A little while back, I went a little nutso at Trader Joe's and bought a ton of nuts. Too many nuts. More nuts than I or we were eating.
I somehow managed to finish the cashews, but the almonds and sunflower seeds were taunting me... and on a separate note, I needed something to liven up my goat milk yogurt in the morning. Then I had an epiphany. I WOULD MAKE GRANOLA!
I would say I'm never buying granola again, but that would be a lie. I will probably still buy granola, but I am super happy that I can make it myself. I'm excited to try some new varieties!
It's so stinking easy.
Get out all the stuff you want to put in your granola; oats, nuts, brown sugar, seeds, e'raythang.
Put all your dry ingredients in a bowl and mix it up.
Then pour it out and smush it all down on a baking sheet.
and maybe be a little too impatient to wait until it's cooled to do some munching... but then totally have it with your yogurt the next morning.
Recipe inspired by Shutterbean's Coconut Maple Granola
3 c. rolled oats
1/2 c. raw almonds
1/4 c. raw almond slivers
3/4 c. unsweetened shredded coconut
1/3 c. coconut oil
1/2 c. maple syrup
1/8 c. brown sugar
1/4 c. sunflower seeds
1 oz (or 2 tbsp) bourbon
Preheat oven to 350.
In a large bowl, combine dry ingredients and stir until evenly mixed.
Then add coconut oil, stir.
Add maple syrup (1/4 c at a time), stirring in between
Add bourbon, stir until all liquid is evenly distributed.
Pour your mixture onto a large cookie sheet, press down and spread evenly over the sheet.
Bake at 350 for 25-30 minutes, stirring every 10 minutes or so.
Serve with fruit or yogurt or milk or in trail mix or however you like your granola. Nom.