Today, I’m bringing my homeschooled children along with me to a prenatal exam with my midwife.

Hi, my name is Alison and I am a former mainstream, rural, middle class girl turned still-middle class, urban, hippie (but not hip) stay at home mom.  Nice to meet you.

Before we head out today, I’m making some granola!  Of course I am.

No matter where you happen to fall on the lifestyle spectrum, chances are good that you’ll like this stuff.

Please allow me to introduce you to my crunchy granola friends:

Real Maple Syrup, Pecans, Coconut Oil, Rolled Oats, Medium Sized Glass Bowl and Wooden Spoon are all pleased to meet you.

Earlier this week, I made this same granola, recklessly stirring up generous, unmeasured amounts of coconut oil and maple syrup. About two minutes too late I came to discover that we were nearly out of oats.  Still, I forged on.  The proportion of fat and sugar to oats in that batch of granola was probably 4:1.

OK so I exaggerate, but still.  This was some sweet, savory granola, let me tell you. And it was good. It was also probably 5 bagillion calories per serving.  

(Unfortunately, this time I am not exaggerating.)

Anyway, it was so good that I wanted to make it again today, but this time with the proper proportions since we’re all stocked up on oats now. I even measured out the proportions with real plastic measuring cups and spoons! Just for you and your homemade crunchy granola edification.

First, preheat your oven to 300 degrees and then we can start rounding up all of our friends.

Maple Pecan Granola

2 1/2 tablespoons of coconut oil (you could also use butter or canola oil.  Personally, I heart coconut oil.)
1/4 c real maple syrup
3 c rolled oats
pinch of salt
1/2 c pecans (or nut of choice, I’ve used walnuts and almonds before too)

If you’re rocking out with coconut oil instead of butter or canola, melt in the microwave – I’m not that hippie. I tried melting it with the warmth in my heart but it was taking too damn long.

In the microwave, it went from solid to liquid in about one and a half minutes.

Pour in maple syrup, then stir in your three cups of rolled oats.

Stir oats well to coat evenly in oil and syrup mixture, add a pinch of salt if you like.  (I did and I do.)

Next, stir in your nuts. (No giggling at that line!) I lightly crushed these nuts with my hands before adding them to the bowl. (OK, now you can giggle.)

Spread granola mixture across a baking sheet and then slide it into your preheated oven.

Bake for 30 minutes, flipping once with a spatula at the 15 minute mark.

Allow to cool on baking sheet and then move to an airtight container for storage.

A beatnik Ball jar is today’s airtight container of choice. I’d feel OK storing this in the fridge for a week or so, but there’s no way this will last that long around here.

A portion was kept out this morning to be served up with some greek yogurt, sliced banana and a pour of almond milk.

Homemade granola for breakfast, eaten at my kitchen table in front of my laptop, next to some mainstream plastic toys while perched upon a pretty hippy birth ball for optimal fetal positioning.

I have no idea how hippie that makes me? It probably all evens out. I do know that homemade granola makes me happy! Let it make you happy too.

Peace.

Linked to Fight Back Friday at Food Renegade