Well, this is a good one. No wait, scratch that. This is an AHHHHmazing one.
It is made in a skillet on your stove top. Yes, that means you don’t even have to bake it. Or attempt to remember that you have something in your oven at an impossibly low temperature that needs to be stirred every 15 minutes for hours (not that I’m complaining about some of my favorite granola recipes). You just add the ingredients, in a spaced out, cathartic manner, stirring occasionally, and enjoying the fragrant toast-yness as it happens.
And it’s gluten-free if you use gluten-free oats. And it’s vegan, if that’s your jam. I think the fact that it tastes like heaven in a breakfast bowl is the real winning point here.
Crunchy. Slightly sweet. Toasty. Cinnamon-y. Slightly plump, buttery and antioxidant rich Goji Berries. Maple-y.
I feel like I should say “purple-y” next but that doesn’t fit here. Though, yes, Elf somehow fits everywhere. I used maple syrup! Which ties in Elf. Which makes it valid. Done.
And I love using cashews in this granola. I feel like they’re grossly underused and I just love how buttery they are. Yes, I think Gojis are buttery too…so this granola is in perfect harmony. If your 2014 continues in this direction, I’m gonna predict there are GREAT things in store for ya! Healthy, tasty things!
- 1 cup rolled oats
- ¼ teaspoon salt
- 1 tablespoon coconut oil
- 2-3 tablespoons maple syrup
- 1/3 cup cashews, halved*
- 1/3 cup unsweetened large coconut flakes
- 1 teaspoon cinnamon
- 1/3 cup Goji Berries
- Spread the oats in the bottom of a large skillet and place over low heat on your stovetop. After 2 minutes, gently shake and stir the oats. Then, add the salt and coconut oil and stir them into the oats. Continue to toast for another 5 minutes, stirring occasionally.
- Carefully and slowly add the maple syrup, 1 tablespoon at a time (I ended up using 2 and 1/2 Tbs. of maple syrup, because I could tell that all of the oats had been kissed with some), stirring as you add it (TIP: your heat MUST be on a low setting, or the syrup will burn. It will sizzle and hiss as you add it, but as long as your heat is low, it won't burn).
- Next, add the coconut and cashews. Stir them in and let the granola continue to toast for another 5 minutes, stirring occasionally. Add the cinnamon during this toasting phase to develop a bit of the flavor but prevent burning it. Once the coconut and cashews look like they're toasted, turn off the heat.
- Sprinkle your Goji Berries over the granola in the skillet and stir them in. Let the granola sit for a couple minutes in the warm skillet, which will soften and slightly plump the Goji Berries.
- Let the granola cool completely before serving. Granola tastes amazing sprinkled over yogurt, ice cream or oats, or eaten solo as a crunchy snack. Enjoy!
- *I like to measure out 1/3 cup of cashews, then use my fingers to snap whole ones in half.
- Keep granola in a sealed container (I use a jar) for 2 weeks. To prevent any spoilage, it's best to keep it in the fridge after a week.