By now, you should all be aware that I am from Seattle and spent the first 24 years of my life on the West Coast. So when I came to work once decked out in my bike shorts and chacos, it was no surprise that I was quickly deemed "crunchy." For those of you unfamiliar with the term, crunchy granola refers to the outdoorsy, hippie-like tendencies of those from the liberal-minded Pacific coast. As it happens, I have been feeling particularly home-sick of late; perhaps I need a good dose of Big Bear Cafe...or perhaps I just haven't seen the parental units in a good six months.
Regardless, I felt a strong urge to make granola. Now, vegans, cover your ears, but I have to admit that the best granola I have ever made had honey and butter in it (and sugar and peanuts). The recipe below will be slightly less deleterious (good GRE word!) for your health. Dairy, sugar, and potentially gluten-free, this coconut and pecan granola is a good way to start the day, or alleviate a craving for your childhood home. I served it with some soy yogurt and my first jar ever of home-canned peaches (which were fabulous)!
1 cup rolled oats (I used a multigrain mix)
1/2 cup dessicated coconut
1/4 crushed pecans (can sub in almonds)
1 tbs coconut oil, melted
1 tbs canola (or another of coconut
1-2 tbs apple butter
1-2 tbs unsweetened almond milk
15 drops vanilla stevia
Cinnamon to taste (optional)
1. Toss everything together. It should be slightly moist and start to clump. If it doesn't add another tablespoon of apple butter and almond milk combined.
2. Spread out on a greased cookie sheet. Bake at 350F for 35-45 minutes, mixing every 15 minutes. Remove when just beginning to brown. Allow to cool completely.
3. Store in an airtight container. Eat.
Check out other healthier-for-you options on Slightly Indulgent Tuesdays and Wellness Weekend!
academic agriculture almond amaranth animals apples apricot asparagus avocado baking banana bars basil beans bees beets berries biodiversity blog action day blueberries book bread Cabbage Cake carob carrots cashew cauliflower celery chard Cheese cherry chickpeas chocolate chocolate with a soul Cinnamon rolls climate change coconut coffee commodities conflict conservation contest cookies corn crisp cucumber culture dairy daring bakers dates deforestation dess dessert eggplant eggs Environment Ethics fair trade fennel figs film fish Food Waste Foodie blogroll Frugal Foodie Gardening garlic gender ginger gluten-free GMO grains granola grapes Greens hazelnut health history Holiday honey horseradish human rights hunger ice cream Indian Kale Kiwi kohlrabi lemon lentils lime Live Below the Line livestock macarons mango markets melon mint muffin Munchable Soapbox mushrooms nutrition nuts okra olive oil onion orange organic pasta Pastry peaches peanut butter Pears peas peppers Pie pistachio plum policy potatoes poverty Produce of the Week protein quinoa Rabe raw resources restaurants rhubarb risotto root vegetables salad seafood sesame smoothie social justice SOS soup spinach Squash stevia strawberry sunchoke sunflower seeds sustainability sweet potato tea tempeh Tofu tomato tradition trains Travel Turnip Vegan Vegan MoFo water wheat berries winter squash zucchini