Sundays are they days that I love preparing my food for the week. So on Sundays there are crazy aromas flying all through the house. My favorite aroma has got to be this granola cooking at a low temperature for a little over an hour. The first time I ever made homemade granola was when I made parfaits. I mixed a few things together with some oats, threw them in the oven and totally forgot about it. It wasn’t until someone asked me about the oven being on that I remembered I had granola in the oven. My intentions were to just slightly toast some coconut and oats but no, instead I made cereal. It was so delicious, so warm, crunchy too, and delightful with almond milk. They were perfect on parfaits but I couldn’t just stop there. That day I promised myself I would never buy cereal again. Not after making this. Cereal is over priced, full of sugar and gluten… this on the other hand was natural, delicious, and healthy. So then I started experimenting with the flavors until I finally came across this one. The great thing about homemade granola is the fact that you can put almost anything in it and it will be delicious. It’s a perfect way to use up left over nuts, flax seed, dried fruit, coconut etc. Make this for breakfast and pair it with a delicious detoxifying green smoothie. More recipes will be up soon! Enjoy
1 1/2 cup whole oats
1/4 cup coconut flakes or shredded coconut
1/4 cup walnuts
1/4 cup sunflower seeds
1 tablespoon flax seed
2 tablespoons coconut oil
2 tablespoons honey
2 tablespoons blueberry preserves
1/4 teaspoon vanilla extract
1/2 cup dried blueberries
1/4 cup chopped apricots
Preheat the oven to 250 degrees. Place all the dry ingredients in the bowl except the blueberries and apricots, then add the wet ingredients. Mix until well combined and everything is well coated. Place in a baking dish or spread across a pizza pan and bake for 1 hour. Stir every 15-20 minutes. When the oats and nuts have all toasted up let them cool then add in the dried fruit.
*tip: I personally find that baking the dried fruit dries them up even more and they lose that soft texture which is why I don’t bake them with the granola. If this doesn’t bother you feel free to bake it with the granola. The great thing about this recipe is that it’s totally customizable.