I had leftover Chinese for breakfast this morning.
That’s important why?
I have no idea. I just feel like I needed to cleanse my soul of that information.
I have become the actual worst at breakfast lately. Three times last week I had Lean Cuisines. Like it’s completely normal to have salisbury steak at 8 in the morning.
So I’ve been actively trying to get back into my good breakfast habits. You know, eggs, cottage cheese, lots and lots of bacon. But it’s so hard when I’m clearly addicted to mac & cheese and cashew chicken first thing in the morning.
I made this Coconut Pecan Granola to tempt myself into having cottage cheese this week so we’ll see how it goes. I had some yesterday for a snack and it’s delicious! I used coconut oil and the big, fat coconut flakes so it’s extra coconut-y!
Homemade granola is as easy as mixing up the ingredients and baking it for an hour so if you’ve never given it a try, you really should. One of my pet peeves is grocery store granola being soggy and weird but with the homemade stuff, you can get it as crunchy as you want!
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- 3 cups old fashioned oats
- 1 cup chopped pecans
- 3 tablespoons coconut oil
- 1/3 cup brown sugar
- 1/3 cup honey
- 1/2 teaspoons salt
- 1 teaspoon vanilla
- 3/4 cup coconut flakes
Preheat oven to 350F.
Put old fashioned oats and pecans in a large mixing bowl. Set aside.
Heat coconut oil over low heat until melted. Stir in brown sugar, honey, and salt; heat over low heat, stirring constantly, until the brown sugar has dissolved completely. Pour over the oat mixture and stir to coat everything in the coconut oil mixture. Pour onto a large, rimmed baking sheet and spread out into a thin layer.
Bake for 1 hour, stirring every 15 minutes. With 5 minutes left, stir in the coconut flakes and keep an eye on it. The coconut will toast quickly and you want to catch it when it's light golden brown.