Wooohoooo tomorrow is FRIDAY!!!! My favorite day of the week! I love Fridays because I give myself permission to have a FUN day. A FUN day to me means NOT FEELING GUILTY if I don’t do one single chore. I can go sit in a movie, hang out at a book store or browse the thrift stores… whatever I want without feeling like I should be home doing chores. I actually think it’s more about taking my time and not feeling like I need to hurry everywhere I go. I think all of us need a day when we can just take a deep breath and enjoy the moment we are in rather than thinking about the next place we NEED to be. So give yourself permission to take a day off. We all deserve it. Don’t you agree?
AFTER a Friday of giving yourself a “guilt free, no rushing around day” swing by the grocery store and stock your pantry with the necessary items to make this amazing granola for a yummy, healthy Saturday morning breakfast. My daughter, India, sent this recipe to me this week. She has been making this for the past several months and has been giving it as a special gift to her friends and they are loving it. Can’t wait to try it myself. Let me know what you think!
4 cups rolled oats
1½ cups walnut halves
2 cups unsweetened shredded large-flake coconut
1/2 teaspoon fine grain sea salt
2/3 cup currants or raisins
Grated zest of 2 oranges
2/3 cup unsalted butter
1/2 cup maple syrup
Preheat the oven to 300 F with racks in the top and bottom thirds of the oven. Set out two rimmed baking sheets.
Combine the oats, walnuts, coconut, salt, currants and orange zest in a large mixing bowl. Heat the butter in a small saucepan over low heat and stir in the maple syrup. Whisk until thoroughly combined, then pour the maple mixture over the oat mixture and stir until everything is well coated, at least 30 seconds. Divide the mixture equally between the two baking sheets and spread into a thick layer.
Bake, stirring a couple times along the way, for 40-50 minutes, or until the granola is toasty and deeply golden. You may want to rotate the pans once, top to bottom, to ensure even baking.
Remove from the oven and press down on the granola with a metal spatula – you’ll get more clumps this way. Let cool completely, then store in an airtight container at room temperature.
Makes about 8 cups.
Have a safe and restful weekend.