Gorgeousness and Granola

Matthew and I got to (finally) congratulate the two hottest people east of the Mississippi on their (not so new) engagement this past Sunday! Yes, these two gorgeous people will be making even more gorgeous babies one day. I've already called dibs on baby number one so don't even try it!
My college roomie Tionya "T" and her fiance Roswell will be tying the knot in November in the beautiful Virgin Islands, and sadly I won't be able to see them exchange vows of love. Although when we met for lunch in downtown Duluth (really quaint restaurant-- Park Cafe) you could tell within seconds how much love they have between them. I'm so blessed to have their love and friendship! Can't wait to celebrate when they get back from the tropics! Yall better where that sunscreen-- T --you know you are tan enough give it a rest! I'm still trying to catch up with you and have perfect skin!

I also made some really awesome homemade granola this weekend. I've tried Giada's (yes she is gorgeous too!) recipe twice now, and I really like putting it in a smaller pan and adding dark chocolate chips! I LOVE granola bars, so this was a pretty healthy way to make my own "all-natural" ones, and it's a great munchy snack that lasts for weeks (or hours if you live with me!)
Enjoy!

Ingredients

1/3 cup pumpkin seeds
1/4 cup sunflower seeds
Nonstick cooking spray
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats
1/2 cup chopped roasted and salted almonds
1/4 teaspoon fine sea salt
1 cup dried cranberries

Directions

Preheat the oven to 350 degrees F.

Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.

Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.