Hemp and Honey Granola

Oatmeal - Bowl Oatmeal - Ingredients Oatmeal - Yogurt

Since the end of August my morning routine of waking up at 11 and leisurely sipping coffee has done a complete 180. Now, I wake up hours before I leave the house so I can be aware of current events and look presentable for class. I’ve also become less inclined to make myself a decent breakfast, but that’s where granola comes in!

It’s easy to do ahead and make a lot of, and it’s delicious over a big bowl of fruit and yogurt. The recipe I use is adapted from a recipe I found on The Daring Gourmet. The added hemp protein is from Manitoba Harvest, which has a wide variety of edible hemp products that are grown, and processed, in Manitoba. As well, the honey I used is from Honey-Glo Apiaries in Anola, MB, and can be found at either of the Tall Grass Bakery locations.

Hemp and Honey Granola

Makes 6 cups

 Ingredients

4 cups raw oats (not quick or instant)
¾ cup unsweetened dried flaked coconut
⅓ cup chopped or sliced almonds
3 tablespoons sunflower seeds (I used pumpkin seeds)
1 tablespoon flax seeds
1 tablespoon sesame seeds
⅓ cup raw honey
3 tablespoons extra virgin coconut oil
1/4 cup hemp protein powder
1 cup assorted dried fruit, like apricots, raisins, cranberries, cherries, pineapple, dates, etc. (I used apricots and cranberries)

 Instructions

  1. Preheat the oven to 325 degrees F.
  2. Place the oats in a large mixing bowl. Add the coconut flakes, nuts and seeds and stir to combine.
  3. Place the honey and coconut oil in a small saucepan and bring to a boil. Boil for one minute and remove from heat.
  4. Pour honey mixture over the oat mixture and stir until coated.
  5. Spread the granola out on a large baking sheet. Bake for 20-25 minutes or until lightly toasted, stirring every few minutes to prevent burning.
  6. Let the granola cool completely then add the dried fruits and stir to combine.
  7. Store in an airtight container. Keeps for about a week.

Watch your granola very carefully, I’ve burnt many a batch walking away for to long!

Cookies

Cookies1 Cookies2 Cookies3 Cookies 4 Cookies 5 Cookies6I don’t bake. At least not very often, but the other day I had an insatiable craving for homemade oatmeal raisin cookies. I used a recipe I found in a Betty Crocker cookbook I got for Christmas a few years ago. The result thoroughly satisfied my craving and tasted a lot like Subway cookies. Delightful!

Oatmeal Raisin Cookies

2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1 cup raisins or chocolate chips

1. Preheat oven to 375 F. In large bowl beat all ingredients except oats, flour and raisins, until well blended. Stir in oats, flour and raisins.

2. On ungreased cookie sheets, drop dough by rounded tablespoons about 2 inches apart.

3. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheets to cooling racks.

Enjoy!