Homemade maple granola recipe
When you think granola, do you still think of sock & sandal wearing hippies? Please dust off that old notion, that granola is only for health freaks and boring mornings. I myself, was never big into starting my days with cereals as a kid, but love the crunchy, healthy breakfast option nowadays. Particularly, when it is organic, kind and tasty.
My friend made this recipe as a DIY christmas present and gave it to me neatly presented in an old-fashioned mason jar. Homemade, simple and eatible? A gift right after my own heart! I believe she took the original recipe out of her Vermont cookbook, but it was adapted from vermontmaple.org.
Here are two reasons, why making this granola (aside from a healthy, delicious breakfast) will improve your day: you can get hands on with your food, which is a gratifying and earthing experience in a world, where we can just buy everything pre-made. Secondly, your house will smell of golden leaves, vacations in rustic cabins, comfy blankets, the mountains, the woods, the plaid shirt you stole from your love and everything else wonderful that you associate with maple syrup.
So here we go.
I used (and please, I beg of you, adjust this recipe to your personal taste as much as you want. You can be really creative with this!):
3 cups of organic oats
1 cup sunflower seeds
1 cup shredded, unsweetened coconut
1 1/2 cups slivered almonds
1 1/2 cups roughly chopped pecans
1/2 cup roughly chopped walnuts
1/2 cup flax seeds
1 1/2 cups dired cranberries
1 cup pure Vermont maple syrup
1/2 cup coconut oil
a pinch of high quality salt
Preheat your oven to 350 degrees. Combine all the dry ingredients in a large mixing bowl. Pour the liquid ingredients in and sprinkle with a generous pinch of salt. Mix thoroughly. Mix with your hands for that homemade experience. Spread the mixture evenly into one large layer onto a baking sheet.
Bake the granola, stirring every 15-20 minutes or so, until golden brown. Roughly an hour.
(this makes about 2 large mason jars full of granola)