I’m stuck home alone while Mark is on a two week business trip. The only good thing about him being gone is getting half-finished projects completed. Like, a half-painted canvas that was meant for Mark’s birthday last June. Or, like a 90% finished painting for my friend Kelsey’s going away present back in late July. And maybe, just maybe, I can tackle my closet and the wreck that it is, once and for all. I’m also learning valuable motherhood skills all on my own, watching my infectiously lovable niece, Luna. You see, on most Saturdays Mark and I watch Luna for my sister, Nobie, and I always have my husband’s helping hand when I need to run errands. Not this Saturday though, I’m winging it solo. It’s probably safe to say I won’t be breaking out my paints to finish those paintings quite yet, (sorry Kels, Mark) since Luna’s at that stage where everything goes into her mouth. But I do think I can get away with making some fun girlie stuff in the kitchen. Like homemade granola. I’ve been waiting a long time for a good and healthy granola recipe. One that does not require a lot of butter or oil. My grandmother throws together the best darn granola around. But it also contains tons of peanut butter and almond butter, oh and don’t forget regular butter. This recipe is perfect for me and what I’m looking for in a good, healthier granola.
If anybody else has a favorite granola recipe, I would love to hear from you!
Ingredients-This recipe was adapted, partially, from February’s addition of Martha Stewart Living magazine
- 3 cups rolled oats
- 1 cup dried, unsweetened coconut shavings
- 1/2 cup pecans, chopped
- 1/2 cup slivered almonds
- 1/4 cup toasted pepitas
- 1/2 cup extra-virgin olive oil
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar, packed
- 1 teaspoon sea salt
- 1 teaspoon grated nutmeg
- 1/4 cup raisins
- 1/4 cup dried currants
Preheat oven to 300 degrees. Mix all ingredients together (except raisins and currents) and spread evenly on a rimmed cookie sheet. Bake for 40-45 minutes, stirring granola every 10 minutes. Mix in raisins and currants and bake for another 5 to 10 minutes, or until toasted. Cool completely. This granola can be stored for up to 2 weeks at room temperature.