Granola is one of my biggest weaknesses. I think it’s something about that sweet-salty-crunchy combo; if I know it’s in the pantry, resistance is futile. Since I’m not planning to ban granola from my life any time soon, I’ve been making lots of homemade versions that are way healthier than the processed sugar-laden ones you usually find at the store, and I’ve officially crowned this one the clear winner. Served alongside a scoop of greek yogurt and berries with a drizzle of honey over it all, it’s hard to think of a more delicious way to start the day.
Speaking of which, it’s not too late to sign up for our #31Mornings challenge! We’ll be giving away a $1,000 Gift Card to Lululemon and two $500 Gift Cards to Whole Foods Market, so hop on over to sign up right now and join us in making 2017 our best year yet. Keep reading for the recipe for this granola…
The granola starts with a basic formula of oats, nuts, coconut oil, dried fruit, and honey, then allows you to swap out the specifics based on what you have on hand. Any types of nuts and seeds can be used instead of the pecans and pumpkin seeds, and cranberries or raisins could certainly be subbed in for the dried fruit. Though I highly recommend tracking down some dried mulberries, since everyone who tries this granola seems to remark on their unique, not-too-sweet flavor.
I’m a big fan of pairing this with a 1/2 cup or so of greek yogurt for a luscious, creamy factor that makes this feel like eating dessert for breakfast. If you’re dairy-free, coconut yogurt is a good option, too.
The key to getting that golden brown crunch is letting this cook low and slow… at 275 degrees for an hour and a half, to be precise. There are honestly no words for how delicious this smells — like one cozy cinnamon-y hug perfuming the entire house.
The granola keeps well for at least a couple weeks in an airtight container, so you’ve always got a delicious and healthy breakfast at the ready on busy mornings. Phoebe and Henry love to eat bowls of it with milk, and it also adds great crunch to a bowl of plain oatmeal.
And here’s my perfect breakfast. A scoop of plain greek yogurt (look for brands without a lot of sugar, like Siggi’s) topped with berries and persimmon, and a big sprinkle of the granola.
If you want to get fancy, coconut flakes, edible flowers and a drizzle of honey make it highly Insta-worthy.
Are you guys cooking up any new healthy breakfast ideas for 2017? We’d love to hear about them in the comments!
*photos by Kate LeSueur
- 2 cups rolled oats (gluten-free)
- 1 cup pecans, chopped
- 1/3 cup pumpkin seeds
- 2 tablespoons flaxmeal
- 1/3 cup sunflower seeds
- 1/3 cup coconut flakes
- 1 teaspoon flaky sea salt
- 1/2 cup honey
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla
- 3/4 cup golden raisins or mulberries
- sprinkle of cinnamon
- for serving: yogurt, berries, honey, coconut flakes
- Preheat oven to 275 degrees. In a large bowl, stir together all ingredients through the cinnamon. Use your hands to make sure everything is very well coated by the coconut oil and honey.
- Line a baking sheet with parchment paper, then spread the granola in an even layer.
- Bake for 1 hour and 15 minutes at 275, then raise the temperature to 350 and bake another 15 minutes or until the granola is golden and toasted. Set aside to cool -- it will get crispier as it cools.
- Serve with yogurt, fruit, and honey!
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