Breakfasting. It’s just my favorite thing. Besides running and my husband and looking at pictures of my friends’ babies (my new obsession).
Recently we’ve been blowing through a ton of bananas (for smoothies) and don’t feel like throwing the oven on during the work week. Granola is the solution to my morning scatter brain. It’s just so good.
I mean, look at that stuff. It’s fabulous when palmed into ones face.
This is my favorite recipe for granola hands down. I’ve made a quinoa version before that is crunchy and tastes delicious, but you can never go wrong with a classic like this. It’s got three styles of almonds, big honeyed oat clusters, shelled pistachios, chia seeds and a sprinkle of cinnamon. Perfection!
And don’t worry. If you are a granola purist like my sister in law, the dried fruit is totally optional. I just like to throw it in for some added fibre. Oh, and I like the taste.
But the true winner in this granola, *the star* if you will, is the binder. The melted coconut oil and honey create big and crunchy oat clusters that taste fabulous. The bigger the oat cluster, the better the granola in my opinion.
So grab a bowl and throw this tasty stuff into it! That’s what I’m doing this morning.
And I’ll leave you with a fun quote today from the book It by Alex Chung.
“Boys say they don’t mind how you get your hair done. But then they leave you for someone with really great standard girl hair and the next thing you know you’re alone with a masculine crop crying into your granola.”
I love those words way too much.
- 3 cups old-fashioned rolled oats
- 1/2 cup raw slivered almonds
- 1/2 cup raw sliced almonds
- 1/4 cup raw whole almonds
- 1/2 cup shelled pistachios
- 1/4 cup chia seeds
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 1/2 cup melted coconut oil
- 1/2 cup liquid honey
- 1 tsp pure vanilla extract
- 1/3 cup dried cranberries
- 1/3 cup dried apricots, roughly chopped
- Preheat the oven to 250 degrees F.
- In a large mixing bowl, stir together the oats, almonds, pistachios, chia seeds, cinnamon and sea salt.
- In a glass measuring cup, microwave the coconut oil for about 30-45 seconds. Stir in the honey and vanilla. It won't mix together completely. This is OK. Pour the honey mixture over the oats and stir until the oats are evenly coated.
- Spread the mixture on a large baking sheet in a thin layer* (use two pans if necessary. I used one 10x15-inch jelly roll pan).
- Bake for one hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the dried apricots and dried cranberries. Cook granola until the oats look nice and golden.
- When you remove the granola from the oven at the end, don't stir it right away! The granola will form crunchy clusters as it cools.
Recipe adapted from Cookie and Kate
*I really recommend going without parchment paper for this recipe. It will crisp up WAY better!
This granola stores well, in an airtight container, at room temperature for 1 to 2 weeks, or keeps in the freezer for several months.