Remember when I talked about burning the list and not waiting anymore? Plans are in the making, people!!! David graduates in May and takes the Bar exam in July. Which means we are FINALLY planning our honeymoon / Mikaela’s post-bar / David’s post-bar trip. We have been waiting for this trip for forever, but now that it is finally here, the opportunity is overwhelming! So many incredible places that I can’t even imagine…
So far our list of possibilities includes:
- Iceland
Chilean Patagonia(breaks my heart, but in July, the wind is so strong, it can knock a grown man to the ground! eep!)- Cambodia
- Switzerland
- __________________
This is where you come in beautiful readers! Have you been to any of these places??? Are there other places you have been that NEED to be on this list??? Please, please, I would love any and all suggestions!!!
And speaking of trip-of-a-lifetime-with-pictures-that-will-last-longer . . . time to balance the oreo truffles with a low carb option. O.o
I love love love granola. Crunchy oats and a hint of cinnamon with blueberry yogurt or on top of an acai smoothie bowl??? I have been known to eat this for dinner on nights where I’m working and don’t have time for real food. Buuuutttt, I promised myself I was going to start paying attention to my carbs, with all the travel plans just over the horizon.
I was bummed that all my go-to store-bought granolas were pushing 25-30 grams of carbs for 1/3 cup granola. And then I tried my hand at homemade granola…which resulted in a healthy coconut granola…. HELLLLOOOOOO nurse!
I am never buying granola again. Not only am I able to control the ingredients–no chemicals or preservatives and what not–but I’m also able to control the macros. (Carbs/protein/fat/etc.) It’s the perfect amount of crunchy, while still having a tiny bit of chewiness. Annnnd it’s a lower-carb option. Not carb-free mind you, but half the carbs of my commercial go-to granola.
I am already picturing toting this granola around in a backpack when I’m . . . snowmobiling Myrdalsjokull Glacier? Hiking Patagonia in Chile? Marveling the secrets of Angkor Wat in Cambodia?
…
Uggghhh to be determined! Help, you guys!
Nutrition & Macros per 1/3 cup: Calories: 151 Carbs: 15g Fat: 10g Protein: 4g
*If you want more protein, replace some of the almond flour with an equal amount of protein powder.
wyldflour
About 6 cups of granola
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
- 3 cups rolled oats
- 1/2 cup sliced almonds
- 1/2 cup chopped pecan pieces
- 1/2 cup almond flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons turbinado sugar
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup (I use maple syrup)
- 1/4 cup egg whites, about two large eggs (vegan: replace with equal parts coconut oil and maple syrup)
- 1/4 cup unsweetened coconut flakes
Instructions
- Preheat oven to 315 degrees Fahrenheit.
- Rough chop almonds, unless you want larger pieces. Add oats, almonds, pecans, flour, cinnamon, salt, and turbinado sugar to large mixing bowl. Stir together.
- Melt coconut oil in a microwave-safe dish. Allow oil to cool slightly (but not solidify).
- Add honey to oil and whisk together.
- Add egg whites to oil/honey and whisk together.
- Pour wet ingredients over the dry ingredients and stir very well. (I even smushed the back of my spoon into the ingredients to make sure that it was mixed well.)
- Spray an 11 x 17 jelly roll pan (cookie sheet with a lip) with cooking spray. (I use coconut oil.)
- Spread granola over the pan and place in the oven. Drop the temperature to 300 degrees Fahrenheit and bake for 15 minutes. Remove from oven and stir.
- Return to oven and bake for another 15 minutes. Remove from oven and stir.
- Return to oven and bake for 5 minutes. Remove from oven and sprinkle coconut flakes over granola (no stirring).
- Return to oven for 5-8 more minutes until coconut starts to brown. Remove from oven and let it cool in the pan. (No stirring--this will help it keep clumps.)
- Keep granola in jars, plastic bag, or tupperware on the counter.
Notes
***I LOVE granola, so I try to keep an eye on my portion size. I generally store the granola in pint-size mason jars and know that a serving size is one-sixth of the jar (1/3 cup granola).
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