MAPLE VANILLA GRANOLA with RASPBERRY YOGURT

Hello hello, hey hello hello! How are you, my friend? How has your week been? What’s been nourishing for you? Scary? Energizing? I’ve been trying to balance rest and action; joy and sorrow; alone and social time. Music is a medicine (Erykah Badu!!), so are my house plants, garden plants, Netflix Party, and daily THC-fueled walks.

I’ve been “reading” an incredible audio book trilogy from Tomi Adeyemi, called Legacy of Orïsha. It’s been a powerful series for helping me emotionally work through how systemic injustice looks, sound and feels in our own world, even though it’s in the fantasy genre. Wherever you are, this period of history we are living through is IMPORTANT. Let’s keep educating ourselves; keep learning how to practice compassion and empathy with ourselves and neighbours; let’s keep this momentum GOING. And remember: take care of yourself, too.

Today’s recipe is for…. a delicious and easy granola and yogurt bowl! Granola is one of those foods that I always used to buy in food shops, until I found out how quick and simple it is to make at home! DIY granola saves money, lets me customize to my preferences, and makes me feel cute and capable. Plus it is FRESH as can be, and fills your whole kitchen with a magic aroma. Today I’m sharing a super basic maple vanilla granola recipe based around oats, almonds and cashews. The recipe is vegan and easy to keep gluten free. I always pair granola with yogurt, and my new fave is Liberté’s dairy free variety! They have plain, vanilla and raspberry flavours. This bowl obviously is the raspberry.

MAPLE VANILLA GRANOLA with RASPBERRY YOGURT

Makes about 3 cups; about 6 servings.

2 cups rolled oats

1/2 cup cashews

1/2 cup almonds

1/4 cup maple syrup

1/4 cup brown sugar

3 tablespoons coconut oil, melted

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Preheat oven to 350 degrees Fahrenheit. Evenly spread out the oats on a baking sheet lined with parchment paper. Toast for 10-15 minutes.

In a large bowl, whisk together the maple syrup, brown sugar, coconut oil, sea salt, vanilla extract and sea salt. Add the cashews, almonds, and toasted oats to this mixture. Make sure everything is coated evenly. Bake at 325 degrees Fahrenheit for 30-40 minutes, or until it’s golden brown and fragrant. Eat within two weeks!

GRANOLA YOGURT BOWL with RASPBERRIES

Serves one, as a light meal or snack.

1/2 cup Maple Vanilla Granola (recipe above)

1/2 cup Liberté Dairy-Free Raspberry Yogurt

1/2 cup raspberries

Add the granola, yogurt and raspberries to a bowl. Enjoy!