Winter Granola

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I rarely eat a hot breakfast, even in the winter.  Those are kept for special occasions.  The times the table is full of family and loved ones.  Most mornings (confession), I spend eating breakfast while I am getting ready to head out the door or eating while I sit down to begin the work of the day.  Either way, it is usually something that requires little more than putting things together in a bowl.  Granola is a perfect example of that.  Hence, it is pretty much a staple in my mind.  Keeping a bag in the freezer at all times just seems like a good idea.  Plus, cereal and granola have always been a favorite dessert or post dinner late night snack.

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Winter seems to me to be the best time for granola.  When no other fruit, besides the obvious citrus family, is fresh and in season, bananas are my staple.  And what better accompaniment to a banana then granola and yogurt.

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This recipe is dairy free and could easily be gluten free by substituting or omitting as necessary.

Winter Granola

Ingredients:

  • 4 cups oats
  • 3/4 cup pumpkin seeds
  • 1/2 cup shredded coconut, unsweetened
  • 1/3 cup chia seed
  • 1/3 cup flax seed
  • 1/3 cup buckwheat groats
  • 1/4 cup sucanat
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 cup honey
  • 1/3 cup coconut oil, plus extra for baking sheet
  • 1 tsp vanilla
  • 2 Tbs coconut milk

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The directions here are the same for every granola I make (see here and here).

Preheat oven to 350. Lightly oil rimmed baking sheet with extra coconut oil.  Combine oats, pumpkin seeds, coconut, chia seed, flax seed, buckwheat groats, sucanat, spices and salt in a large bowl.   Set aside.  In a small saucepan over low heat, whisk together honey, oil, milk, and vanilla until mixture is completely melted and combined.  Pour over oat mixture and coat well.   Spread out on baking sheet.  Bake for 25 minutes or until lightly browned, stirring often.  Let cool on baking sheet on wire rack for 1 ½ hours undisturbed.  Break up and store.  (I like to keep it in the freezer.)  Makes over 5 cups.

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