The way my day goes as with a lot of working gals, whether working outside of the home or inside, is at best, hectic. We workout hard, whether we run, walk, or do Barre, and the last thing we want to do is blow all that work and calorie burn by eating poorly. We don’t always have the energy to eat right 100% of the time. I try my best to do a good 80/20 as far as my nutrition, some days I am spot on and some days I’m found eating popcorn for lunch, it’s all about balance right? On a typical day I’ll have eggs, and of course coffee for breakfast and follow it with a light lunch and a balanced dinner. Some days are better than others but having this maple pecan granola on hand is a great way for me to get some protein, healthy fats, and whole grains in my day. I pair it with light or non-fat Greek yogurt and fresh berries. It’s my go to for lunch and the great news is that this recipe is quick and easy and if stored in an airtight container can last up to 2 weeks.[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
Maple Pecan Granola
Yield=5 ¾ cup
1/3 cup ground Flax seed
2/3 cup quinoa
1 cup pecan, chopped
3 cups Old fashioned oats
½ cup Raw Honey
2 teaspoons cinnamon
1/3 cup pure maple syrup
½ cup oil (grape seed oil, coconut oil, and avocado oil are all great choices)
Preheat oven to 350 degrees Farenheit. Combine all ingredients in a large bowl and mix until oats appear wet. Line a baking sheet with parchment paper. Spread granola mixture on baking sheet making sure it’s spread in a single layer. Bake granola for a total of 20-25 minutes, stirring halfway through the cooking time. Granola should appear golden brown.
Do not be afraid to trust your gut and your nose on this granola. It will cook for another 5 minutes after removed from the oven and will continue to crunch up as it cools.
*For more tips and recipes check out: www.liftthefork.weebly.com
*Blog content and recipe provided by Moria Calamia
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