When I have work to do but no motivation, or if I am feeling particularly bored or blue, I find myself drawn to the kitchen, turning on the oven and rolling up my sleeves. Something about measuring and mixing always makes me feel better. And like I accomplished something, even if it’s not what I should have been doing. Procrastination leads to baking projects at my house. Yesterday I made an almond peach cake, and today I decided to whip up a batch of this granola. I wonder what tomorrow will bring? Maybe I’ll get down to business and actually do some work. Maybe not.
If you haven’t made your own granola before, you should try it. It is so easy. You probably have all the ingrdients on hand: oats, oil, nuts, and sweeteneer. Everything else is optional, and it’s fun to make up different flavor combinations. Store-bought granola is usually really sweet, and expensive. When you make it yourself you can control how much sugar goes in, which is nice if you are like me and prefer just a little sweetness. I use maple syrup here, but you could also use honey, brown rice syrup, or brown sugar. Play with the spices, the nuts, and dried fruit. Cinnamon is always good, you could also use ginger, nutmeg, vanilla, or rosemary. You could add almonds or walnuts, sesame seeds or sunflower seeds. The possibilities are endless. Have fun with it. Then get back to work.
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 3 cups thick rolled oats
- 1/2 cup raw pumpkin seeds
- 1/4 cup flax seeds
- 1 cup raw pecans
- 1/2 cup unsweetened shredded or flaked coconut
- 1 heaping tsp. ground cardamom
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 Tbsp. turbinado sugar
- 1/2 cup raisins
- Preheat oven to 300 F.
- In a saucepan, melt the coconut oil and maple syrup over medium heat until completely liquified, set aside.
- Mix the oats, pumpkin and flax seeds, pecans, coconut, spices, salt, and sugar in a large bowl. Stir in the oil/syrup and mix until completely incorporated.
- Spread out onto a large baking sheet and bake for about 30 minutes, or until oats are toasty brown and your kitchen smells delicious. Remove from oven and let the granola cool completely before adding in the raisins. Store in an airtight container. Makes about 5 cups.