Super Simple Granola Recipe

2 years ago, I started making this granola non-stop. Co-workers, bosses, friends and family members love me more because of this crack in oat, nut, figgy, maple form. While I love this granola recipe and it will always be my fancy granola go-to, I needed something simpler to make regularly.

Enter: super simple granola recipe.

I have discovered that the two keys for perfect granola are:

  1. Low and slow. Cook at a low temperature for a longer time. I have found 250 F for 1 hour, stirring every 20 minutes, is best.
  2. Don’t touch it for >1 hour after cooking. This is one of the hardest parts, I always want to dig right in. Letting the granola cool as-is however, yields the chunky granola clusters we all love.

This easy recipe is totally customizable. I have used both honey and maple syrup in this recipe and both work fantastic. Add in nuts, chia seeds, dried fruit, nut butter or chocolate chips (yes, please!) or enjoy the simplicity of 5 easy ingredients.

Enjoy your granola by the handful, on top of yogurt or smoothie bowls or simply with some milk and a spoon.

Simple Granola Recipe
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 3 cups old fashioned oats
  2. 1/2 cup maple syrup or honey
  3. 1/2 cup melted coconut oil
  4. 1 tsp cinnamon
  5. Dash of salt
Instructions
  1. Preheat oven to 250 F.
  2. Mix all dry ingredients well.
  3. Add coconut oil and sweetener to dry ingredients and stir to coat.
  4. Spread evenly on a oiled baking (try to use a smaller baking sheet for better granola clumps).
  5. Bake for 60 minutes total, stirring every 20 minutes.
  6. After 60 minutes, remove the granola from the oven and let granola cool on pan, without touching for at least an hour.
  7. Store in mason jars or air tight container.
Healthy Regards, Hayley http://www.healthyregardshayley.com/

Healthy Regards,

Hayley

 


Lets chat!

Are you a home-made granola maker? What is your favorite recipe?!

 

 

Grilled Pizza (thanks to a bad date) plus 3 recipe ideas

If you follow me on Instagram stories, you know that grilled pizza has been my jam lately. Before we get into all the goodness that is this perfect summer meal, let’s chat about bad dates, lies and how sometimes, it can all be worth it.

Confession: I can sometimes be just a tad snobby when it comes to my food choices. I like pizza and burgers and ice cream and everything for the most part but I can be pretty particular about the pizza, burgers and ice cream I will be eating. Some call it picky, I call it knowing what I want in life.

My snobby pizza eating ways came up a few weeks ago on a first date. The date happened to be a run, I would suggest that you save the running for 2nd or 3rd dates. It was not the best first date, conversation felt awkward and when we got back to the cars I told my date that I was going to keep running because we had only gone about 4 miles. The poor guy joined me for a few more awkward miles. I was sure that our date would end right when we got to the cars so I was shocked when my date asked me to grab some pizza and drinks after our run. In a quick attempt to dodge dinner I said something along the lines of… “I don’t really like pizza”.

In my defense, my awkward-running-date-pizza-invitation lie was more of an exaggeration. I knew in this moment that my date’s idea of grabbing pizza, was not going to be my kale, veggies, fruit and fancy cheese type of pizza. Instead of taking the time to explain that I was just a picky eater that didn’t really see our relationship going further than the 8 miles we had just covered, I lied about pizza. 

Lying is no bueno BUT my little lie left me dreaming about pizza all week. Pizza dreams paired with summer grilling and before I knew it, grilled pizza pies were consuming my every thought (this isn’t an exaggeration, not only am I a picky eater but I also obsess about my picky eating food choices)… and that is how grilled pizza found itself into my life. I regret nothing.

Grilled pizza is the bomb.com.

It is SO easy, comes together superfast and makes the crust 10x better than the typical homemade pizza in the oven routine. The other great part about homemade pizza? Alllllllll the toppings. Whatever your heart desires can come together on your perfectly crispy but still soft, grilled crust. 

I follow this basic routine for grilled pizza. Instead of wiping down the grates with oil I just spray my pizza dough with olive oil spray (from the can). I also make these personal pizza size by dividing a piece of fresh dough from Trader Joe’s (I get the whole wheat kind) in thirds or quarters. I will save freeze the other dough pieces separately so I can easily defrost for the next pizza night. 


Here are three of my favorite summer topping pizza combinations:

Peach and Pig

  • Peaches – sliced lengthwise
  • Sweet onion sliced
  • Bacon cooked (I sauté the onion and peaches with the bacon)
  • Olive oil
  • Mozzarella and goat cheese
  • Balsamic glaze

Loaded BBQ Veggie

  • Sautéed kale, portobello mushrooms, red bell pepper, red onion, garlic in olive oil
  • Barbecue sauce
  • Mozzarella and goat cheese

Summer Pesto Veggie 

  • Grilled corn (after grilled I cut off the cob), zucchini slices and red onion slices
  • Pesto
  • Mozzarella and goat cheese (ok maybe I just always have mozzarella and goat cheese…)
  • Balsamic glaze 

And there you have it! Homemade pizza (thanks to dating lies) will never be the same. 

 

Healthy Regards,

Hayley

 

Let’s chat! 

  • Have you tried grilled pizza?
  • What are your favorite recipes?
  • Have you ever told a little-white-lie to get out of a less than great date?

 

Maple Roasted Sweet Potato and Brussels Sprouts

Maple Roasted Sweet Potato and Brussels Sprouts is a staple in my holiday cooking. This simple side dish isn’t only delicious but it’s healthy too! 
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I am not a traditional holiday food gal. Turkey, stuffing, ham, cranberries and any type of casserole that includes marshmallows or green beans is easy to pass up. That is not to say though that I do not love holiday meals. My holiday recipes make me happy. Sweet potato gnocchi, roasted veggies, a phenomenally festive salad and some “Hayley” dessert fill my plate when it comes to the holidays and I look forward to an excuse to make these recipes every year. 

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This past weekend I attended a Friendsgiving with a lot of people I don’t know that well and I spent a good portion of the week stressing about what to bring. While my family and close friends have always at least pretended to appreciate my untraditional holiday recipes, I am not sure that strangers would be as good of sports. 

Do I try to make something traditional that I have never made before and am not a fan of? Or do I take a risk because not everyone loves Hayley recipes and make one of my favorites that isn’t as traditional? What if people don’t like brussels sprouts? Or sweet potatoes (they would have to be crazy)? These are the things that keep me up at night, people. I decided in the end to make something that I am comfortable with because I knew I could eat the whole recipe if necessary. 

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Maple Roasted Sweet Potato and Brussels Sprouts
Serves 10
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Prep Time
10 min
Cook Time
40 min
Total Time
1 hr
Prep Time
10 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 pounds sweet potatoes peeled and diced
  2. 2 pounds brussels sprouts halved and trimmed
  3. 1 cup chopped pecans
  4. 1 cup dried cranberries
  5. 1/2 cup coconut oil
  6. 1/2 cup maple syrup
  7. salt
  8. Balsamic glaze (you can make your own but I just get mine from Trader Joe's)
Instructions
  1. Pre-heat oven to 415 degrees
  2. Toss brussels sprouts and sweet potatoes with maple syrup, coconut oil and salt
  3. Spread your veggies on two well greased baking sheets in a single layer
  4. Roast for 40 minutes, at 20 minutes toss with chopped pecans
  5. You will know the veggies are done when the sweet potato is fork tender and the brussels are crispy
  6. Top with cranberries and balsamic glaze
Notes
  1. *This recipe is also delicious with goat cheese and pancetta or bacon
Healthy Regards, Hayley http://www.healthyregardshayley.com/
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 The good news is: I didn’t have to eat all of it! People actually liked it! And asked me for the recipe! And by the time I got up for seconds there was none left! 4 exclamation points worth of excitement! (now five). 

And now, here I am sharing it with you all! (six)

 

P.S. This is recipe is extra good with goat cheese and bacon or pancetta. I made it without this go around so any vegetarians or non-cheese lovers that I have never heard of could still enjoy. 

 

Healthy Regards,

Hayley

 


Let’s chat!

Are you a fan of the traditional holiday food?

What is your favorite holiday recipe?

 

 

 

WIAW – Recipes I’ve Been Loving Lately

Cooking is one of my favorite hobbies. I love finding recipes, planning, grocery shopping and putting it all together. Sitting down to delicious home-cooked meal is just the cherry on top of a process I love.

With a few big job changes, moving and dealing with a long commute I fell out of the habit of cooking “real” dinners during the week. I usually spent some time on the weekend roasting and preparing veggies, making some sort of grain and a few different proteins but didn’t have much of a plan for the week ahead. Most weeknights consisted of throwing together the stuff I had already prepared on the weekend. All of this was fine, I was eating healthy and it was easy however I found that I wasn’t enjoying my food as much as I used to. I was always eating the same things and was less satisfied after meals. 

A few weeks ago I was determined to get back in the cooking game. While there are still days where I throw together a hodge lodge of leftovers, I have been consistently trying 3-4 new recipes a week/revisiting some of my favorites. Taking the time to make “real” dinners has definitely improved my dinner enjoyment and reminded me just how fun this cooking thing is. 

Here are some of the recipes I have been loving lately:  

Lentil and Butternut Squash Chili 

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Soups and stews are one of my favorite things about cooler weather. I especially love how easy it is to make and re-eat throughout the week or freeze and store for longer. Add in some squash and I am sold. The lentils, beans and squash in this vegetarian chili make it very filling. I made about half the recipe and got 4-5 meals out of it. 

Clean Eating Creamy Sun-dried Tomato Chicken img_2765

Guys, this recipe is so good! It is rare that I get excited about chicken but this has been my favorite recipe from the last couple weeks. SO GOOD (you really don’t need to know much else). I am already planning on when I can make it next. If you are looking to spruce up your usual chicken, this is a delicious way to do so. I made the chicken with roasted brussels sprouts and barley. 

High-Altitude Bison Meatballs from Run Fast. Eat Slow

I received the Run Fast. Eat Slow. cookbook for my birthday in October and have made at least one recipe from the book every week since. While all the recipes have been great, this is by far my favorite. I served the meatballs with roasted veggies and sweet potato. 

Maple Soy Glazed Salmon from Skinny Tasteimg_2840

Skinny Taste is one of the blogs I can always count on for recipes. I know that if the recipe sounds like something I would like, I end up loving it. This Maple Soy Glazed Salmon recipe is super easy and doesn’t lack flavor in the least. I served mine over a kale salad with roasted brussels sprouts and carrots (Yes, every dinner consists of some sort of roasted veggie). 

 

Healthy Regards,

Hayley


Let’s chat!

What is one good recipe you have been loving lately? I am always looking for more!