As Christmas comes closer, the hustle and bustle seems to intensify. It’s as if someone has secretly pressed the fast forward button... Santa, perhaps? In between the party preparations, long lines and festive frenzy I find it therapeutic to stay in, and make easy recipes that will lighten up mornings and even snack time at home. Doesn’t -not- leaving the house during this time of year almost seem like a luxury?! I blame the traffic.
I’ve partnered up again with Quaker and shared, for December, a basic oat granola recipe turned up using dried mangoes, chocolate chips and coconut flakes. This blend is one of those things you can have for breakfast, packed with your lunch, as a snack or even dessert. It’s an ‘any time of day’ formula that comes in handy when morning quickly spins into noon, heck, sometimes even sundown as Christmas looms near.
If you’re really feeling generous, you can multitask --as if you haven’t all month!-- and gift these up in merry packaging like glass jars with ribbons or individually labeled plastic baggies.
CHOCOLATE CHIP GRANOLA WITH DRIED MANGOES AND COCONUT FLAKES
4 cups Quaker oats
¼ cup cashew nuts
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup chocolate chips
¼ cup dried mangoes
¼ cup coconut flakes
1 pinch salt
1 ½ tsp vanilla
¼ cup coconut oil
¼ cup honey
1. Preheat the oven to 350 degrees Fahrenheit and line 2 baking trays with silicone mats or baking paper
2. Combine the dry ingredients in a bowl EXCEPT for the chocolate chips, dried mangoes and coconut flakes
3. Combine the wet ingredients in a separate bowl
4. Combine wet and dry mixtures, it’s ok to use your hands to rub it all together
5. Pour granola evenly onto the lined baking trays and place both trays together in the oven for 30 minutes
6. Let the granola cool and harden by placing the baking trays on cooling racks
7. When the granola is cool, add the chocolate chips, dried mangoes and coconut flakes and give it another mix
8. Transfer to airtight containers