In a large bowl, combine the dry ingredients (oats, nuts, coconut, brown sugar, etc.).
In a separate bowl, combine wet ingredients (maple syrup, oil, and salt).
Combine both mixtures and pour onto 2 sheet pans. Bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and cool.
I find the granola is done when it all feels dry as you stir it, and doesn’t clump together all sticky-like. I still don’t have a baking sheet, but this time I tried baking the granola in two separate dishes to cook faster. The maple syrup was a souvenir I picked while visiting my friend Francesca in Montreal. It’s some good stuff, and came in a can! Last but not least, Jesse’s tip: don’t spill.
Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, 2 tablespoons warm water, and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
I first got the idea to make my own back in grad school — partly to be healthier, and partly for hiking! Now Jesse likes a little bit of granola in yogurt (my thing for breakfast), so why not recreate this? I used to make it for friends as a homemade care package. Good stuff — although I don’t have a cookie sheet so a lot of stirring is going to take place in the baking pan. Next time I’ll add dried cranberries and different nuts/seeds! EDIT: cooked for another 30 minutes, stir, 30 minutes, stir, to ensure baked through and nice and loose.
1 cup unsweetened almond coconut milk
1 cup plain Greek/organic whole-milk yogurt
2 tablespoons honey
1 teaspoon pure vanilla extract
1/8 teaspoon pink Himalayan salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped and sugared
1/4 cup sliced almonds, toasted
Mix almond milk, yogurt, honey, vanilla, pinch of salt, and chia seeds together. Let sit 30 minutes before covering. Refrigerate overnight. Toss the berries in a wee bit of sugar and the almonds together. Serve pudding topped with the sweet nut-berries.
I prefer using the metric system on this blog but I was terrible the first time I tried to “eye” the amount for all the ingredients, so I’ll leave them be. I don’t really like vanilla-flavored nut milk, so I was glad this worked out fine as long as I substituted honey for the maple syrup, which made it rather too liquid and not as viscous as a pudding out to be. I didn’t have sliced almonds so I chopped them myself before toasting them in the pan for a few minutes, until they had that nice warm toasty smell. Amber had a sizeable bag of chia seeds in the fridge, and she was just eating them raw before — hence, this for breakfast.