Rain is gently falling outside my cozy apartment windows,
the light is soft and dim as I drink my freshly brewed french press coffee that has hits of hazelnut notes in its taste,
the smell is like toasted grains,
my hands soak in the warmth of my faithful white mug.
My home is quite and peaceful, my sweet, diligent husband is sleeping sounding on his day off from a long houred week.
My heart is full, warm and thankful this Saturday morning.
The sweet, little woodsy view from my apartment living and dinning room windows
Honey and maple almond coconut oil granola is one of my absolute favorite snack recipe. Many granolas you buy at the store have either unwanted, extra ingredients, or they're fantastic, but a little expensive. I love granola, so I decided to create my own recipe to make at home any time I please, knowing it's full of healthy goodness and it's not out of the budget. Also, I simply take great joy in making things in the kitchen and sharing my new creations with others. It's a win-win all the way around!
My favorite little place to photograph my food. In my kitchen window, outlooking our little woods.
I wanted to create a recipe that was super simple and quick to whip up, with sweet and lightly salty, honey-nut oaty flavors. I achieved it by combining whole old fashioned oats, chopped dry roasted almonds, coconut oil, clover honey, maple syrup, a tiny splash of vanilla and a sprinkle of Himalayan pink salt. It's was very so good with its honey-caramel like flavors that I had a really hard time not eating it all raw before toasting it (maybe I should try a bowl of it like that sometime?). And with one taste, I'm sure you'll feel the same way.
The afternoon that I made this, I didn't have any plans until my husband came home later that evening, so I took my time to carefully and slowly chop each almond in half. Or at least attempt to. They're a little pesky under a knife. Obviously, this is not required to make wonderful granola. You could easily pluse the almonds in a blender or food processor with a similar result. It was just therapeutic and an art outlet for me to chop them singly that day. (Imagine me smiling very wide, with a small giggle).
Blurry, up close, raw granola goodness. Isn't it such a beautiful thing?
The final toasted beauty.
To be honest, I over-baked this batch this time! Tip: pull it out of the oven right before you think it's done, not after. It should be a little lighter than you want, because it will continue to cook and harden a bit once you pull it out of the oven.
I enjoyed my little batch of granola with a beautifully ripe, farmers' market fresh peach and Oatly milk. It was heaven in a cup. If you have the resources, I highly suggest trying this combination!
// honey and maple almond coconut oil granola //
makes 1 1/4 cups of granola
1 cup old fashioned oats
1/3 cup chopped dry roasted almonds
2 tablespoons extra virgin coconut oil
2 tablespoons maple syrup
1 tablespoon honey
1/2 teaspoon of vanilla
1/8 teaspoon of salt
Begin with pre-heated the oven to 300 degrees.
In a small mixing bowl, combine the oats, dry roasted almonds and salt. In a small saucepan on low heat melt the coconut oil. Once melted, whisk in the maple syrup, honey and vanilla. Pour mixture over the oats, almonds and salt. Stir until well mixed (feel free to taste test it now! It's amazing! If needed, add more maple syrup/honey to your taste). On a parchment paper lined cookie sheet, pour the raw granola in the middle of sheet and spread in an even layer. Bake for 30 minutes or until light golden brown.
Let cool, then enjoy with lots of milk poured over the top, with fruit, on yogurt, or as a topping on smoothies or desserts. The possibilities are endless!