It's definitely fall in these Rocky Mountains, but I can appreciate that comforting smell at any time of the year. Here's a super quick and easy recipe for granola that will last you for days!
(and this is what I had on tap this morning. It changes, so feel free to use what's available in your kitchen)
3 cups rolled oats
1 cup almonds
1 cup pecans
1/2 cup pumpkin seeds
1 cup coconut flakes (I added a bit more because I love the texture of coconut flakes)
2 tsp. vanilla
1/2 tsp. salt
1/4 cup coconut oil
1/3 cup maple syrup
1 tsp. vanilla (sometimes I pour a little over)
Preheat oven: 325 degree F.
Mix first 7 ingredients together in a bowl (oats, nuts, seeds, coconut, vanilla and salt). Set aside.
In a small saucepan, heat up 1/4 cup coconut oil. Once it has melted, add the maple syrup and vanilla. Stir into bowl that was set aside with granola mixture. I use a rubber spatula to really get in there and make sure everything is mixed nicely.
Next step is not necessary, but makes for a great texture: Get out your high speed blender or food processor. Transfer about 2/3 of the granola mixture to the blender/processor and pulse. Just make sure you don't turn this into dust. You still want some chunks. The purpose of this is to break down the mixture a little bit.
Once you are satisfied with what your blended/pulsed mixture looks like, transfer that back to the bowl with the other 1/3. Mix well.
Spread mixture onto a cookie sheet that has been oiled with coconut oil (today I used a deeper set pan). Use a rubber spatula to push down the mixture firmly.
Place in oven for 20-25 minutes on 325 F. Do continually check on your granola -- as it can easily burn.
>I churn up the granola about 17 minutes in.
>Sometimes the granola takes up to 30-35 minutes to cook.
>I'll top it off with a minute or two (NO MORE) on the broiler setting to give it an extra crunch.
I love to add it to a bowl of yogurt with blackberries or just eat it plain!