Granola Girl

                                 

It's 7:30 am sharp and six stiff-white-apron clad servers gather around a rustic farm table for lineup. A 15 minute briefing on the days menu delivered by the head chef as he informs us of the crepe, cheese, omelette, and soup de jour. After Chef fattens our knowledge of Spanish manchego, he calls out to the back of the house to determine whether or not the spring vegetable soup is vegan. Simultaneously, we pick up our pens and write as the sous chef verbally lists each ingredient in the soup. I circle the letter V and slash a line though it to indicate that the soup is vegan minus the garnish of crisp and buttery house-made brioche croutons.

It's now ten minutes before opening and customers are lining cement ramps leading to entrance doors on either side of the restaurant. They look excited, as if anticipating a ride on a newly unveiled roller coaster at an amusement park. The secret is definitely out that we have the best brunch in town. The 'closed' sign is flipped to read 'open' and the manager unlocks the doors. Instantly, the restaurant is full and the ride begins.

Wow. 

I majorly have work on the brain! So much so that I was inspired to make granola similar to the kind I serve at work. Not only is it delicious and nutritious, I have found that paired with yogurt, it is the most sustaining breakfast to eat before a long brunch shift. Granola also makes me think of my dad, who has been on my mind a lot. He doesn't know this yet but a bag of my homemade granola is in route to him as I write this. The first batch, toasted to the point that some may consider it burnt, had my dad's name written all over it! Dad likes his food toasty!

I call it 'Everyday Granola' because it is not too sweet nor heavy on the oil. It's perfect for breakfast with milk or yogurt or on its own as a snack. I haven't tried it yet, but I imagine it would be amazing over vanilla ice cream for dessert!

Everyday Granola

Ingredients

• 4 cups rolled oats
• 1/2 cup flax seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 3/4 cup cashew pieces-raw
• 1/2 cup currants
• 3/4 cup golden raisins
• 3/4 dried cranberries
• 1/2 cup dried, shredded, unsweetened coconut
• 1/3 cup brown sugar
• 1/2 cup honey
• 1/2 cup coconut oil

Directions

Pre-heat oven to 300 degrees F. Line two large baking sheets with parchment. In a large mixing bowl, combine all ingredients except coconut oil, honey, and brown sugar. Combine oil, honey, and brown sugar in saucepan over medium heat. Heat until coconut oil becomes liquid and brown sugar dissolves, about 5 minutes. Pour mixture over dry ingredients and toss with hands to evenly coat. Spread the mixture out evenly on the baking sheets. Bake in pre-heated oven until crispy and toasted, 40 minutes. Stir once half way through. Cool before storing in an airtight container.