Part of a Well-Balanced Breakfast: Homemade Granola

In reading up on what the amiable folks of the Marshall Islands eat, it was apparent that they like food, and eat three square meals a day.  What saddened me was that I could find no source that elaborated on what they eat for the most important, and my favorite, meal of the day: breakfast.  The best I could get was that the Marshallese enjoy cereal and coffee. Lovely. What was I going to do, take a picture of a box of Cheerios and call it a day? Fat chance.

The solution? Make my own cereal.

While I did find a very intriguing recipe on how to make homemade Rice Krispies using ginger ale, I figured I’d play it a bit safer and make my own granola, adding a few island-ish twists of my own.

Have you ever made granola? It’s ridiculous easy, and ridiculously good. I took half of my batch to work figuring it’d be easier it leave it there than to do a daily transport, and I found myself unconsciously reaching for the jar all day. It’s almost gone.  Make at your own risk.

Recipe adapted from 100 Days of Real Food

Makes 3 lbs. (You’ll want to make the whole batch. Trust me)

Ingredients

3½ cups old-fashioned rolled oats

1 cup raw sliced almonds

1 cup raw cashew pieces

1 cup unsweetened shredded

1 cup diced dried mango (I suspect pineapple would also be amazing)

½ cup raw sunflower seeds

½ cup raw pumpkin seeds

½ cup whole flax seeds

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

½ teaspoon grated or ground nutmeg

4 TB coconut cream

½ cup honey

2 teaspoons vanilla extract

½ teaspoon salt

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Directions

1.  Preheat the oven to 250 degrees. Cover two rectangular baking sheets with parchment paper.

2.  Mix the dry oats, almonds, cashews, coconut, mango, seeds and spices together in a large mixing bowl.

3.  Heat the coconut cream and honey together in a small saucepan over low heat. Once the cream melts stir in the vanilla and salt.

4.  Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

5.  Spread mixture onto prepared pan in one even layer. Bake for 75 minutes, stirring occasionally.

    The granola will become crisp as it cools.  Store in air tight container at room temperature for up to 2 weeks.

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This is how I ate mine. The perfect summer breakfast, really.

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