How was your weekend, friends? Ours was pretty laid back and consisted of a movie night at home, lots of errand running and a fun night out to celebrate our friends’ wedding. I’m looking forward to having a three-day weekend for James’ birthday in April because Saturday and Sunday always go by way too quickly!

As Im getting ready for the work week to start, I always try to make sure our pantry and fridge are stocked with a couple different healthy breakfast options. James has been on a major granola kick the past couple of months, which means we’ve been buying two or three boxes a week. Even when buying in bulk, it’s much more cost effective to make your own batch of granola. You can control the mix-ins and the sugar content, which is a big benefit. One of the reasons granola tastes so good is it’s often loaded with sugar.

I skip the refined sugars in this recipe and instead use honey to give the granola its sweetness. And, is there a more perfect combination than peanut butter and strawberries? I think not.

Granola is ridiculously easy to make, so save yourself some money and take 15 minutes to throw a batch together. If your family eats granola everyday, double this batch to make sure it lasts you through the week.

PB&J Granola

[ingredients title=”Ingredients”]

• 1/2 cup natural creamy peanut butter
• 2 Tbsp. coconut oil
• 1/4 cup honey
• 1/2 tsp. cinnamon
• 1/2 tsp. pure vanilla extract
• 2 cups old-fashioned oats
• 1/2 cup freeze-dried strawberries

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
2. Place peanut butter, coconut oil and honey in a large, microwave-safe bowl. Microwave on high for 30 seconds, until peanut butter just starts to melt. Stir mixture with a rubber spatula until smooth. Add cinnamon, vanilla and oats and stir until oats are coated in peanut butter mixture.
3. Spread granola evenly across baking sheet and bake for 10 to 15 minutes, until golden brown, flipping granola halfway through.
4. Remove granola from oven and stir in strawberries. Allow granola to cool completely before storing in an airtight container.
   [/directions]

The post PB&J Granola appeared first on The Broadcasting Baker.

It’s officially the weekend — cheers to that! I’m spending the morning getting a few things cleaned up around the house before my family gets into town this afternoon. We’re celebrating my brother’s birthday in Bloomington and then heading to Cincinnati to see the Cubs face the Reds Sunday. Crossing my fingers for another no-hitter!

Whenever we have guests in town, I try to make sure our pantry and fridge are stocked with a variety of healthy and delicious snacks for their visit. We love taking people out to our favorite local restaurants, but I also like to have ingredients on hand to whip up quick meals if we feel like staying in.

Having a few breakfast items ready is especially important. Nothing is worse than waking up earlier than everyone else and having to wait around to eat breakfast when you’re starving. I usually get some English muffins or bagels, fresh fruit and yogurt that guests can help themselves to. And, I like to whip up this homemade granola, too!

I love throwing some granola into my yogurt or fruit because it makes me feel satisfied for longer. I only recently started making my own after looking at the sugar content of my favorite brands. Making the granola myself allows me to control the sugar content and throw in whatever I’m craving that week.

This combo featuring almond butter, nuts and coconut is my go-to recipe lately. It’s just slightly sweet and has the perfect amount of crunch. The great thing about granola is it only takes about ten minutes to make — so easy!

I’ll serve this up Sunday morning with some vanilla yogurt, fruit and Bloomington bagels before we hit the road for Cincy. What are your plans for the weekend?

Almond Butter Coconut Granola

[ingredients title=”Ingredients”]

• 2 cups rolled oats
• 1/4 cup unsweetened, flaked coconut
• 1/4 cup cashews or almonds
• 1 tsp. cinnamon
• 1/4 cup almond butter
• 2 Tbsp. honey
• 1 Tbsp. coconut oil

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375 degrees.
2. Combine oats, coconut, nuts and cinnamon in a large bowl.
3. Place almond butter, honey and coconut oil in a small, heatproof bowl and microwave for 30 seconds, or until melted. Stir until combined.
4. Pour melted almond butter mixture over oat mixture and stir until well-coated.
5. Place a large piece of parchment paper on a cookie sheet. Carefully spread granola across parchment paper. Bake 6 to 8 minutes, or until golden brown.
6. Cool granola at room temperature before storing in an airtight container.

[/directions]

The post Almond Butter Coconut Granola appeared first on The Broadcasting Baker.