For some reason, mondays always feels a little bit like a fresh restart. Like the first day of the month or New Year’s Day.
I wake up and feel particularly motivated. In my weekly plan I write down my to-do’s for the coming days and try to create a good structure.
I’ve been trying to work intensively on acquiring a good morning routine.
If I start the day without a plan, it usually goes on like that until the evening.
It’s quite different when I follow my routine and thus allow my body and my mind a balanced, fresh start in the day.
This routine looks like this:
7:15 am: The alarm goes off.
Snoooooze. (Who, please WHO manages to get up at the first alarm clock ringing?!)
7:30 am: I finally get up.
The first thing I do is drink a warm lemon water while I put on my sportswear. In good weather I go running, in bad weather I do exercises on the mat at home.
8:15 am: Shower. First warm and then ice-cold. I feel like a new born after that.
After the shower I meditate for 5-10 minutes. Sometimes it’s incredibly easy for me, other times it’s difficult. But that’s ok. The most important thing for me is that I allow myself this few minutes ME-time and fully focus on myself, my breath and my inner peace.
8:30 am: One of my most favorite parts of the day- BREAKFAST. It’s another very important point in my morning routine. I can’t function without a good, healthy breakfast. It gives me energy and keeps me full until lunch.
This is where this crunchy almond granola with cranberries comes into play. You only need 6 ingredients and 5 minutes of preparation time and have a power breakfast for the next days.
I love mixing oat and spelt flakes. But you can easily use only oat flakes or only spelt flakes. When I have large AND small leaf oat flakes at home, I mix them.
Whether you use only oat flakes for the almond granola, or spelt flakes, or both together, or small/large-leaved oat flakes, or simply put a part of it for a few seconds in a mixer to grind them. It is up to you.
I usually chop the almonds very roughly because I like it when I have large, crunchy pieces in my granola. Is that how you feel, too? 🙂
Crunch. Crunch.
The almond granola can be stored for a few weeks in a jar or air tight container.
I like it best with cold oat milk and fresh fruit. It also tastes delicious with yoghurt or chia pudding. Or as a snack in the afternoon. 🙂
Happy Monday guys!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
big jar (about 700 g)
|
- 2 cups rolled oats
- 2 cups spelt oats or rolled oats
- 1/2 cup maple syrup
- 1/2 cup coconut oil melted
- 1 cup almonds
- 1 tsp cinnamon
- 1 pinch of salt
- 1/2 cup dried cranberries
Ingredients
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|
- Preheat the oven to 170°C / 300°F and line a baking pan with parchment paper.
- Chop the nuts roughly. Add the oats, spelt flakes (or more oats), nuts, cinnamon and salt to a bowl.
- Mix the coconut oil and maple syrup together in a small bowl.
- Pour the wet ingredients into the dry and mix well until combined.
- Spread the granola out on your baking sheet pressing down until its spread out evenly.
- Bake for 20-25 minutes or until golden brown. 5 minutes before the end add the cranberries.
- Allow to cool on completely. Store in an air-tight container or jar.