IMG_7589 Hi Foodies! For our inaugural post, we've decided to focus on our roots. Originally my mother's recipe (and before that, adapted from Elizabeth Rider), this granola is pretty much already famous - if you eat it once, you'll want to eat it again and again. It can be customized endlessly: add cinnamon or subtract raisins to your heart's content - you can't go wrong.   IMG_7595 IMG_7605 IMG_7607 IMG_7606 IMG_7610   IMG_7671 IMG_7646 The How To:
  1. Heat your oven to 300 degrees and line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, mix oats, nuts, dried fruit, pumpkin seeds, and salt.
  3. Melt the coconut oil and pour it over the dry mixture. Add the honey, vanilla extract, and almond extract and mix until combined.
  4. Pour granola into prepared baking sheet, making sure to scrape down the sides of the bowl.
  5. Bake at 300 degrees for 10 minutes, stir, bake for another 10 minutes.
  6. Let sit on the counter until cool and enjoy!
IMG_7726 A Few Notes:
  • Try toasting the nuts in a cast iron before adding them (this is easy - really!)
  • You want the granola to bake in a thin layer to make sure everything gets toasted - divide it between two pans if necessary
  • Granola keeps well in a tightly sealed container for up to two weeks (but good luck keeping it around that long)
Pairs Well With: The timeless wisdom of The Shirelles