Different people do different things to feel of top of the week ahead. Some make their kids’ lunches the night before. Others create to do lists and wrangle the calendar. I like to make a good granola.
If you can get over the irony of how granola it is to make your own granola, doing it has many advantages. Primarily that it’s fabulous plain or with milk, or as a topper for salad or yogurt or ice cream. Also, and not to be underestimated, it means there is a healthy prepared food on guard in the pantry (ie. it can stand in as a dinner in a pinch). Finally, it’s easy to make, the working oven will warm your house, and make it smell like a home.
A couple of notes:
* I always make a double batch – it’s not much more work and the granola is popular in these parts.
* This recipe becomes vegan by substituting coconut oil for butter, and it’s nice.
* Consider the main ingredients as suggestions. If you have a preferred nut or seed, by all means play around and customize the recipe. As long as you are keeping the proportions of dry to wet ingredients, you won’t go wrong. Enjoy!
Maple Nut Granola
3 ½ cups rolled oats
½ cup almonds, chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup sesame seeds
½ cup unsweetened shredded coconut
½ teaspoon cinnamon
½ cup dried cranberries (optional)
½ cup butter *
½ cup maple syrup (or a touch less for a less sweet granola)
1 Tbsp nut butter
1 tsp vanilla
* I use salted butter (yum). If using unsalted butter, add ½ teaspoon of salt to the dry ingredients.
Preheat oven to 275 degrees F.