Since cooler temperatures and shorter days are just around the corner, I started thinking about fall breakfasts. It’s a bit too early to jump into pumpkin muffins and mulled apple cider, but granola sure would be a perfect transition.
Homemade granola is easy to make and is extremely customizable. Josh loves walnuts and I love almonds, I like dried fruits but Josh prefers less sweets, and we both like cinnamon and coconut so I made “his” and “hers” granola using roughly the following proportions:
- 1 1/2 cups oats (not the quick cook kind)
- 1/3 cup chopped nuts
- 1/3 cup unsweetened shredded coconut
- 1/4 tsp ground cinnamon
- pinch of salt
- drizzle of olive oil
- 1/3 cup honey or maple syrup
- dried fruit
Mix together the first five ingredients in a bowl, then lightly drizzle with olive oil. Stir in either honey or maple syrup (or a combination of the two) then spread the mixture onto a cookie sheet that has been thinly coated in olive oil so that it doesn’t stick. Bake in the oven at 300F for about 30-40 minutes, stirring every 10 or so minutes. If you use maple syrup, the granola gets a dry crispy texture, and if you use honey, it has a shinier, thicker texture. Both are nice.
Experiment with the ingredients and flavors that you like! You can add vanilla extract, any kind of dried fruit (cranberries, figs, dates, raisins), maybe some ginger, or add a handful of chocolate chips after baking for a tasty trail mix. So delicious with milk, yogurt, or sprinkled on top of your favorite cereal.