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  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!

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Filed under Breakfast Recipes

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