I eat oatmeal almost every morning. I'm talking like 360 days out of the year. This habit is under scrutiny by my five year old who is turning my words of wisdom usually directed at her back on me (why are kids so good at this?). She has heard me say hundreds of times that we can't eat the same thing every day and that we need a variety of foods at each meal. And now, she's holding me accountable to this advice each morning. I do vary my oatmeal with different toppings every day, but I finally had to admit to myself that she's right. I need a little variety in my breakfast. That's when I remembered this granola recipe! I realize that granola isn't exactly a far stretch from oatmeal. The main ingredient in this recipe happens to be oatmeal, but it's still a variation and it makes trying something new very yummy.
Whenever I make this recipe, I am reminded of how delicious it is, I wonder why I don't always have it stocked and also why I don't send it to everyone I know as a gift. Who doesn't love granola? It makes the perfect breakfast and an amazing crunchy, filling and slightly sweet snack. My mother-in-law shared this recipe with me and I've made some slight tweaks, but I'm proud to say that it is her recipe. It stores in an air-tight container beautifully for 4-6 weeks and it will make your whole house smell amazing while it bakes. It's easy to take liberties with the recipe by choosing the nuts and seeds you want to use, so feel free to customize.
Yield: ~ 4 cups granola
Cooking time: 1 hour
Ingredients
3 cups old fashioned oats
1 cup nuts (I recommend a combination of pecans, walnuts or almonds)
1/2 cup unsweetened shredded coconut
1/2 cup pumpkin or sunflower seeds
1/4 cup ground flaxseed
1 tsp cinnamon
1/2 tsp salt
1/2 cup pure maple syrup
1/2 cup coconut oil
1 Tbsp vanilla
Preparation
Step 1: Preheat your oven to 300°. Lightly grease a baking sheet with oil or line it with parchment paper. Combine the oats, nuts, shredded coconut, pumpkin or sunflower seeds, ground flaxseed, cinnamon and salt in a large bowl. Mix well.
Step 2: In a small pot over medium-low heat, combine the syrup, coconut oil and vanilla. Heat, stirring frequently, until the coconut oil is melted.
Step 3: Pour the heated mixture over the dry ingredients and stir to fully combine.
Step 4: Spread the granola onto the baking sheet and space evenly.
Step 5: Bake for ~45 minutes and possibly up to 1 hour until the granola is lightly browned and the nuts are toasted, stirring about every 10 minutes.
The granola can be kept in an airtight container for 4-6 weeks.
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