for a healthier alternatives to keep in your hotel room. When Nate and I travel, we try to bring our own breakfast to eat in the hotel before we start our day (things like granola, fruit, energy balls, nuts, overnight oats, homemade muffins). That way we only have to eat out 2 times a day and it saves a little bit of money (money we can just put towards another trip!).
So I told you last week we’re headed to Denver on Friday for a weekend celebration of Nate’s birthday and the end of his second year of law school <— insert party emojis!!! You KNOW I’ll be whipping up a big batch of this granola for our weekend breakfast and travel snacks. I’m planning on making a batch of these muffins and make even some of these energy balls too, just in case. You can never have too many snacks!
Thanks for all the restaurant tips you guys have shared… we’ll definitely be hitting up a lot of your recommendations. The foodie scene looks pretty incredible there, so sorry in advance for all the pics you’ll be bombarded with on my Instagram and snapchat (pumpkinandpb) this weekend 😉
Have a wonderful rest of your week everyone!