At Wandering Acres no snack leaves the kitchen as often as a little local organic yoghurt, some seasonal fruit and a good helping of this bountiful granola..
Barely sweet and chopped full of nutrient dense nuts and seeds it's the perfect breakfast on the run or if you're my husband, the ideal afternoon snack best scooped directly from the jar in great handfuls, thus increasing the rate at which the kitchen floor has to be vacuumed tenfold.
The store bought kind has just never worked for me, often overpriced and relying on cheap filler like oats and WAY too much sugar, I began whipping up my own batches way back when I called a little sunny apartment in Santa Monica home. Below is the resulting recipe I perfected in the years since, heavy on nuts, delicate on flavor and all around delicious. When I'm mixing a batch at home I rarely follow the strict recipe below, throwing in whatever I have in the cupboards to use up so don't rush to the store if you already have a cupboard full of different nuts. Just follow the quantities for a rough guide. I like to use a good mix of more expensive favorites like hazelnuts, almonds and pecans with cheaper nuts like peanuts and cashews to 'bulk' the recipe out just a little, but you do you and in less than an hour you'll have the best granola in town right there in your kitchen cupboard.
- 2 cups of rolled oats
- 1 cup of pecans
- 1 cup of almonds
- 1 cup of peanuts
- 1 cup of cashews
- 1/2 cup of brazil nuts
- 1/2 cup of pepitas
- 1/2 cup of sunflower seeds
- 2tbsp chia seeds
- 2tbsp flax seeds
- 1 cup of olive oil
- 1/2 cup of maple syrup
- 1/2 tsp of cinnamon (or to taste)
- sprinkle of kosher salt
1. Preheat oven to 300°F/150°C and line a baking sheet with parchment paper.
2. Add all of the dry ingredients to a large bowl, pour over olive oil and then maple syrup (I like to use the same vessel to measure ensuring that the maple syrup slides easily out of the cup). Stir to combine.
3. Spread evenly over the baking sheet and place in the oven. Bake for 30-45 minutes stirring granola twice during cooking to ensure the nuts toast evenly and bake until golden brown. (Be sure to check at 5 minute intervals after the 30 minute mark as the nuts can turn quickly).