I eat granola a lot and my food blog is ripe with granola recipes of different stripes. For me, granola is the perfect breakfast food. I make a batch on Sunday evenings and dig into it throughout the week.
I recently went on a 3 week holiday to the East Coast and while I was happy tucking into a diner special of eggs and toast, I was really satisfied when my husband and I would stumble upon a tiny coffee shop or cafe offering up some house-made granola and yogurt. I was even happier to discover that when we returned back home in Vancouver that I still had a large mason jar half-full of crunchy, delicious granola.
This was the granola that welcomed us back home. It was immediately poured into bowls and topped with a huge dollop of my favorite coconut yogurt and a handful or two of whatever fruit is in season at the moment. Right now, it's peaches, coronation grapes and nectarines and I will gladly eat this morning after morning washed down with a mug (or two) of hot, strong coffee. Now this is a breakfast of champions.
Everyday Granola
3 1/2 c organic large-flake rolled oats
1/2 c wheat germ
1/4 c flax seed
3 T ground flax seed
1 1/2 c dried shredded coconut
1 c walnuts, roughly chopped
1 c almonds, roughly chopped
1/4 c sunflower seeds
2 T cinnamon
1 t ground ginger
large pinch each of cardamom and nutmeg
1/2 t of kosher salt
1/4 c canola oil
1/4 c apple sauce
1/3 c brown sugar
1/3 c honey
1 t vanilla extract
Preheat oven to 300ºF. In a large bowl, combine all the dry ingredients with a wooden spoon. In another bowl, stir the oil, applesauce, brown sugar, honey and vanilla together until it emulsifies somewhat. Pour the wet over the dry ingredients and stir well so that everything gets evenly coated.
Spread mixture on a baking sheet or large glass baking pan and toast in a 325 degree oven for 20-30 minutes, checking on it and stirring it occasionally until mixture is dry. When cool, store in a tightly lidded container.
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