Ginger Coconut Granola

It’s been glorious outside and I haven’t really wanted to spend a ton of time in the kitchen. You see there’s this small window here in Texas where the weather is perfect before it turns to fry-an-egg-on-the-sidewalk hot…and I’m trying to enjoy every last second of it - case and point, I'm headed off on a week long camping/road trip in New Mexico this weekend!  So before I continue packing I wanted to share a quick recipe with you that you can eat off for days - for breakfast, a snack at lunch, a crunchy dessert after dinner - or a perfect bring along on a road trip.

Meet granola.

Granola ranks pretty high up there on my deserted island list. I know it’s not the most practical of things and won’t even come in handy, but I’d want to have it none the less. Homemade granola is so easy to make and to customize. You can make it super nutritious or more of a late night sweet snack. It’s also become my go to, get well/thanks for hosting me/yay you had a baby! gift. Friends seem to love it and don’t often make the effort to whip up a batch of their own. Now many people may have their hands and days more full than I, but it’s really really easy, I promise.

You can nuke it in the winter with a little milk for a morning treat, or it’s really good if you add a few chunks of cold apple and buttermilk in the summer. It can be a crumble on your next tart or a healthy topping on your ice cream...you get the point, it's versatile. You don’t even have to use that many ingredients, just toast the oats in the oven with some spices and maple syrup and viola, no frills oatmeal. The options are endless…

Keep an eye out over the next week for pics from my trip on instagram you can find me @borninaford. Why that handle...well because I was, but that's a story for another time. Until next time...

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Homemade Granola                                                                                                                                                     PRINT RECIPE
[Prep: 5mins / Cook: 35 / TOTAL: 40mins
[Serving size about 8 cups]

• 4 cups old fashioned oats
• 2 cups steel cut oats
• 1 1/2 cups mixed dried fruit
•     1/2 cup chopped dried apricots
•     1/2 cup chopped dried cranberries
•     1/4 cup chopped dried ginger
•     1/4 cup chopped raisins
• 1 cup mixed chopped nuts
•     1/2 cup chopped/slivered almonds
•     1/2 cup chopped pecans
• 1/3 cup coconut flakes [unsweetened preferred]
• 1/2 cup pepitas [or any other seed you want to use]
• 1/4 cup chia seeds
• 3 tablespoons coconut oil
• 3 tablespoons maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• few dashes salt

Preheat oven to 350°

You will need 2 large baking sheets to roast the oatmeal on.

In a large prep bowl combine all of the dry ingredients, except for chia seeds and the dried fruit - mix well. Add the coconut oil and maple syrup, toss gently to coat. Spread the oatmeal mixture evenly onto the 2 large baking sheets.

Bake for 30 minutes, checking  every 10 minutes to stir.

While the oatmeal mixture is baking prep the dried fruit. Only the larger fruit needs to be chopped, the raisins and cranberries can be added whole.

When the oatmeal is finished, let cool for about 10 minutes on the baking sheets.

Transfer the oatmeal mixture to a large bowl and add the dried fruit and chia seeds. Mix well and you have granola!

[You can play around with proportions here; I like my granola not too sweet and a little drier. This granola doesn’t clump together but the ginger, cinnamon and coconut are a super flavorful combo that tastes pretty awesome!]

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