I have a problem that maybe you can relate to. I love breakfast. But, I love sleep too. Each morning it’s like WWIII trying to figure out which one wins. Typically my love for sleep outweighs my desire to get something nutritious into my body before work. In an effort to fulfill a few of my 2013 Challenges I’ve been slowly working to change this bad habit. I’ve figured out that if I have something reeeaalllyy tasty to wake up to, the Battle of Comfy Bed is more easily won. This recipe comes from my Mama. I’ve tweaked it a little but all glory goes to her for the original idea!
Start off with 2 1/2 cups of rolled oats, 3/4 cup chopped walnuts, 1/2 cup unsalted sunflower seeds, 3/4 cup slivered almonds, 3/4 cup shredded coconut, 1/2 cup dried cranberries and 1/4 cup ground flax seed. You’ll also want to measure out 1/4 cup canola oil and 3/4 cup honey. Microwave the oil and honey for about a 1 1/2 minutes to warm it up.
Bake for 20 minutes at 325 degrees – stirring halfway through, until the nuts are toasty and golden brown. Remove from oven and add your dried cranberries and flax seed and gently mix on sheet pan with a spatula.
Add a little milk (some almond milk maybe?!), some yogurt, add it to the top of a smoothie, or just eat it plain. Any and all ways are delicious!
Hope you enjoy this simple recipe as much as I do. You can really substitute a million different things. Next time, I think I’ll use maple syrup instead of honey and add some pecans…maybe even add some cinnamon if I’m feeling crazy! Thanks for the great recipe, Mama!
The granola eater,
- 2 1/2 cups of rolled oats
- 3/4 cup chopped walnuts
- 1/2 cup unsalted sunflower seeds
- 3/4 cup slivered almonds
- 3/4 cup shredded coconut
- 1/2 cup dried cranberries
- 1/4 cup ground flax seed
- 1/4 cup canola oil
- 3/4 cup honey
- Mix the oats, walnuts, sunflower seeds, almonds, and coconut in a large bowl.
- Combine oil and honey in a microwavable measuring cup or bowl. Microwave for 1 1/2 minutes to warm it up.
- Pour the oil and honey mixture over oat mixture to combine, and then spread out onto two parchment lined sheet pans.
- Bake for 20 minutes at 325 degrees, until the nuts are toasty and golden brown.
- Remove from oven and add your dried cranberries and flax seed and gently mix on sheet pan with a spatula.
- Let cool completely on the sheet pan and then store in an airtight container. Will stay fresh for up to 2 weeks.