This is how it goes down.
You open the webpage and think to yourself – what is this? You scroll down the page, and you spot something. Your brain says – oooooohh, pretty!
Click, repin, and you’re a goner.
The next thing you know two hours have passed, and you have a visual list of things you want to make, how you want to decorate, and where you want to travel.
Yes, this is Pinterest.
When I was younger I used to carefully cut photos out of magazines and paste them on the pages of notebooks. These were my plans, my inspirations, and they most often had to do with fitness goals or dream houses.
It dawned on me today that Pinterest is my modern version of this; the adult me keeping dreams and inspiration alive. Note: This is my positive spin on the fact that I’m addicted.
I’m not quite sure how to create a natural transition from Pinterest to granola; other than the fact that I probably have some granola recipes pinned on my boards.
Here it goes anyway.
Limes are one of the things I miss most about Brazil. I used to go to the market and get a bag of 10 or 12 of the best tasting limes for about 44 cents U.S. Needless to say, 44 cents per lime was tough to handle when we returned to the U.S. So when they are on sale, I stock up.
I love the combination of lime and coconut, and have included it in breads, but never in granola. So I tried it. Aside from it being a fabulous way to use up some limes, it’s also the perfect excuse to bake with some coconut oil. The flavors came out so well, and it has added quite a positive spin to my yogurt this week.
Coconut and Lime Granola
¼ cup molasses
¼ cup maple syrup
Juice and zest of 2 limes
¼ cup virgin, cold pressed coconut oil, melted
4 cups old fashioned rolled oats
1/3 cup unsalted sunflower seeds
½ cup raisins
½ cup raw almonds, chopped
1 cup shredded, unsweetened coconut
½ tsp sea salt
Preheat the oven to 325 degrees F.
In a small bowl, whisk together the molasses, maple syrup, lime juice, lime zest and coconut oil. Set aside.
In a large bowl, stir together the oats, sunflower seeds, raisins, almonds, coconut and salt. Pour the molasses mixture over the oats and stir to coat.
Turn the granola out onto an ungreased baking sheet. Spread in a single layer. Bake for 40 minutes, stirring every 10 to 15 minutes. Cool and store in an air tight container. Makes about 6 cups. (I like to stir in a little plain coconut before serving to add some color and a different texture.)