Can we talk granola today? WHY don’t we make it ourselves? It’s ridiculously easy and totally adaptable. (and if you’re looking for a last minute/budget friendly gift for the people in your life, this granola will make you a rock star. Can you say Pinterest-Mason jar win? Huzzah!). I forget how much I actually enjoy making it…until this weekend.
I like my granola to be interesting, and by “interesting,” I mean that it should have as much stuff as I can find to throw into it. Texture is huge.
This granola has a wonderful rummy undertone…because I can’t leave well enough alone and made it boozey.
The recipe below makes a pretty big batch if you want to share it, and if not granola will last for quite some time in an airtight container. Breakfast on the run or purse snacks, anyone?
Maple Rum Granola
What you’ll need:
10 cups oats
1 ½ cups pecans, coarsely chopped (I just broke apart with my hands)
1/2 cup hemp seeds
1/3 cup ground flax seed meal.
1 cup sunflower seeds (unsalted)
2 cups coconut flakes (unsweetened)
1 cup cocoa nibs
1 Tbsp. cinnamon
1 tsp. sea salt
1 ¼ cup maple syrup
1 cup olive oil
1/3 cup dark rum
1 splash vanilla
Dried cranberries-to your taste- I threw in a few handfuls.
What to do:
Line 3 baking sheets with parchment paper and set aside. Pre-heat oven to 325.
Combine all dry ingredients except cranberries in a large bowl. Note: Don’t have a big enough mixing bowl? A giant soup pot works really well!
Heat maple syrup, olive oil and dark rum in a sauce pan over medium heat. Bring the mixture to a low boil for about two minutes, stirring occasionally. Then turn off heat. Let cool slightly and stir in vanilla.
Add your maple mixture to dry ingredients and toss until evenly coated.
Pour granola onto 3 lined baking sheets and bake in pre-heated oven for about 50 minutes or until granola is golden brown, taking out once to toss (so your oats don’t burn).
Allow granola to cool completely, then mix in dried cranberries and store in an airtight container.
I went a little granola crazy this weekend. The hubs and I decided to do snacks and foodie items for Christmas this year, so I made two batches of granola. It went fast.
The first was adapted from this recipe by Joy the Baker. I also got the mason jar idea from her. Genius.
Not gonna lie, I wasn’t sure about the goji berries, but they were awesome!
The second was something I sort of made up on the fly because I was running out of oats. And it was absolutely amazing. It was also super festive because I used red quinoa, cherries and pistachios. Did I mention that it was delicious?
This is a super savory granola, but if you want to sweeten it up, feel free to add more agave nectar. I don’t think it needs it…
The quinoa and cocoa nibs give this an awesome crunch and the coconut oil gives a super savory, rich flavor. I think this is my new favorite granola!
Look at this recipe as more of a guideline than something set in stone.
Crunchy Quinoa Granola
4 cups rolled oats.
2 cups red quinoa, uncooked–be sure to rinse and drain it!
3/4 cup sunflower seeds
3/4 cup cocoa nibs
1 1/2 cups unsweetened coconut-I like the flakes because it adds some awesome texture
1 cup pistachios, coarsely chopped (I chopped mine a little too much, you’ll want big chunks for that beautiful green color!)
1 tablespoon smoked paprika
1 pinch smoked salt
1/2 cup coconut oil
1/2 cup agave nectar
1 tsp. Vanilla
1 1/2 cups dried cherries
What to do:
Preheat oven to 325.
Line two baking pans with parchment paper.
Combine all dry ingredients except the cherries in a large bowl, give it a good toss to make sure it’s well mixed.
Heat coconut oil and agave nectar in a medium saucepan over low heat. Stir occasionally until combined.
Remove from heat and add vanilla extract.
Add to dry ingredients and mix well, ensuring the mixture is well coated.
Pour granola onto baking sheets, making sure to spread evenly.
Place in oven and bake for 45 minutes or until golden brown, pulling out twice to toss mixture (so it doesn’t burn).
Let cool completely and add dried cherries. Granola will last several weeks in an airtight container. Serve over milk, yogurt or by the handful.
Good morning, good morning!
Okay…I know it’s actually the afternoon, but it’s fine. I don’t know about you, but I am feeling pretty fly today. Also, why does no one say “fly” anymore?. Speaking of flying, where has the last week gone? And why am I so crazy busy?!
Anyway, the reasons I am feeling great? I dragged my butt outta bed at 5:30 am and went for a quick run with a friend-Shout-out to Tara!!!
Did I mention that it was 12 degrees out? Yeah, it felt good. But, a nice hot shower felt even better.
And better still, thanks to my amazing hubs, I headed to work with iced coffee in hand (there is currently a half gallon of it in my fridge. Life is good). I also scarfed down some homemade granola and NY yogurt for breakfast. Yummo! I even managed to pack a delicious lunch. And got to work on time..on a Monday.
Top o’ the world, kiddos!
Anyway, this granola is super easy to make. And it is full of stuff you can buy in bulk. The other good thing? There is no set way to make it, merely guidelines-so mix it up. Also, don’t judge on the surprise ingredient. Just go with it. What can I say? I’m a woman obsessed.
Side Note: This would make an awesome gift for your friends, put it in a cute little bag, with some nice coffee or tea? Perfect. It would also be a perfect brunch item. Paired with a Mimosa…or a spicy Bloody Mary if you’re like me.
Adapted from several recipes
*Makes about 12 generous 3/4 cup servings-582 calories- full of good fats, fiber, potassium, protein, vitamins A, C and iron!) Translation: This stuff will put some pep in your step and keep you fuller loooonger! *
What I used:
5 cups oats (I used steel cut but rolled will also do)
1/2 cup shredded coconut (I used unsweetened)
4 tbsp. sesame seeds-I used white and black
1 cup chopped pecans
1/4 cup flax seed meal
A pinch of sea salt
1 to 2 tsp. Smokey Paprika (Just trust me on this.)
1/2 cup olive oil (you could use a different oil, this is just what I had on hand)
1-4 to 1/2 cup agave nectar (or Honey)
1/3 cup dried apple rings, chopped
1/3 cup dried apricots, chopped
1/3 cup dried cranberries
What to do:
Preheat oven to 300 degrees.
Combine your dry ingredients (except the fruit!) into a large bowl and mix until combined.
Heat oil and agave nectar in a saucepan over low heat-you don’t have to heat it up, but I found it made the nectar a lot easier to work with and thins the mixture out. Pour over the dry ingredients and toss until evenly coated.
Spread granola evenly into two rimmed (and lightly greased) baking sheets.
Bake for about 30 minutes until oats are golden brown, pulling both pans out and stirring mixture up occasionally to avoid burning.
Let cool and mix in your dried fruit. Store in a tightly sealed container. Serve by itself, or with yogurt or milk.
Note: I am not a huge fan of super fruity/sweet granola, so I started with 1/4 cup agave nectar and gradually added more. I ended up adding 2 tbsp. of honey after taking it out of the oven, mostly for the hubs. I also didn’t add a ton of dried fruit. This made the granola more savory, so adjust this measurement according to your taste. Next time I’ll probably add some pumpkin/sunflower seeds. Again, this is just a guideline, use your imagination with your ingredients. And trust me on the smokey paprika-AMAZING!
Stay tuned for… another post coming soon!!!