My brain feels like it has gone away on the crazy train. Buh-bye. My focus lasts about as long as…We’ll call it summer brain. Or have lots of life events happening brain. In the best way possible. After completing a Half Ironman (#stillcantbelieveididthat) and crushing my goal by over 30 minutes, I was flying high. So much commitment and training actually did pay off and I came out basically unscathed, minus some sore legs the next day. And then my boyfriend who was me and my friend’s Sherpa, schlepping our gear all over the place, taking photos, cheering us on all day while we raced, drove me to a vineyard and asked me to marry him. WHAT?! (#stillcannotbelievethathappened) And I said yes, or something more along the lines of “Are you bleeping serious, right now?” So needless to say I am having the best summer ever, topping it off with a visit from my “little” sister last week. But then she left. Sad face. So what do you do when you are empty nesting from significant other being away for work when your sister leaves to go home to PA (big boo)? Cook and bake for hours, duh. So there were sautéed veggies and coconut pops and then I really needed to bake.
But it has been hot. Like really hot. Sleep with the fan on high, on top of the blankets in your skivvies kinda hot. And humid. So there was no way I was going to turn on the oven when I got some granola pangs deep in my belly.
And no, the yogurt isn’t really yogurt. It’s not fermented nor contains probiotics, but hey, tell me you’ve never fudged something to make it sound better? 😛
Crunch away, my fellow granola folk!
Cherry chocolate stovetop granola + toasted cashew banana yogurt
1/2 c. unsweetened coconut
coconut oil (to coat skillet)
2 c. gluten-free rolled oats (or non gf if not Celiac)
3/4 c. chopped mixed raw nuts. I used almonds, walnuts & pecans.
1/4 c. raw pumpkin seeds
1/4 c. raw sunflower seeds
1/8 c. raw hemp seeds
1/8 c. almond meal (can process raw almonds in food processor for this)
2 tbsp. honey (or sub maple syrup for vegan)
2 tbsp. coconut oil
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. salt
1/2 c. unsweetened dried cherries, chopped into small bits
1.5 oz. homemade chocolate chunks OR 85% vegan dark chocolate, roughly chopped into chunks
Handful pitted cherries (or other fruit)
Toast 1/2 c. coconut in large skillet for 2-3 minutes, stirring frequently. Remove and allow to cool in bowl.
Coat skillet with coconut oil and heat over medium heat. Combine all ingredients together in skillet and cook over medium heat, tossing every minute or so so the bottom doesn’t burn. Continue doing this for 10-12 minutes, when granola is nicely toasted. Remove from burner and allow to cool. Stir in toasted coconut, cherries and dark chocolate.
Toasted cashew banana yogurt: (Makes appx. 1 heaping cup)
3/4 c. raw cashews
1/2 cup unsweetened hemp, coconut or almond milk
1 tbsp. lemon juice
1/2 tsp. cinnamon
1/2 scoop protein powder (I prefer Sunwarrior Natural flavor)
1/2 tbsp. maca powder
1/2 tsp. sea salt
Heat small skillet over medium heat. Toss in cashews and toast, shaking occasionally until cashews are slightly golden, about 5 minutes. Remove from heat and allow to cool. Combine cashews and remaining ingredients in high-speed blender or food processor until smooth. If using a food processor, you may need to stop and scrape down the sides every once in a while. Chill in the fridge while granola cools. Keep up to 3 days refrigerated.
Assemble in bowl or in a glass jar for a parfait as pictured below. Top with chia seeds and cut fruit of your choice.