Breakfast is by far my favorite meal of the day. I wish life was such that I could enjoy freshly made quiches, pancakes, waffles and biscuit egg sandwiches every morning. And not to mention mimosas. Nothing like throwing a few bubbles in the mix to make even the most ordinary meals a little fancy.
Since life, or namely work, gets in the way, I normally save the champagne breakfasts for the weekend. But that doesn’t mean that weekdays have to be boring. Oh no sir. Bring in the homemade granola.
Now it’s way easy to grab a bag of your favorite store-bought granola and call it a day. However, I challenge you to make this one and not fall in love with how easy it is to make and how great it tastes. Making homemade granola is one of those things people are very impressed by. But sorry – secret’s out – that’s because they don’t know how easy it is to make. And the best part about it is that you can easily customize it to whatever you like or have on hand. Don’t like nuts – leave them out. Love coconut – go crazy. Don’t have honey but have agave nectar (which happened to me) – go for it. The possibilities are endless. And the result – super delicious.
So take a little time this weekend, whip up this recipe and add a little flair to your breakfasts next week.
2 1/2 cups old fashioned rolled oats (not instant/quick cooking)
1 1/4 cups wheat germ
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup sliced almonds
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3/4 cup canola oil
3/4 cup agave nectar
2 teaspoons vanilla extract
1/2 cup dried cranberries
Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, combine oats, wheat germ, coconut, walnuts, almonds, cinnamon and salt and mix well. In a small bowl, whisk together the oil, agave nectar and vanilla. Pour the wet ingredients over the dry ingredients and mix thoroughly until the dry ingredients are evenly coated.
Pour the mixture on to your prepared baking sheet and spread in a even layer. Bake for 40-50 minutes, or until golden brown. Stir the granola with a wooden spoon or rubber spatula several times during baking to ensure even browning. Let cool completely and then even distribute the cranberries.
The granola can stored in an airtight container at room temperature for up to a week.