The last few weeks have been a blur of meetings and deadlines and head colds and wedding planning in our little corner of the world. The days have been true to their January nature and unflinchingly grey. It's taking more and more resolve to get out of my warm blanket cocoon every morning and plod down the chilly steps to begin the day. Sometimes I lose the battle and end up bringing my work back to bed with me. Winter: 1, Hailey: 0.
But when I must join the land of the living, I like to use the early hours to reset and indulge in a few moments of quiet self care. A steaming shower with eucalyptus oil, a foamy almond milk latte and this sweet, toasty granola do wonders for softening the blow and luring me out of bed on chilly days. This granola recipe is absurdly easy and can likely be made with what you already have in your cupboard. It's best served with plain greek yogurt, fresh fruit and cozy slippers.
2 3/4 cups old fashioned rolled oats
1 cup unsweetened coconut chips
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped almonds
1/2 tsp coarse kosher salt
1/3 cup real maple syrup
1/3 cup extra virgin olive oil (coconut oil would work too)
1/2 cup brown sugar
1/2 cup dried cherries or other dried fruit
1. Preheat oven to 325° F. Mix the oats, coconut chips, chopped nuts and salt in a large mixing bowl.
2. Over medium heat, mix the sugar, olive oil and maple syrup in a small saucepan. Stir constantly until the sugar is completely dissolved.
3. Pour the hot syrup mixture over the oat mixture and mix together until all dry ingredients are completely coated. You may want to use your hands to combine.
4. Spread the granola out evenly over a large, ungreased baking sheet.
5. Bake for 20 minutes. Toss and flip granola with a spatula. Return to oven and continue checking and flipping granola every five minutes until golden brown. Do not undercook, this granola is best nice and toasty.
6. Let cool and mix in dried cherries. Store at room temperature in airtight container.