I love granola.
That may actually be an understatement, but we’ll go with it.
For the past year or so, I’ve committed to making my own granola, and boy is it even tastier than the boxed stuff! But the one thing I’d really been meaning to do is create my own recipe. Something I could call my own.
Of course I’ve gathered bits and pieces from recipes all over the web, specifically some of my favorites: Naturally Ella, 100 Days of Real Food, How Sweet It Is, Eat Life Whole, Fox in the Pine. This, you could say, is a compilation of all my favorite recipes, with my most loved ingredients, in the proportions my taste buds go crazy about!
Something else I love about this recipe? It makes a lot of granola, which is great for me since I’m basically an addict and it leaves enough left over to give as heart felt, homemade gifts, without putting too much of a dent in my own stash. Yes, I’m selfish when it comes to granola. But it’s just that good. Get ready to indulge.
And in case you’re worried about getting bored with this granola (not quite sure how that could happen in the first place), here are some ideas for enjoying it: as breakfast (or a snack, or dessert) with whole milk and bananas; over plain whole milk yogurt (sweetened yourself with honey, maple syrup or homemade jam) and topped with fresh fruit; over ice cream or frozen yogurt; by itself right out of the jar; crunchy topping for chocolate covered bananas (or other fruit); a topping for mashed banana mixed with nut butter (great fresh or frozen). Gosh, the list could just go on. How are you planning on enjoying it?
MAPLE NUT GRANOLA
Makes Approx. 6 Cups (fits nicely on a standard size rimmed baking sheet)
2 cups rolled oats
1 cup almond meal
1 cup flaked coconut, raw and unsweetened
1/2 cup quinoa, uncooked
1/2 cup cashews, chopped (raw or roasted)
1/2 cup pecans, chopped (raw or roasted)
1/3 cup flaxseed, ground
1 tsp salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 tsp vanilla
Preheat oven to 275F.
Mix dry ingredients in a large bowl. In a small bowl, whisk maple syrup, melted coconut oil and vanilla until combined well. Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.
Spread onto a lined baking sheet (parchment or Silpat mat) and bake for 20 minutes. Remove from oven and toss, then return to oven to bake for another 20 minutes. Remove, toss and repeat process twice more, for a total baking time of 80 minutes, or until granola turns golden and toasted.
Remove granola from oven, toss and allow to cool. Granola will harden as it cools. Store in an airtight container at room temperature for up to one month.
Doesn’t it make a lovely gift?