My life in Colorado has been a whirlwind since I got here. I had to leave my husband for two+ months, started a new job, had to find a place to live, and I have dealt with spring snow twice since my arrival (which my California self was not really ready for yet). Trying to find a routine and normal within the chaos has been somewhat challenging to say the least, but I am working on it. What has been incredibly helpful is staying with my lovely, gracious, kind friend Jaye since I got here. She offered up her home to me the second I considered moving back. You have no idea how amazing it has been to have the support and safe place to go back to when everything else in life is kind of up in the air. I cannot thank this lady enough for what she has given me....but I am totally trying. And I've been trying mostly with food.
I'm very lucky that Jaye loves good, homemade food just as much as I do. So I have been showing my love and trying to contribute to the household with lots of lovely food. That's a way to someone's heart, right? Through the belly? I think it is working....
I've been making this granola for a while now and decided to try it out on Jaye. I got her hooked! So that makes something blog worthy, I'd say. We have been making a lot of blog worthy meals, but this has been on a heavy rotation. And it is so dang easy. I was originally inspired by Shutterbean (of course), and I adapted her Night Cereal recipe to make it a few steps easier.
I have to tell you, I really, really missed this dish when I did Whole30 in January, but I slowly added it back into my life and find it is lovely with almond milk or yogurt. It makes me happy to have it back. Plus I can make a batch in about 20 minutes start to finish. I love it when I can make my life easier and times can be hard. Bonus!
Tahini Crispy Rice Granola
- 4 tablespoons tahini
- 2 tablespoons maple syrup (the real stuff)
- 2 tablespoons of water
- 2 cups of crispy brown rice cereal
- 1 cup of old fashioned oats
- 3/4 cups of raw coconut flakes
- large pinch of salt
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper
- In a large mixing bowl, whisk together the tahini, maple syrup, a pinch of salt and water until smooth
- Add in the brown rice cereal, oats, and coconut flakes and stir to combine and make sure everything is evenly coated - sprinkle a little bit more salt on top for good measure
- Spread the mixture on the baking sheet and bake for a total of 15 minutes, stirring every 5 to ensure even cooking
- Cool and store in an airtight container for about a week
- To serve, add some toasted nuts (cashews and walnuts have been my favorite) and a banana along with milk, yogurt, or anything else of your choosing.
Cheers to easy peasy breakfast treats,