February is heart month and, in case the plethora of red, pink, chocolate, flowers and all things lovey dovey hasn’t clued you in, the month of Valentines day. Now, I’m not personally partaking in it, I’m pretty sure a teddy bear doesn’t count as someone to share the day with, and sunday will find me holed up in the theatre all day performing twice for Valentines day ballet-goers, so you get to be the recipients of my valentines ideas.

Going with the theme of heart health, I whipped up this granola. Olive oil, walnuts, oats, wheat germ; all excellent ingredients for keeping the ol’ ticker, and the rest of you, going strong! Cranberries for a bit of a festive colour, and if you are feeling really decadent, throw some chocolate chips on top of your bowl before serving. Go for it, it’s valentines day after all! 😉 

Oats have been shown to help lower LDL (bad, or ‘lousy’) cholesterol levels and they also contain antioxidants which are always a good thing to start your day off with. Walnuts contain lots of omega-3 fatty acids which are healthy fats that you need along with omega-6 fatty acids, and have also been found to help lower LDL cholesterol. Olive oil is another LDL cholesterol lowering food, and is a good source of healthy monounsaturated fats . Wheat germ is another great product; it is high in many vitamins, particularly vitamin E which is also an antioxidant. So as you can see, my lameo post title (sorry, I couldn’t help it!) does have a bit of merit to it.

Valentines Granola

1 cup rolled oats (I used quick oats, but I bet it would be even better with old fashioned)

1/3 cup quinoa flakes

1/3 cup oat bra

1/2 cup walnut halves, chopped

1/4 cup wheat germ

1/2 teaspoon vanilla extract

1/4 cup olive oil

1/4 cup maple syrup

1/2 cup dried cranberries

Preheat oven to 300F. Combine all dry ingredients, except cranberries, in a mixing bowl. Mix wet ingredients in a small bowl and pour over dry ingredients. Mix until the dry ingredients are completely moistened. Pour onto a cookie sheet and place in the oven. Bake for 10-15 minutes, check to see if the edges are getting golden, stir and return to oven for additional 10-15 minutes. Remove once golden brown and beginning to get crispy.

Enjoy! This made about 3 3/4 cups for me, so just enough for a couple breakfasts worth. If you are planning on making this for breakfasts for a while, I would suggest doubling the recipe.


So what do you think of the new look? We’ve been wanting a bit of a makeover for a while now, but finally got the guts to actually try it out. Still tweaking some things here and there but I think most of the drastic changes are done.