We’ve been getting a little lazy in the breakfast department lately. I can’t say I blame us. We have a new infant in the house and nighttime sleep isn’t what it used to be. Also, Kula Baby didn’t get the memo about going easy on his parents and continues to get up bright and early (along with his sister), ready for breakfast.
It didn’t take me long to realize we needed a healthy pre-made breakfast for those mornings we can’t seem to get it together to throw a pot of oatmeal on the stove. So last weekend I pulled out my Grandma Jane’s cookbook and decided to make her famous granola (with a few Kula Mama changes of course). My grandma used to keep this granola in a pretty tin on her kitchen counter next to another tin full of homemade roasted almonds. Every visit to Grandma Jane’s house meant a visit to her kitchen for a few bites of each. I hope you enjoy this recipe as much as I do.
Grandma Jane’s Granola (with some Kula Mama flair 🙂 )
- 1 cup sunflower seed meal (grind up sunflower seeds to make the meal yourself)
- ½ cup dates, chopped
- ½ cup raisins
- ½ cup coconut (unsweetened, shredded--you can find in bulk section of grocery store)
- ¾ cup oat flour (or any flour will probably work)
- ½ cup sunflower seeds (or any nut and seed will work)
- ¼ cup chia seeds (or any nut or seed will work)
- 3 cups oatmeal
- ½ cup coconut oil, melted
- ¾ cup maple syrup
- 1 cup orange juice
- Combine all ingredients and bake on 2 cookie sheets for one hour at 225 degrees, until dry (sometimes if the granola isn't spread thin enough it may take a little longer, just keep an eye on it and stir it occasionally to prevent burning).