Simple Honey Almond Coconut Granola

simple-honey-almond-coconut-granola-parfait

Mornings are not my thing.

Rolling out of bed in the morning to a slew of chores and choices is not a great way to start the day. It uses up valuable time and energy, both of which could be used on activities that bring joy and purpose to our day. Simplifying the morning by reducing the number of chores and choices we need to make definitely puts in a better position to enjoy the rest of the day.

One easy way to simplify is big batch breakfast preparation. Spending one or two hours a month preparing large batches of breakfast that can be frozen or stored saves up to an hour a day in cooking/cleaning time, and it means I don’t spend every morning rummaging through cupboards with a hungry toddler hanging from my leg.

I’ve been making this granola for years; it contains only a few basic ingredients, the kind I almost always have on hand, but can be dressed up in any number of ways as long as the ratio of oat to nut/seed remains the same.

There are as many ways to make granola as there are stars in the sky. Do you like it chewy or crispy, plain or spiced, fruity or nutty? This granola is crisp and chewy, the longer it’s left to cool undisturbed the chewier it becomes. Adding a bit of dried fruit would increase the chewiness, but to keep the amount of sugar down I prefer to add fresh fruit.

E enjoys helping me to make it because she can get into it with her hands and mix everything up, tasting as she goes.

While Granola is ostensibly a breakfast food, but I’ve been known to eat a bowl in the afternoon, or even have it for lunch with a scoop of Greek yogurt and a handful of berries.

Ingredients:

4 cups rolled oats
2 cups almonds chopped
1 cup shredded unsweetened coconut
1 cup pumpkin seeds
Pinch of salt
3/4 cup melted coconut oil
2/3 cup local organic honey

Steps:

1. Preheat oven to 300C
2. Mix together oats, almonds, coconut, pumpkin seeds, salt, coconut oil, and honey
3. Spread granola mixture in a thin layer on a parchment lined baking sheet
4. Bake for 30-35 minutes. Stir after first 15 minutes, then every 5-10 minutes until granola reaches desired colour
5. Allow granola to cool undisturbed in pan
6. Serve with Greek yogurt and fruit
7. Keep granola in an air tight container for up to a month or frozen for six months

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