The last few weeks have been crazy around our house. I have been training since January for a 5K that was on April 20th. Unfortunately, I was unable to run due to an ankle injury. I was bummed to say the least. It has been quite hard for me to get over my funk, but I am seeing the light at the end of the tunnel. I did however, get to stand on the sidelines and cheer on Jeffrey as this was a big success for him after having knee surgery last fall. I am slowly recovering and hopefully some physical therapy will get me up and running again. Next time I plan to be beside Jeffrey running. I know it would be more fun this way for both of us. In the midst of our own craziness Jeffrey and I offered to watch some of our friend’s children while the parents went on a retreat last week. It has been quite sometime since I have had to keep up with a 4 year old and a 19 month old though we made it. The kids were actually very good and it was fun but running after two kids can keep you busy and on your toes. I appreciate even more all of the things that I take for granted about my boys. I don’t say it enough but my boys are quite helpful when they want to be. While our extra two little ones were staying with us, dinner was normally something quick and easy so nothing I made was quite “blog worthy.” I also confess that spending extra time in the kitchen was on the bottom of my to-do list. Sophia and I did work together to make Strawberry Shortcake for dessert one night and it was a fun activity and quite yummy. This past weekend, while putting my house back in order from our house guests, I have been fighting a cold. Still, I knew I needed to get back in the kitchen. I saw a granola picture on Pinterest and knew I needed to give it a try. If you have read this blog for very long, you know how much I love granola and it was just what I needed to help boost my spirits. (The beautiful weather and open windows didn’t hurt either.) The smell of the granola while cooking is wonderful and I could hardly keep myself from taking a bite as I stirred the mixture. This granola reminds me of the no-bake oatmeal peanut butter cookies though I’m telling myself that if I eat it with Greek yogurt I can count it as breakfast and not feel so bad.
Chocolate Peanut Butter Granola
ingredients: 1/2 cup coconut oil 1 cup peanut butter 1/2 cup unsweetened cocoa powder 3/4 cup sugar 1 teaspoon vanilla 4 cups rolled oats (I used gluten free.) 1 2/3 cups honey roasted peanuts 1 cup shredded coconut directions: Preheat oven to 275 degrees. In a small sauce pan combine coconut oil, peanut butter, cocoa powder, sugar and vanilla. Cook over medium heat stirring to combine. Cook until the mixture is smooth and combined. While the chocolate mixture is heating combine the oats, peanuts and coconut in a large bowl. Stir to combine. Pour the chocolate mixture over the oat mixture and stir to coat. Bake at 275 for 45 minutes to 1 hour. Stirring a couple times during the baking process to make sure the granola cooks evenly. Store in airtight container.
