Granola and me used to be a breakfast match made in heaven. I always had a homemade batch in the cupboards and it was the first thing I dove into every morning (well, after pouring myself a mug of coffee). But for the past few months, I've managed to start my mornings with other foods - eggs, muffins, and hot oatmeal have been making the breakfast rounds. But the granola cravings are back and I had to do something about it, stat.
Instead of busting out one of my many favorite recipes, I went out on a limb and came up with a new one. It's a goodie. Super crunchy, lots of nuts and seeds (which is always a bonus in my books) and even though it's not clumpy or full of clusters, I loved every single bowlful. And yes, there is the oddity of black pepper included, but it's barely there - it's more like a hint of spice. And the cardamom and orange juice are also gentle tease. But next time I make this (a double batch, for sure), I'll pump up the orange-ness by adding in some zest near the last 10 minutes.
It's just silly to not have granola in the cupboard because it's so easy to make: just stir, spread, bake, stir some more, keep baking, and cool. A batch should last a week or more depending on how many mouths you've got in the house. And it's vegan! I've learned my lesson and me and granola are back to being best friends forever.
Crunchy granola with coconut, nuts and seeds
4 cups rolled oats (not quick)
1 1/2 cup raw almonds
1/2 cup raw pecans
3/4 cup unsweetened flaked coconut
1/2 cup salted roasted sunflower seeds
2 T each white sesame seeds & black sesame seeds
2 T flax seeds
1/4 t freshly ground black pepper
1/2 t ground cardamom
1/4 t cinnamon
1/2 cup roasted walnut oil (melted coconut oil, butter, or veg oil will be fine substitutes)
1/4 cup agave syrup (or honey)
1/4 cup brown sugar
1/4 cup orange juice
In a large bowl, combine the oats through to the cinnamon. Add in the remaining ingredients and give everything a big stir until everything is well mixed. Spread out the granola evenly onto 2 large baking sheets or glass pans and bake in a 300F oven for 30 minutes or until golden brown, stirring occasionally. Cool and store in a tightly lidded container.
