I really enjoy living in Muskoka. It's liberating to have a job that satisfies my urge to bake, leaving my spare time open for other favourite activities, like running, reading and practicing painting.
I miss working on recipes and having my own kitchen space, but because I sometimes stress myself out over creating new recipes, I am finding a summer away relaxing. For now, I leave my recipe workbook in a drawer, and, instead, spend my time refining my practical baking skills. The only thing I miss about baking for myself is eating it.
I had been making this granola during my last few weeks in Toronto, but with the activities of the pending move, never found time to share. This week, I paid a visit to my parents' cottage and took advantage of their new oven to refill my stock. I made the recipe below 6 times, hoping it'll last me until I next find myself with a kitchen.
There is nothing complicated about this granola recipe. Everything can be mixed in one bowl, and the only reason I add the hazelnuts and pumpkin seeds after baking is because I don't like their toasted flavour. My favourite way to eat it is with yogurt and berries—original, I know.
(makes enough to fit nicely on a cookie tray)
- 94 grams coconut oil, room temperature (solid)
- 125 grams maple syrup
- 250 grams rolled oats
- 26 grams coconut flour
- 25 grams flaked coconut
- 3/4 tsp ground cinnamon
- 3/4 tsp sea salt
- zest of 1 lemon
- 50 grams raw hazelnuts, chopped
- 25 grams raw pumpkin seeds
1. In a medium sized bowl, combine oats, coconut flour, flaked coconut, lemon zest, cinnamon and salt.
2. Add coconut oil and maple syrup. Mix until combined—small clumps of coconut oil are fine, though this is not a clumpy granola.
3. Bake at 320F for 18-20 minutes, until oats and coconut flakes begin to golden. Stir as necessary for even baking.
4. Once granola is baked, add hazelnuts and pumpkin seeds.