My apologies for the long hiatus! I got swept up in a pre- and post- vacation time warp and am finally settling back into a routine. In fairness, I went to Paris, and it took a bit of time to recover from the fact that I can’t stay there forever.
After 10 days of croissant & pastry-laden breakfasts, I’ve been in desperate need of something fresh, fruity, and nutritious in the morning. Naturally, smoothies and yogurt have dominated my AMs since I’ve been back.
It is assuredly mental, but I struggle to stay full through to the next meal if there’s no chewing involved. As you may expect, granola is my go-to solution. There are so many granola brands on the market with outrageous sugar content and ingredients I can’t pronounce or spell. This simple granola recipe is sweetened with honey and raw cane sugar, ensuring breakfast is both nutritious and delicious! It’s also completely customizable based on your preferences (I’ve included mine below for reference), what’s in season, and/or what you have on hand.
I always have a batch on hand to supplement breakfast, use as a snack, or pair with dark chocolate for dessert. Comment below if you have any ideas for good flavor combinations!
(Makes a lot! One sheet trays worth)
5 cups rolled oats
1/2 cup raw cane sugar
1/2 cup honey
1/4 cup coconut oil, melted
1/4 cup water
1 tablespoon vanilla extract
1 teaspoon salt
3 cups raw, unsalted nuts (I used 1 cup pecans, 1/2 cup slivered almonds, 1/2 cup cashews, and 1 cup walnuts)
1 cup dried fruit (I used 1/2 dried cherries and 1/2 cup golden raisins)
1/2 cup seeds (I used pumpkin)
- Preheat oven to 300 degrees. Line a baking sheet with parchment.
- In a large mixing bowl, stir together the oat, sugar, honey, coconut oil, and water until completely combined.
- Stir in the nuts and seeds. Do NOT incorporate the dried fruit. This will be added after baking, so as not to dry the fruit out further. Trust me, it's not so good.
- Evenly spread the granola mixture onto the baking sheet.
- Bake for approximately 1 hour, stirring the mixture every 15 minutes until it is evenly golden brown.
- Remove from the oven and stir in dried fruit.
- Allow to cool completely before storing in an airtight container. If stored in an airtight container, the granola should last 3-4 weeks.