The Tastiest Granola In Town...
I think you may know by now, I just love a good recipe. I also love sharing (mostly:)) and celebrating. A couple of weeks ago all three of my loves came together in one day when my good pal Emily (aka Sancerre) got some of her closest gals together to celebrate her engagement. The parting gift was adorably packaged and delish; a small glass jar filled with some of the most yummy granola that I have ever tasted, made with love by Emily's childhood pal, Jessie.This granola saved my life one morning when I was in need of a quick, nutritious and tasty breakfast. This made me very happy and I just had to have this recipe to share with you all (thank you for sharing Jessie!!!). Jessie originally got this recipe from the NY Times, but put a twist of her own on it. Make it now. Thank me (or Jessie) later. From my experience, if you eat this in the morning over coconut yogurt and fresh berries, you will conquer the day and you will be really vibrant...plus you get some much needed fiber and nutrients that your body needs to run properly. Nough' said.
Ingredients: 3 cups old-fashioned oats 1/2 cup raw almonds 1 cup raw pumpkin seeds 3/4 cup maple syrup 1/2 cup extra virgin olive oil 1/2 cup brown sugar 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 3/4 cup diced apricots optional: coconut yogurt (click HERE for a BOMB recipe from Buckwheat To Butter's very own Jennifer Hall Taylor) fresh berries of your choice
Directions: 1. Preheat oven to 325 degrees fahrenheit. 2. In a large bowl combine oats, almonds, pumpkin seeds, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom and mix it all together. 3. Lay mixture out evenly on a large baking sheet and add to oven. 4. Bake for 45 minutes, stirring every 15 minutes or so. It should be golden brown and crispy when it is all said and done. 5. Transfer baked granola to a large bowl and toss in diced apricots. 6. Let your granola cool and serve with coconut yogurt and berries ~ parfait style! Thanks for getting engaged Emily...of course, for more reasons other than discovering this recipe! xx