Dear God, forgive me for skipping church on Sunday to make granola. Granola AND muffins, if you’re keeping tabs. I looked at Mark on Sunday morning and said, “I’m going to play hooky this week to get things done, but I think you should take the girls.”
He obliged. I blasted Pandora and the time flew by in the blink of an eye.
I can’t even seem to recall what weekends (or evenings) without kids looked like. I used to blog EVERY day, meaning I was in the kitchen a TON. I would spend entire weekend days bouncing from one recipe to the next, running my dishwasher no less than a couple of times. Per day. I truly can’t remember what days like that were like…or what we did with all of the food.
That 90 minutes I had on Sunday? It was a gift. It was self-care. It was productive. It all so many things.
School starts in less than a week and for the first time in a few YEARS, my girls will be eating breakfast at home every day. Even this summer they had breakfast provided at camp. The past 2 years, breakfast was provided at school and they (often) partook. And same for lunch, except they ALWAYS ate lunch at school. I haven’t packed a lunch in 2+ years!
I’m not going to lie, between free breakfast and lunch going away, AND having a vegetarian-other-than-chili to feed, things are going to get a bit more complicated for me. I had pinned a few recipes I wanted to have prepped and ready to go for the start of school and subsequently, this recipe below is doubled. It makes a lot because it can keep a long time.
Granola: the gift that keeps on giving.
I’ve been LOVING fruit and yogurt parfaits made at home and my favorite store-bought granola from Aldi has been out of stock, so this was just timely and wise. And man, oh man. The recipe is everything you want from a granola: salty, sweet, crunchy, a bit chewy, nutty, tender fruit. Oh yes, it has it all. Enjoy!
- 8 cups old-fashioned rolled oats
- 1 cup sunflower seeds
- 1 cup shelled pistachios
- 1 cup pecan halves
- 1 tsp ground cinnamon
- 1 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup honey
- 1 tsp salt
- 2 tsp vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees F. Line 2 large, rimmed baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine the oats, sunflower seeds, pistachios, pecans, and cinnamon; toss to combine.
- In a medium bowl, whisk together the coconut oil, maple syrup, honey, salt, and vanilla until well-combined.
- Pour the wet ingredients over the dry and mix until fully incorporated. Divide onto the prepared baking sheets and spread into an even layer.
- Bake for 22-25 minutes, stirring halfway through and spreading into an even layer once again before returning to the oven.
- Remove from oven and allow to cool completely, about 45 minutes. Mix in the raisins, apricots, and dried cranberries.
- Store granola in an air-tight container for 1-2 weeks, or in the freezer for 3-6 months.
Nutrition Information:Yield: 30 Serving Size: 1/2 cup
Amount Per Serving: Calories: 277Total Fat: 15.7gCholesterol: 0mgSodium: 123mgCarbohydrates: 30.8gFiber: 3.7gSugar: 13.6gProtein: 5.0g
LOVE oats and granola and granola-y things!
- To-Go Breakfast Bars
- Berry Cherry Almond Granola
- Cran-Apple Spice Granola
- Granola Bars with Bananas, Cranberries, and Pecans
- No-Bake Peanut Butter Granola Cups