I once relegated this patchouli staple to the bullshit pantry – it says it’s health food, but it’s really just sugary oats.
Well, after years of shunning my inner food-hippie, I’ve found common ground with granola, and now I love the stuff.
The key to my crunchy enlightenment? Making it myself.
I have to give a disclaimer – the recipe credit is partially given to an ex of mine. He introduced me to it, then I just made it better. Regardless the origins origin, I now have a recipe that’s so tasty I snack on it throughout the day.
For trails, tours, or just plain-old underwear-and-NPR breakfast, here’s the granola recipe to end all granola recipes (in my humble opinion).
- 3 cups rolled oats
- 1/2 cup PECANS
- 1 cup walnuts
- 3/4 cup shredded coconut
- 1 1/2 tbsp cinnamon
- 1/2 – 1 tsp nutmeg (depending on desired nutmeggy-ness)
- 1/2 tsp ground ginger
- 1 tbsp ground flax seed
- 2 tbsps water
- 1/3-1/2 c maple syrup
- 1/4 cup coconut oil
- 3/4 teaspoon salt
- 1 cup raisins
1. Preheat oven to 300 degrees F.
2. In a large bowl, combine the dry ingredients.
3. In a separate bowl, whisk flax seed and water together, then add maple syrup, oil, and salt, mixing until well integrated.
4. Combine wet & dry ingredients. Spread a thin layer onto baking sheet.
5. Cook for 45-60 minutes, or until golden, stirring every 20-30 minutes.
6. Remove from oven, add raisins, and let cool.
Embrace your granola-love, Ladies, and keep enjoying the ride!