It’s been ages since I posted as life has been a swirl of activity and adventure. I’m addicted to my Fitbit so I’m constantly searching for ways to get steps. Therapy for the eldest has been doing great things and we find ourselves able to enjoy mini conversations and engage in new ways. The tiny one is our very own Curious George constantly finding ways to get into trouble because he just has to see everything and really discover what it’s all about. With all of this activity I found myself drifting from stillness and while this is a good thing sometimes, the art and practice of being still is an important one. Equally important is the art of waiting. Sometimes the best things are those we wait for.
This desire to get back into the practice of stillness and waiting has brought me to this homemade granola. I am loathe to admit this as I’ve been making granola for years but I had been lazily buying it from Farm Boy every time we made our way into London as I was ‘too busy’ to make it myself. This is ridiculous. Granola is perhaps the easiest of all breakfasts to make. You mix the ingredients in a bowl, bake it in the oven and then wait for it to be completely cool. It takes a good 1/2 day to complete and the waiting at the end is the hardest part for someone like me. I want to bake and be done. I like to clean up as soon as it’s over. The waiting is good, it’s important even. Bag it too soon and you have soggy cereal. You can ruin your efforts if you’re not willing to wait.
So here it is, the new and improved version of the original From Ministry to Motherhood Homemade Granola. It used to be good, delicious even. Now it’s something even better. The addition of peanut butter in place of coconut oil adds a rich flavour that rounds out each mouthful. I’ve lightened up on the sweetener and have found raisins to be an excellent sub for the previous dried fruit combo. This version is what we’re eating now and it’s the healthful simplicity that makes it the perfect breakfast.
4 c Old Fashioned Oats
1 1/2 c Slivered Almonds
1 1/2 c Unsweetened Shredded Coconut
3/4 c unsalted raw sunflower seeds
1/2 c flax seeds
1/4 c chia seeds
1/4 c wheat germ
1/2 c natural peanut butter
1/3 c maple syrup
1/3 c honey
1 1/2 tsp cinnamon
1 tbsp vanilla
1 1/2 c raisins
Preheat the oven to 350 degrees and then prepare a cookie sheet. Set the sheet aside and get into the good stuff.
Mix the Oats, Almonds, Coconut, Seeds, Wheat Germ and Raisins together in a large bowl. Set aside.
In a sauce pan combine the peanut butter, maple syrup and honey. Heat the mixture over medium heat, stirring often until it is smooth. Once desired consistency is reached remove from heat and add in the vanilla and cinnamon, stirring well.
Add the liquid mixture to the dry ingredients. Mix very well to ensure that each part of the granola will be evenly covered.
Pour the granola mixture onto the cookie sheet ensuring even distribution.
Bake in the oven for 15 minutes. Remove and stir. Return to the oven for an additional 15 minutes.
Once the granola is done baking remove it from the oven and allow to cool completely on the cookie sheet before storing. The granola can be stored in an airtight container for a week or so.
This granola is crispy without breaking your teeth. That said when you remove it from the oven you may wonder if it’s been cooked long enough as it still will appear a bit soft. Don’t over think this. Allow the granola to cool and firm up. If you cook it for too long it will burn and that’s not good! If you’re really into a very crisp cereal you could perhaps cook it a bit longer but give this a try first, I promise it’s an excellent texture!
I eat this with plain coconut yogurt and it is delicious!
If you like a sweeter cereal you may need to increase the sweeteners to 1/2 c each. I love the reduction in sweetener but you may not feel the same way. Go with what you know about yourself.