June 2014
I once had dreadlocks to my waist, and I promote a diet rich in whole grains, but all hippie assumptions considered, I sure took my sweet ass time to make my own granola.
The truth is, I’ve been coddled when it comes to granola.
My mom made her own, and her homemade wholesomeness followed me to college via care packages. A later stint working in a bakery meant heaps of granola from which I could scoop maple laden clusters. Fast forward to present day, and spring temperatures found my canisters of oatmeal quite full with no hopes of diminishing in sight.
At long last, I felt inspired to make granola!
And holy hell is it easy! So, so easy! Simply use up those grains, nuts, dried fruits, etc you want to rid from your pantry, combine with the oil of your choice (I used coconut oil), bake and enjoy with yogurt or almond milk or whatever satiates your inner earth cruncher. The simplicity of homemade granola also means it’s a lot healthier than most store bought varieties, which usually manage to sneak in a few preservatives and unpronounceables. Go forth and granola!
Maple Almond Granola with Flax & Coconut
Yield: Makes ~ 1 quart
Ingredients
4 cups raw, whole rolled oats
1 cup sliced raw almonds
1 cup toasted flax seeds
1 cup organic, unsweetened, shredded coconut
4 Tablespoons pure maple syrup
2 Tablespoons raw honey
2 teaspoons coconut oil (aka coconut butter)
1/2 teaspoon pure vanilla extract
1 large pinch fine sea salt
Directions
Preheat the oven to 300º F.
Combine all ingredients in a mixing bowl and use a large, wooden spoon to mix well.
Spread the mixture in a thin layer on a baking sheet and bake for 20-30 minutes, until very lightly toasted (or to your desired preference), stirring the granola once or twice. Keep an eye on the granola. Baking time will depend on how thinly you spread it.
Cool before serving or storing. Store in an airtight container in a cool, dry place for up to 2 weeks.
Here’s to our happy inner hippies!
-Quelcy
