I moved to California 16 years ago on a whim and in retrospect, I realized I subconsciously lived out almost every California cliche, highlighted by (drum roll please) owning my very own granola business. Lets review the facts, I became a: licensed psychotherapist (in California, everyone has a therapist, even therapists have therapists), an avid Yogi, a farmer’s market regular, an organic food enthusiast, a Prius owner; my babies were delivered in birth centers (the second one via midwife), I named my first born after a tree, I’m tatooed and pierced, I learned to surf and skateboard (both of which I totally suck at) and I lived in a log cabin in the mountains for 8 years.
Yes, that’s right folks, you can’t get much “crunchier” than that. You are probably picturing me with dreadlocks, Birkenstock sandals and a “steal your face” bumper sticker, but alas, I actually don’t stand out quite that much. There are probably a few other California cliches I could list but I’m not sure I want permanent documentation of those escapades – or else the next time you see my face, may well be on the wall of your local DMV.
It’s sad to say, but my time as a Californian is soon coming to an end (July 2016). As lovely and amazing as California is and despite the fact we have the most loving friends, we are ready for a new adventure. If you have been a fan of Doughmamma, you can probably guess our next destination – that’s right, Colorado. I am not well versed in Colorado cliches, though one friend mentioned shotgun racks, pickup trucks, Subarus, extreme outdoor sports and of course the increasingly popular “green rush” occupations. I will be sure to report my findings once the dust settles.
This granola recipe is loosely based on my original recipe. It’s a bit more savory due to the sesame and sunflower seeds and it is absolutely addictive – you have been fairly warned. In addition to having it with yogurt or milk, you can also add a handful to some greens – and voila – you have a high protein salad. Feel free to make substitutions with your preferred nuts and dried fruits, just keep your ratios the same. The trick here is to bake it low and slow. Your granola will get crunchy once it has been removed from your oven and has completely cooled.
I hope you enjoy this “Grateful Granola,” my homage to California, a “fare thee well”…
- 3 cups of rolled oats
- 1 cup of unsweetened shredded coconut
- 1 cup of raw almonds
- ½ cup of raw pinenuts
- ½ cup of raw pecan pieces
- 2 Tbsp of sesame seeds
- Pinch of salt
- 1½ tsp of cinnamon
- *1/4 cup of sunflower seeds (add after baking, they burn easily)
- ¼ cup of honey (light colored works well, such as Clover honey)
- ¼ cup of maple syrup (preferably Grade B)
- ¼ cup of canola oil (non-GMO)
- 1 Tbsp of Vanilla
- 1½ cups of dried cranberries (or a mix of dried fruits: raisins, pineapple, apricots, dates)
- Heat your oven to 275 F.
- In a large bowl combine oats, coconut, nuts, sesame seeds, salt and cinnamon in a bowl. Mix well. Remember to add your sunflower seeds after baking.
- Combine honey, maple syrup, canola oil and vanilla in a separate small bowl. Mix well with a whisk or a fork.
- Pour your wet ingredients into the dry ingredients and mix well, making sure all ingredients are coated well.
- Place on a parchment lined baking pan.
- Bake for 1 hour, mixing at the 30 minute mark to ensure even baking.
- Remove from oven, add dried fruit and sunflower seeds, stir and allow to cool completely.