granola
I interrupt your pre-Thanksgiving chaos to bring you this recipe for an effortless yet delicious granola. With the forces of consumerism and overabundance upon us, this time of year I’m often reminded of how much I appreciate simplicity and balance. Though I strive for it in all aspects of my life, what’s a more beautiful way to represent that than in my breakfast bowl.
When we begin our day with balance, we carry it with us for the rest of it. That’s why this granola is the perfect choice for those crazy, chaotic mornings that are an innate aspect of the holiday season. 
Wishing you a peaceful, nourishing, joy and love-filled holiday week. 
xx 
mima 
Ingredients: 3 cups of gluten free rolled oats, 1 cup of pecans, 1 cup of almonds, 1 cup of cashews, 1/4 sesame seeds, 1 tbsp. of cinnamon, 1 cup of shredded coconut, and 1 tsp. of sea salt, 4 tablespoons of coconut oil, 1 tbsp. of vanilla extract, and 1/3 cup of maple syrup. 

To Prepare: Preheat oven to 375 degrees. Roughly chop the almonds and pecans. Add the oats, cinnamon, coconut, and sea salt to a bowl along with the nuts and sesame seeds. In a small saucepan melt the coconut oil. Remove from heat and whisk with the vanilla and maple syrup. Drizzle into the dry ingredients and stir until everything is coated. Spread on a large baking sheet and cook for 1/2 hour stirring every few minutes to ensure that it bakes evenly and doesn’t burn on the top. Best served with organic yogurt or milk, your favorite nut milk, sprinkled over ice cream, or eaten by the handful. Enjoy!