Sarah and I eat the same breakfast every single morning, Monday through Friday. I absolutely love it. We make these bomb.com fruit/spinach/peanut smoothies that are just amazing. I never really thought that throughout the week, I'd ever desire for any variation on the norm. Well, turns out I was wrong. I now have a new craving when I wake up in the morning - THIS:
(Recipe adapted from Minimalist Baker)
Here's what you need:
- 3 cups rolled oats
- 1 tbsp. flax meal
- 1/2 tsp. salt
- 3 tbsp. raw sugar or coconut sugar
- 1/2 tbsp. cinnamon
- 1 cup chopped nuts (we used almonds)
- 1/4 cup coconut oil
- 1/3 cup and 1 tbsp. agave nectar
- 1 tsp. vanilla extract
- Almond milk
- Fresh or dried fruits for topping
Here's what you do:
- Preheat oven to 350°
- In a large bowl, combine all dry ingredients (except for any fruit you may use for topping).
- In a small saucepan, heat the coconut oil, agave, and vanilla extract until melted and combined.
- Pour the warm liquid into the bowl with the dry ingredients and mix until well coated.
- Lay the granola out on 2 foil-lined cookie sheets. It should be spread thin, so use a third tray if you need more space.
- Bake in the oven about 20 minutes. Stir around the midway point to prevent burning around edges or any thinner spots you may have on your pan.
- Remove from oven and let cook on the trays. Even if it seems a bit moist when you take it out of the oven, it will dry and harden as it cools.
- Store in an air-tight container.
- Top with almond milk, fresh or dried fruits, and enjoy!
This is not the first time I've made granola based off of Minimalist Baker's recipes, and it definitely won't be my last. At first, it seems like a lot of ingredients, but as two people that keep only vegan foods in our home, we luckily had everything on hand. We made a double batch to last us a bit longer than a single would, and I'm already wishing I would have made a triple batch.
Sarah & Nick