Breakfast is one of the greatest things. I truly believe this.
Elaborate breakfasts and brunches are lovely and luxurious, but unfortunately usually reserved for slow weekend mornings. When I can't have a relaxing breakfast, which, let's be real is most mornings, I make it a point to at least eat something delicious for my morning meal. Sometimes it's a bowl of warm oatmeal, other mornings it's sourdough toast with a smashed avocado. However, lately, this granola has been making a regular appearance in my breakfast routine, as it's the perfect not-too-sweet, not-too-crunchy granola to add to your favorite yogurt. (Also, p.s. - it's great on ice cream for a post-dinner treat)
The great news about this recipe is that it works as a real solid base that you can expand on creatively. Don't like walnuts? No problem, try cashews! No desire for flax seed? How about sesame seeds? You can experiment with the addition of new spices, coconut, and dried fruit. The combinations really are endless. One word of caution -- work to keep the volume of dry ingredients to the outlined proportions, or you'll end up without enough butter and syrup to coat the dry ingredients evenly.
4 cups rolled oats1 1/4 cups walnut halves or bits
1/4 cup ground or whole flax seed1 teaspoon fine-grain sea salt
Grated zest of 2 oranges
1/2 cup unsalted butter
1/2 cup plus 2 tablespoons maple syrup
Preheat the oven to 300F with racks in the top and bottom thirds of the oven. Set out two rimmed baking sheets and line with parchment paper.
Combine the oats, walnuts, coconut, salt, currants and orange zest in a large mixing bowl. Heat the butter in a small saucepan over low heat and stir in the maple syrup. Whisk until thoroughly combined, then pour the maple mixture over the oat mixture until everything is well coated, at least 30 seconds. Divide the mixture equally between the baking sheets and spread into a thin layer.
Bake, stirring a couple of times along the way, for about 40 minutes, or until the granola is toasty and deeply golden. You may want to rotate the pans once, top to bottom, to ensure even baking. Remove from the oven and let cool completely, then store in an airtight container at room temperature.
--recipe adapted from Super Natural Everyday