If you happen to consistently read this blog and stuck with me during my hiatus, you have probably noticed that I am very fond of breakfast.
It is truly in my genes. We Phillipses are breakfast people.
Since having a baby, breakfast is even more important to me. Of course it is my time to fuel-up before heading to a physically demanding job (or until my next breakfast – see previous post), but it is my one and only moment during the day that I get to be completely alone. It is my time to breathe, read a little, and be at peace before all the unknowns of the coming day begin realizing. It is definitely worth waking up a little early for.
While on maternity leave I started making my own granola. I have always loved granola, but the dietitian in me cringes at the store-bought kind which is far too high in sugar with serving sizes that could only satisfy a bird (and we Phillipses are not birds). So my goal was to make granola that wouldn’t send me into a sugar-coma and could keep me full and energized until my next meal. The result: I can’t stop eating granola!
In fact, if I don’t eat this for breakfast, I find myself eating it for lunch…or dinner…or snack.
The biggest task in making this granola is buying the ingredients (and you have to go grocery shopping anyway, so why not buys enough to make several batches; you will be sorry if you don’t when your first one disappears). Once everything is in place, it comes together in minutes and you get the pleasure of your kitchen smelling like toasted nuts and coconut.
Please, try not to eat it all right out of the oven, your breakfasts’ will thank you.
Makes about 6 cups
Note: This granola keeps well in an airtight container for about 2 weeks. I usually make a batch a week. Serve with cold milk or greek yogurt and seasonal fruit. For the nuts and seeds, I typically us a mix of cashews, whole raw almonds, sliced almonds, pepitas, and walnuts; use whatever nuts you prefer. The amounts of nuts and seeds I use in each recipe depends on what I have on hand, but I love nuts so I tend to err on the 4 cup side of things.
3 cups old-fashioned oats
3-4 cups mixed nuts and seeds
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/4 cup canola oil
2 tablespoons maple syrup
1/2 cup unsweetened coconut flakes (not shredded coconut)
1/4 cup dried cherries or cranberries (optional)
Preheat oven to 375° F. Combine all ingredients except the coconut and dried fruit (if using) in a large bowl until well combined and oats and nuts are evenly coated in oil and maple syrup. Spread mixture evenly over a baking sheet and bake for 10 minutes, stirring once halfway through. Remove from oven and sprinkle coconut and dried fruit over the top of the granola. Bake for 2-3 minutes more, until coconut becomes golden brown (watch it carefully, as coconut burns quickly). Cool completely and store in an airtight container up to two weeks.
Want more breakfast ideas? Sure you do:
– Saddlebag pancakes – if you can’t decide between sweet or savory
– Six Week Muffins – to feed an army (or just yourself for a really long time)
– Lemon Blueberry Breakfast Cornbread – because cornbread in a cast iron skillet rocks!
– Raspberry Swirl Cinnamon Rolls – best cinnamon rolls ever (no joke!)
– Apple and Squash Compote – because veggies are a must, even at breakfast
–Goat Cheese Stuffed Squash Blossom and Prosciutto Fritatta – for those of you dreaming of bountiful summer farmer’s markets