Fall approaches slowly from behind, wrapping all-consuming arms around you. They warm your body like a wool sweater, protecting you from the bite of the season’s first cold breeze. You turn to face your old friend, feeling a bittersweet aching in your chest in contest to the loss of summer’s inhibitions. But you walk steadily; ready to embrace change like the leaves accept their metamorphosis from rich greens to warm shades of auburn. You are no longer bogged down by the heat wave that kept you dreaming all summer. Rather, you are exhilarated by winter’s approach. You are ready to make an adjustment. Ready to move forward.
RECIPE (adapted from Bon Appetit):
– 2 1/2 cups old-fashioned oats
– 1/2 cup chopped walnuts
– 1/2 cup whole almonds
– 1/4 cup raw pumpkin seeds
– 2 T brown sugar
– 1 tsp salt
– 1/2 tsp cinnamon
– pinch of nutmeg
– 1 egg white
– 1/2 tsp vanilla extract
– 1/4 cup melted coconut oil
– 1/2 cup honey
– 1/2 cup golden raisins
– 1 cup coconut flakes
Preheat oven to 350 degrees F. In a medium bowl combine oats, nuts, seeds, sugar, salt, and spices. Whisk egg white and vanilla together and pour into oats mixture. Stir in honey and coconut oil.
Spread out mixture onto a large baking sheet. Bake for 30 minutes. Stir every 10 minutes. Allow to cool.
Pour into a bowl and stir in raisins and coconut. (I used already roasted/sweetened coconut so I just added it at the end, but if you’re using raw coconut, you can add during the last 5 minutes of baking so it gets slightly roasted but doesn’t burn).
Serve with almond milk and berries. Or yogurt and honey. Enjoy 🙂