My kids love bread, and I don’t blame them. That said, I hassle my son almost daily about how much bread he eats, and how few veggies pass through his carboholic lips. I understand the carboholic thing. I have a long, intimate relationship with bread and pasta. I’m forty-three, and I was forty-two before I started eating more vegetables than grains. I have dreams about baguettes slathered with butter or brie, and when I wake up and realize those days are gone, I grieve as if my childhood dog, a dalmatian named Prince, has died all over again.
As for my son, if I’m brutally honest, I think his diet is probably 80% bread-like-products, 10% protein, 7% fruit, and 3% vegetables. My daughter’s diet is slightly better, but not much. So every time I find something that is not bread, but I can pass it off as a bread product, I celebrate. My latest thing is homemade granola. Or should I say granula? Granula was invented in 1863 at the Jackson Sanitorium (read: health spa) in Dansville, New York by Dr. James Caleb Jackson. Shortly after Jackson created granula and had notable success, John Harvey Kellogg developed his version of granula. Kellogg changed the name to granola soon after to avoid legal problems with his predecessor.
The granola recipe below is simple, wholesome, delicious, and on a chilly day makes your house smell like you’re inside an apple pie. Like your favorite Aunt, this recipe is so flexible and complimentary you can change any ingredient, and it’s still amazing. The biggest plus is that it’s simple enough to make with your kids.
- 1 cup raw pecans
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup shelled pumpkin seeds
- 1 cup oats (I use Bob’s Red Mill Extra Thick Gluten Free Rolled Oats)
- 1 cup raw coconut flakes
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 tbsp. oil (I use Avocado or Olive depending on what I have)
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 cup dried fruit (we love dried cherries but chopped up dried apricots are a close second)
- parchment paper
- pre-heat oven to 300 degrees Fahrenheit
- combine nuts, seeds, oats and coconut flakes in a large mixing bowl
- whisk maple syrup, honey, oil, cinnamon and vanilla in a small bowl
- add the maple syrup/honey mixture to the bowl of nuts and seeds
- line a baking sheet with parchment paper and spread granola evenly in a thin layer
- bake at 300 degrees Fahrenheit for 20 – 25 minutes until the oats are golden brown
- let granola cool and store in airtight containers (I use mason jars)