Now that we are living out of our pantry for as long as possible, the kids are running out of cereal. Catastrophic! How will they survive?! Well by using stuff I have around the house of course!
This recipe will fill 3 one quart canning jars. So it’s technically 24 half cup servings, but they like it so much they are eating it 2 – 3 servings at a time. We might have to start rationing. Lucky for them I will happily sprinkle a scant quarter cup on my yogurt, which will leave a little extra to share.
- 3 cups of oats
- 4 cups of nuts and seeds. (I used 1 c. coconut, 1 c. pepitas, 1 c. sunflower seeds and 1 c. sliced almonds. Try it with pecans, walnuts or whatever you have on hand.)
- 1 cup of cocoa powder
- 3/4 cup oil. (I used melted coconut oil.)
- 3/4 cup maple syrup.
- 1 tbsp vanilla
- 1 tsp sea salt
- 1 cup dried fruit. (I used raisins. Try cranberries, dried apple or cherries. yum.)
- 1 cup chocolate chips. (Mini is great but not necessary)
Preheat your oven to 300F.
In a large bowl mix oats, seeds, nuts and cocoa powder.
Measure oil, maple syrup and vanilla into a 16 oz liquid measuring cup and stir together. Pour over bowl and stir until all ingredients are coated.
Line 2 baking sheets with parchment paper and spread the granola out. Sprinkle with the sea salt.
Bake 20 minutes. Take the trays out and stir the granola around. Return to the oven and bake another 20 minutes.
Remove from oven and place on a wire rack. Allow the granola to cool completely. Then add the dried fruit and chocolate chips and stir in. Transfer to storage containers that you can seal so it stays fresh.
Try your granola with sliced bananas and milk, in a parfait with Greek yogurt, sliced fruit and jam, or sprinkled on ice cream!
Today I made a pretty parfait with marmalade and mandarin sections. Chocolate and orange are fantastic together.