I am not a morning person. My internal clock wants me to wake up around 10:30, eat dinner late, and go to sleep around 1:00 in the morning. I think I will fair well in Spain (I’m going in June!) I savour coffee, having 2 or 3 cups if I can, and I like to eat breakfast slowly, adjusting to the time and preparing for my day.
My love of good granola is not a new thing. I make it regularly, and I like to mix it up with all kinds of different dried fruits, nuts, spices, sweeteners, etc. This one is fairly basic, which is great, because it means you can add/change things to suit your tastes. I especially love the faint citrus-y taste that the orange juice adds.
A bowl of granola is the perfect morning ritual. It’s crunchy and not too sweet and you don’t have to think about preparing anything fancy in the morning. I like mine best with a sliced banana and some almond milk, but it is also delicious with yogurt, or whatever suits you. Also, coffee (or at least tea) is not optional.
A batch of this will usually last me about 2 weeks, eating about 1/2 cup almost every morning. The number of servings are not exact on account I have a bit of a late night snacking issue (I’m pretty sure my roommate is also a culprit).
Almond Coconut Granola:
Makes about 6 cups
Adapted from The Kinfolk Table (Alela Diane Menig)
3 cups Whole Rolled Oats
1 cup Raw Almonds, chopped
1/4 cup Whole Flax Seeds
1/4 cup Sunflower Seeds
1/2 cup Unsweetened Shredded Coconut
1 tsp Cinnamon
1/3 cup Coconut Oil, melted to liquid consistency and cooled
1/3 cup Honey
1/4 cup Fresh Squeezed Orange Juice
1 tsp Vanilla Extract
1. Preheat oven to 300. Cover a large baking sheet with parchment paper.
2. Combine oats, almonds, flaxseeds, sunflower seeds, coconut, and cinnamon in a large bowl. Whisk the coconut oil, honey, orange juice, and vanilla in a medium bowl. Add oil the mixture to the oats and stir until thoroughly combined.
3. Spread the granola on the prepared baking sheet. Bake, stirring every 15 or 20 minutes, for 45 to 60 minutes or until golden and dry. Transfer the sheet to a rack and cool completely, about 30 minutes. The granola can be stored at room temperature for 2 weeks and frozen for up to 4 weeks.