It’s March! How is that possible – I swear it was New Years yesterday? March makes me think that Spring is just around the corner (I saw Robins last week!), but when I looked outside the house this morning, I knew that that was definitely not the case.
My brother, Connor, came down for the weekend. He helped Jerrod plow and shovel our driveway. I stayed inside.
You’re probably like me and getting chilled by looking at all these snowy pictures. What better reason than to whip up a batch of homemade granola? One of my most favorite breakfasts is a big bowl of greek yogurt, granola, and fresh berries. For so many years, my granola has come straight out of a box and it’s always tasted like cardboard. Last year, I decided to try making granola and I’ve been hooked ever since. I’ll never buy cardboard granola again.
Elvis-ish Granola (Adapted from Eat, Live, Run)
Serves 2 humans for 4 days – 2 weeks (depends how you choose to enjoy it)
- 1/4 C canola oil
- 1/3 C maple syrup (it would probably be even better using real syrup)
- 1/4 C peanut butter (mine was crunchy with flax & chia seeds mixed in)
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 C old fashioned oats
- 1/4 C ground flax seed (also called flax meal)
- 1/2 C nuts (I used a combo of chopped pecans & honey roasted almond slices)
- 1/2 C sunflower seeds (I realized they never made it in this picture)
- 2/3 C chocolate chips (also not in this picture. geez Q)
1. Preheat the oven to 275. I thought this was a bit weird because that’s really low for granola – I’d turn it up to 325/50 next time.
2. Pour the canola oil, maple syrup, peanut butter, salt, & cinnamon into a saucepan – bring it to a simmer for 3 – 4 min. Enjoy the amazing smell.
3. As your kitchen fills with a mouthwatering aroma, mix the rest of your dry ingredients together in a large bowl (oats, flax, nuts, seeds). Once the stovetop ingredients have melted, pour them over the dry ingredients and stir until everything is coated.
4. Spread the mixture onto parchment-lined (best idea – hardly any clean up!) baking sheets. I used two.
5. Bake the granola for 40 minutes – stirring every 10 minutes (important so it doesn’t burn). Most granola I’ve made usually only takes 20ish minutes which is why I would never bake this recipe on 275 again. Way too much patience for me when all I wanted was to eat it.
6. The granola will be done once it’s a golden brown color. Pour it in a tupperware once it’s cooled for a couple minutes. I threw the chocolate chips in right away so they got a little melty. The original recipe said to wait until the granola had cooled, but we all know that melty chocolate is better than anything ever.
I couldn’t wait to try it so I threw some on top of vanilla bean ice cream – divine.
Q: Why is it Elvis-ish Granola and not Elvis Granola?
A: I didn’t use peanuts or banana chips. Also, didn’t Elvis like bacon? I guess a true Elvis Granola would include bacon, but mine is just Elvis-ish. (I keep typing Elvish-ish – must be time for me to watch LOTR).