from the kitchen: hazel & junie’s granola

One of my favorite things to buy is bulk oatmeal. Probably because it’s so cheap. It’s not depressing to put it in your cart at all, unlike, well, maple syrup. Buying maple syrup is like buying a pair of shoes you end up eating, no bueno. Anyways, while shopping yesterday I grabbed about twenty pounds of oatmeal, and immediately the girls started asking me if we could make granola. In case you are scared of making granola, it’s easy. Ridiculously easy. I had this preconceived notion that granola making was for the culinary gifted … turns out it’s almost as easy as making toast. Long story short, I wasn’t home to make the granola, so Matt jumped in with his almost too perfect dad skills and whipped up the best batch of granola I’ve ever tasted. Seriously. It’s nutty, crunchy, slightly salty and not too sweet. The best part is that Matt let the girls add in whatever they wanted… and he wrote out the recipe using measurements like “kid handfuls”. Yep. I’m keeping him.
granola recipe
Here’s the recipe:

*I’d triple this for next time, there’s only one bowlful left and it’s been 24 hours*

3 cups oats (get them in bulk, people!)
3 kid handfuls of sunflower seeds (1/2 cup)
4 kid handfuls of almonds, chopped coarsely (3/4 cup)
5 shakes of sesame seeds
1 teaspoon cinnamon
1 teaspoon sea salt
2 tablespoons unsweetened cocoa powder
1 cup real maple syrup
1 Tablespoon brown sugar
1 egg white
1/2 cup olive oil, coconut oil or butter

Mix all your dry ingredients in one bowl, all your wet ingredients in another, then stir together in a big bowl
layer granola on 1 or 2 cookie sheets
bake at 300 degrees for 45 minutes, stirring every 15 minutes.


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