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
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
Instructions
- Preheat the oven to 325 degrees F.
- Place the oats in a large mixing bowl. Add the coconut flakes, nuts and seeds and stir to combine.
- Place the honey and coconut oil in a small saucepan and bring to a boil. Boil for one minute and remove from heat.
- Pour honey mixture over the oat mixture and stir until coated.
- 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.
- Let the granola cool completely then add the dried fruits and stir to combine.
- 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!
Eva Wasney 