It’s no secret that I love pretty photos, especially of food. My dream is to photograph a cookbook in the future. Or to work as a freelancer for a travel magazine. *Anyone want to hook a girl up with her dream job?* When I’m cooking or baking, though, it’s usually so I can photograph it! I’ll obviously eat it too, because I can’t turn down a delicious snack, drink or meal! But the end goal of my kitchen artistry is to document it. And now to share with you!
Full disclosure: I don’t always measure things when I’m creating something and I will often wing it!
Homemade Granola from Courtney’s Kitchen
2 cups old-fashioned oats
½ cup nuts, chopped (pecans, almonds, cashews, etc)
¼ cup raw seeds (pumpkin, flax or sunflower are my favorites)
2 tablespoons maple syrup or raw honey (or a combo of both)
2 tablespoons coconut oil
½ teaspoon vanilla extract
1/2 teaspoon cinnamon
1 large pinch fine sea salt
2 tablespoons grated orange zest
1/2 cup coconut chips
Preheat the oven to 300º F.
Combine all ingredients except coconut chips in a mixing bowl. Use your hands to mix well and toss to coat. If your coconut oil is solid, melt it in the microwave a few seconds or your hands will warm it up and melt it into the mixture.
Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 20 minutes, until very lightly toasted.
Stir the mixture while baking, and add the coconut chips. Continue to bake an extra 10-ish min.
Cool before serving or storing.
This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator. Get Creative! My granola is never the same and depends on what I’m in the mood for. I might add dried fruit, many types of nuts and different seeds. Experiment with different flavors and combinations!
This granola is awesome on its own, with milk or yogurt and fresh fruit. Enjoy and be sure to comment below with your favorite renditions of this treat!