maple coconut granola

granola4 Before I get to this recipe I wanted to thank you all for your sweet comments about my feature in Self Magazine. I am still totally excited and completely in shock. We haven't had time to properly celebrate yet, (farm duties come first) however, Taylor and I  plan on going out for champagne later this week. Until then, we will continue to do what we do best. Dig in the dirt! OLYMPUS DIGITAL CAMERA As most of you know, breakfast is something we usually slurp down with a straw (we are too lazy to "chew" first thing in the morning!) However, a couple of farmers can only take so many smoothies. Last night I whipped up a batch of my favorite granola and I couldn't hardly wait to jump out of bed this morning and devour a bowl of this up. granola3 Coffee, granola, and fresh local berries are the best way to start the day. I'm sure smoothies will be on the menu soon, but for now I highly recommend eating this granola with fresh berries and a chopped up banana. This was the perfect fuel to get us through our morning harvest. photo When I make homemade granola I turn my oven to a low temperature and bake for a few hours. I've been told that the low slow cooking is better for the valuable oils in the nuts and grains. I have also found that when I make my granola the night before it is perfect the next morning. I usually turn the  oven off when the granola is technically done cooking and leave it in the oven overnight. It has turned out beautifully every time. Pour some coffee and dig in! granola1

maple coconut granola

Prep Time: 5 mins.
Cook Time: 4 hours
Serves: 6-8 servings

Ingredients

  • 4 1/2 cups old-fashioned rolled oats
  • 1/2 cup chopped raw almonds
  • 1/2 cup chopped raw pecans
  • 1/2 cup ground flax seeds
  • 1/2 cup sunflower seeds
  • 1 cup unsweetened shredded coconut
  • 1/2 cup pure maple syrup
  • 1/2 cup extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup raisins

Preparation

  1. Preheat oven to 225 degrees.
  2. In a large bowl mix together all the dry ingredients. Whisk in the maple syrup, oil, salt and cinnamon until well blended.  Pour over the dry ingredients and mix until all is evenly coated.
  3. Spread mixture evenly over a baking sheet (or two!) and bake at 225 for 3 hours. Stir mixture, add raisins and return to the oven for 1 more hour. Turn oven off and and leave granola in the oven overnight or store in an airtight container.
  4. Enjoy with almond milk, fresh berries, and strong black coffee

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary.

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