Coconut Oil and Maple Granola Recipe

Coconut Oil and Maple Granola Recipe - The Inspired Room

Hello, Kylee here today. I’m back! See, I told you I was going to try to appear here more often! Besides the fact that my mom needed a couple of days off this week to finish up a project, she has been bugging me for FOREVER to post not only my townhouse decorating progress, but also recipes. I assume this is partly for her benefit because she is one busy lady and, as I know she would admit, doesn’t have a lot of time to think about things like meal-planning. I, on the other hand, have a food obsession and my mind is constantly occupied with my next meal. For my mom’s birthday this year, all she asked for was a typed list of easy, healthy recipes that she could make and so I obliged.

Kylee - The Inspired Room

Contrary to what people tend to think, given how much I love food, I don’t like cooking. What I DO like is eating. But alas, eating well and cooking tend to go hand in hand. One of my dreams would be to have a personal chef who I can tell exactly what I am craving and they would just make it for me and take care of the cleanup. I wish! I am slowly learning to be sort of into cooking. But really, it’s not the process I like, but the end result.

Coconut Oil and Maple Granola Recipe - The Inspired Room
Like I explained in my last post, I had been slacking on posting here because blog posts require more time than you would think. Especially because it means that you not only have to write something somewhat interesting about what you are posting, but you also have to take photos.

Taking photos requires one to be home in the light and then the expectations with a blog post is that you take GOOD photos, which let’s be honest, I am not a photographer and never have any idea what I am doing when I whip out the DSLR. So, I explained all of this to my mom, who in turn told me not to worry and just share my photos like I do on Instagram. If you follow me on Instagram, you may have noticed I take a lot of photos of my food. Yes, I’m one of those people at restaurants. Before you go judging me, you should know, science totally validates this behavior.

Coconut Oil and Maple Granola Recipe - on The Inspired Room

All that to say, I am here to share a granola recipe with you today! Granola is a morning staple at our house. We most often use it to top yogurt or smoothie bowls in the mornings. Occasionally, we will have it like cereal with some almond milk. I’ve even used it as an oatmeal topper! For a snack, we will toss it with nuts, dried fruit, or chocolate chips.

Coconut Oil and Maple Granola Recipe

Nothing compares to fresh, homemade granola. Boxed granola is usually so processed and full of refined sugars and preservatives. It’s so easy to make and tastes so much better than store bought that there’s really no reason not make a big homemade batch yourself! Plus, it lasts for several weeks in an airtight container (not that it ever lasts that long in my house!).

Coconut Oil and Maple Granola Recipe

This has been our go-to recipe lately. It’s super simple, which makes it very versatile. If you try it I’d love to hear what you think!

Coconut Oil and Maple Granola Recipe

Coconut Oil and Maple Granola Recipe on The Inspired Room

Coconut Oil and Maple Granola

Ingredients:

  • 2 Cups Rolled Oats
  • 1/3 Cup Raw Pumpkin Seeds
  • 1 Tablespoon Chia seeds
  • 1/4 Teaspoon Sea salt
  • 1/2 Teaspoon Cinnamon
  • 1/3 Cup Maple Syrup
  • 1/4 Cup Melted Coconut Oil

Directions:

  • Preheat Oven to 300 degrees F and line a large baking sheet with parchment paper.
  • In a large bowl, stir together oats, pumpkin seeds, and chia seeds.
  • In a separate, medium bowl combine melted coconut oil, maple syrup, sea salt, and cinnamon.
  • Combine both bowls and spread evenly onto your baking sheet.
  • Bake for 20 minutes. Remove from oven, stir, and bake for another 15 minutes or until granola is golden brown.
  • Remove from oven and let cool completely before storing in an airtight container.

Happy Easter weekend from our family to yours!

More Recipes:

Easter Brunch Recipes (and entertaining ideas) // Pink Juice // Veggie Panini // Salad with Roasted Chickpeas // Minty Watermelon Lime Fruit Pops

Chocolate Tart Recipe

Chocolate Tart Recipe - The Inspired Room

Happy New Year, friends! I was recently invited by Samsung to make one of their Club des Chefs recipes by Eric Frechon (a 3 Michelin-star chef and holder of the prestigious MOF title, which is a rare and supreme honor attributed to only the profession’s most talented chefs). I’ll admit I was a little intimidated at the thought! But when I found out the recipe was for a Chocolate Tart I couldn’t wait to take on the challenge because … CHOCOLATE.

Chocolate Tart Recipe - The Inspired Room

My girls and I had so much fun making our tart! It didn’t take long at all to put together. While we did have one teeny tiny incident attempting our first crust from scratch, it was our own fault (note the Chef Eric’s wise and experienced recommendation in his recipe to use pie weights or beans to keep the crust from slipping if you make the crust from scratch, so don’t try to leave that step out, ha). Fortunately we recovered and our finished tart turned out so beautifully, definitely beyond our expectations!

Check out our little video, above!

Chocolate Tart Recipe - The Inspired Room
If you want to garnish your tart, try a dusting of powdered sugar for a snowy effect, mint leaves for a little color and pretty texture, or even berries, whipped cream or chocolate shavings!

This chocolate tart is really easy to make and so rich and delicious, you could whip one together this week for a New Year’s party or for any gathering and be everyone’s favorite person!

Find the original delicious Chocolate Tart recipe here! NOTE: This recipe is not listed in U.S. measurements, so here’s my simple recommendations for an adaptation, below:

Crust:

Use your favorite brand of pre-made pie shell for a quick shortcut! Marie Callender is delicious and easy. Bake according to directions on package for a no-bake pie.

Filling:

Melt 10-12 ounces Dark Chocolate Baking Chunks (67% cacao).
Add about 2 Tablespoons of butter and stir to melt.
Remove from heat.
Pour in about 10 ounces of heavy cream (300 ml) and stir.
Pour chocolate mixture into crust.
Put tart in fridge 30 minutes or until firm.

 

Photos and video by The Inspired Room, in partnership with Samsung Home Appliances

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