Morning is my quiet time. There is a stillness in the air, a calm that feels magnified. My mind is clear and my body has yet to be beaten down by the enormity of the day ahead. Often you’ll find me in the office typing away as my colleagues roll out of bed. Two hours of unmitigated quiet allows me to complete the equivalent of a ten-hour workday. I like this time. I adore the routine of a subway that rolls into the station at a specified time, the light roast coffee I’ll consume, and the fact that my oatmeal is always pipping hot. And as much as I treasure my mornings, I also savor my breakfasts: simple, flavorful eats. So when I spotted a recipe for homemade nutty granola made with my ingredient du jour (coconut!), I couldn’t resist.
Not only is this recipe a cinch to make, it’s unbelievably fragrant and delicious. Paired with a few spoonfuls of milk (or opt for Greek yoghurt) and sliced peaches, my mid-afternoon snack was borderline BIBLICAL.
INGREDIENTS: Recipe adapted from The Year in Food
3 cups rolled oats
2/3 cup raw pistachios
1/2 cup chopped, raw almonds
1/2 cup unsweetened coconut flakes
1/3 cup cashews, chopped
2 tablespoons blueberry flax seeds
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup grade B maple syrup
1/4 cup olive oil
1/2 cup dried cherries
Preheat oven to 325 degrees.
Combine all dry ingredients except the cherries in a large mixing bowl. Drizzle in maple syrup and olive oil and stir thoroughly to combine. Spread granola in an even layer on a rimmed baking sheet. Bake at 325 degrees for about 30-35 minutes, stirring at every ten minutes or so, to keep the granola from burning.
When the granola is golden and fragrant, remove from the oven. Mix in the cherries.
Allow the granola to cool, then store in a sealed container at room temperature.