I was in Quintana Roo, Mexico at the beach recently. Meaning I lived in my swimsuit. Lounging on the beach, daily snorkeling in the turquoise sea, swinging carefree in a hammock every afternoon….did I say I lived in my swimsuit?
Need I say more?…..
Yes! Upon checking out a few post vacation photos taken of me by my traveling companion, Terry M, it is now definitely “Hola! Granola” time for me!
Here is what you will need:
3 cups Gluten-Free Oats (Bob’s Red Mill)
1/2 cup each – dried White Peaches (Trader Joe’s), dried Cranberries, unsweetened Coconut Flakes or Shreds, Pepitas (Pumpkin Seeds), Quinoa (I used a tri-color, but any will be fine)
1 cup slivered Almonds,
1/4 cup Honey + 1 generous Tbsp. Molasses mixed together with the juice of 1/2 lemon & 1/4 cup olive oil
Sprinkle of Sea Salt
1. Preheat oven to 300 degrees. In a large mixing bowl toss together the Gluten-Free Oats, slivered Almonds, Pepitas & Quinoa. Drizzle the Honey-Molasses-Lemon Juice-Olive Oil mixture over and toss until ingredients are well coated. Spread out on a rimmed baking sheet. Bake for 10 minutes, then stir. Bake another 10 minutes & stir again. After 20 minutes remove the pan from the oven & add the dried fruit & coconut to the pan and toss together well. Bake another 20 minutes. “Hola! Granola” should be a medium-light golden brown. Remove pan from the oven to cool completely to “crunch up” before storing in glass jars with tight-fitting lids.
This recipe does not come with a money-back guarantee, but if you eat this every morning with some fat-free or low-fat Greek Yogurt (high in protein), carry a little bag around to munch on for a mid-day snack, and take a lots of long walks “Hola! Granola” will no doubt be very effective as a “Swimsuit Crash Course” whether on a Mexico Beach or just lounging in your backyard.
Try it and let me know how it is working.
It’s almost Spring. Adios Winter!