I love to add a bit of crunch to my morning or afternoon yogurt. There’s nothing better than the tangy smooth yogurt and the sweet crunch of a granola, especially with some kind of seasonal fruit added in. I made granola for years until I found a recipe I love. This one is adapted from the cookbook “Aran”, which is recipes from a Scottish Highlands Bakery. A gift from my parents visit to the country a few years ago.

Ingredients:

• 4 cups rolled oats
• 2 Tbsp coconut oil, melted
• 1/2 cup raw honey
• 1/2 cup maple syrup
• 1/4 cup pumpkin seeds
• 1/4 cup flax seeds
• 1/4 cup chia seeds
• 1/4 cup hemp hearts
• 1/4 cup sliced almonds
• 1 cup dry coconut flakes (large flakes or desiccated both work, similarly sweetened or unseated, though I use unsweetened).

Preheat your oven to about 280 degrees.

Mix all ingredients together in a large bowl, ensuring they are evenly coated with the wet ingredients. Spread evenly on one or two baking sheets. You don’t want it overcrowded but they don’t need a single layer throughout either.

Bake in oven for 10 minutes, remove to toss and allow all sides to brown. Return to oven for another 10 minutes. Once removed, add the cup of coconut flakes and mix well. Allow to cool all together. This is also the stage when the granola becomes crunchy. Just be patient, the texture will come.

Once cooled, you can store in a jar for a week or two.