It's no secret that breakfast food is one of my love languages. Eggs, pancakes, waffles...they're all my favorite foods. That being said, I'm not 100% on the granola bandwagon. I generally don't crave it and we rarely buy it. The blend of textures has to be just right. But this granola is a game-changer. Each time I make it a little differently, but this was my favorite batch yet. It has a lot of crunch, and it's not too sweet (my biggest objection to most store-bought varieties). Next time I'm tempted to think, I don't like granola very much, I need someone to remind me of this granola, okay? And nothing will make your home smell so, so good while it bakes in your oven.
I made this batch for when my mother-in-law comes to visit in a few days (yay!) but Nicholas has already informed me that it's the best granola he's ever had and there's no way there will be any left by the time she gets here on Friday. Maybe my best advice is to make a double batch? ;)
Of course, feel free to sub what ingredients you have on hand—this is just the combo we like the best.
Homemade Granola (gluten-free)
(I modified this recipe by Sheena to suit our tastes and make it gluten free)
- 4 cups rolled oats (for gf granola, use gf oats)
- 2 cups puffed millet (unsweetened)—I usually buy Arrowhead Mills
- 1 cup chopped almonds
- 1/2 cup ground flax seed
- 1/4 cup chia seeds
- 3/4 cup pure maple syrup (we use Grade B, since it's less refined)
- 1/2 cup olive oil or coconut oil
- 1 tsp vanilla
- pinch of salt
Preheat oven to 300 degrees. Pour all ingredients into a big bowl, stir until everything is well-coated. Spread into a fairly thin layer on parchment-paper lined baking sheets. Bake granola, stirring a few times throughout, for at least 45 minutes or until it's dark gold, toasty, and crispy (see "before" and "after" pictures below). Sometimes this takes closer to an hour to get it just right. We eat it in a bowl with milk, sprinkled over yogurt, or just by the handful. Enjoy!
You can see the texture and color change dramatically after time in the oven.
I store it in glass jars, for easy pouring.
I am certainly not a food blogger, and it has been some time since I shared a recipe on the blog. However, I wanted to share a "recipe" or method, if you will, for our very favorite beef roast in the crockpot.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.