THE VERY BEST GRANOLA RECIPE.

img_4633On school days, our morning are, in an understatement, hectic. As much as I try to prepare at night for the next day, there’s only so much you can do. Diaper changes, bottles, long snuggles, teeth brushing, throwing things into lunchboxes, turning on the crockpot, not to mention getting ready myself. These are the days though. I live for those morning snuggles before school, at the cost of eating breakfast myself. With the gift of forethought this weekend, I made my very favorite granola, cooking it low and slow this past Saturday in the oven while the boys took turns napping and pulling every toy off the shelves in the playroom. I’ve gotten in the habit of tucking a little jar of granola with yogurt into my lunchbox to eat when I get to school in that blissful half hour before students arrive at the library for my first class. 

Mornings are tinged at this time of year (in south florida!) with a cool breeze and it’s just the best time of year to make granola. I’m sure it’s an even better time for it in the cold and wintry north. Let’s be honest, who wants to leave their oven on for an hour during any other time of year? I’ve tried many recipes for granola over the years, and this is the one scrawled on an index card, but nearly memorized. It’s adapted from Alton Brown, and it’s just my favorite. This isn’t just any granola, but a hearty and satisfying mix that’s not too sweet (the failing of most granola), a little bit salty with a nice crunch that pairs perfectly with a bit of plain greek yogurt. It is, of course, highly adaptable. Choose your favorite dried fruit, variety of nut, extra mix ins. 

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Granola
adapted from Alton Brown

What you need:

– 3 cups oats
– 1 cup mixed nuts, chopped (this mix is my favorite from aldi)
– 3/4 cup shredded coconut, sweet or regular
– 1 tsp salt
– 1/4 cup plus 2 Tbsp brown sugar
– 1/4 cup plus 2 Tbsp maple syrup
– 1/4 cup neutral oil (I use canola)
– 1 cup dried fruit (this is my favorite)

What to do: 

+ Preheat oven to 250 degrees.

+ Mix oats, nuts, coconut, salt, and brown sugar in a large oven-safe dutch oven, or baking dish.

+ In a small bowl, stir together syrup and oil.

+ Pour oil and sugar over oat mixture and stir to combine.

+ Cook for 1 hour and 15 minutes, stirring every 15 minutes.

+ Let cool, then mix in dried fruit.

+ Store at room temperature in an airtight container for up to a week.

+ Enjoy over yogurt or milk!

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Do you eat breakfast? I’ve gone through phases this year of breakfasting and not, and I’m in a decidedly breakfasting phase.