Hi, friends! It’s been a while, I know. But I’m back! Yay!
This year I’m exploring and learning about mindfulness, and as a part of that, having control over what goes into my body. Making sure to consume what serves me. I’ve long cared about consuming locally grown, whole foods, but that whole getting them out of the grocery store and into my body thing? Limiting added sugars and fats? That’s a little harder to master, when balancing work, play, family, friends, and all the other fun stuff of life.
In my quest to make things from scratch, easily (and rid myself of the aggressive guilt that accompanies tossing out well-intentioned, sadly neglected farmer’s market hauls!), I’ve embraced Sunday batch cooking.
Come Sunday morning, my mind is on soups and slow-cooker stews I can eat for days, homemade broths that make a side of couscous so much more savory and nourishing (yes, I’m a little obsessed with Hemsley and Hemsley!), and my deliciously crunchy, couldn’t be easier granola recipe.
I never really liked granola. I wanted to! I tried plenty of different brands, and invariably felt like I’d paid too much money for too much sugar. But I loved the idea of granola. The versatility of it. Over roasted berries, it’s dessert. Sprinkled on top of jam and smooth, creamy ricotta or yogurt? Breakfast. Even straight up, it has so much potential to be a healthy dose of protein and fiber.
So I set out to make my own. Full disclosure – I’d also just featured Jansal Valley Tangerine Honey at a TGIF Tasting, and inspiration struck. I knew I had some sliced almonds and pepitas, and I always have dried cranberries in the house!
This recipe is low-maintenance, easily altered (swap out the coconut oil for grapeseed, the cranberries for chopped apricots) and is really, really hard to mess up. If you can whisk, sprinkle, spread and turn, you are well on your way to having the downright tastiest homemade granola you never knew was possible. You can thank me later!
Nutty Tangerine-Scented Granola
3 cups Old Fashioned Oats (never quick-cooking!)
1.5 cups Sliced Almonds
1.5 cups Pepitas (pumpkin seeds)
1 cup Dried Cranberries (added after baking!)
½ cup Jansal Valley Tangerine Honey
½ cup Coconut Oil
1 Egg White (to amp up the crunch and shine factors)
1 tsp Kosher Salt
1 tsp Ground Cinnamon
- Preheat oven to 300°F, and prepare two cookie sheets with parchment.
- Whisk together oats, almonds, and pepitas in a large bowl.
- Warm (don’t heat) coconut oil and honey in microwave or on stove top until smooth and easy to whisk together.
- Sprinkle cinnamon and salt over dry ingredients in bowl.
- Off heat, whisk egg white into oil and honey.
- Fold wet ingredients into dry. Taste. Now is the time to add a dash of vanilla, a touch more cinnamon, or anything else your taste buds fancy!
- Spread granola out evenly in a single layer across the prepared cookie sheets.
- Bake for 45-60 minutes, or until deeply golden brown, gently turning every 15 minutes.
- Sprinkle dried cranberries evenly over granola immediately upon removing from the oven. This is KEY! This way the cranberries will take on the “scent” of tangerine from the honey. This step takes the granola from ok to OH-KAYYYY! Trust me. I’ve never lied to you!
Granola will keep well for up to one month in a tightly sealed jar.
Until next time! Questions? Comments? Email me! Samantha@Shubies.com.