I go through phases where I just want to pour a bowl of cereal for breakfast and be done with it. Then I go to the store and am astonished at the price of cereal and the sugar content and I bail. These phases likely occur when I’m tired and since fatigue has come back in a big way this week I found myself looking at the cereal aisle once again even though I knew I wouldn’t likely buy anything.
Having breakfast with my husband has become my new favorite thing. Such a small act! But being married for 4 years (tomorrow!) and we have only just begun this “eating breakfast together” thing in the past few months. I’m a cranky morning person, ie not a morning person, and he is a joyful morning person. The past few months though I’ve been waking up earlier due to this little boy in my belly and we’ve fallen into a delightful routine. Depending on who is awake first they make breakfast. As awesome as that is I really love spending a few extra moments in the day before everything gets busy just sitting with him. Sappy? Maybe, but I think it is a good thing we like one another, hehe.
I don’t know if I’ll ever stop talking about our trip to Munich, it was so needed at such a busy time in our lives, so sorry. I know I’ve talked endlessly about the massive breakfast buffet options at the hotel, many of which I didn’t get to try. The hotel had 3-4 different granola options each morning and I wanted to try them all but wasn’t sure they’d be gluten free so I passed. I should have written down the flavors because I cannot recall any but chocolate.
Since I’m tired again and since the Pear Walnut Crisp worked out so well I grabbed a fleeting moment of energy and made granola. Do ahead breakfasts are what’s up. Going through my pantry I found dried blueberries and realized there’s something beyond raisins. Dried fruit can really pack a punch in granola. I love love love blueberries but I’m sure dried cherries or any other dried fruit would work here. Healthy fats are good for every body but critical for pregnancy. Pumpkin seeds, almonds, walnuts, hemp hearts, and coconut oil they’re all good!
- 1 cup gluten free oats
- ¼ cup hemp hearts
- ¼ cup almonds, roughly chopped
- ¼ cup walnuts, roughly chopped
- ¼ cup pumpkin seeds
- ¼ cup dried blueberries
- 1 tsp salt
- 1 tsp cinnamon
- 1 TBS coconut oil, melted
- 2 TBS honey
- Preheat oven to 325F and prepare a baking sheet.
- In a large bowl combine the oats, nuts, seeds, blueberries, salt, and cinnamon. Mix well.
- Pour in the the coconut oil and honey.
- Bake for 20 minutes.
- Stir and cool before serving.