Soon it will be Thanksgiving and that means the long anticipated return of special college students… But until then, memories will have to do and here is a very sweet– quite literally– memory to savor. Sunday brunch in Los Angeles, at a cafe on Melrose Blvd., and seated outside despite the roasting weather, because the people watching was as enjoyable as the food. One very delicious entree was fruit, granola and yogurt, which is a humble enough dish, but in this case, the yogurt was rich and creamy with a taste of honey, the berries were local and organic and the granola was like candy.
Full of nuts, seeds and coconut, with honey and vanilla flavors, it had a lovely balance of crunchy and chewy and , and led to a search for a recipe to try at home. Here is a tasty and versatile recipe from a dear friend, who always sets her welcoming breakfast table with equally wonderful fare. This is a versatile recipe, and you can add in your favorites. Just remember to keep the dry and wet ingredients to the same ratio. If you are adding dried fruit, do that after the granola is cooked and cooled.
| Servings |
cups
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- 10 cups old fashioned oats
- 1 cup sunflower kernels
- 1/2 cup sesame seeds
- 2 cups coconut flaked
- 1 cup walnuts chopped coarsely
- 1 cup almonds chopped coarsely
- 1/2 tsp. salt
- 3/4 cup honey
- 3/4 cup coconut oil melted
- 2 tsp. vanilla
Ingredients
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- Preheat oven to 300. In very large bowl, combine oats, seeds, coconut, nuts and salt.
- In mixing cup, combine oil, vanilla and honey. Stir well.
- Pour honey mixture over dry ingredients and throughly combine, using hands or large spoon.
- Spread over two or three large, greased baking sheets. Bake for 15 minutes, rotate and stir lightly. Bake 20 more minutes or until golden brown.
- Let cool. Mixture will harden as it cools. Break up if desired and store in cool, dry place.