a magical breakfast

Don’t mess with Taylor and me when it comes to the most important meal of the day.

As you all know, I love to cook.  So dinner recipes are what you typically see here.  However, I have had many people ask how on earth Taylor and I have enough energy to make it through a hot day of farm work.

The answer is simple.  Breakfast.  I am a firm believer that breakfast really is the most important meal of the day.  Thanks to my mom for always making me eat it no matter how tired I was.

I am clearly not a baker.  Unfortunately, for my husband, he does not get to eat muffins, scones, or anything close to baked goods.  However, I do love granola (which in my case is a serious baking task.  I have to break out the measuring cups!)

I bake the same granola recipe almost every weekend.  It is easy, delicious, and very filling.  We haven’t gotten sick of it yet and I have been making it for over a year now.

We usually eat our granola with a side of fresh juice.  We have a juicer and usually juice fresh produce. The juice in the above picture is apple, beet, and carrot.  It’s awesome!

The combination of the fresh juice and the hardy granola is what usually gets us through a day of physical labor. I highly recommend this granola recipe.  It is time-consuming but the slow cooking is what makes it over-the-top delicious.  Whatever you have to tackle during the day, this really will get you through it!  I promise.

For the granola:

5 cups old-fashioned rolled oats

1 1/2 cup slivered almonds

1 cup raw sunflower seeds

1 cup shredded coconut

1 cup crushed walnuts

1/2 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 tsp salt

1 tsp ground cinnamon

dash of nutmeg

1/2 cup raisins

1/2 cup dried cranberries

Preheat oven to 225 degrees

1.  In a large bowl mix together all the dry ingredients (except the fruit!!!)  Whisk the maple syrup, oil, and salt until well blended.  Pour over the dry ingredients and mix until its evenly spread.

2. Spread in your larges baking pan or two and bake at 225 degrees for 3 hours.  Take it out, stir add your fruit and then continue to bake for another hour.

3. Turn off your oven and let the granola sit in the oven for a couple more hours.

4.  Store in an air tight container and enjoy!

The slow cooking is what makes this really good.  I promise it’s worth it.

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3 Responses to a magical breakfast

  1. Linda says:

    Last summer I invented a similar recipe after I decided the food coop granola that I loved was too expensive. The basis of mine is also oats, sunflower seeds, slivered almonds and coconut. I don’t add raisins, cranberries and maple syrup because I don’t work on a farm all day and certainly don’t need those calories. I’ll try your slow baking method on my next batch!

  2. Jean says:

    I love your method. One of my issues with granola is how the cooking makes the fruit too dry. So glad to have the farm stand open again. I even have a zucchini with its blossom still attached.

  3. Pingback: Identifying with granola « Have You Ever

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