Everyday Granola

I’ve always had a hard time putting that first sentence on paper. The hook? Never my thing. Thesis statement? Writer’s block at its finest. In fact, I found it easier to start with paragraph numero dos and come back to finish the beginning of the paper, ohhhhh… the night before it was due. Wine usually helped (while in college, after I turned 21, obviii).

That being said, I’ll probably come back to do a proper introduction another day [oh, the suspense!]. You know, talk about the ‘important’ things: why I started a blog, what you can expect from it/me, blah blah blah. But for now, here’s the dealio: I like food. and beer. and a whole bunch of other rando things — food-related and otherwise — that will probably make you question whether I’m actually ninety years old or just a twenty-something that forgets she is too old to watch/quote Disney movies and talk about how she wants to be a Care Bear when she grows up.

Confused? Probably.
Still interested?! Great!

So, let’s get down to business: granola. Simple, healthy and delicious; a trifecta of recipe perfection. This recipe was actually developed using granola recipes from two of my very favorite food bloggers; and to be honest…. it basically happened by accident. To make a long [and relatively boring] story short, it’s pinterest’s fault. There are so many amazing recipes [and crafts! and clothes! and house ideas!] that I can’t help but pin them all… and then lose track of each and every one. Gingerbread Granola and Nut & Honey Coconut Granola? After one too many twelve hour days and out-of-state weekend trips, I can’t remember which of the recipes I’d tried or which ingredients I had chosen to add or substitute! oops.

Needless to say, I decided that one last test was needed before finalizing this recipe [that, and I wanted something delicious for breakfast the next day]. Miraculously, it turned out great – even better than I remembered! Salty and sweet, with just the right amount of spice thrown in.

This granola is especially delicious mixed in with greek yogurt – it cuts the tartness of the yogurt and adds a crunch that I love in the morning. It’s also pretty bomb with almond or coconut milk, eaten as cereal – the milk only adds to the nuttiness of the granola! Or you could channel your inner earthy-crunchy granola-eating self and just snack on it — toss it in a sandwich bag to bring to work or munch on while out running errands.

Everyday Granola

 

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Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Author: Talia

Yield: 8 heaping cups

Ingredients

• 3 cups rolled oats
• 1 ½ cups pecans
• 1 ½ cups walnuts
• ½ cup peanuts
• 3 tablespoons brown sugar
• 1 ½ tablespoon cane sugar
• 1 tablespoon cinnamon
• ½ teaspoon sea salt
• ½ cup coconut oil
• ⅓ cup honey
• 1 teaspoon vanilla extract
• ½ cup craisins
• ½ cup coconut flakes
• ⅓ cup candied ginger

Instructions

1. Preheat oven to 340 degrees F. Line a large baking sheet with parchment paper.
2. Mix together the oats, nuts, sugars, salt and cinnamon in a large bowl. In a small saucepan over low heat, warm the coconut oil, honey and vanilla; pour over dry ingredients and mix well.
3. Spread the mixture evenly onto your baking sheet. Bake for 15 to 20 minutes, add the craisins and coconut, and be sure to stir the granola well. Depending on your oven, an additional 10 to 20 minutes of baking may be needed.
4. You’re looking for the granola to reach a golden brown color; watch closely after adding the craisins and coconut, because it could turn from browned to burnt rather quickly. Also, keep in mind that the granola will continue baking slightly after being removed from the oven.
5. When the granola has browned up to your liking, remove from the oven and let cool slightly; add candied ginger and mix well.
6. Granola will store in an airtight container for a few weeks [if it lasts that long!].

Notes / Variations

Remember: most ingredients can be substituted to your liking. Switch up the types of nuts or the spices you use to cater to your taste and/or cravings. You'll want to roast the oats, nuts and spices for the full time in order to achieve that golden brown color, but other mix-ins can be added at various times during the cooking process, depending on the level of 'roast' you are looking for.

Gluten-Free Option: use oats that specifically indicate 'gluten-free'

Recipe adapted from: Minimalist Baker Nut and Honey Coconut Granola

Nutrition Information

Serving Size: ½ cup Calories: 282 Fat: 20.1 g Saturated Fat: 6.5 g Carbohydrates: 23.3 g Sugar: 11.9 g Sodium: 306 mg Fiber: 3.5 g Protein: 5.7 g

3.5.3226

My favorite thing about granola is just how customizable it is. Don’t like pecans? Substitute almonds or hazelnuts instead. Hate craisins but love raisins? Switch ‘em. Need more sweet? Chocolate hits the spot every time; add chocolate chips once the granola cools. Change up the spices or play around with the amount and type(s) of sugar you use. Have fun with it!

until next time, friends!