Raise your hand if you like getting up super early in the morning to cook a nourishing breakfast from scratch every day.
Yeah, me neither. I do cook breakfast a lot (eggs, baked oatmeal, muffins, etc.), but there are plenty of mornings that I just stumble into the kitchen and fumble around for something to dump into a bowl for the man and boy to eat. I want it to be healthy but mornings demand convenience!
Boxed cereal isn’t really a healthy breakfast option, but homemade granola sure can be. I make a batch of this granola once a week and we eat it for breakfasts and snacks with yogurt or milk and sometimes fruit. Healthy convenience food exists! It just requires some planning and cooking ahead.
5 C. rolled oats
1/2 C. sliced almonds
1/2 C. chopped walnuts
1 C. unsweetened shredded coconut
1/3 C. wheat germ
1/3 C. flax seed
1/3 C. chia seed (or another seed you like, such as pumpkin or sesame)
1/2 C. coconut oil, melted
1/2 C. real maple syrup
1/2 t. salt
1. In a large bowl stir together dry ingredients.
2. Melt coconut oil (I usually put the oil in a 2 cup glass measuring cup and pop it in the toaster oven for a few minutes), then whisk in maple syrup and salt.
3. Pour wet mixture over dry and stir well to coat the oats.
4. Spread in two pans (I use an 11x17” cookie sheet and a glass 13x9” pan because that’s what fits side by side in my oven).
5. Bake at 250 degrees for one hour, stirring every 20 minutes. After one hour turn the oven off and leave the pans in the oven with the door closed for another hour (If you need your oven for something else, just bake the granola for an hour and twenty minutes total, stirring every 20 minutes). Let cool completely before transferring to a storage container.
Notes: You can use honey in place of the maple syrup if you want, or use 1/4 C. of each. The granola in my glass pan tends to get darker, so I put that pan on the side of my oven that isn’t as hot (See? Cheap ovens can be very helpful at times!).
Yield: A little over two quarts of granola.