I have been eating this granola since our trip to Tuscon in February when my husband and I visited friends we had not seen for decades (! ). We had this for breakfast every morning during our stay and I loved it -- I've already posted the recipe for the pasta with shrimp and broccoli Ron made for us on our last evening in Tuscon (recipe HERE). Now I'm giving you my version of the granola.
I often wonder... do I remember meals being really, really good while traveling because they were really good, or is it because my experiences and surroundings are viewed through a rosy vacation filter that, for me at least, creates a high level of satisfaction. Could that be the case when I'm in France (where I've been told I'm always smiling) and whatever I eat seems to be exceptional? Well, except for that Salade Nicoise with the canned corn I had in Provence... ish :( Maybe all of those memories are elevated in my mind, just because I'm relaxed and happy... ?
This granola was very good at our friends in Tuscon, and it's still good when made in my own kitchen. Serve with Greek yogurt and fresh pineapple + blueberries.
• my version of Chocolate & Zucchini's "Homemade Granola Formula"
• 3 cups rolled oats
• 1 1/2 to 2 cups mixed nuts (I use macadamia nuts and slivered almonds) SEE NOTE below
• 2 tablespoons coconut oil
• 3 tablespoons maple syrup
• 3 Tablespoons honey
• 1 teaspoon ground cinnamon
• Generous grating of fresh nutmeg
• 5 tablespoons pumpkin seeds
• 1/2 cup dried, unsweetened coconut
• 1 teaspoon salt flakes
• 1 tablespoon vanilla
3/4 cup (or more) dried blueberries
1. PREHEAT oven to 300˚F.
2. Line a rimmed baking sheet with parchment paper.
3. Place all of the ingredients (except the dried blueberries) in a large bowl and stir well until combined and dry ingredients evenly moistened.
4. Spread mixture on prepared baking sheet and place on middle rack of oven.
5. Bake the granola for 30 minutes, stirring every 10 minutes (this is a must!). It won't get crisp at this stage. Let the granola cool on the baking sheet... it will crisp up as it cools. Stir in the dried blueberries at this point.
6. Transfer to an airtight container once cooled.
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