With the warm weather outdoors and the longer days, I’m up early ready to go. It could be an early morning jog, an afternoon hike or taking a few photos at dusk along the water. When I get back to the house, it’s time for a quick breakfast or snack. This granola is perfect for both. It’s so easy to make a quick batch of this granola and keep at hand for a multitude of uses from breakfast to dessert. I’ve listed below the recipe a few ideas, and I’m sure you can think of a few yourself. The toasted coconut along with the pumpkin and sunflower seeds, make this granola especially versatile. If you haven’t tried to make your own granola this is the recipe to start with, it’s so easy. Just toss everything into a bowl , mix and spread onto your baking sheet. How easy is that ? What are you waiting for???From by the bay, wishing you simple and delicious food memories!
Maple, Toasted Coconut and Pecan Granola
3 cups rolled oats (not quick cooking)
1 cup pepita (pumpkin) seeds, unsalted
1/2 cup chopped pecans
1 cup sunflower seeds
1 cup shredded or flaked coconut
6 tablespoons olive oil
4 tablespoons maple syrup
½ cup dark brown sugar
1 teaspoon fine sea salt
Preheat oven to 300 degrees F. Combine all ingredients into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Keep in airtight container. It should keep about one week.
Here’s a couple of ideas for using this granola:
1. For breakfast with some tangy greek yogurt and or fruit
2. Make your favorite chocolate chip cookie recipe and replace the chips with granola
3. Make a fruit crisp and replace the quantities for oatmeal and nuts with granola
4. Add dried fruit and some raw almonds to make a trail mix
5. Add on top of hot oatmeal for a little needed crunch
Oatmeal, we all know it’s heart healthy and a great breakfast to start your day. It wasn’t until I tried steel cut oats that I went from liking oatmeal to loving it. Oats are grass and the grain is called a groat. Steel Cut oats are made from the inner portion of the oat kernel. The grain is run through steel blades and cut into tiny pellets. It’s the least processed of the oat cereals and the results when cooked is a nuttier taste with more texture. This is a much more chewy, hearty and tasty oatmeal. Cooking with steel cut oats takes longer to make but it’s well worth the results. This oatmeal stands alone well, but it you are looking to pump up the flavor top your oatmeal with maple soaked raisins for a real breakfast treat!
From by the bay wishing you some tasty maple soaked food memories!
Toasted Steel Cut Oatmeal
1 tablespoon unsalted butter
1 cup steel cut oats
3 cups boling water
1 cup whole milk
2 tablespoons brown sugar
1/4 teaspoon fine sea salt
In a large sauce pan, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes without stirring or until liquid is almost gone. Add the milk and simmer for 10 minutes, Add brown sugar and salt to the oatmeal stirring gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl.
Maple Soaked Raisins
1/4 cup raisins
1/2 cup maple syrup
In small sauce pan add the raisins and maple syrup and gently simmer for 5 minutes. Set aside and let cool and let the raisins continue to soak in the syrup. Rewarm to serve on top of hot oatmeal or any other breakfast favorite such as pancakes , waffles or french toast.