Two days after Christmas, we packed our bags, jumped in the minivan, and headed on out to the central coast to spend a couple of days in San Luis Obispo. It was an impromptu getaway for us, the kids, and the dogs.
We did a lot in those short two days: visit Hearst Castle, Mission San Luis Obispo, shopping. The food was great, too. We found a little cafe downtown, Bella Mundo, that was amazing. They served freshly baked goods and simple breakfast items, like organic teas and coffees, freshly pressed almond milk, and my favorite…granola.
Bella Mundo granola served with freshly made almond milk and organic coffee (also with a little almond milk).
I came home inspired to recreate it.
I love granola. My mom use to buy it all the time for us when we were kids, often making it from scratch as well. Hers had orange peel in it, which was a little too strong for me. Mine is pretty basic.
In a bowl, mix the main ingredients of rolled oats, nuts, and seeds, cinnamon and salt. Add a bit of honey mixed with grape seed (or vegetable) oil.
Bake it for about 25 minutes. Then when it comes out, mix in about a cup of dried fruit…any kind you like. I picked apricot, cranberry, and fig. Press down in the sheet and let cool.
When done, store the extras in plastic freezer bags or jars, whatever works.
This granola is great to eat as cereal with a little nut milk, or as a topping on yogurt and fresh fruit.
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Ingredients
- 3 cups old fashioned rolled oats
- 1/2 cup raw sliced, unsalted almonds
- 1/2 cup raw unsalted sunflower seeds
- 1/2 cup raw unsalted pepita (pumpkin) seeds
- 1 cup shredded sweetened coconut flakes
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup grape seed oil or vegetable oil
- 1/2 cup honey
- 1 cup dried fruits I used 1/3 chopped cranberries, apricots, and dried figs each
Instructions
- Preheat oven to 325 degrees.
- Line a 13x18 rimmed baking sheet with heavy duty aluminum foil.
- Combine the oats, nuts, seeds, coconut, cinnamon, and salt in a large bowl.
- In separate, small bowl, whisk together the honey and grape seed oil until combined.
- Pour the honey mix over the oat blend and mix well.
- Spread over the prepared baking sheet and back for 25-30 minutes, stirring and spreading a few times with a spoon until the mixture is golden brown.
- Transfer the granola to another baking sheet to stop the cooking process by lifting up the foil and moving. Toss the granola with a spoon and mix in the dried fruits.
- Spread and press into an even layer, and then let cool to room temperature.
- Break into clusters and store in an airtight container.
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