Our kitchen is the place to be right now. New and old favorites turn from handwritten recipes into anticipated gatherings at the table. Eggplant Rollatini, Chocolate Chip Cookie Sandwiches with Vanilla Frosting, and Grilled Seitan and Cheese Panini are among the big hitters.
There have been a few flops too, mostly fermented foods: the homemade sauerkraut overly adorned with caraway seeds and the not quite balanced kimchi. None of these can disrupt the sweet crunchy allure of Sunny Every Day Granola.
A staple in our pantry, this granola never fails to disappear right from the baking sheets. Dressed with yogurt, almond milk, or apple sauce—it’s a hearty breakfast, quick snack, or dinner stand-in. We’ve tossed a handful or two into all manner of baked goods like cookies, granola bars, and tea breads.
Mostly, we eat nibble on it throughout the day, dipping a spoon into the jar as we casually pass through the kitchen. A nice antidote to the February chill.
Sunny Every Day Granola
makes about 12 cups
5 cups rolled oats
1 cup raw almonds
1 cup raw pecan halves
1 cup raw walnuts
1 cup hulled raw sunflower seeds
1 cup raw pepita seeds
3/4 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
1/4 cup coconut oil, melted
3/4 cup unsweetened apple sauce
1/4 cup pure maple syrup
Preheat oven to 300 F. Set aside two rimmed baking sheets.
In a large mixing bowl, combine all the dry ingredients and stir well.
In a small saucepan melt the coconut oil. Remove from heat; whisk in the apple sauce and maple syrup.
Pour the wet ingredients over the dry ones and stir until everything is evenly coated.
Divide the mixture between two baking sheets and spread into an even layer. Bake until granola is dry and golden (35 to 40 minutes), stirring granola every 10 minutes so that it toasts evenly. Remove from oven; stir the granola well. Allow to cool completely. Store in airtight jars or containers.
(This recipe is inspired by Molly Wizenberg’s take on Nigella Lawson’s “Daily Granola”).