Basic Maple Granola with Add-In Ideas

This is without a doubt my new favourite breakfast food. This granola with fresh fruit (or warmed up frozen) and some almond milk is the bomb! I have played with the contents a few times and have never failed to be happy with the end result. So basically, what that means is I use whatever I have on hand. I really don’t think you can go wrong. Put in what you like, top it with what you like and have at ‘er. The whole thing takes about 10-15 minutes to put it together and then 40 minutes of bake time. Super. Easy.

With thanks to the guys at Thug Kitchen

Makes a little more than 5 cups

Ingredients:
3 cups rolled oats
1/2 cup sunflower seeds*
1/2 cup chopped almonds*
1/4 cup uncooked millet**
1/2 cup maple syrup***
1/3 cup olive oil
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup dried cranberries**** (optional)
  1. Heat your oven to 300 degrees F. Line a rimmed baking sheet with some parchment paper.
  2. Mix together the oats, seeds, nuts, and millet in a large bowl.
  3. In a medium glass, stir together the maple syrup, oil, and vanilla. Pour this all over the oat mixture and stir that sh*$ around until everything looks coated. Add the cinnamon and the salt and stir.
  4. Pour all this evenly over that baking sheet and stick it in the oven for 40 minutes. Stir it every 10 minutes so that it cooks evenly. You’ll know this sh*$ is done when everything looks kinda toasted and the oats feel crispy instead of damp. Stir in the dried fruit now if you are using any. Let all that cook on the baking sheet and then store it in an airtight container for up to 2 weeks.
  5. Want to mix it up? Try these nut and fruit combos: almonds and chopped, dried apricots or strawberries; walnuts and dried pears or figs; pecans and dried cherries; peanuts and dried apples or bananas. Just use whatever the f%#k sounds good to you.

Thug Kitchen hints:

*Basically, 1 cup of whatever nuts you prefer.

**No millet? F%#k it, just add more oats.

***Legit syrup can get kinda f%#king expensive. But so can granola. Save up for the good sh*%.

****Or use any dried fruit you like.

Kathryn’s tips:

Play with this to see what suits your fancy.

I use a large mouthed mason jar to store my granola. I can see it, it is tightly sealed and it is easy to scoop or pour.

 

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