Thursday, March 31, 2011
Good Morning, Starshine: Maple Pecan Granola
Unlike the bagel-creamcheese-tomato devotee I married, I do not eat the same breakfast every day. It's not that I'm being particularly nutritionally responsible, I just wake up in the mood for different things on different days. I often think it would be easier to eat the same thing every day. I'm not a fan of actually having to think about things in the morning. This is why each night my running clothes get set out in the order that I'll put them on in the morning.
Last week I fell prey to the lure of conveinience, and bought myself a box of maple pecan granola at the grocery store, and it was surprisingly delicious. I kept waking up in the mood to eat lots of it, which meant it was gone pretty quickly. Not feeling like I could afford to keep up this habit, I decided to make a batch of my own granola to replace the boxed stuff. Granola is so easy and cheap to make and so delicious I have no idea why I don't make it more often.
Maple Pecan Granola
3 cups rolled oats
1/2 cup roughly chopped pecans
1/2 cup shredded, unsweetened coconut
1/4 cup flax seeds
1 tbsp cinnamon
1/4 cup tahini
1/4 cup maple syrup
2 tbsp molasses
2 tbsp safflower oil (or other light oil)
Preheat oven to 350 degrees.
Mix all dry ingredients in a large bowl.
Over low heat, stir tahini, maple syrup, molasses, and oil in a small pot until everything has melted smoothly together.
Add wet ingredients to dry, stirring to coat the oat mixture. It's good to leave it a bit clumpy, so your granola has chunks instead of just a bunch of flakey oats.
In a 9 by 13 lasagna pan, spread out granola.
Bake for 30 minutes, stirring every ten minutes, until granola is crunchy and has darkened in colour.
Eat To The Beat: Let's Go To The Beach - White Wires