I don’t know about y’all, but in the summertime, I am not about some slaving over a hot ass stove to make myself some breakfast. Or lunch. Or dinner. Or supper. Or elevenses. Or snacks. Or second breakfast, even. (In case you were wondering, yes, I *am* a hobbit unicorn mermaid.) Since it’s gotten warmer, I’ve started mass cooking the meats & veggies for the entire week on one day on the grill and making things I won’t have to heat up later. Like this granola.
As we all know, I am a broken, broken Kitchen Bitch. One of my issues is that I have PCOS, which means that my body is naturally insulin resistant, which means I really need to lay off the fucking sugar. Another is that I have celiac disease, which means that I can’t have most grains or seasonings that seem to be in every-fucking-thing in the world. Combine these two and it could make for a boring diet of plain baked meats and steamed veggies. Cue… wait for it… me. I love flavor. I love spices. I absolutely cannot deal with bland foods. I’d rather drink cod oil. So I generally have to make my own foods that others can just buy at the store. This is where my “granola” comes in. It is awesome. Sweet, spicy, all natural, won’t shove your blood sugar through the roof goodness. I normally eat a half or quarter cup of it as a snack or eat it with milk as a “cereal.” Related, have you ever thought about cereal? It’s like a cold soup. For breakfast. Isn’t that weird? Anyhow. Make this “granola.” It’s amazeballs.
Low Glycemic “Granola”
- 1/4 lb organic chipped coconut
- 1/2 lb. low glycemic snack mix
- I bought both the chipped coconut and the low glycemic snack mix from the bulk section of HyVee, this awesome grocery store they have in the Midwest. No, they’re not paying me to say that. I just really like HyVee. But I’m always willing to be paid to say that. Because I just really like HyVee. I’m just saying. But I digress. This particular snack mix has dried apricots, dried apples, raw pistachios, walnuts, raw pecans, and cinnamon.
- 1 tsp cinnamon
- 1/4 tsp cayenne
- 1 pinch celtic sea salt
- 1/4 c coconut oil
- 1/4 c maple syrup
- Pre-heat oven to 325*.
- Line a lipped cookie sheet with parchment paper and pour low glycemic snack mix and chipped coconut into pan.
- Mix with hands and spread evenly over bottom of the cookie sheet.
- Melt down coconut oil on stove or in microwave and whisk in the cinnamon, cayenne, and sea salt.
- Once that is all mixed thoroughly, whisk in the maple syrup and pour over ingredients in the pan.
- Bake for 15-20 minutes or until coconut chips have begun browning, stirring occasionally.
- Let cool and store in mason jar, in ziploc bags, or an airtight container for up to two months in the fridge. It can also be frozen.
That’s it! Hope you enjoy.