As anyone who’s followed along with this here blog over the past few years knows, I never, ever get sick of new homemade granola recipes. And this tropical toasted coconut stovetop granola just happens to be my new favorite!
First things first: despite it’s traditional sheet pan appearances, this really is a stovetop granola. No baking. Comes together in a flash. All that good stuff. I just spread it out on a sheet pan to cluster (critical step) and then took all my pictures on it and realized how silly and confusing that was. WHOOPS.
You know what is, hands-down, the best part of moving?
The built-in excuse to “use up” all the ingredients in your refrigerator!
I absolutely hate wasting food, so I’m feeling fortunate that we’re moving close enough that I can actually bring all of our pantry ingredients with us. But the fridge? Everything’s gotta go! Most of the things in our fridge are pretty straightforward (eggs, butter, milk, etc.) but I had the majority of a bag of almond meal in there from these bad boys and just couldn’t bear to let it go to waste (that shit is expensive, yo). Enter: almond flour chocolate chip cookies!!
Early spring is such a fun time to cook for me. It’s not hot yet, so we still crave hearty, homey food, but the produce section at the grocery store is starting to look a hell of a lot brighter, fuller, and more colorful. It’s the best of both worlds!
Happy Easter, everyone!!
I know we did BLOG Easter a few weeks ago with this deeeeelish quiche, but today is actual real-life Easter for us, so I couldn’t resist doing it up with another decadent brunch recipe! Sweet, not savory, this time. Because brunch is meant to include eggs AND French toast. Why choose when you can have both? Such is the beauty of brunch!