“I wolf it down, fistful at a time,
Slightly sweet, and a crunch in every bite.
Kick-start my day, and smell that cinnamon wood,
Wakes me like no other, breakfast ever could.
On the move I go, tasting that slight orange rind,
Fresh & wholesome, it’s my new healthy find”
3 ½ cups rolled oats
½ cup, whole almonds
½ cup of broken walnuts (you can add/substitute with nuts of your choice i.e. pecans, hazelnuts etc)
¼ cup raw sunflower seeds (you can also use pumpkin or melon seeds)
½ cup dried cranberries/sour cherries and/or raisins
½ cup of chopped dried apricots
¾ cup coconut flakes
½ cup maple syrup
¼ cup honey
¼ cup olive oil
¼ cup brown sugar
1 teaspoon vanilla essence
1 teaspoons cinnamon
Zest and juice of 2 small oranges
Mix all dry ingredients together in a bowl.
In a small pot, mix the ingredients for syrup and cook on med-low heat till the liquid begins to boil slowly and evenly. Remove from heat, cool slightly and pour over the dry mix. Stir until well mixed.
Pre heat an oven to 325-degree F. Spread the mixture evenly on a cookie tray and bake on middle shelf for 30-35 minutes, turning the contents every 10 minutes so they brown evenly and the coconut doesn't burn. Watch the edges, as they tend to cook faster. Remove from heat, cool completely and store in an airtight container. Stays for up to 2 months.
Best eaten with Greek yogurt and fresh fruits.
*Adapted from the Granola Recipe from The Inn on Randolph, Napa Valley