While the Christmas gift giving season is behind us, there is no reason we can’t bestow blessings on our friends and family throughout the year. Graciousness doesn’t require a holiday or reason. One of my favorite things to do during the cooler months is bake granola. I love giving it away, as one way I demonstrate love and gratitude is through food! (I am definitely my Yiayia’s (Greek for grandmother) granddaughter!)
Putting the granola in a beautiful canning jar with some twine and a note adds a touch of elegance and offers a gift that lasts long after the granola is eaten (which usually doesn’t take very long with this recipe!)
I keep the sweet low and the nutrition high by limiting the maple syrup to 1/4 cup. You can always add more to taste if you need. You can also make this low-carb/Paleo by omitting the oats in the recipe. I don't stick to exact measurements when it comes to cooking and neither should you. I'll give you the basic guidelines. You can adapt it to suit your tastes.
Bonus: the house smells amazing for at least four hours!
Giftable Granola Recipe
Equal amounts (You can start with 1 cup until you're more comfortable winging it):
- pecans or walnuts (or a mix of both)
- raw cashew pieces
- raw almond slices or slivers
- pumpkin or sunflower seed (or my mix of both)
- unsweetened coconut flakes
1/2 of amount above of each of:
- ground flax or chia seed
- hemp seeds
- oats (optional)
Then add:
`1 tbsp (or more) cinnamon
1 tsp turmeric powder
2 tbsp pink salt
Liquids - see instructions below:
1/4 c. coconut oil
¼ - ½ c. maple syrup (depending on how sweet you like it)
Preheat oven to 300°
In a plastic bag, crush pecans and/or walnuts with the back of a wooden spoon or other utensil until they are in small pieces, maybe even a little pulverized. This is an excellent technique for anger management. In a large mixing bowl combine all dry ingredients (nuts, seeds, spices) and mix well. If you use the larger coconut flakes like I do, break them up a bit with a fork or wooden spoon as you mix.
In a bowl or small pitcher, melt together coconut oil and maple syrup on low heat. (I don't have a microwave so I put mine in a ceramic milk pitcher and use the stove because I'm old fashioned like that.)
Add liquid to dry ingredients and mix well. If you feel you need more oil or syrup to make the mixture 'stick' a little better, go for it.
Spread mixture on baking sheet and pop in the oven.
After about 15-20 minutes remove from the oven and stir around.
Return to the oven for another 25-30 minutes or until golden brown. Remember, all ovens are different so keep an eye on it and bake to your liking.
Remove and allow to cool. Store in a glass Azure canning jar.
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