Sun coming up much later + morning run + extra busy at work = not enough time to cook oatmeal in the morning, apparently.
But granola and yogurt with my coffee at my desk?
That I can manage. Searching through all the options of store-bought granola—even the varieties you can find in the bulk/natural foods section—are usually loaded with sugar and fat and it's just not worth it.
So I decided to try making my own granola. I looked at many, many recipes, and combined various ideas and measurements. Mostly, I wanted to avoid unnecessary oils and sugars, and keep it as raw as possible.
Now I actually don't have pictures of the process, because I really wasn't sure how it'd turn out, but I've already gotten several requests to post the recipe after I shared a shot on Instagram, so I shall oblige!
3 c. old fashioned rolled oats
2 Tbsp. ground flaxseed
3 Tbsp. wheat germ
3/4 c. sliced raw almonds
1/2 c. raw walnuts, chopped
pinch of salt
1/2 c. natural peanut butter
1/4 c. + 1 Tbsp honey
1 very ripe banana, mashed
1/2 tsp. vanilla
1 c. dried fruit, optional (strawberries, apple)
1. Preheat oven to 300. In a large bowl, combine oats, flaxseed, wheat germ, almonds, walnuts, and salt. Mix well and set aside.
2. On the stove, melt peanut butter and honey over low heat, stirring constantly. Add mashed banana and vanilla; stir well to combine.
3. Drizzle warm peanut butter mixture over the dry oats mixture, and coat well.
4. Spread granola across a baking sheet (it may take two). Cook for 35-45 minutes, depending on your oven, until it is crunchy. Stir the granola often, encouraging clumps and making sure it cooks evenly and doesn't burn. I set a timer to stir it every 4 minutes. This is a great recipe to make when you're already in the kitchen or nearby, since it needs to be closely monitored.
5. Allow to cool completely before stirring in dried fruit and storing in an airtight container, where it will keep for 3 weeks. (I used freeze dried strawberries from Trader Joe's, and it was perfect!)
This recipe makes about 5 cups.