EAT: Healthy snacks for spring part 1

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I know it’s been awhile….a long while. Sorry about that. I also can’t guarantee this post means I’m going to start regularly posting again though I will be traveling again soon so there will hopefully be some Italy posts coming in May 🙂

The weather is FINALLY starting to get nicer here after the dreadful winter we had. Then we had a few weeks of one really nice day followed by a really crappy one, then a week of rain and wind and it’s finally sunny today! It’s got me thinking about spring and doing some spring cleaning, and also getting back outside to run/walk and thinking about eating healthier so here’s one of my favorite DIY healthy snacks right now courtesy of pinterest.

The blog I found this recipe on used this for storm relief during Hurricane Sandy and if there’s a natural disaster or other crazy event near you, that’s a great idea. Luckily, that’s not the case near me so I cut the original recipe in half and tweaked it to my liking. If you want the larger recipe, click on the link it’s adapted from. This stuff will make your house smell amazing while you’re making it and it is absolutely delicious! I eat it by itself for a snack, or as a cereal for breakfast. It’d also be great with yogurt. Now I just need to find a way to make these into bars without sacrificing the taste for an easier on-the-go snack. You can switch it up to your liking as well, I thought I didn’t like cranberries but for some reason decided they’d be better than raisins and I’m now in love with dried cranberries

Almond, Coconut and Cranberry Granola
Adapted from theKitchn

2 cups rolled oats (old fashioned oats NOT quick oats!)
1 cup sliced almonds (I found coconut flavored ones at walmart but any kind will do!)
3/4 cup shredded coconut (or more if you love coconut like I do)
1/4 cup brown sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 cup coconut oil
1/4 cup olive oil
1/4 cup egg whites (optional)
1/2 cup dried cranberries (or raisins or other dried fruit of your choice)

Preheat oven to 325 F. In a large bowl, combine dry ingredients except for cranberries. In a smaller bowl, combine wet ingredients and whisk. Pour wet ingredients over dry and stir well. Save cranberries for later, do not add them yet. Spread onto baking sheet (cover with parchment paper first for easy clean-up!) and bake for 20 minutes. Take out and carefully turn the mixture using a spatula, then put back in for another 15-20 minutes until it begins to brown. Take out and carefully dump mixture into a large bowl. Now add the cranberries and toss. Spread back onto baking sheet and return to over for about a minute. Remove from oven and cool on pan. Store in air-tight container or ziploc bag.

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