{photo by Jenny Bischoff}
Vanilla Crunch Granola
about 8 servings
A quick, simple, nutritious breakfast is every bit as important as lunch or dinner. I happen to be one of those people who makes her own granola, and I love having a jar of it around for an easy morning meal or a hurried handful of something sweet. Here’s my latest favorite – I stole this recipe from a friend who received a jar of this from one of her friends for Christmas. This other friend had attached the recipe to the jar (so sensible of her!), and after tasting one bite, I promptly snapped a photo of the recipe. I’ve altered it somewhat and probably make it a little differently each time depending on which nuts I have on hand, but I do make this regularly and often! The magic ingredient is the very large amount of vanilla – no, it’s not a typo. Yum! I hope you’ll try a batch of this and enjoy it for breakfast, or a snack, or even for dinner on a crazy night when there’s no time and you’d reach for boxed cereal anyway…
Ingredients
2 cup rolled oats
1 cup walnut or pecan pieces
1 cup sliced almonds
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
½ tsp sea salt
⅓ cup coconut oil
⅓ cup maple syrup
2 T vanilla
Directions
Mix oats, nuts, seeds and salt in a large bowl. Melt coconut oil, then add maple syrup and vanilla to it. Pour all the wet ingredients over the dry and mix thoroughly. Bake at 350 degrees for 30-35 min until golden brown, stirring every 10-15 min.
