Maple Pecan Granola

Maple Pecan Granola

Granola's been all the rage around here, lately. And by here, I mean at my desk. I've been eating this granola with almond milk, seasonal fruit (peaches! blueberries!), and a big ol' scoop of peanut butter every morning for the past two months. 

This granola is chock full of nuts and seeds and slighlty sweetened. I will most likely eat this everyday for breakfast until I can't stand the sight of granola any longer. Does any one else do this? Just me?

For now, if it ain't broke, then don't fix it.

Maple Pecan Granola

Adapted from The New York Time's Olive Oil Granola. This recipe yields about 4 cups of granola.

Ingredients 

  • 1 1/2 cups of rolled oats
  • 1 cup of pecans, chopped
  • 1/4 cup sunflower seeds
  • 1/4 cup golden flax seeds
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1/3 cup of olive oil
  • 1/4 cup of maple syrup
  • 1 teaspoon vanilla extract

1. Preheat oven to 300 degrees. You can either use a bare metal baking sheet or prepare with aluminum foil or a silicon mat. 

2. In a large bowl, add all the dry ingredients. Stir to combine evenly.

3. To the bowl, add the olive oil, maple syrup and vanilla extract. Stir until all the dry ingredients are completely coated.

4. Pour the oat mixture on to your baking sheet. Spread evenly.

5. Bake oat mixture in oven for 20 minutes. 

6. Remove baking sheet from oven and stir oat mixture. Return to the oven to bake for 10 minutes, then remove and stir again. Repeat ten minutes of baking/stirring until mixture is toasted, cooking for approximately 40-50 minutes in total.

7. Let cool. Store granola in an airtight container in the refrigerator to prolong freshness. Granola can last up to two weeks, but you'll eat it all much sooner than that. 

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