Sometimes in life we have every intention of trying something out but we just drag our feet. Until one day, we finally do it and wonder what the heck took us so long. I’ve been meaning to try Zumba ever since I fell in love with Latin dance while living in South America in 2009. Classes were everywhere in the states, but I was intimidated and just didn’t go. Which is weird considering I’ve tried every other fitness class out there and made a fool of myself, so I’m not sure what I was worried about. Well, I finally bit the bullet and went a few months ago for the first time and I LOVED it. It is so freaking fun. You get to have a sober dance party before noon and you walk out the door with a natural high. It’s part of my new weekly routine and the only thing that’s upsetting is that I didn’t try it sooner.
The same thing happens with recipes. It’s silly because I’m pretty fearless in the kitchen, but there are some things that I am simply apprehensive to make. I bought Arborio rice three years before I actually made risotto. I finally made it one night due to my overwhelming desire for non-dairy creaminess, and now I make it all the time. Turns out, it’s not nearly as hard as it looks.
And the most recent endeavor was granola. It’s been on the to-make list for ages, but it just hasn’t happened. Until last weekend, that is, and now I’ve made 3 batches. I think the scariest part about granola for me was that all the recipes make huge batches. But after tweaking this recipe to perfection, it turns out that making a big batch is a major advantage.
This oatmeal raisin cookie granola would be great on top of my berry smoothie, with yogurt or milk, or just eaten plain by the spoonful. That’s how I’ve been doing it.
No need to be intimidated by that crumbly mixture.
It’ll be nice to you, as long as you don’t burn it.
- 3 cups // 270 grams oats
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ - 2/3 cup // 150 mL 100% maple syrup
- 5 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ // 55 grams cup sliced almonds
- ½ cup // 45 grams unsweetened shredded coconut
- ½ cup // 75 grams raisins
- Preheat the oven to 350F // 175C. Line a baking sheet with parchment paper or a Silpat mat. In a medium bowl, combine the oats, cinnamon, nutmeg, and salt. In a small bowl, combine the maple syrup, coconut oil, and vanilla. Pour the wet mixture into the oats mixture and stir until combined. Evenly spread the mixture onto the baking sheet and bake for 15 minutes. After 15 minutes, remove the pan from the oven. Add the coconut and almonds to the pan and stir until combined, spreading it out evenly once again. Bake for 15 more minutes. Remove the pan from the oven and stir in the raisins. Let it cool completely on the pan. Serve with your favorite yogurt, milk, or use it to top your smoothies, or even your oatmeal. Store in an airtight container.