With the recent glimpse of spring past, we have returned to winter cold and blowing snow. I do love this in-between place, filled with anticipation and preparation for the season ahead and a lingering enjoyment of the one we find ourselves in now. The big kids were up and out this morning, checking the creek as it swells to carry the water that was so recently snow underfoot, scattering food for the animals who are nearing the end of winter's scarcity. But they were soon brought back in for the warmth of fresh muffins and tea to offset the cold out of doors.
This morning found the oven running strong, baking warmth into the house, filling the kitchen with batches of good things to eat. One of the breakfasts that we keep in heavy rotation around here is this granola that we've been making for a few years now.
1/4 c. coconut oil
1/4 c. brown sugar
1/3 c. honey
1 tsp. vanilla extract
2 T. water
3 c. oats
1/3 c. chopped almonds
1/2 c. unsweetened coconut
1/3 c. flax or pumpkin seeds (optional)
1/2 t. salt
Preheat the oven to 250. Mix the first five ingredients in a medium sized bowl. (You can easily liquify the coconut oil by measuring it into the bowl and placing it in the oven as it preheats). Mix the rest of the ingredients in a separate bowl. Pour the liquid ingredients over the dry and stir to coat. Spread in a thin layer on a baking sheet and bake for 45-50 minutes, stirring every 15 minutes.
This recipe makes enough to fill a one-quart jar, plus a little extra for those fresh-from-the-oven samplings.
It makes for a very satisfying way to fill these mornings in-between.
This post is part of Pennywise Platter Thursday over at The Nourishing Gourmet, and Monday Mania at The Healthy Home Economist.