A Simple, Naturally Sweetened Granola Recipe

This recipe for granola has evolved so much over time. A little less honey, a little more maple syrup. A little more cinnamon and salt. More nut varieties, but less dried fruit. Better yet, no dried fruit at all. A tweak here and there documented over time in the Notes app on my phone. It’s a simple enough recipe that I could make it without referencing my notes, except I’ve changed it so much from where it originally was that I want to make sure I follow my own instructions exactly to make the perfect batch. We take our granola very seriously around here.

Matt eats this stuff every morning with a little yogurt. I tend to eat it two or three times per week. He’s a creature of habit, but I like variety. As a result, I don’t often notice right away when the granola is gone, and he’s too polite to say anything until we’ve gone a week or two with an empty jar.

I’m posting this up, my love, so you can make your own batch next time I fail to notice. I’m also posting this because who knows when my phone will fail and I’ll lose the recipe forever. The more copies that are out there, the better.

And speaking of copying recipes, I’ve decided to go ahead and transfer (and update) all of the well-worn and well-loved recipes from my blogspot address to this space. I reference my old blog for those recipes constantly, so I want to make sure I have them here too.  I imagine many of them have changed in various ways throughout the years, just as this one has.


Granola Recipe

Instructions:

Place in a large bowl:
1 cup chopped nuts (raw)
1 cup chopped seeds
3 cups rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt, or to taste e
Stir

Heat together in microwave until just melted:
1/3 cup maple syrup
1/4 cup honey
3 tablespoons coconut oil
Stir and pour over other stuff
Mix together until well combined

Bake:
Heat oven to 350
Spread granola over a cookie sheet with sides in a single layer
Place in preheated oven and cook for ten minutes
Remove and stir
Cook for another ten min, checking
Remove when edges are golden brown
Stir and Let cool
Store in an airtight jar

 

Optional Add-Ins

Roasted flax seed or other roasted seeds
Dried coconut
Dried Fruit

 

granola.jpg

Chocolate Nut Butter

This three-ingredient chocolate-hazelnut spread is an indulgent, yet healthy(ish) staple in our kitchen. We make it all the time, usually with hazelnuts, but sometimes we’ll change it up and use almonds or peanuts instead. No matter which variety of nut you go with, the technique is basically the same, but the flavor is different. We also play around with the chocolate. I usually go for a higher quality dark, but it’s delicious made with milk chocolate too.


Chocolate-Nut Spread Recipe

  • 16 oz raw, unsalted nuts
  • 8 oz chocolate, chopped
  • pinch of salt

Preheat your oven to 400F. Place nuts on a cookie sheet in a single layer and roast for 10-15 minutes, checking occasionally, until the nuts turn golden brown. Remove from oven and let cool for 10 minutes.

(Optional Step: place hazelnuts in the center of a large tea towel or flour sack towel. Pick up the sides and secure. Shake vigorously to remove the skins.)

Place nuts in food processor with a pinch of salt. Process until pasty nut butter has formed.

Place chocolate in a double broiler until fully melted. Add to food processor with nut butter and continue to pulse until chocolate nut butter has reached desired consistency.

Jar up and store in the cupboard for up to two weeks. Alternatively, store in the fridge for up to a month or two.

*note: if you purchase roasted, salted nuts, just skip the step where you roast your nuts in the oven.

 

Delicious ways to use this chocolate-hazelnut spread:

  • on toast
  • in a smoothie
  • in crepes with berries or bananas
  • with granola
  • in baked goods, like muffins or quick breads
  • with fruit on crackers
  • stirred in oatmeal
  • on a spoon