It’s been a while (again) and I’m sorry! (again)
Here’s the quick version of what’s been up:
- The last month was spent backpacking through Thailand with friends. (Blog post coming soon with Thai recipes we learned at a cooking class while travelling)
- Owen and I have officially moved to Tokyo!
So as I am currently unemployed, which is super weird fyi, I’m spending most of my days frantically trying to get my shit together and feel even the slightest bit organized- which so far is a bust.
Before I left home I had a few weeks to *attempt* to organize myself in preparation for the month of travel and the year abroad. A couple things that I did to make myself feel a bit more in control of my own life were:
- Work out. This actually happened, and I think I should get a medal or something because I am the queen of not working out.
- Eat actual meals. When I was working, especially the early shift, I would never eat breakfast. Because really, who feels like eating anything at 4 am? All you feel like doing is dropping dead. And if the day was busy, all we’d really have time to do was shove a piece of bread in our mouths before powering through. And then by dinner I would be so hungry I would stare at people on the bus contemplating whether or not I was hungry enough to kill a man.
So on the note of eating actual meals, breakfast is kind of a novelty at the moment. And something healthy that I actually enjoy is granola.
Granola costs an arm and a leg at the grocery store, and even more so if you buy it at a gourmet store or bakery. Making granola is super easy and you and customize it, which for me is the best part!
Ingredients
3 cups large flake oats
1/4 cup olive oil
1/2 cup honey
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cardamom
1/2 cup chopped pecans
1/2 cup sliced almonds
1/2 cup dried cranberries
1/4 cup dried blueberries
Method
- Preheat oven to 320 degrees F, prep baking sheet with parchment.
- In a large bowl, mix oats, olive oil, honey, brown sugar, ground cinnamon, ground cardamom, pecans, and almonds.
- Mix until well coated, spread onto prepared sheet and pat down.
- Bake for 15-20 minutes until golden brown.
- Immediately pack down to help the granola form clumps.
- Once cooled add dried berries, store in a cool dry place in a sealed container for up to 2 weeks.
With this recipe I got 2 big jars of crunchy, chewy, spiced granola. It’s honestly one of best granolas I’ve had, store bought or homemade.
My favourite way to eat it is in a big bowl with sliced bananas or peaches and greek yogurt.
Thanks for stopping by! x
