Pretty much the worst thing about living in the Southern Hemisphere is the summer Christmas. Every time I see a lit-up Christmas tree in a pitch black room on a YouTuber’s Vlogmas I want to cry. I miss the Christmas lights (what’s the point of having them when it doesn’t get dark until 9pm?), the cold, the dark, log fires and all the Christmas smells. It just seems wrong trying to recreate it when its 22°C outside.
While this blog is primarily about skincare, I am really passionate about healing the skin from the inside out. This is something I have been focusing on in particular for the past month or so and I am seeing results I could never get from topical products. I will be talking about this more in a few weeks, but in the meantime I thought I would share a skin-loving recipe with you.
I came up with this accidentally-Christmas granola a few weeks ago and it has turned into my go-to breakfast. It gives me that taste of Christmas, while still being hot-weather appropriate. I like to use my granola as a topping – on top of Greek yoghurt, bircher muesli or just out of the jar if I need something sweet. It would be awesome as a porridge topping for adding a bit of crunch.
It’s a great alternative to shop-bought granolas and cereals which are often packed with sugar. This still contains a decent amount of sugar, so go easy on it, but it’s also packed with nutritients which will help balance your hormones and optimise your body’s functions, which all helps you achieve healthy and glowing skin. The granola includes good fats from the nuts and seeds, antioxidants from the cranberries and dark chocolate, and high levels of zinc in the maple syrup. Upping my zinc intake has been a game changer for me – again, more on that coming soon.
Hope you enjoy the recipe- Let me know if you give it a go!
1 cup oats
1/2 cup cereal (e.g. puffed quinoa, puffed buckwheat, quinoa flakes)
2/3 cup mixed nuts and seeds (I used chopped almonds, pumpkin seeds and sunflower seeds)
1/2 tbs cinnamon (you could also add other winter spices such as ginger, nutmeg or allspice)
Zest of 1 orange
Decent pinch of salt
1/3 cup coconut oil (melted)
1/3 cup maple syrup/honey
1/3 cup of cranberries (can be substituted for any other dried fruit or leave out)
1-2 handfuls of good quality chocolate drops/buttons (I use dark chocolate)
- Pre-heat your oven to 160°C/320°F.
- Put all the ingredients except the cranberries and the chocolate into a bowl and stir together.
- Line a dish or baking tray with grease-proof/baking paper.
- Spread the mix evenly in the dish.
- Bake for approximately 25 minutes, stirring every 5-10 minutes (this will ensure it browns evenly).
You need to keep an eye on it because it will burn quite quickly if you don’t stir it often enough. You want it to be golden brown – it won’t turn crunchy until it fully cools.
- Take it out of the oven and turn the oven off. Stir in the cranberries and then pop it back into to the cooling oven for 5-10 minutes. Keep any eye on it as you want to cranberries to soften but not to burn.
- Take it out of the oven and stir in your chocolate drops. They will start to melt as you stir.
- Leave to cool!