Here’s one simple thing I’ve been doing since the year began (and one of my to dos in 2016) that has made excited and happy: think of a recipe, make it immediately. I know if I save it to my cook-it-one-day queue list, I will never see it again. Cooking/baking is an instant impulse. So dig right in when one feels that moment.
So far, it had been great. Starting out with an easy one, I made granola (this was on my wanted to do since last year and now I finally could check it off).
The best thing about homemade granola is that I get to pick and choose what I like to go in the ingredients. Hehehe…dark chocolate chip (tasty ones) was a must. I had been dying to have figs, but dried figs will do for now (since it is not in season). Not to mention, I get to control the amount and type of sugar, in this case, all natural, that goes into the granola. It is well balanced in taste.
This is one granola with every bite oh so
Sweet (just enough)
Did I just mention “crunchy” 3 times? Wait, 4? Well, it’s REALLY 4 times crunchier than your regular granola.
I sprinkle a handful on my greek yogurt. Walt likes his with whole milk like a cereal snack. Topping it on a bowl of oatmeal also makes a nutritious breakfast.
This recipe makes a big batch that could last for a week. But it is so hard to keep our hands off of them, more than half is gone (and I just made it yesterday). Next time, I’ll remember to patch lock the jar.
Hope you will like them as much as we do. Leave a message and let us know. Have a beautiful day!
Chocolate Chip & Fig Granola
Cook Time: 40 minutes
2 cups rolled oat
1 cup crushed pecans
1/2 cup sliced almond
1/2 cup sunflower seeds
2/3 cup unsweetened shredded coconut
1/2 cup (8) dried fig
1 tsp cinnamon
1 tbsp coconut oil
1/4 cup maple syrup
2 tbsp raw cane sugar
1 tsp vanilla extract
pinch of salt
1 cup dark chocolate chip
Preheat oven to 350F.
Lay oats, pecans, and almonds on a baking sheet and toast for 10-12 minutes. Let cool for 5 minutes. Transfer them into a large mixing bowl. Add seeds, coconut, fig, and cinnamon. Stir to mix. Set aside.
Reduce oven heat to 300F.
In a sauce pan on low heat, melt the oil. Add syrup, sugar, extract and salt until dissolve and bubble. Remove from heat. Pour over the nut mixture. Stir to coat. Let cool for 5 – 10 minutes. Then add chocolate chips (otherwise chocolate would melt). Stir to mix.
Lay a 9″ x 13″ baking dish with parchment paper. Spread the granola evenly across the pan. Bake at 300F for 25 minutes. Let cool. Store in airtight container for snacking.