Granola is one of those things I really WANT to love. I do.
I have all the best intentions of loving granola, and then I pour my milk in and try to eat it, and I chew. And chew. And chew. And then my jaw and teeth hurt. But this granola is pretty special.
While it has a traditional base (oats and nuts, some coconut), it brings in a number of interesting flavors and textures. Chia, quinoa, and sunflower seeds provide extra crunch and protein, craisins and dried cherries substitute for raisins (which I’m not a huge fan of), and maple syrup and coconut oil hold it all together. I threw in some flaxseed, wheat germ, and hazelnuts, for good measure, since I didn’t have the pumpkin seeds or buckwheat the recipe called for.
The result is a delicate, crunchy, cinnamon-y obsession. If you want to see the original recipe click here, but I’ve outlined my version below. [Read more…]
finding time for cooking 