We’ve scaled back our cooking and baking projects a bit recently (see: baby), but if we play our cards right we can still make some quick recipes. This homemade granola, adapted from The Living Kitchen, is simple to make, keeps for about a week (if it takes you that long to get through it – it probably won’t), is tastier and has fewer additives than most store-bought brands.
1 cup whole rolled oats
1/4 cup pumpkin seeds
1/4 cup almonds, chopped
1/4 cup pecans, chopped
a few hazelnuts, chopped (optional)
1 tsp ground cinnamon
2 Tbsp coconut oil, melted
2 Tbsp maple syrup or honey (or 1 Tbsp each)
Feel free to tinker with different nuts and seeds according to what you have around.
Preheat oven to 350 while you chop the nuts, melt the coconut oil, and mix all the ingredients together in a bowl. Spread the mixture out on an oiled cookie sheet (or a silpat baking mat on a cookie sheet, if you have one) and bake for 15 minutes. Turn the granola with a spatula and put it back in the oven for another 5-10 minutes. When it’s toasty and crunchy (but before it starts burning!), take it out and let it cool completely on the cookie sheet, then transfer to an airtight container to store at room temperature. Enjoy it however you usually enjoy your granola – with milk, yogurt, berries, fruit, etc., for breakfast or as a snack later in the day.