12.08.2012

Everything But The Kitchen Sink Granola

Maybe I should just blog about breakfast foods from now on. I can't get enough of them. Maybe it's because they mostly involve of carbs. Whatever. I'm perfectly content with carbs. 

But honestly, I fell in love with this granola! It's officially addictive and I can't stop making it. 

Last year, I made this honey almond granola, and thought I did a pretty good job. Until this bad boy came along. It has a more flavor to it and, with the millet, it is more crunchy than my previous batch. Chris sampled some the other night and said "that's too good to be healthy." 

The best thing, like all homemade granola, you can add whatever you want to customize it. I pretty much threw everything I had in the pantry in my batch (hence the name "Everything But The Kitchen Sink Granola"). And, like always, its cheaper than buying granola at the grocery store. I still don't understand how people can charge $8.00 for a bag of this stuff!

I always start by taking all the ingredients out so I can see everything.
All the dry goods. 
All the wet ingredients.
Pretty chopped almonds
Make the wet mix and combined all the dry goods. 
Mixed them all together and spread them on a cookie sheet lined with parchment paper
(this helps the grains not stick to the pan, and makes clean up super easy)
Toss the oats a few times so they cook evenly
When they are done cooking, add all the dried fruits and pepita seeds and toss to combine. 


Everything but the Kitchen Sink Granola
Adapted from Oh She Glows and Bon Appetite  
Wet Ingredients:
3 tablespoons of honey
1 tablespoon of agave nectar
1 tablespoon of coconut oil
4 tablespoons of applesauce (or one small 113g container's worth)
2 tablespoons of almond butter
1/4 cup of brown sugar

Dry Ingredients:
2 1/2 cups of old fashion oats
1 cup coarsely chopped almonds
1/2 chopped walnuts
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup millet
2 tablespoons ground flax seed
1 teaspoon cinnamon
1/4 teaspoon ground ginger
3/4 teaspoons salt
pinch of nutmeg

Add Ins:
1/2 cup pepita seeds
1/3 cup golden raisins
1/3 regular raisins
1/3 cup chopped dried apricots
Dried coconut

Preheat your oven to 300*. In a medium sauce pan, add all the wet ingredients and stir together over medium heat until melted and well combined. Cook to a simmer for about 5-7 minutes. Meanwhile, combine all your dry goods in a bowl. When your wet ingredients are all ready, pour it into the bowl with the dry good and mix well so everything is covered. Spread the mix onto a baking sheet lined with parchment paper. Cook for a total of 30 minutes - check on it every 10 minutes mix it up to make sure it all cooks evenly. If you'd like to add the coconut, add it in the oven during the last 5 minutes so it doesn't burn. When its all golden and delicious looking, it's done!

After its cooled for a bit, stir in your add-ins. Store in an airtight container in the fridge. 

Serve it with some yogurt, in some almond milk, or just by the handful. 



I am actually about to make a new batch of this tonight...mmm!

Happy Breakfast!

Erica

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