Honey Nut Granola

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My family is a sticky note writing family.  As a teenager if I would came home at night after my parents were asleep I would usually find a yellow sticky note on the kitchen counter saying ‘Goodnight’ or, ‘Family breakfast at 8am?’ or ‘I’ll be walking the dog early if you want to come’.  Then I would turn it over and write a little note for whoever woke up first.  Alternatively, I also use them to apologize when I remove all the yummy dried fruit from a packet of boring granola….

Muesli style granola is boring to me, apart from the fruit I find it dry and sawdust like.  So one time through a stay at my parents’ house in London, I had delved multiple times into bag of posh sawdust granola in their cupboard, but only for the dried fruit part.  I delved and ate until there was no fruit left, oops.  The box had proudly stated “50% fruit” on the front, so before I flew home, I apologetically put a sticky note over the statement changing it to “no longer 50% fruit”.  Guilty.  But, sawdust granola doesn’t deserve yummy fruit.  Granola should be delicious through and through; sweet, crunchy, but still a little chewy, lots of flavour, juicy dried fruit… so that’s what we now make and always have on hand.  I don’t need to pick any part out of this, it can easily be adjusted to be exactly to your taste and you’ll want the whole thing.  I do it slightly different every time depending on what I have in the house.  The latest batch I made was cinnamon, raisin, pecan.  It’s great for breakfast with some fresh almond milk, or on ice cream as a dessert, or in my bag as a snack to go… Stored sealed in a glass jar and it will last longer than you can keep it around, I promise!

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Recipe:

1 cup of nuts and seeds, chopped (I usually do 1/3 cashews, 1/3 almonds, 1/3 sunflower)

1/3 cup raw local honey (or use maple syrup for a vegan version)

1/3 cup coconut oil

1/3 cup nut/seed butter

1 tsp cinnamon

1 tsp vanilla

1/2 tsp good salt

2 cups oats

1 cup dried fruit – I use raisins and dates

On the lowest heat slowly melt together the raw local honey, coconut oil and nut butter then add 1 tsp cinnamon and 1/2 tsp good salt. Then stir in 2 cups oats and 1 cup nuts/seeds (I used cashews). Spread evenly and thinly on a tray and bake at 325F for 20 mins turning every 5-10 mins. When its cool add in 1 cup dried fruit.  Store in an airtight container.  I think it’s best with freshly made vanilla almond milk poured on top.

A quick almond milk lesson… Soak 1 cup almonds in water overnight or for 10is hours. In the morning drain and blend the almonds really well with 3 cups water, a couple of dates, a splash of vanilla and a pinch of salt.  Strain the blended liquid through a nut milk bag and then store your yummy milk in a glass jar in the fridge.  If you’ve never tried it, you need to!

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11 Comment

  1. Stephanie Balke says:

    Near the end of the ingredient list you wrote “two cups”. I am wondering what ingredient that is referring to?

    1. Oh oops!! Checking now…

  2. Near the end of the ingredient list you wrote “two cups”. I am wondering which ingredient you are referring to?

    1. Oats!!

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  5. Patricia Pomrenke says:

    What amount would one serving be?

    1. thewholefooddiary says:

      I usually do about 1/2 a cup!

  6. Vera says:

    Do you use puffed rice and kamut instead of oats?

    1. thewholefooddiary says:

      Sometimes yes!!

  7. Lena says:

    How much is one cup?
    What can I subs coconut oil with?
    What kind of nut/seed butter do you think is best?

Comments are closed.