good morning granola
April 11, 2014 § Leave a comment
I have a wonderful brother-in-law. He spoils me constantly with gourmet food goodies, most of them homemade. It began just a few years back when he made me vanilla and stuck it in my Christmas stocking. I was not only happily surprised, but impressed too! Last year I was gifted homemade gingerbread syrup, perfect for pancakes and oatmeal in the morning. And most recently, he surprised me, for no reason at all, with honeycomb, just oozing with honey. He cutely pointed out that honeycomb aids digestion. I smiled and hugged him and was so happy for the awkward but lovely gift. The next weekend it was on my morning toast, just as tasty as the creamed honey it had replaced.
I didn’t use the honeycomb in this granola recipe, but it got me thinking about good breakfast food. This granola is so easy and so tasty, and hearty too! I promise it will keep you full until lunch.
Inspired be Thrive
Makes 3 cups
1 cup old fashion oats*
1 cup steel cut oats
1/4 cup shredded coconut, sweetened
1/4 cup slivered almonds
2 tablespoons flax seeds
2 tablespoons chia seeds
2 tablespoons agave nectar or maple syrup
1/2 tablespoon cinnamon
1/2 tablespoon coconut oil, melted
1/4 cup dried cranberries
1/4 cup raisins
Preheat oven to 300 degrees.
In a large bowl combine all the ingredients except the cranberries and raisins. Mix until everything is coated. Lightly spray a baking sheet and evenly spread the granola in a single layer.
Bake for 20 minutes, stirring after 10 minutes, until just slightly golden brown.
Remove from the oven and stir the granola around, so it doesn’t stick to the baking sheet. Allow to cool completely. Once cooled, stir in the cranberries and raisins. Store in an air-tight container and keep refrigerated. Enjoy with milk or yogurt.
*Note: You can use 2 cups of old fashion oatmeal instead of 1 cup of old fashion and 1 cup of steel cut, if that’s all you have.