One of summer’s greatest boons is a simple accident of the mood the season sets. The warm weather invites the body to partake of activities beneath a sun free of wintery grey skies, while the days, being both brighter and longer, make sitting indoors an exercise in the glum and the drear. Whether it’s the perfect barbeque with friends and family, a blissfully sweltering run, or an afternoon spent boating, the summer simply demands a schedule packed to the burgeoning brim with seasonal activities.
However, if you’re anything like me, you’re daily schedule pays no heed to the seasons, and remains as predictably busy in the sun as it does in the snow. As a result, making room in one’s schedule for those regular summer runs is a work of frustration long before it becomes a work of the body. Similarly, it can be all too easy to drift off into thoughts of work while sitting out on the boat, even as one’s mind ought to be set on nothing but salt-air coffee and a watery sunset.
Through it all, in an effort to make time, it can be tempting to either opt for less than healthy ‘quick bites’ while on the go, or to skip meals entirely, particularly breakfast or lunch. While this certainly saves time, it’s almost never healthy. However, sometimes fighting temptation simply isn’t necessary. Sometimes, it’s both better and far easier to simply outsmart temptation.
For example, if I’m too busy for a proper breakfast, or want a quick pick-me-up in between workouts, especially in the warmer weather, I find my homemade muesli bars are a perfect fit for precisely such situations. Using Nature Valley Muesli as the base, the addition of white rose tea and dried papaya add savory earthy notes, while dried apricots, mango, and honey add a sweet balance.
Having these on hand means that rather than having to skip or skimp on breakfast, I can just grab a bar or two and save time while still having had something nutritious, making these an excellent ‘simple morning meal solution.’ Also, after a workout, they’re the perfect blend satisfaction and sweet, dampening my cravings and boosting my energy, allowing me to stay on the go without resorting to snack food or energy drinks.
That’s one way I make sure to get in a healthy breakfast or snack. What are some of your favorite summer activities? And what are some of your favorite seasonal recipes to go along with them?
Living the Gourmet
Yields 1
10 minPrep Time
40 minCook Time
50 minTotal Time
Save Recipe
Ingredients
- 1 package Original or Blueberry Nature Valley Muesli Granola (about 3 cups)
- 1/4 cup coconut flakes
- 1 tea bag of white rose tea (optional)
- 1/2 cup dried fruit, chopped (I used dried mango, apricots and papaya)
- 3 tablespoons butter
- 3/4 cup honey
- 1 tablespoon vanilla
- 1/4 cup white melting chocolate for drizzling
- 1 teaspoon wheat germ
Instructions
- Preheat oven to 300 degrees F. and line a 9x9 inch glass plate with parchment.
- In a large bowl, combine granola, coconut flakes, tea, and dried fruit. Toss to combine and set aside.
- In a small saucepan, melt butter and whisk in honey and vanilla. Slowly pour melted honey and butter over granola mixture, folding to incorporate. It may be easier to transfer the mixture to your stand mixer.
- Bake granola for about 30 minutes. Allow the granola to cool completely in the pan. Once cool, carefully lift out of the pan and cut into squares.
- Melt down the chocolate with wheat germ and drizzle liberally over the granola bars. Once the chocolate has set serve and enjoy!
Want to try Nature Valley Muesli for yourself? Click HERE to download a $1 coupon off your Nature Valley Muesli purchase!
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Enjoy with Love,
Catherine
xo
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