The granola making in this house has reached a new level of crazy.
I’m all for healthy eating with a contingency that it has to taste good. For a while granola just seemed boring to me unless it was on top of apple crisp a la mode.
This recipe is all my husband’s fault. He has been on a granola bender for the past few months. For a while, I just kind of turned my nose up at his morning bowl. One night after a couple of glasses of summer water, I needed cookies. It was, of course, on a Saturday night. I don’t go food shopping until Sundays which meant our cabinets were very sad. No cookies or food at all for that matter. I found his bag of boring granola and somehow wolfed down enough of it to decide that I might just like it.
It kind of reminded me of crushed up oatmeal cookies. Kind of. Then I began thinking of ways to make my own. Like, if I’m eating this horse food for breakfast, I need to disguise it as something else like French toast with butter and maple syrup.
Here’s what I came up with 🙂
- 4 cups old fashioned oats
- 3/4 cup steel cut oats
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons ground cinnamon
- 1/2 cup coconut oil
- 1/3 cup maple syrup
- 1/4 cup packed dark brown sugar
- 1 tablespoon vanilla
- 1/2 teaspoon butter extract
- 2 eggs
Pre heat the oven to 325 F. In a large bowl, mix oats, salt, and cinnamon. In another bowl, melt coconut oil (I microwave until melted). Stir brown sugar and vanilla into the oil. Pour coconut oil mixture into the dry ingredients. Mix syrup and eggs into the oats too. If mixture seems too dry, add in more syrup. If mixture seems too wet, add more oats. Line a baking sheet with parchment and pour granola mix in an even layer. Bake until golden brown (about 25 minutes)
Enjoy alone or as a topping 🙂