Thanks for stopping by the blog! I'm Whitney, wife to Romain, dog mom to Daphne the dapple dachshund and Howie the polka-dotted pittie, photographer of tasty food, storyteller of vows and promises and archiver of all kinds of love.
Thanks for stopping by the blog! I'm Whitney and my husband, Romain, and I are a wedding photography team based out of Raleigh, North Carolina. We are excited to share our recent work and a little peek into our lives!
My summer breakfast has been yogurt with berries and granola, so I decided to start making my own granola. I researched a lot of recipes and tried out a few combinations and this one soon became my favorite. It’s quick and easy and lasts me about 3 weeks – totally worth the effort in my opinion! It also makes your house smell heavenly.
4 cups of rolled oats
2 cups of pecans (I prefer halves over chopped)
2 tsp of cinnamon
2 tsp of salt (I love salty sweet)
I also add some flax seeds to make myself feel healthy
1/2 cup of melted coconut oil
1/3 cup of maple syrup
2 tsp of vanilla extract
Add wet ingredients to the oat mixture and spread out onto a baking sheet lined with parchment paper. Bake at 350 for about 15 minutes (stirring halfway through). If you like it more chewy, bake for about 12 minutes and if you like it more crunchy then bake about 20 minutes. The important part is to let is sit out after baking to dry out a little. Then put in on your yogurt with some blueberries and enjoy!