I knew this was going to be a nutty granola while mixing cashews, almonds and walnuts pieces into large flakes of rolled oats and steel cut oats.
There was shredded coconut to be added too, and pistachios and sunflower seeds.
A teaspoon or so of hazelnut extract goes into the honey and oil mixture slowly bubbling away on the stove.
Yes, it’s a very nutty granola, topped off with a handful of dried fruit and fruity Os.
It’s a festive granola too; the morning we put up our Christmas decorations, we had a little feast of granola and yogurt parfaits and sang along to Christmas carols on the stereo.
Our little space feels downright Christmassy, our tree decked out in all the whimsical baubles we’ve collected over the years, and boxes of mini panettones (for dessert Christmas night!), chocolate ornaments and a sparkling red star on top.
We’ve strung lights, set out pretty poinsettias and a few presents have started appearing under the tree.
And now, we wait for Christmas day.
I’d hope that this granola would last us through the holidays, but it turned out so good we became slightly obsessed with it, and it just seemed to evaporate!
I would have liked it on Christmas morning – it’s tasty and wholesome, and effortless… just how I like my breakfasts on Christmas mornings.
I love my granola crunchy and nutty – and this granola is just that, chock-full of nuts and smells heavenly, of hazelnuts and coconuts, and with the ginger, cinnamon and nutmeg makes the house smell like the holidays while it’s baking.
I’m really excited for Christmas morning, even though I’m hardly done with my shopping and cutting it really close.
I’m excited for opening presents in our PJs, excited for long conversations with loved ones far, far away, and I’m excited for togetherness and the message of peace the day bears.
I’m excited for breakfast on Christmas morning, I almost want to make this granola again but I’m all out of nuts – the point of this granola was to use of the stash of nuts we’d been hoarding, some of which may have passed their ‘best by’ dates but I used them anyway!
One other item we seem to have lots of is steel cut oats; frankly I don’t know what else to make with steel cut oats besides breakfast porridge and that gets boring after a while.
Adding them to granola I’ve discovered, works out great and imparts a perfectly satisfying crunch.
I don’t know why I hadn’t thought to make granola with steel cut oats before, I guess I didn’t think it was possible until I saw this recipe
Now, it’s the only kind of granola I want to make – yes, we’re slightly obsessed, but in a good delicious way.
- 2 cups rolled oats
- 1 cup steel cut oats
- 1 cup unsweetened shredded coconut
- 1/2 cup cashews
- 1/2 cup sliced or slivered almonds (or whole)
- 1/2 cup walnuts, chopped
- 1/2 cup pistachios
- 1/2 cup sunflower seeds
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 1/2 heaping tablespoons coconut oil
- 1/4 cup honey or maple syrup
- 2 teaspoons hazelnut or vanilla extract
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/2 cup dried cherries
- 1/2 cup or so Fruity Os/Cheerios
- Preheat oven to 320 degrees F. and line a large rimmed baking sheet with parchment paper
- Place rolled oats, steel cut oats, shredded coconut, cashews, almonds, pistachios and sunflower seeds in a large bowl
Add nutmeg, ginger, cinnamon and salt and mix well to combine
- Heat coconut oil slowly in a small saucepan, stir in honey and bring to a gentle boil
- Take off heat, add hazelnut extract and pour over oats mixture and mix well
- Spread the granola in an even layer on the parchment-lined baking sheet
- Bake for 15 – 20 minutes stirring occasionally until oats are golden brown
- Remove from oven and add in raisins, dried cranberries and cherries
- Cool completely and serve with milk or sprinkled over yogurt
- It’ll keep in an airtight container for up to a month