✨✨Day 218 of quarantine. JK, it's actually day one but it feels like way longer. ...

... It's official, Idaho has finally asked everyone to stay in their homes for a few weeks and worst of all....my gym had to close. 😭. ✨✨
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✨✨This might be hard for some people to believe but the gym is my happy place. I can't remember the last time.i didn't look forward to a workout so not being able to go is the worst. Ok, fine I'm definitely being dramatic. I'm obviously just going to get creative at home and outside but it's still sad. ✨✨
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✨✨Ok, for the food. I shared a pic of this granola recently but just finished the recipe.

--Crunchy Oatmeal Peanut Butter Granola (Vegan+GF)--
Skip buying the overpriced granola at the store and make this delicious one at home. Add some chocolate chips and you'll have a snack to put Reese's puffs to shame.

Prep Time 10 minutes
Cook Time 1 hour
Servings 6 cups

--Ingredients--
3 cups quick or old-fashioned oats
1 cup non-dairy milk
1 cup oat flour
1 cup unsalted natural peanut butter
1 cup coconut palm sugar you can also use raw cane sugar or brown sugar
1/4 teaspoon salt optional
1 teaspoon vanilla
2 teaspoons baking powder

--Instructions--
In a small bowl, mix milk, peanut butter, sugar, salt, vanilla, and baking powder. Add in the oats, and oat flour and stir until evenly mixed.
Preheat the oven to 350 degrees F (180C) and line a baking tray with parchment or non-stick liners. Spread the final mixture out onto your tray and place in the oven to bake for 45 minutes to an hour, stirring in 15 minutes intervals until crunchy and golden.
Allow the granola to cool off with the oven for 2-3 hours. Now it's ready to serve however you'd like.
Store in an air-tight container.