Ever since New Zealand (in February), I’ve been on a granola & greek yogurt kick. It’s tasty and the perfect way to start my day.
About 3 weeks ago I discovered an incredibly delicious (homemade) granola at Whole Foods. But it’s a total splurge – $8.99 for 12 oz. BJ and I can finish 12 oz in 2 days (2 breakfasts/each).
Then, I remembered Annie’s amazing holiday granola. I’ve talked about Annie before – she is my incredibly fast friend (she’s hoping to run a 2:55 marathon in October) and my marathon training partner (she helped me qualify for Boston on my 1st attempt). Well, if that isn’t cool enough, she’s also an incredibly talented baker/chef and owns her own business, Beaux Reve. {so, you know this granola is good}
Not only is this granola delicious & healthy – but BJ and I have been eating it all week (and still have some left for next week)
recipe stolen adapted from Annie’s blog
Granola:
6c. rolled oats (not instant)
1T cinnamon
1c. sliced almonds
1c. shelled pistachios
1c. flaked unsweetened coconut (I love the organic kind Whole Foods sells)
1c. raw shelled sunflower seeds
1/2c. raw shelled pumpkin seeds
*Salt to taste (sea or kosher — not iodized/table)
*1t nutmeg
2/3c. canola oil
1/2c. maple syrup
1/2c. honey
1t. vanilla extract
1t. almond extract
* = Add to taste. If you use unsalted nuts, it helps to add a little salt to the dry ingredients.
For the Tart version:
Add dried cherries, cranberries, raisins (I like to mix both golden and regular)
For the Tropical version:
Add chopped, dried papaya and pineapple
Method:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment and spray with non-stick spray (if desired).
2. Combine all dry ingredients in a large bowl. Mix well with a spoon.
3. Combine the wet ingredients in a medium pot on the stove. Cook until warm and all ingredients are combined.
4. Add wet ingredients to dry ingredients — mix well with a spoon. Try to work quickly here before the wet ingredients cool. Once combined, pour out on a parchment-lined baking sheet (I love my standard half-sheet jelly roll pan). Make sure the mixture is evenly disbursed on the pan to ensure even baking — it will be about an inch thick layer.
5. Bake until golden brown, check every 10 minutes. Feel free to poke and turn the mixture while baking. It will not harden until it cools, so don’t worry if it’s soft when you remove it from the oven.
6. Let cool at least 30 mins. (it usually takes about an hour). Break up with your hands or a spatula and place it a very large bowl. Add as much of the fruits above as you like (I usually use about a cup of each). Mix to combine.
Enjoy!
Tart version – cranberries, cherries, raisins |
Fresh out of the ove |
Finished product – Homemade {tart} Granola |
I eat granola and yogurt every day! I might try this!
Yummmmm! I love granola!!! I have never made my own but I'm with you…too expensive for the amount that I get! I am so trying this one!
YAY! Thanks so much for the wonderful words. You rock my socks, Mel!
I'm always looking for new granola recipes. The only commercial stuff I like is from Trader Joes, but it's hard for me to get there. I'll try it!
I have yet to make my own so this looks like a great place to start. Thanks! Really pumped about using your recipe!
yummm! bookmarking this one.