If you haven’t yet noticed, one of my favorite things to make for breakfast is granola. There are really are no rules for making granola – simply throw together any nuts, cereals, and dried fruit you can find left over in your cupboard and have at it! It’s like making soup at the end of the week with all of your old leftovers and wilted veggies.
Maple Nut Granola (recipe adapted from Clean Food)
vegetarian, vegan, soy-free, dairy-free, peanut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 4 cups rolled oats
- 2 cups puffed kamut cereal (can also use crispy rice cereal)
- 1 cup toasted sunflower seeds
- 1 1/2 cups shredded dried coconut, unsweetened
- 1 cup sliced almonds
- 1/2 cup walnuts (can also use pecans or cashews)
- 1 cup dried cherries (can also use raisins)
- 2 Tbsp ground cinnamon
- 3/4 cup coconut oil (can also use canola oil)
- 3/4 cup pure maple syrup
- 1 tsp almond extract
Preheat oven to 250*F. In a large combine oats, cereal, sunflower seeds, coconut, almonds, walnuts, and cinnamon. In a separate small bowl, whisk together oil, syrup, and almond extract. Pour wet mixture over the dry mixture and stir to coat. Transfer granola to a baking sheet (covered in parchment paper if you want to save on dish washing) and spread evenly. Bake in oven for 60 minutes, stirring every 20 minutes until mixture is golden brown. Remove from oven, add dried cherries and allow granola to cool on baking sheet before storing it in an airtight container.