Happy Friday friends! I have to say I am pretty ready to say hello to the weekend. It’s been a week filled with studying, practicing Pilates and of course the usual 9-5 job. No complaints here because I am BEYOND excited about the material I am covering in my teacher training and feeling more inspired every day, just a little tired 😉
I did leave some time this week to play around in the kitchen a little and created a yummy adaptation of a granola I was gifted by the chef we hired for my birthday dinner in Santa Barbara (shout out to Mark!). While his was RIDICULOUS, I am assuming it was not completely MSF-approved, because why would it need to be?
But for those of us who would like to incorporate granola into our daily routine, I wanted to lighten it up a bit and fill it with nutritious ingredients.
I included things such as cinnamon, Himalayan pink salt, and power seeds because by now you know how ride or die I am with these ingredients and truly believe in their benefits. I also included healthy fats such as nuts and coconut oil, because of how necessary it is to include them in our diet (nutrient absorption and healthy-glowy hair, skin, etc.).
Lastly, I chose pistachios because Mark did in his so I wanted to pay homage to his concoction AND they happen to be Tyler (hubby)’s absolute favorite. You can of course include dried fruit in yours. I chose to omit it because of the added sugar and I wanted the texture of this to be crunchy and dry instead of chewy and soft. This would work wonderfully with dried apricots or currants and I think dried cherries or cranberries would make it festive for the holidays because of the color combo.
Without further ado, here is my simply fit recipe for a granola that you will for sure be snacking on all weekend long.
MSF Pistachi-O-Coconut Granola
1 ½ c rolled oats
¾ c raw, unsalted pistachios (I bought whole and shelled myself)
½ c shredded unsweetened coconut
¼ tsp pink Himalayan salt
¼ c raw coconut sugar
½ tsp cinnamon (I may have tripled this amount because I’m obsessed)
¼ c organic maple syrup
3 TBL coconut oil
½ tsp vanilla extract
optional-I added a mixture of hemp and chia seeds to mine
Preheat oven to 350 degrees. In food processor, pulse pistachios until broken into pieces (about 1 minute). In small saucepan, combine maple syrup, coconut oil and vanilla extract over low heat until smooth and oil is melted. Pour over other ingredients in food processor and pulse until well combined (30 seconds to 1 min). Evenly spread on silpat or prepared baking sheet and bake for 5 minutes. Take out and stir, spreading into even, single layer once again and bake for additional 5 minutes or until top is golden. Pour onto a parchment lined cutting board to cool and store in airtight container in the fridge or counter for up to 1 week.
I hope you enjoy and please tag me on Instagram if you try the recipe (@mysimplyfit). I am thinking of incorporating a question section on here if I can figure it out, until then send me any questions on Instagram or email at email@example.com. I love to hear from you!
Off to have a date night before hubby runs off for a boys surfing trip this weekend. Talk soon!