Somewhere around this time last year, I was mulling over the idea of participating in my first ever flea market. Inspired by a dear friend, I was tempted to try selling some of my homemade granola. The idea excited me for a whole slew of reasons: one - spending a whole day doing nothing but baking and bagging granola; two - for the fun of choosing the packaging and designing a logo; and finally - the fact that people other then myself may actually love the product and buy a bag of 7granola (yahoo!).
Here we are one year later, and though the flea was a huge success (!!!!!), it won't be happening again any time soon (too many other fun things on the go). So I figured, in true fairness to you, that I would share a version of last year's famous granola. Happy snacking!
Thanks to Gir for sponsoring this post. I was gifted this fantastic new spatula and I am now mildly obsessed. It does everything I need in a quality spatula and more.
THE LAST GRANOLA // makes ~6 cups
Super easy to throw together, and perfect for breakfast, snacking, or gifting. The dried fruit is optional - depending on the season, I'll often leave them out, and add fresh berries instead.
Preheat oven to 325.
Ingredients:
3 cups rolled oats (not the quick kind)
1 cup large flaked coconut
1/2 cup whole almonds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 T sesame seeds
1 tsp ginger, cardamon or cinnamon (or a combination)
1 tsp vanilla
1/3 cup maple syrup
1/3 cup olive oil
1/2 cup dried fruit (raisins, currents, cranberries or apricots) (optional)
What to do:
Combine the dry ingredients in a large bowl and toss to combine.
Whisk together the vanilla, maple syrup and olive oil, and pour it over the oat mixture. Using a rubber spatula, gently fold together the wet and dry ingredients.
Line 2 baking sheets with parchment paper and spread the mixture out in a fairly even, single layer.
Bake for 18-20 minutes, tossing the mixture halfway through.
If adding dried fruit, toss it in right after you remove the granola from the oven. Stir gently.
Allow to cool completely before storing in an airtight container.
Super easy to throw together, and perfect for breakfast, snacking, or gifting. The dried fruit is optional - depending on the season, I'll often leave them out, and add fresh berries instead.
Preheat oven to 325.
Ingredients:
3 cups rolled oats (not the quick kind)
1 cup large flaked coconut
1/2 cup whole almonds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 T sesame seeds
1 tsp ginger, cardamon or cinnamon (or a combination)
1 tsp vanilla
1/3 cup maple syrup
1/3 cup olive oil
1/2 cup dried fruit (raisins, currents, cranberries or apricots) (optional)
What to do:
Combine the dry ingredients in a large bowl and toss to combine.
Whisk together the vanilla, maple syrup and olive oil, and pour it over the oat mixture. Using a rubber spatula, gently fold together the wet and dry ingredients.
Line 2 baking sheets with parchment paper and spread the mixture out in a fairly even, single layer.
Bake for 18-20 minutes, tossing the mixture halfway through.
If adding dried fruit, toss it in right after you remove the granola from the oven. Stir gently.
Allow to cool completely before storing in an airtight container.