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Oats and nuts and fruit, oh my!

Miss me? I know it’s been way too long since we’ve conversed. Many, many apologies for that. On the upside, I just got a new DSLR (yes, I finally splurged on one) and have started to play around with it–and to my surprise, I’m actually getting some pretty decent shots, even without putting in a ton of effort into styling and lighting.

Laziness talking here ;).

But I digress. I actually do have something food related to share with you all. So let’s get right to it, shall we?

More specifically, let’s talk granola.

When last we spoke, I talked to you about the wonders of whole fat foods and eating as close to unprocessed (minimally processed, I like to say, because I’ll be honest: I am not going to do the raw food thing) as possible. As an extension of that, I’ve challenged myself to make as many of the things I eat from scratch. This now includes cereal.

Granola–the version available in stores–tends to be a sugar and calorie bomb. For that reason, I tend to shy away from buying it, even though I love me some crunchy, sweet granola. After doing some digging, I found out just how easy it is to make, so I was convinced: I am never buying granola again.

So here’s my “return” gift to you: the new granola recipe I discovered!

Homemade Granola (adapted from 100 Days of Real Food)

Ingredients:

  • 1 3/4 cup old-fashioned oats (not the instant kind!)
  • Pinch of salt
  • 1/4 cup honey
  • 2 tbsp coconut oil
  • 1-2 tsp vanilla
  • 3/4 cup of any nut varieties you like, chopped (I used hazelnuts, walnuts, and almonds)
  • 1/4 cup sunflower seeds (optional)
  • 3/4 cup of any dried fruits you like (I used dried cherries, apricots, cranberries, and golden raisins)
  • Cinnamon to taste (I doused mine with cinnamon, mmm)

Directions:

Preheat the oven at 250 degrees.

In the meantime, melt the coconut oil in the microwave and add the honey. Now stir in the oats and the nuts. Spread out the mixture onto a lined baking sheet (I used a Silpat–so easy to clean up!). Bake for 35-40 minutes and let cool.

Once cool, stir in the dried fruit. It’s important to do this after the granola has baked, because otherwise, the fruit will burn. Trust me on this. I had major granola fail the first time I made it and the fruit was inedible. Yuck.

This keeps in the fridge for several weeks, as long as it’s in an air-tight container. Enjoy with yogurt (whole milk), milk (full fat!), milk substitute, or straight up. I’m sure you’ll discover your favorite way soon, because it’s that good.

granola

Doesn’t my camera take pretty pictures? Ahem. I mean, here’s the finished product. Homemade granola!

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About writejenwrite

Silicon Valley marketer by day, novelist-in-training by night--running addict, foodie, bookworm, pop culture enthusiast, and aspiring philanthropist in between.

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