I feel like every mom should have the ability to throw together a stellar granola at the drop of a hat. Maybe it’s because I come from a bit of a crunchy-granola family and in recent years have learned to completely embrace the reality as well as the title. Although being “so granola” does not preclude a girl from wearing nice shoes or lipgloss. No I rather think being granola is a state of mind, a consciousness. Yes, these days it’s a description for an awareness or quality and perhaps a leaning to home-made natural ingredients. Who wouldn’t want to be granola!
That said, granola in our household is more of a dessert or maybe a treat-like-snack than a breakfast food. I mean, occasionally you might have a little for breakfast with your greens and miso broth or on the rare occasion when we’re camping or on holiday but generally speaking, the stuff is sweet and in the dessert category.
Even still it is fabulous because it lasts forever and is great to have around or travel with. Maybe it’s because my mom makes a mean granola but I somehow associate making a good ol’ batch of granola with being maternal.
Full disclosure, every batch is slightly different because I tend to put in what we have on hand (another bonus to this tasty creation) but here is a basic mama-granola recipe for you to start with and alter to make it just the way your family likes.
3 c. flaked oats
1 c. ground flax seeds
2 c. sunflower seeds
1 c. pumpkin seeds
2 c. almonds (chopped)
1/4 c hemp hearts
2 Tbs. ground chia
2/3 c. maple syrup (or part honey/part maple)
1 c barley malt
1/2 c coconut oil (or other oil if you prefer)
1 Tbs. vanilla
1 tsp. sea salt
1 tsp. cinnamon (optional)
- Preheat oven to 300.
- Place all dry ingredients in a large mixing bowl. You can add other nut/seed varieties if you prefer or omit any you don’t have or don’t like (walnuts, pecans, sunflower seeds etc.) Also, I often add puffed brown rice too, which gives the granola some lightness, but it’s not necessary if you don’t have it.
- Put maple, barley malt, salt, coconut oil in a pot on low heat. Stir until the coconut oil is melted and everything is a warm mixture.
- Pour warm wet sweet mixture over dry grains in bowl and stir until everything is coated. It’s okay if it’s a little wet at the bottom of the bowl. If you want more sweetness add another dash of maple. *you can substitute the sweeteners for honey or rice syrup too, if you don’t have barley malt or maple, although the flavour will be less caramel and rich.
- place the mixture on two parchment lined cookie sheets or large cake pans. Should be about an inch thick or less.
- Bake for 30 mins (stirring/flipping half way to ensure even baking). If you want a more brown and well cooked granola, bake another 5-10 mins.
- Mix in desired dried fruit — raisins, apricots, prunes are our favourites
- Cool, store in a sealed container or bag and enjoy! (Stays perfect for months so long as moisture doesn’t get in.)
Note: this will make a largish batch (a few containers). You can half the recipe if you want. I find because it lasts so well it’s a great thing to have on hand or even put in mason jars and give as a gift.