Growing up we always had granola in the house. But since my dad was an on again off again vegan, my options for pairings were sometimes slim. I love almond/rice/soy milk now, but at the time I thought it was some form of child abuse. In those situations I would opt for apple juice in my bowl o' granola. I haven't tried it in a while... but I just might. I imagine it would be a bit more crisp and refreshing on these hot New York mornings. But I digress...
It may be easier to grab a bag of granola off the shelf but it doesn't even compare to your own homemade batch. The best thing about making granola is you really can't go wrong. Add whatever you like (or have in the house). It's bound to turn out great.
This batch was inspired by (1) my granola-loving gal-pal, Emma, (2) my Aussie lady-friend, Rohani, and (3) an old hippie cookbook my mom gave me when I flew the coupe, The New Farm Vegetarian Cookbook.
4 cup rolled oats
1 cup wheat germ
1 cup sunflower seeds (lightly toasted)
1/2 cup flax seeds
1 cup sliced almonds
1 cup chopped pecans
1 1/2 cup shredded organic coconut
1 1/2 tsp sea salt
1 tsp cinnamon
3/4 cup R. Stephens Tasmanian Honey (courtesy of Rohani)
3/4 cup Lemon Myrtle infused Macadamia Oil (straight from the bush!)
1 tsp vanilla
Mix the dry ingredients together in a LARGE mixing bowl. I can't over emphasize "large"... It got a little messy in my kitchen because I tried to make do with my new medium sized mixing bowl. It's gorgeous! But not big enough for granola.
Heat the liquid ingredients together and pour over oat mixture. Stir and spread out evenly on 2 cookie sheets. Bake at 325 for 30 minutes or until golden. Turn with a pancake turner a couple times so it browns evenly.
Remove from oven and immediately stir in dried fruit (I used dried mango and cranberry). Let cool. Store in an airtight container.