All winter long I have been using Mark Bittman’s granola recipe with a few tweaks. I seriously love this man. If my Boucci wasn’t so wonderful I would be setting my sites on Mark. I am sad we canceled our cable television because I used to save him on my Tivo. You can catch his little recipe gig at http://content.markbittman.com/videos The bonus about Bittman’s granola was that it only took 30 minutes to make. Boucci goes through cereal like nobodies business – seriously about a box or bag per sitting. Since he is a pretty serious cyclist, he burns through a ton of calories. I’m not a fan of supporting Walmart but back in the day prior to my granola making, I was scouting out Bear Naked granola sales.
A few weeks ago, I had extra time on the weekend. I decided to try out the granola recipe on King Arthur’s site. It took two hours but man was it delicious. I myself am not a fan of cereal. I really enjoy eating “real” food for breakfast. Give me a burrito or a bowl of dal soup and I am a happy camper. Anyway, my new recipe has now persuaded me to give cereal a try at least once a week. It is THAT good! I decided to split the time difference and come up with a recipe that had the tastiness and crunchiness of King Arthur but without the uber wait and stir time. Give it a go and see what you think.
6 cups rolled oats
1 cup sunflower seeds
1 cup almonds or walnuts
1/2 cup pumpkin seeds
1 1/2 cups unsweetened coconut
2 cups of dried fruit (most recently I did raisins and cherries).
1 cup honey or about 3/4 cup of pure maple syrup
2/3 cup of coconut oil or another neutral oil like canola
1 teaspoon of cinnamon
1 tablespoon of vanilla
Preheat oven to 300 degrees F
Combine everything in a big bowl except for wet ingredients and dried fruit
Warm up the honey and coconut oil in a saucepan or the microwave
pour over the dry mixture and stir until well coated
Divide the mixture between two baking sheets and spread into a thin layer.
Stir every 10-15 minutes for about an hour or until golden brown.
Cool before adding dried fruit and storing in airtight container(s) for up to 2 weeks at room temp. or several weeks in a refrigerator.
Serve with keifer/yogurt and fresh blueberries for a serious delight!