There isn’t much that I like more than homemade granola on top of yogurt. There are very few days which go by that I don’t enjoy a bowl. I’ve been using up store bought cereals recently and have really missed my granola blends.
- Nonstick cooking spray
- 1/2 cup maple syrup
- 1/2 cup unsweetened cranberry juice
- 2 cups old fashioned rolled oats
- 3/4 cup sunflower seeds
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 cup dried cranberries
Preheat the oven to 325 degrees F.
Spray a baking sheet with nonstick cooking spray. Set aside.
Remove the baking sheet from the oven, stir and break apart any clumps. Bake for an additional 10 to 15 minutes until the mixture begins to brown. Remove from oven and mix in dried cranberries. Cool completely. Store airtight in a plastic container for up to 1 week.
Recipe adapted from Giada at Home
I overate yesterday and haven’t been too hungry today. For breakfast I had plain Greek yogurt with black raspberries and granola. I just ate lunch/dinner which was Baked Potato Skins with Avocado Cream and Jalapeno Bacon, similar to the recipe found here (you’ll need to scroll down). These are so good, with salty, crunchy potato skin and creamy filling.
I will probably just have cinnamon toast later on tonight - I have leftover challah bread in the freezer from last weekend.
My lily finally bloomed today!! One day before my anniversary.
I’m not sure what this is, but it’s a nice because it comes back year after year.
The herb garden is really taking off, I’m surprised it’s grown so much so soon. (Click on photo to enlarge.)
The vegetable garden is looking good too, it looks like I still have several weeks before I can harvest anything.