Lets have breakfast. I have never made this before and I have to say it is a big hit. We call it healthy coco puffs, because it turns the milk all chocolaty. Now you will have to bare with me a minute. I can go on and on about food, but I will try not to. When I was deciding what nuts and fruits to use, I thought about a Pinot Noir. A good red wine and chocolate have a lot in common. There is the woody oak and tannins, to me hazelnuts have the same qualities. Then there is the fruit. Figs, cherries, strawberries. Also sometimes coconut, herbs, lavender. I tried to match some of those flavors in this granola. So that is why I chose the nuts and fruits I did, but any will do. Use what you love. Some versions I am planning on making are ginger or orange. If you are using nuts you should toasted them before you make granola. It will add sooo much more flavor. If you do not know how to toasted and peel hazelnuts, here is how . I keep my granola in an old glass peanut butter jar. Just pick a container that is tight.
1 cup toasted hazelnuts, chopped
1 cup toasted walnuts, chopped
1/2 cup raw sunflower seed
1/3 cup wheat germ
1/3 cup unsweetened coconut
3 cups rolled oats
1/2 cup unsweetened coco powder
2 tsp. salt
1/3 cup oil (I use mild flavor olive oil)
1/3 cup honey
1/3 cup maple syrup
1/2 cup dried figs, cubed
1/2 cup dried currents
1/2 cup dried cherries, cut in half
Pre-heat over 300
Put in a big bowl nuts, germ, coconut, oats and coco. In a small bowl mix oil, honey, maple and salt. Pour liquid over oats and mix. If all oats do not look coated add a bit more oil, till all coated.
Spread oats on a greased cookie sheet. Bake 40-60 till oats dried. turn oats over every 15 minuets to ensure even toasting. Allow to cool before storing in container.