In my years of cooking, I have always avoided making granola. Sure, I’ve grabbed some interesting boutique granola at the health food store that caught my eye, and always enjoyed it as a breakfast. Or on an occasion where it featured on the menu of the B&B I was staying at, I would gladly order it. But I always found the idea of making it at home intimidating.

I call that a food block. You can come across a recipe a hundred times and just put up a mental block against it for no particular reason.

But the other day, I don’t know why, I came across a recipe for granola, and BOOM, it came together effortlessly. I was truly expecting both children to hate it, but was pleasantly surprised that it was a hit.

Ingredients

2 cups rolled oats (not instant)
1/2 cup walnuts
3/4 cup desiccated coconut (unsweetened)
1/3 cup sunflower seeds (or pumpkin)
1/2 cup cacao nibs
1/2 tsp sea salt
1 tsp cinnamon
1/2 cup light brown sugar (unpacked)
1/3 cup maple syrup
1/4 cup olive oil
1/2 cup dried apricots 

Directions:

Preheat oven to 250 C. (125 c.) Line a rimmed baking tray with parchment paper.

Combine oats, walnuts, coconut, sunflower seeds, cacao nibs, salt, cinnamon and oil in a bowl. Toss to disperse oil throughout ingredients.

Meanwhile, place maple syrup and brown sugar in a saucepan and heat to just boiling. Add sugar mixture to dry ingredients.

Spread granola evenly onto prepared baking tray.

Bake for 30-40 mins. Make sure to not overcook - warm granola will less crunchy than when it cools to room temperature so make sure to not overcook.

Allow to cool, then add apricots.

Enjoy with milk, yogurt, or sliced bananas!