Happy (almost) spring everyone! It’s finally starting to warm up and I have been so busy since I came back from work last week – lots of big projects I have been working on and will be posting about soon (home decor and fashion related)! I have also been cooking up a storm lately and I thought I would share a great new recipe I found for maple granola with you all.

So a confession; breakfast is my favourite meal of the day! Sadly I don’t eat eggs and so I find it hard to find a tasty, filling breakfast that is easy to prepare, especially on weekdays. However, I was reading my favourite home decor blog (The Inspired Room at http://theinspiredroom.net/) and came across a very simple recipe for homemade maple granola. You can make it ahead of time in big batches and it keeps for weeks in an airtight container; this really works for me and Eric since we are always in a rush on weekday mornings (him to head to work, me to watch Ellen lol). The maple granola turned out to be very good and perfect to use with yogurt, fresh fruits, or milk. I also think I may use it in the future to mix with nuts and dry fruit as a tasty trail mix snack!

Here is the recipe I used from the Inspired Room blog: http://theinspiredroom.net/2016/03/25/coconut-oil-and-maple-granola-recipe/. I ended up doubling the recipe which provided a week’s worth of granola for Eric and I. All you need for this recipe is:

• 2 cups rolled oats
• 1 tbsp. chia seeds
• 1/3 cup raw pumpkin seeds
• 1/4 cup melted coconut oil (protip: for cheaper coconut oil head to the international foods section since that is where all the non-hipster coconut oil hangs out; my jar was only $2.50 and will last for at least two double batches of this recipe)
• 1/3 cup maple syrup
• 1/2 tsp. cinnamon
• 1/4 tsp. sea salt.

To make the maple granola start by preheating your oven to 300°F and lining a large baking sheet with parchment paper (if you are doing a double batch line two baking sheets). In a large bowl stir together the following dry ingredients: rolled oats, pumpkin seeds, and chia seeds. In a medium bowl combine the coconut oil, maple syrup, sea salt, and cinnamon. Next, combine the contents of the medium bowl with the contents of the large bowl. Then spread the mixture evenly on the baking sheet. Bake for 20 minutes then give the granola a stir and bake for another 15 minutes (or until the granola is golden brown). Remove from the oven and let the granola cool before storing it in an airtight container.

My favourite thing about this granola is how filling it is – I wasn’t hungry until way after my usual lunch hour. Eric said the same thing so this recipe is a winner! Also it is nice to eat something so real without any preservatives or loaded with sugar. Finally, this recipe is super easy and something you can just toss in the oven while you do something else nearby. I hope you will give it a try and let me know what you think.

Happy weekend everyone; I hope you will all enjoy the amazing weather that has finally arrived!