Morning treat

I have been obsessed with making my own granola for a long long time and yesterday it finally happened. Actually, the title of this post is wrong because granola can be eaten anytime. I ate a bowl as soon as it came out of the oven, and another one later for dinner. I simply could not resist the inviting smell of honey, coconut, and toasted nuts that filled my home. It turned out crunchy and delicious, better than any store bough varieties, and I'm not saying this because I made it. I plan on sending some to a dear friend who I know loves granola and breakfast foods in general and I can't wait for her feedback. Here is the final result:

Ingredients:

4 cups rolled oats

3/4 cup whole almonds

1 cup sliced almonds

2/3 cup pumpkin seeds

1 cup unsweetened coconut flakes

2 teaspoons chia seeds

1 teaspoon milled flax seeds

1/3 teaspoon salt

1/3 cup water

1/2 cup honey

1 teaspoon pure vanilla extract

1/4 cup coconut oil

1/2 cup dried golden raisins

1/2 cup dried blueberries

The other best thing about this granola recipe besides its taste is how easy it is to make. Start by preheating your oven to 325 degrees and buttering/lining a baking sheet with parchment paper. Then mix together the oats with the nuts, seeds, coconut flakes, and salt in a big bowl. In a small sauce pan bring water, honey, vanilla extract and coconut oil to a boil stirring constantly. Pour the honey mixture over the oats and make sure everything is coated evenly. Finally spread mixture onto baking sheet and bake 25 to 40 minutes. To make sure everything browns evenly stir occasionally. Once the granola has achieved your desired golden brown shade take it out of the oven and let it cool completely. You can add your preferred dried fruit after the granola has cooled. 

Enjoy as is, or with cold milk or yogurt!