Coconut Almond Granola

Wake up. Hungry. Work out. Hungry. Work. Hungry. Go to bed. Hungry.  This is what I have come to realize marathon training is…I am always hungry.  I literally eat something and am thinking about the next thing I want to eat.  I heard from multiple friends that have completed marathons that I should prepare for the hunger.  I had no idea what I was in for.  I have emergency snacks in my purse, at work, and I don’t leave the car without snacks.

Coconut Almond Granola

We went out to a brewery tour yesterday and Andy laughed at me as I packed snacks for the 30-minute car trip.  Oh yes, the fear is real.  Stopping at a gas station, grocery store, or you know getting food to eat while we were out did not cross my mind.  I needed to make sure that I had snacks just in case.

Coconut Almond Granola

One of my go-to snacks is granola.  Have you ever stopped to read the ingredients on a bag of granola.  I don’t know about you, but I do NOT want my granola to contain ingredients that I do not understand or cannot find readily available at a grocery store.  I want whole grains, real proteins, and natural sugar.  So this was my first experiment to create a simple granola recipe with ingredients I had in my kitchen.

Coconut Almond Granola

The aroma of toasted almonds, cinnamon, and vanilla throughout the house is an added perk of this recipe.  Andrew walked through the door after work and immediately asked what I was baking because it smelled amazing.  Talk about delicious?!?!  The first batch of granola lasted about 3 days.  Oops.  Honestly this is the perfect breakfast paired with fresh fruit and milk, an added treat to top your smoothie or yogurt, or the ideal snack for a girl (umm or man) on the go.  Not too sweet with just the right amount of crunch ;)  I can’t wait to explore with more flavors and fruit/nut combos.

Coconut Almond Granola

What’s your favorite snack?

As always,

Bon Appeteek

 Prep time: 5 minutes
Cook time: 30 minutes
Prepares ~4 cups of granola

The Players: 

2 1/2 cups old fashioned oats
1 C raw almonds
1 C unsweetened coconut flakes
1/4 C coconut oil
1/4 C honey*
1/4 C agave*
1 T ground cinnamon
1 T pure vanilla bourbon extract

*Note: I used a mix of honey and agave syrup; however, you can use any mix of maple syrup, honey, or agave*

The Rules: 

  1. Preheat oven to 325F and line baking sheet with silicone mat or wax paper.
  2. Place oatmeal and coconut in a medium mixing bowl.
  3. Roughly chop almonds and add to oatmeal-coconut mixture.
  4. In a microwave-safe dish combine coconut oil, honey, and agave (or sweetener of your choice.  Microwave for 30-45 seconds. Add cinnamon and vanilla extract to the honey mixture and whisk to combine ingredients.
  5. Pour wet ingredients over the dry ingredients and toss with spatula to coat.
  6. Transfer the granola to your baking sheet and bake for 30 minutes, stirring every 15 minutes.  Remove granola from the oven and allow to fully cool.  Store in an air-tight container.

Cinnamon Swirl Muffins

Who else loves the taste and more importantly the smell of cinnamon?!?!  Seriously, cinnamon reminds me of Autumn…my favorite season.  I might be slightly biased since I am born in November, but hello all great things are associated with Autumn.  Football season, changing colors of the leaves, cozy layers, everything pumpkin, the start of Holiday Season…oh yes Fall is perfect.

Cinnamon Swirl Muffins

I am a firm believer that cinnamon-boosted baked goods should be enjoyed throughout the year.  Everyone smiles a bit wider when they walk through the door and are engulfed in the aroma of cinnamon and know a yummy baked treat is waiting.  It’s almost as exciting as walking through the door to your excited puppy.

Cinnamon Swirl Muffins

I decided to surprise Andrew with some fresh from the oven, cinnamon swirl muffins this week.  I did not want to make any special trips to the grocery store so I decided to get creative with my pantry and refrigerated goods.  Usually I feel that baking is a science, but these muffins seriously came together with no effort.  They are moist and not too dense.  The perfect balance of cinnamon and sugar.  They taste even better warmed up in the morning with a cup of piping hot black coffee.  Hello work day, with a little extra swagger in my step!

Cinnamon Swirl Muffins

Look who wanted to be a part of the photo shoot or wanted a bite of muffin hehe.

As always,

Bon Appeteek

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 12 muffins

The Players: 

For the batter: 
1/3 C egg whites
3/4 C brown sugar
1 C greek yogurt
3/4 C coconut water
1 t vanilla extract
2 C flour (I used 1 C whole wheat + 1 C coconut flour)
1/2 t baking soda
1 t baking powder
1/2 t salt

For the cinnamon swirl: 
1/4 C coconut oil, melted (I microwave for 15-30 seconds)
2 T brown sugar
1 T cinnamon

The Rules:

  1. Preheat over to 350 F and line cupcake tin with liners.
  2. Combine dry ingredients for the batter in a small mixing bowl.  Set aside.
  3. Using a hand mixer or in a stand mixer, whisk egg whites and sugar.  Add greek yogurt, coconut water, and vanilla extract mixing until well combined.
  4. Slowly incorporate dry ingredients into wet ingredients.  Do not over-mix the batter.
  5. Whisk together ingredients for the cinnamon swirl.  Set aside.
  6. Scoop muffin batter evenly into muffin tins ~3/4 full.  Divide cinnamon swirl among muffins, ~1/2 tsp per muffin, and use a knife to swirl into muffin batter.
  7. Bake for 20 minutes, until toothpick inserted into center comes out clean.  Allow to cool.  Store in air-tight container in the refrigerator.