Saturday Morning Granola

With a chill in the air, it seemed a good morning to spend in the kitchen before everyone else in the house stirred. After making a cup of Sencha green tea, I decided to tuck in and warm the kitchen with delicious smells. 

What could be better than waking up out of a sound sleep, coaxed by the smells of baking food? I first set out to roast some butternut squash left from our farm share that ended last week. In fact, my cupboard is filled with autumn squashes from the farm -- butternuts, kabochas, and hard pale green pattypans. Not to mention garlic and potatoes. From farm to table, what could be better (unless it was our farm!)?

As the squash for afternoon pies roasted, caramelizing and getting sweeter with every minute, I set out to make granola for morning breakfast. We like to have it with yogurt and a fruit compote when we're on the run. It's a powerful and healthy snack. The ingredients change as the season changes.

Autumn Granola to Last a Week

1 bag organic rolled oats (approximately 6 cups)

1 cup organic walnuts, roughly chopped

1 cup organic almonds, roughly chopped

1 cup organic shredded, unsweetened coconut

1/2 cup organic tan sesame seeds

1/2 cup organic wheat germ

1/2 cup organic pumpkin seeds

1/2 cup organic sunflower seeds

1/2 cup hemp seeds

Mix all the ingredients (except the hemp seeds) in a bowl.

Meanwhile, in a small saucepan melt the following:

1/4 cup coconut oil

1/2 cup organic maple syrup, grade B

When the coconut oil and maple syrup have thoroughly combined, remove from the stove and add 1 tb pure Vanilla extract.

Combine the dry and wet ingredients. Place the granola on two cookie sheets lined with natural parchment paper. Bake in a 300 degree oven approximately 45-60 minutes or until pale brown, stirring every 10 minutes or so. Remove from the pan to cool, and add the hemp seeds. Once cool, store in a sealed container.