I love granola. I really, really love granola. I love the way it fills my house with that fabulous sweet baked scent. I love the combination of sweet and salty, chewy and crunchy. I love to enjoy it with some berries and almond milk or yogurt. I love it for breakfast or a snack. I love that Mark (my husband) loves it. I love that it is simple and delicious. I love granola.
This love of granola has led me to search many different sources for the perfect recipe, and I have found several that I have tried, several that I have liked, but none that were “just right.” So over the years I have taken bits and pieces from different recipes and I have a foundation of a recipe that I love. I really value the versatility and ease of granola. I can use whatever nuts and seeds I have available and I can switch up the seasonings for whatever I feel like. It’s virtually impossible to screw up (believe me I have a long history of kitchen screw ups…that might be a blog post for another day). The recipe that I posted below is a good base from which to work. I encourage you to play with it though and find the right proportions and ingredients that work for you. If you are anything like me, what you like might fluctuate a bit from day to day.
Having a good foundation, a structure from which to build, and a clear road map to follow can be very beneficial. This structure acts as a guide and having a guide is important, but so is being able to be creative and flexible. Cooking is a great metaphor for life. We can set out with the best of intentions, excellent preparation, and clear instructions and planning, and then something happens (distraction, impatience, misunderstanding, an act of God, whatever) and we are forced to be flexible and decide to let go or persevere. Finding the balance between structure and flexibility can be tricky, but by finding it you allow yourself to truly balance and thrive. Enjoy!
Granola
- 6 cups rolled oats
- 1+ cup of seeds (sunflower, pumpkin)
- 1+ cup of nuts (walnuts, pecans, slivered almonds)
- I usually add more nuts and seeds and have a combination of nuts and seeds but I always include slivered almonds
- 1+ cups of dried fruit – optional
- 1 TBSP cinnamon (I often add some nutmeg, ginger, or other spices too)
- 1 TBSP raw cacao powder can be added for chocolate granola, for this option you will also need ½ cup cacao nibs
- Dash – ½ tsp of sea salt
- ½-1 cup honey or maple syrup
- ½ cup coconut oil or butter (melted) (I omit this a lot and it turns out fine)
- ½-1 cup of coconut flakes (optional)
Preheat oven to 325. Mix oats, seeds, nuts, shredded coconut, salt, spices together. Heat the coconut oil (if using) for accurate measurement, add maple syrup and stir/heat briefly. Add oil and maple syrup mix to coat well. (If I am skipping the oil I just add the maple syrup, no need to heat). Spread on cookie sheet and cook in 10 minute intervals turning until done, about 30-50 minutes (this burns easily). If adding dried fruit add for the last 10 minutes. If you are going for the chocolate version add the cacao nibs once done. Allow to cool and store in air tight container. I often store in fridge but have seen mixed reviews about needing to do this.