As someone who doesn’t eat breakfast often, I’ve gotta say I do love me some granola.  Of course a good granola doesn’t need to be limited to breakfast time; anytime it’s around I’ve been known to nibble at it all day.  I’ve played around with my homemade granola recipe for years, and Loves, I’ve finally nailed it.

The key, I think, is the raspberry jam.  It serves almost as the “glue”, if you will, in the granola.  As you may have learned through your own homemade granola trials, most recipes turn out to be just a big pan of crumbles.  This homemade granola recipe keeps together better, producing big chunks to enjoy. 

Along with the raspberry jam, I mix in a generous pouring of coconut flakes, along with dried fig, apricot, cranberries and a few drops of cinnamon and nutmeg Vitality essential oils…and the result is simply scrumptious.  When baking, I take the “low and slow” approach; sticking my handy Staub in the oven for 30 to 40 minutes at 325 degrees.  This helps the granola bake evenly (you definitely want to avoid browning the top too much).  When it’s done, I of course sneak a helping or two while it’s warm, with a drizzle of sweet, raw honey to top it all off.  And the granola that lasts until the next day (if any) is perfect atop a little greek yogurt.  Delish!  Truly, MKR