The end of the school year is always bittersweet. It’s a time to rejoice in your children’s achievements, to reflect on all the delicious but fleeting moments, and to celebrate (perhaps with trepidation) the three months of unstructured days and long, homework-free nights ahead.
Here’s one activity you can embrace on a lazy summer morning. Peel the kids off the couch and recruit them to help you make this wholesome granola. This version inspired by our beach café Coast is full of toasty bits and just sweet enough to eat right out of the bowl. Layer it with fresh berries and yogurt in a parfait glass for a festive breakfast or healthy dessert.
We usually make a double batch to enjoy all week or to pack in pretty little containers to give as gifts. Speaking of gifts, this granola is the perfect way to thank teachers for spending the past year enriching your little munchkins’ minds. Perhaps a year’s supply would be a good start.
4 tablespoons (1/2 stick) unsalted butter
1/2 cup grapeseed or canola oil
1/2 cup orange juice
1/2 cup maple syrup
1/4 cup brown sugar, packed
1-1/2 pounds oats (about 7-1/2 cups) (regular, not quick-cook)
1 cup oatbran
1 cup sliced almonds
1/2 cup sunflower seeds
1 cup shredded sweetened coconut
1 tablespoon ground cinnamon
1-1/2 cups dried blueberries
1. Preheat the oven to 275° F.
2. In a small saucepan, heat the butter, oil, orange juice, maple syrup, and brown sugar over medium-high heat, stirring occasionally until the sugar has dissolved.
3. In a large mixing bowl, mix the oats, almonds, sunflower seeds, coconut and cinnamon. Toss the dried ingredients with the melted butter mixture and spread onto two baking sheets. Double the baking sheets to prevent over- browning.
4. Bake until golden brown, stirring halfway through, about 1 hour. Watch the granola towards the end so it doesn’t get too dark. Remove from the oven and let cool completely. Mix in the dried blueberries. Store in resealable plastic bags or airtight containers.
Looking for another treat to thank the teachers? Everyone will appreciate my Farmgirl Oatmeal Chocolate Chip Cookies!
Photo credits: no thyme to cook and Roost