It’s been a while (again) and I’m sorry! (again)

Here’s the quick version of what’s been up:

1. 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)
2. 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:

1. Work out. This actually happened, and I think I should get a medal or something because I am the queen of not working out.
2. 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

1. Preheat oven to 320 degrees F, prep baking sheet with parchment.
2. In a large bowl, mix oats, olive oil, honey, brown sugar, ground cinnamon, ground cardamom, pecans, and almonds.
3. Mix until well coated, spread onto prepared sheet and pat down.
4. Bake for 15-20 minutes until golden brown.
5. Immediately pack down to help the granola form clumps.
6. 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