Today I am compelled to cook a versatile breakfast mainstay.
Who didn’t love boxed granola as a kid? I’d eat it straight out of the box, often when no one was looking making it feel like I was getting away with something. Handfuls of sugary crunchy clusters were gobbled up all the while oblivious to the high fat and sugar content and seemingly small serving size.
Todays homemade granolas are not only much healthier they are very customizable to suit any taste. I enjoy my granola not too sweet, with lots of coconut and served with a good dose of vanilla or coconut yogurt.
What I love about this recipe is that it is made with items usually on hand and supplies a quick nutritious breakfast for days. The fruit and nuts can be changed up to suit my mood and best of all there’s no box to be found.
- 3 cups large flake oats
- 1 cup slivered almonds
- 3/4 cup unsweetened shredded coconut
- 3 Tbsp brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp honey
- 2 Tbsp coconut oil
- 1 cup dried apricots chopped, 1/4" dice
- Preheat oven to 300℉. In a large bowl mix together the first 7 ingredients. In a small sauce pan warm the coconut oil and honey, stirring to combine. Drizzle over the dry ingredients and toss to combine. Spread out evenly onto a large baking sheet and bake for 40 minutes, stirring every ten minutes. Remove from oven and allow to cool completely. Toss together with the dried apricots and store in an airtight container. Will keep for up to one week.
You can use a variety of different nuts and dried fruit, go crazy! Â This also freezes well.
Recipe Source: Adapted from Epicurious Everyday Granola, June 2010
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