Maple Olive Oil Granola

Apparently my knees hate me. Cool. I’m not even going to tell you how we figured that out, but let’s just say it was painful and flailing ensued.

Well, I’ve been put on “72-hour rest.” Active people cringe at the word rest. And with a big number in front of it? Even. Worse. Plus, due to the fact that I am half stress eating and half cooking (and cleaning – my apartment is the cleanest during exam week) more to find something – anything – else to do besides study, I neeeeeed to exercise.

Today ends the 72 hours. Yes. Yes. Yesss. What does that mean? Abs + arms + yoga = happy. I’m staying away from squats and lunges for the time being, but come onnn, people. It’s almost bikini season! I can’t be flabbin’ around.

You know what’s a fat-fighting food? Yogurt. And oatmeal. And you know what goes well with both of those? Granola.

Hey, granola. You’re looking pretty delicious. Want to hop on into my breakfast? Yeah, you do.

P.S. I made this for the people in my life who need a little crunchy pick-me-up in the mornings. Two professors have been my saviors during this research trial, one of which I call the “Velatron Guru.” Not to his face, though. That’s weird. And my biomechanics tutor. She’s glorious and very patient with my stupidity with the whole “physics of movement of the body..” blah blah. Yeah. Pay it forward, people.

Maple Olive Oil Granola
Adapted from Non-Reactive Pan

3 c old-fashioned oats
1 c pepitas
1 c unsweetened shredded coconut
1 c almonds
1 1/4 c walnuts
3/4 c maple syrup
1/2 c olive oil
1/2 c packed brown sugar

1. Heat oven to 300°F.
2. Place all in a bowl and stir. Transfer to baking sheet and cook for 45 minutes, stirring every 15 minutes.
3. Allow to cool completely before storing in containers.


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