We take our breakfasts seriously here at the Farmhouse. Sometimes it’s brioche french toast with whipped cream and berry compote. Sometimes it’s farm-fresh scrambled eggs with crispy kale and bacon. But more often than not, it’s something quick and healthy like a yogurt parfait with homemade, naturally-sweetened granola.
I must give credit to my husband for this recipe, who masterminded the naturally-sweetened part. We’ve been working on minimizing our refined sugar intake this year (except in our desserts because….yum!), so we sweeten this granola with apples and pomegranate juice. And I swear, you don’t miss the sugar!
He’s a genius like that 😉
We use full-fat, plain yogurt in our parfaits because full fat is just So. Much. Better. Trust me! And for the fruit, we grab whatever is on hand. Yesterday morning, it was cantaloupe, local apples, banana, and nectarine, which we tossed with diced spearmint. And yes, I know spearmint is not a fruit, but it grows like a weed by our stream and I can’t get enough of it. It adds such a light and fresh flavor so it’s been going into everything lately!
Depending on what’s in our pantry, this granola recipe changes a bit. But the batch we made yesterday morning was as good as we’ve ever made, so it’s what’s I’ve written down below. If you don’t like almonds, pecans, or raisins (or maybe just don’t have them on hand) they could easily be swapped out for your favorite nut or dried fruit.
Makes two pints of granola. Store in mason jars with airtight lids for easy use though out the week!
Preheat oven to 375. Grease a rimmed baking sheet with coconut oil.
Add together in a large bowl:
1 1/2 cups rolled oats
1/3 cup currants
1/3 cup raisins
1/2 cup flaked or shredded coconut
1/3 cup chopped almonds
1/3 cup chopped pecans
1/3 cup coconut oil, melted
cinnamon, to taste (we use 1 1/2 tsp)
salt, to taste (we use 1 1/2 tsp)
Mix together in large bowl until everything is coated in oil.
In a food processor or blender, puree:
1 large apple, cored
1/4 cup berry juice
1/2 tsp vanilla
Once pureed, add the apple mixture to the oat mixture and combine with a few swift strokes.
Spread granola onto a greased baking sheet. Bake for 15 minutes. Stir the granola and put back in oven for an additional 5 minutes. Repeat this step 2 times or until granola is evenly browned. Granola should appear lightly toasted and dry.
Leave granola on the baking dish to cool slightly before serving or cool all the way before storing in an airtight mason jar. But my recommendation: dig in! Because granola is extra good when it’s still warm!
I’d love to hear what you guys think of this! If you make it, post a picture on Instagram and tag me in it or leave me a note here. Pretty please 🙂
p.s. Speaking of baking…I’m dreaming of these decorated cakes. My nephew, George is turning one next week and I’m going to bake him a doozey!
p.p.s. Loving Studio McGee’s webisode series! Check out this one on kitchen styling (…they nail it, of course!).
p.p.p.s. I really resonate with this concept of one hour of focused work a day. Thinking I’ll try it to get some writing done!