Hi, lovebirds! It's Friday, which means I'm already thinking about what we'll eat for breakfast this weekend. Boyfriend's parents are staying with us for a few days, so I made a big batch of my granola to keep on hand.
In a perfect world, I'd turn out stacks of perfectly fluffy buttermilk pancakes for the fam each morning. Who am I kidding? There's no way I'll be able to get up before them, so this feels like the next best thing: I'll set out pretty bowls and a note, "Help yourself to some granola! Milk and yogurt are in the fridge." They'll still enjoy a homemade breakfast and I can beauty-sleep past sunrise :)
MAKES: about 8 cups
3 cups old-fashioned oats
1 cup pepitas
1 cup sunflower seeds
2 cups walnuts and/or almonds
3/4 cup real maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/4 to 1/2 teaspoon almond extract
1 to 2 cup dried cranberries
1. Preheat the oven to 350˚. Line a large rimmed baking sheet—or two smaller baking sheets—with parchment paper. Mix all ingredients (except for the cranberries) in a bowl to combine.
2. Spread on the prepared baking sheet and bake until golden and slightly dry, about 1 hour. Stir in the cranberries and return to the oven for 15 minutes. Let cool on the baking sheet, then store in an air-tight container.