A glimpse into the life and times of Julia. Loving, learning and growing my way through it all.

Thursday, December 8, 2011

You're so granola

I have found my breakfast love.
Granola, yogurt and some kind of fruit.
It's the best breakfast because it's delicious, keeps you full for most of the morning and is good for you.
Actually it's not only good for breakfast. I ate it for lunch today. Yum!
I used to buy my granola from the grocery store but I would always cringe because it's so stinking expensive for a half full box.
A few years ago my amazing friend Joanne Jones brought a huge jar of homemade granola when she came to stay with me for the One of A Kind show.
Side note: Joanne is an amazing artist who makes beautiful purses and bags out of recycled clothing, check out her company, Mined Recreations but she lives outside of the city so my house has become the unofficial B&B of Mined Recreations for the OOAK in Toronto!
I had know idea how easy and inexpensive it was to make your own. Joanne shared her recipe with me then and today I've adapted it a bit and make it for myself all of the time.

Check out the recipe and step by step instructions below for you to make it for your family to enjoy!

6 Cups-Oats
1/4 Cup-Unsweetened shaved or flaked coconut
1/4 Cup-Pepitas (raw pumpkin seeds)
1/4 Cup-Pecans or walnuts, chopped
1/4 Cup-Almonds, chopped
1/4 Cup-Flax seeds, ground
2 Tbls-Sesame seeds
1 Tbls-Coca Powder (optional)
1 Tbls-Cinnamon
1/2 Tbls-Nutmeg
1/2 Tbls-Allspice
Pinch of salt
2 Tbls-Vanilla extract
1/2 Cup-Canola or Vegetable oil
1/4 Cup-Pure Maple syrup
1/4 Cup-honey
1/4 Cup-Molasses (Optional)

1 Cup-Dried Cranberries
1 Cup-Apricots, chopped (optional)


Preheat oven to 350 F.

In a large bowl mix the first 12 ingredients.

In another bowl whisk together the wet ingredients.

Add the wet ingredients to the dry and mix very well until everything is well coated.

Pour mixture onto two cookie sheets and bake for 30 minutes or until granola is golden brown stiring very often, at least 3 times during the cooking. Stay close to monitor progress as you may need to lower the temperature of your oven if the granola begins to burn.

Once cooked remove from oven and leave to cool on cookie sheets for about 10 minutes. When the granola has cooled slightly transfer to a large clean bowl and add the dried fruit and leave to cool fully.

Once cooled transfer to an airtight container. Granola keeps for over two weeks, if it lasts that long!

How delicious does that look? 

Let me know how your granola turns out.