Zip-lock bag, meet granola.
Granola should be toted around like an accessory (if my boyfriend reads this sentence, he may seriously re-consider his living arrangement. Erroneous). It should be consumed fresh out of the oven on yogurt with blueberries and honey. It should then be placed in a zip-lock bag and toted around like an accessory.
Walking down the street, munching on granola. Driving in the Subaru, munching on granola. Passing by the kitchen…stopping…hand in bag of granola…munch, munch, munch. Granola. It’s a fashion statement. It’s your statement to your health.
In spite of the fact that fruity pebbles are really tasty for breakfast, too: granola. In spite of your boyfriend erroneously reconsidering his living arrangement every time you make granola: granola. Tell him it’s an accessory. Tell him your girlfriends would understand. And tote it around in a zip-lock baggy.
Walnut & Date Granola
- 2 cups rolled oats
- 1 cup walnuts coarsely chopped
- 3 fresh medjool dates pitted and coarsely chopped
- 2 teaspoons vanilla powder or a teaspoon of vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup coconut oil or oil of your preference
- ¼ cup honey
Preheat oven to 350 degrees.
Add all dry ingredients (excluding the chopped dates) to a mixing bowl and stir to combine. Add coconut oil and honey to a small bowl and microwave (or heat on stove top) for 10 seconds or so or until melted. Pour the honey/coconut oil over the oat mixture and use a spoon to stir until everything is coated.
Pour the granola mixture onto a baking sheet and form a rectangle so that ingredients aren’t spaced out. Bake for 35 to 40 minutes on the center rack of your oven or until granola is crispy and golden brown.
Halfway through baking, mix granola around on the baking sheet with a spatula so that it bakes evenly. Remove from the oven and allow the granola to cool at least 10 minutes – this is where the clustering magic happens! Add the chopped dates before serving with yogurt, milk and/or fruit!