I’m not great with change and these last couple weeks brought enough new and different to last the whole year. In an effort to cope, I turn to familiar recipes. Foods that drown out the smell of disinfectant and fill the house with the comforting aromas of cinnamon and coconut. Recipes eaten all week long. At the top of the list is this simple homemade granola. It uses pantry ingredients and takes only the slightest effort.
While working at the Greenbean (God rest its soul) I made granola weekly. Having a soft spot for the rustic breakfast, I always looked forward to the task. The first time I made it, I was surprised to see dried quinoa as an ingredient. I’ve been hooked ever since. The quinoa adds such a nice little nutty crunch and a good bit of nutrition as well. I’ve made all sorts of granola recipes over the years, but have landed on this simple one. My family took to it once I started leaving out the dried fruit, which is fine with me.
We each have our own preferred method for eating granola. Mike adds milk, JP eats it plain or with vanilla yogurt, Kai likes it with plain yogurt and honey swirled together for a snack. I usually add sliced fresh berries or sliced bananas, along with plain yogurt for breakfast.
Ready to add it to your repertoire? I guarantee you won’t be disappointed.
Adapted from Smitten Kitchen
- 3 cups old fashioned oats
- 1 cup unsweetened coconut
- 1/2 cup chopped, raw nuts (prefer walnuts, pecans or almonds)
- 1/2 cup raw pumpkin seeds
- 1/4 cup uncooked quinoa
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2/3 cup pure maple syrup
- 2 tablespoons oil (grapeseed or olive oil)
Heat oven to 325 degrees F. In a large bowl, combine oats, coconut, nuts, seeds, quinoa, salt and cinnamon. Combine maple syrup and oil in a glass measuring cup and pour over oat mixture. Use a wooden spoon to mix well.
Dump on to a baking sheet and spread out evenly. Roast for 30 minutes. Take out of oven and stir gently, moving the golden edges to the center and the center to the edges. Rotate pan and put back in the oven for another 30 minutes.
Check granola and remove from the oven when the pan is uniformly golden brown and dry to the touch. Let cool and then transfer to an airtight container. Store on the shelf for a couple weeks.