Salted Maple Coconut Granola.

Breakfast, the most important meal of the day. It’s also the meal I look forward to eating least. Mostly that’s because eating too soon after I wake up makes me feel nauseated.

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Because I’d much rather sleep on weekday mornings, cold or room temperature breakfasts are my go to choice. I typically save the bacon and eggs for a weekend brunch affair.

As a kid, the bulk of my breakfasts consisted of cereal with milk and a piece of fruit. As an adult that’s still a staple of my breakfast rotation, but I’ve branched out from the Froot Loops and Cheerios.

Many days of the week my breakfast consists of plain Greek yogurt, chopped up fresh fruit, plus a cereal or granola to add some crunch. As a child, yogurt wasn’t a big food for me. I mean, I’d eat it because I wasn’t a real picky eater and I liked eating in general, but yogurt wasn’t high on my favorite foods list.

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That changed in college when I found out that plain yogurt existed. I lived a very sheltered life. I’ve always preferred sour/tangy foods to sweet, so I find plain yogurt to be heads and tails above the rest.

But yogurt on it’s own has a gross, gloopy texture, at least in my opinion. So I have to add in something crunchy and something fresh, ergo the chopped fruit and cereal or granola.

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Salted Maple Coconut Granola, yeilds approx. 3 cups

Ingredients

1.5 cups old fashioned rolled oats (do not use instant or quick-cooking oats)

1/2 cup raw pumpkin seeds

1/2 cup cooked spelt berries

1/2 cup flaked coconut, unsweetened

3 Tbs. vegetable oil

3 Tbs. maple syrup

1/2 tsp. cinnamon

1/2 tsp. kosher salt

Method

  1. Preheat an oven to 300* F and line a large jelly roll pan or rimmed baking sheet with parchment paper.
  2. Mix all dry ingredients (oats, pumpkin seeds, spelt berries & coconut) in a large bowl. Add in the web ingredients and the spices. Mix to combine, ensuring all parts of the dry ingredients are slicked in a thin coating of oil & maple syrup.
  3. Bake for about 1 hour, turning every 15 minutes. Granola should be a nice golden brown.
  4. Let cool completely, and store in an airtight container in dry place (i.e. not the fridge).

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