Vanilla Nut Granola
Raise your hand if you're a little bit crunchy? I am. There's this endearing verb that people sometimes like to use for those of us who are a little (or a lot) bit hippy...GRANOLA. Dude, I will own it. Give me some sulfite-free shampoo and 12-year-old moccasins and a dirty weekend in the woods any day. Also, I love me a tasty granola—by the handful or on a slightly sweet Greek yogurt parfait with fresh berries and honey. And you know what takes a granola from an 8 to a 10? When it's home-freakin-made. Let me tell you, the incredible scent that will emanate from your kitchen while you bake this 6-ingredient granola is pure heaven. You will feel like you just accomplished culinary wizardry, and it requires less than an hour of your time (10 min prep / 25 min bake / 10 min cool). I take it you're still here, still reading, and still interested. This is good! Let's get to snacking, friends.
Whole Rolled Oats (2 cups)
Cinnamon (1 tsp)
Walnuts (or another nut of your choice) (1 - 2 cups chopped)
Coconut Oil (1/4 cup)
Honey (1/4 cup)
Vanilla (1 tbsp)
Preheat the oven to 300 degrees.
Chop nuts into smaller pieces. Eat a few.
Combine oats, cinnamon and nuts in a large mixing bowl and set aside.
In a small, microwave-safe bowl, heat the coconut oil until just melted (30 seconds) and stir in any un-melted chunks. Add honey to the warm coconut oil. Mix to combine, and then stick back into the microwave for 30 more seconds. Add vanilla and mix again.
Add your honey-vanilla-coconut oil mixture to the oats-cinnamon-nuts mixture and stir until the dry ingredients are thoroughly dressed.
Pull out a baking sheet and line it with parchment paper (easiest cleanup ever).
Pour the oats mixture onto the parchment paper and spread into a thin layer across the sheet. Lick the spatula.
Stick the deliciosity into the oven for 25 minutes. Once baked, remove from oven and slide the parchment paper (with that granola goodness) off of the baking sheet and onto the counter to cool.
The granola will harden and stick together as it cools.
Once fully cooled, stick the granola into a large mason jar (or another airtight container) and keep it on the counter to consume within a week.
One of my FAVORITE ways to eat homemade granola is to fancy it up a bit in a yogurt parfait. Grab some plain Greek yogurt, add a spoonful of honey, and stir well. Then, top with that handsome granola and fresh berries of your choice! Perfect for a protein- and antioxidant-rich breakfast or light and breezy lunch or snack later in the day.
Your slightly crunchy photographer pal, Shelby