The Recipe that Followed Me from My Bakeshop to My Boys.

There’s a funny little overlap between my old life and my new one — the former bakeshop owner in me and the stay-at-home-mom I am now. One version of me was up before sunrise running a bakeshop, living in a cloud of flour and espresso. The other is here now, juggling all the things: homework, sports, healthful fuel, laundry overload, cleaning (THE CLEANING), chauffeur and oh, plant lady boss with a side hustle of bush trimmer and every bit and bob in between.

But somewhere between those two versions of me lives this recipe — my original bakeshop granola. One of our most-loved items back then, and now one of the things that keeps my always-on-the-go family fueled today.

So Brooks (my very official sous-chef) and I whipped up a fresh batch for our final lacrosse tourny weekend, and I couldn’t help but smile at how full-circle it feels. A little bakeshop magic, a little mom-life hustle, and something homemade that keeps us moving — game days and all.

It’s simple. Wholesome. Healthy-ish. And honestly? It feels like one tiny win in a day full of sprints. So, let’s make some granola already. Want the goodies that make this recipe foolproof? My baking faves are waiting on my recs page under Whisk + Wonder.

smiles + SONshine,

-SeaChelleB

Frosting Bakeshop's Granola

Coarsely chop both almonds and walnuts.  Add oatmeal, brown sugar, salt and spices. Mix. Melt butter and mix into dry ingredients.  Pour mixture onto a parchment lined baking sheet. Bake at 275 for 40-45 minutes.  Stir occasionally until nuts are toasted. 

Try 9 oz. French vanilla yogurt + 2 oz. granola and chef’s kiss but so perfect just alone:)