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Is anyone else in the NYC area totally SICK of this rainy weather?! I am! But that doesn’t stop me from enjoying the gorgeous fruits that spring brings us, strawberries, blueberries, raspberries…OH MY! Had some leftover homemade granola and strawberries to make this awesome breakfast:

Shout out to PB&U and my best friend, Lisa who gave this to me as a birthday present. Anyone who buys me homemade peanut butter as a present truly knows me VERY well 🙂

Mix yogurt, granola (see below), sliced strawberries, and almonds. Stir in a nice heaping spoonful of PB because what meal isn’t complete without a little PB? If you’re in a rush in the morning, make this the night before and bring to work/school in a tupperware container.

Have a great day all and stay dry!

Crumbly & Chewy Granola (CCG – ok i’m lovin the acronyms lately)

1/4 cup peanut butter – natural, creamy (Skippy) or almond butter (Blue Diamond)

2 ½ Tablespoons of honey

1 cup Kashi Go Lean cereal

¼ cup raisins

2 Tablespoons sunflower seeds

¼ cup walnuts

*If you want crumbly granola to add to yogurt or to just snack on then use this recipe.

*If you want to make granola bars, use ¼ cup honey and add ½ cup granola (Special K Low Fat granola works) to make the mixture sticky enough to cut into bars.

  1. Heat peanut butter and honey over medium heat for about 2-3 minutes, stirring until it melts.
  2. Combine cereal, nuts, dried fruit in another bowl. Add the melted mixture to the cereal mixture. Stir well.
  3. Grease a baking sheet with cooking spray and line with plastic wrap. Spread the mixture evenly, pressing down with the back of spatula. Refrigerate overnight.

Store in airtight container and enjoy on its own or with yogurt or oatmeal. Enjoy!

Nutrition: 108 calories per ¼ cup

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