I’ve noticed I’m a creature of habit. Granted, many are short-lived habits, but still habits nonetheless. I have little fads that I hold onto or try (i.e., blogging, running, Zumba, straightening my hair) and then watch them trickle out of my life, becoming nothing like a habit. Or, I have “yearly” habits, such as this blog. When I signed in today, I noticed the last time I signed in was just over a year today!
There is, however, one change I have made that has never faltered (intentionally, that is):
being vegan.
I contribute much of my success in maintaining this healthy lifestyle for over 3 years to my boyfriend, Matt. Through two graduate programs, his own graduate program, new jobs, and moving around New England, Matt has always made eating right a priority for us.
Over the last year a lot has changed. I completed my masters degree program in Speech-Language Pathology, started a photography business (www.prettythingphotography.com) with a fellow colleague, landed an awesome job where I can use both of my graduate degrees (speech-language pathology, deaf educator), started a consulting business, and volunteer time at a local university. I suppose each of these things are daily “habits” – even though in many ways, they are requirements. I mean, I have to pay my bills (at least I very much enjoy my job!).
My new “habit” endeavors are now: (1) trying to keep up with this blog in a way that I can manage, and (2) better understanding portion sizes in the food we eat. That being said, I hope you can welcome me back (with the understanding I have no idea how this blog will turn out) and join me once again.
That being said, Matt and I have modified a basic granola recipe to make it our own. It is hearty, crunchy, and super delicious. We make it on Sundays so we can have it for breakfast each day of the work week. So, so simple. Enjoy!
Hearty Homemade Granola (vegan/gf):
Some possible ingredients, but so easy to finagle to make it your own!
Ingredients (serves ~12, Weight Watcher’s points = 8):
- 4 c. gluten free oats (Bob’s Red Mill is a good brand if you need gf oats, we use quaker)
- 1/4 c. brown rice syrup
- 1/4 c. unsweetened applesauce
- 6 tbsp. unsalted peanut butter (we make our own to cut down on oil/salt)
- 1/4 c. flax meal
- 1 c. millet (uncooked)
- 1 c. slivered almonds (unsalted)
- 1/4 c. brown sugar (can be less)
- cinnamon (to taste)
- nutmeg (to taste)
- any other spice you love!
Extras:
- 1/4 c. blueberries (to add on top)
- 1/2 banana (to add on top)
- coconut flakes
Instructions (30-35 minutes):
Mixing the wet ingredients into the dry, carefully.
- Preheat the oven to 325 degrees
- Line one very large (or two medium sized) baking sheets with parchment paper
- In a large bowl, combine dry ingredients
- In a small bowl, combine wet ingredients
- Slowly add the wet ingredients to the dry, and mix by folding together until somewhat sticky and combined
- Spread the mixture over the parchment paper and place baking sheet(s) into the oven
- Bake for 20-25 minutes
- Let cool for 10-15 minutes before serving/storing (we store ours in a large Tupperware container)
It smells so good when it comes out of the oven. Don’t forget to let it cool!
Served with fresh blueberries and Trader Joe’s Original Almond Milk!
Let me know what you think about the granola by leaving me a comment below. 🙂
xoxo,
Kelsey
NO GLUTEN, YES VEGAN! 