So I posted on Facebook that I made the best darn granola EVER! Let me just tell you how gratifying it was, not only because the final product came out stupendous (at least in my mind, you can judge for yourself), but also because I have been meaning to concoct this recipe since the holidays. Yes, as in LAST YEAR, 2009. Ok, maybe it's just a month ago last year, but nevertheless. It is something I like to do for family and friends in lieu of big expensive gifts (sorry to those of you that didn't get a Rolex) as I think a homemade gift shows more love and care than anything you can buy in the store. And, well, let's just say I was in my own little world caught up in the throws of a break up and never quite got around to it. The ingredients were all there, and maybe the love I needed to give to creating the recipe was just dried up. (Maybe a metaphor for something? Hmmmm.) Anyway, Christmas turned to New Year's turned to January and forget it. This month was crazy. So I was thrilled when Thursday came around and I had NOTHING on my calendar until 6:30pm when I had to go teach at Equinox. I said TODAY IS THE DAY for granola! (And how often do you announce THAT to yourself?) Besides, I didn't need an occasion to share some homemade love with my friends. As a matter of fact, how nice is it to receive a gift for no reason? When you don't expect it? Pretty darn nice. So Ladies and Gentlemen, without further adieu, I give you, my
GROOVING GRANOLA:
2 c. oats (I used a mix of regular oats and this multigrain mix from Country Choice)
1 c. flaxseed
1/2 c. shredded unsweetened coconut
1 c. raw mixed seeds (I used sunflower and pumpkin but feel free to use just one)
1/2 c. chopped pecans
1/2 c. sliced almonds
3/4 c. sweetener (I used a blend of agave and maple syrup. You can experiment with honey too!)
1/4 c. Olive or coconut oil (if you like a more 'buttery flavor try Earth Balance or use a little less oil and add a tbsp. or two of butter)
4 tbsp. cinnamon (I also like to shake in a couple dashes of ginger powder, especially when using maple syrup as sweetener!)
3/4 c. dried fruit (I used a mix of cranberries and mulberries. Blueberries and/or gojiberries would also be great!)
Preheat oven to 275*
In large mixing bowl combine all dry ingredients (oats, flaxseed, coconut, seeds, nuts). Over low heat, begin to melt Earth Balance (or butter if you are using, with the oil) adding syrup (or honey) and stirring. Add cinnamon and continue to stir until completely melted and combined. Remove from heat and toss with dry mixture.
(If you are only using oil, be careful not to burn. You just need to warm it enough so that it blends with the sweetener. Actually, if you're using just oil, you can skip this step and pour the oil and sweetener directly onto the mixture and toss well to coat dry ingredients, adding cinnamon after oil and sweetener.)
Spread mixture onto two large cookie sheets (you can use parchment paper on the baking sheet if you have it, but I didn't and it came out just fine!) and bake at 275* for 20 minutes. Toss and mix granola and place back in oven for another 15-20 min. (Oven temps vary and it will also depend on how 'well done' you like your granola.) Remove from oven and allow to cool. Place in bowl and add fruit mixture. Keep in airtight container until all gone! (Which, in my case was 2 days!)
Ok, here is something I failed to mention. You can also add DARK CHOCOLATE to this for a real treat. I did do a small batch like that. All you do is drop a few of the dark chocolate chips or chopped dark chocolate on top of the granola as soon as it leaves the oven and mix until the chocolate is all melted and allow to cool. Surely, your kids will be loving you and it's much better for them then, say, um COCOA PUFFS! Of course, I gave all of this particular batch to friends!
I just finished the remnant of this crunchy deliciousness as I write this, and am about to lick the bowl. I mixed it with this new sheep's milk yogurt I am obsessed with from Old Chatham Sheepherding Company (?!?) that I randomly found in my local health food store, the Health Nuts. It seems to be a somewhat obscure product with no fancy packaging or crazy marketing, but I'm telling you, this stuff is the bomb! (I just checked out their website and am loving their old school, organic farm photos. It's the real deal and a place like this should be where we get all of our food!) Sheep's milk is often easier digested than yogurt typically made with cow's milk. And this product has all the good stuff like the active cultures that aid digestion. PLUS, the variety I discovered had bits of real ginger in it but no other added sugars, fillers, and the like.The sugar content is relatively low compared to most yogurts (only 12 grams) and contains a nice amount of protein (8 grams). The saturated fat content is a little high at 4 grams, but I didn't even eat the entire canister in one sitting. I dipped into a little yesterday, had a little at night for a treat and added the rest to my GRANOLA this morning. HEAVEN!