Grammy’s Granola is my adaptation of Nekisia Davis’s of Early Bird Foods Olive Oil and Maple Granola. Her recipe is brilliant. Not too sweet, nice crunch and the perfect amount of salt. Despite her splendid recipe, I had to put my spin on it. My version adds dried pineapple, tart cherries and sweetened cranberries to brighten the color and flavour. I leave out the brown sugar entirely because of the sweet in the dried fruit. Last thing, I use less salt because my sunflower seeds are salted.

Grammy’s Granola is completely adaptable to whatever nuts, seeds and dried fruit you have on hand.

I have a complicated relationship with time. I want it to slow down, but at the same time, I’m always in a hurry. Hurry to get up, hurry to start, hurry to finish, hurry, hurry, hurry. Today is no different. The girls start arriving today for their summer vacation at the farm. I want the day to hurry up to get them here but, once they arrive, I want time to slow down to a crawl.

In the fast-paced world we live in today, it’s easy to lose sight of what truly matters – the moments we share with our loved ones. As a grandmother, I have the unique opportunity to leave a lasting impact on my grandchildren’s lives. My love language is food and so I try my best to create memories for them through the power of preparing and enjoying food.

By creating memories through food, I can teach them to not only nourish their bodies but also their hearts and souls. My kitchen is where we continue to build cherished connections, preserve the spirit of our family, yak about life and celebrate being together. One recipe at a time, I’m weaving a tapestry of love and togetherness that will forever live on in their hearts.

Thanks for reading.

Print

Grammy's Granola

Rating: 5.0/5

( 1 voted )

Serves: 8 Prep Time: 10 Minutes Cooking Time: 45 minutes 45 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 cups old-fashioned rolled oats
1 cup shredded coconut
1 cup hulled and salted pumpkin seeds
1 cup pecans, chopped coarsely
½ cup extra virgin olive oil oil
½ cup maple syrup
1 cup dried cranberries
1 cup dried tart cherries
1 cup dried cranberries
½ teaspoon sea salt
½ cup dried pineapple, chopped

Instructions

1. Preheat oven 300*F
2. Line a large baking sheet with parchment paper
3. In a large mixing bowl, combine oats, coconut, pumpkin seeds and pecans.
4. In a separate bowl, whisk oil, sea salt and maple syrup together then pour over oat mixture and stir until well coated.
5. Dump onto parchment lined baking sheet and spread out evenly with a spatula.
6. Place in oven on lowest rack
7. Bake for 15 minutes then stir and continue baking another 15 minutes, stir again and bake another 15 minutes until the oats have browned nicely.
8. Remove from oven and cool completely.
9. When cooled mix with dried pineapple, cranberries and cherries.
10. Store your granola in a container with a tight lid.
11. Granola will keep for 2 weeks at room temperature.

Notes

THE LOVE: The best thing about making granola is how fast and loose you can play with the recipe. Use whatever seeds, nuts and dried fruit you like. Just be sure to keep the volumes the same so that the olive oil and maple syrup sauce is able to coat everything evenly.