Sometimes, life calls for indulgences. Indulgences are things that are extraneous or unnecessary, but bring you a lot of pleasure and a little bit of guilt. For example, taking a cab instead of waiting for a bus. Buying Gap clothes that are not on sale. A second helping of _____.
For me, Early Bird granola is an indulgence.
Fresh, crispy, and made with wholesome ingredients, Early Bird granola is simply the best. It's made in teensy batches, the profits of which are donated to GLSEN. So what's the dilemma here? Well, at my local high ends food store, it sells for a whopping $11 a bag. A little bag. And while I love supporting small businesses, my granola habit was breaking the bank. So what did I do? I hauled myself to Whole Foods to buy ingredients and made my own, from the official recipe. And it tastes exactly the same. Success!
Ingredients (makes approximately 7 cups, or 2 Early Bird bags worth):
- 3 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds, hulled
- 1 cup raw sunflower seeds, hulled
- 1 cup coconut chips
- 1 1/4 cup raw pecans, coarsely chopped
- 3/4 cup pure maple syrup, preferably Grade A
- 1/2 cup extra-virgin olive oil
- 1/2 cup packed light-brown sugar
- Coarse salt
Preheat oven to 300 degrees.Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl.
Mix well to combine.
Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
Let it cool before storing in an airtight jar. I like eating granola with Greek yogurt and fresh berries, or sprinkled over ice cream. How do you eat yours?