The past few weeks have been a bit crazy out here in northern, CA. Between the weather, work, and travel, we've been craving a bit of downtime at home.
With downtime, though, comes snacks.
I'm often in denial about snacks. Unless I'm already hungry, I find it impossible to think ahead about what to have when I'm hungry in the future. Of course, though, we're all going to get hungry at some point.
This recipe serves two purposes. One, it's awesome to have on hand to prevent getting hangry. Two, baking it makes a cold winter day just a little bit magical, with sweet roasty flavors wafting about the kitchen.
Nat's nutty granola
- 2 cups mixed nuts (almonds, pecans, walnuts, mac nuts)
- 1/2 cup sunflower seeds
- 1.5 cups coconut flakes (shredded works, too)
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/4 cup coco oil
- 1/4 cup maple syrup or honey
- Preheat oven to 250º
- Combine nuts, seeds, coconut, cinnamon, and salt in a large bowl
- Melt coconut oil and honey in a small saucepan over low heat
- Mix the dry ingredients with the wet ingredients
- Place granola on a baking tray
- Bake for 30-40 minutes
*Note: I find it really easy to overcook granola. Once it starts turning golden-brown, it's time to come out. It'll still feel soft, but once it cools it becomes crunchy.
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