The other day, I loaded the kids up and made a beeline for the allergy medicine aisle at Target because well, allergies: thee worst seasonal allergies of all time, actually. I thought I'd made a smart choice in grabbing my generic pick ... steering clear of things that hadn't worked in the past and trying to remember what had. Later that night Simon saw the package sitting in the kitchen and gently broke it to me that I'd managed to just buy some overpriced Benadryl.
So, I'm still in the market for the most magical cure (local honey? essential oils? hermit life?) but while I was there I decided to pick up the ingredients to try my hand at making some granola. Some granola without oats and starchy (but oh so delicious) clusters of wonderful, specifically. I've paid a diamond encrusted arm and a leg for said granola in the past and it was delicious but the price! I hoped I could do a little better.
Of course -- the beauty of granola recipes is that they can be tweaked, tinkered with, changed up completely and you'd be hard pressed to make something truly inedible.
When I make this again I might nix the goji berries (I can't taste them at all so ... what's the point?) and definitely NOT crush/blend/destroy the cocoa almonds.
2 cups unsweetened shredded coconut (found at Target)
1 cup slivered almonds
1 cup cocoa roast almonds (Target find)
1/2 cup pecan pieces
1/3 cup walnuts
1/4 cup chia seeds
1/4 cup raw and shelled hemp seeds (Target ftw)
3/4 cup dried blueberries
1/4 cup dried goji berries (again, Target) (these are very gross until baked - then they are tasteless)
3 tablespoons coconut oil (don't skip this - important for crisp factor)
3 tablespoons honey or maple syrup or whatever sweetener you fancy
Preheat oven to 325 degrees. Combine all dry non-fruit ingredients in a big bowl. Mix, mix. Again, I threw my cocoa almonds in the blender but wish I hadn't so leave them whole or crush their little souls like I did.
Heat coconut oil and syrup/honey in saucepan over medium-low heat until oil is melted. Mix into dry mix until everything is nicely coated.
Spread granola evenly on a cookie sheet and bake for 10 minutes. Sprinkle berries in and mix around. Crank heat up to 335 degrees.
I only needed to bake my batch for 12 minutes until everything looked nice and extra crispy (maybe too crispy - oops)
but our oven is a hottie and rather overzealous so ... you might need to wait 15-17 minutes? You'll know. Just keep a super close eye. Set two timers! I trust you'll be fine.
Remove. Eat or store in airtight container. I did both ... you don't have to choose.
Simon HATES coconut and I didn't tell him that the base was coconut flakes after he'd had a bowl with milk AND some sprinkled on yogurt. He then asked how I made it and I fessed up to the coconut flaking and he was surprised. Would he have loved it as much if he'd known the flakes were there beforehand? I don't know. But, don't be a naysayer if you hate coconut -- the taste is not coconutty. I promise.
And now there are one trillion AND ONE granola recipes out there on the line. I just had to add mine to the bunch.