About a year ago I made homemade granola for the first time. It went well, we ate every drop and then without even noticing, I resumed buying granola at the grocery store. This method worked well for our busy, unpredictable schedules and while life is no more predictable than it was then, I've realized that I really enjoy making food for the two of us to enjoy. It's important for all of us to make time for the things that fire us up, energize us and fill our cups. For me, that's trying new things, including new recipes. There is something really comforting about baking sweets on a rainy day and that's how I began my second batch of granola.
After researching a handful of recipes on the internet, I combined my favorite parts of each. Since we flew through the first batch, I made a double batch this time so we can enjoy it twice as long. Wishful thinking, I'm sure. The absolute best part was the amazing aroma that filled our home throughout the afternoon. With two jars of granola filled to the brim, healthy and delicious breakfasts will be a lot easier for the next two weeks.
ingredients (1 batch) 2 cups old-fashioned rolled oats 1/2 cup shredded coconut 1/4 cup sliced almonds 1/4 cup whole almonds 1/3 cup sunflower seeds 2 tablespoons brown sugar 1 teaspoon cinnamon 1/4 teaspoon salt 4 tablespoons coconut oil, melted 1/2 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon almond extract
steps 1 | Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper.
2 | In a large bowl, combine oats, coconut, almonds, sunflower seeds, brown sugar, cinnamon and salt.
3 | In a small bowl, whisk together coconut oil, maple syrup, vanilla extractand almond extract.
4 | Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.
5 | Pour the granola mixture onto the baking sheet and spread into an even layer.
6 | Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes.
7 | Let granola cool completely. Store in an air-tight container for up to 1 month.