Mother’s Day is coming up soon on May 8th. And if you’re planning on having your mom over for breakfast, why not send her a cute invite with evite. I was perusing a few of their invites and found this adorable one:
This invitation is pretty perfect for our family. Visiting the parents (or having them visit us) usually involves some sort of delicious breakfast – fancy waffles or pancakes, a dutch baby (or four), homemade sausage, and a big pile of fresh fruit. And if dad gets his way, there’s usually a mimosa (or two) involved. And if we’re hosting the brunch at our house, my mom usually arrives with a big bag of delicious granola, which we love. If the hubbs wasn’t around when they showed up, he usually heads straight to the kitchen to find whatever goodies have recently arrived. Recently, I’ve come across a few new granola recipes and wanted to try one out so I could share it with our granola expert (hi mom!).
This one is based on a recipe from a tasty little cookbook called Whole-Grain Mornings by Megan Gordon. It stood out because though it has very similar ingredients to granolas that I’ve made before, it’s a bit saltier and more savory than the usual granola, hence the name.
I’ve used chopped almonds and pumpkin seeds since those are two of my favorites (and we have a pantry full of them) but you can really add whatever you’d like to it when it comes to nuts and seeds. Walnuts, pecans, sesame seeds..it’ll all work. I added some chopped cranberries for the dried fruit, and the tartness of the cranberry is a nice contrast to the cardamom and salt in the granola. Dried cherries would also be tasty.
A few things to keep in mind when you’re making granola:
- Always mix up your dry ingredients first. You want to make sure you get all those spices mixed into the oats/nuts before you add the wet ingredients.
- Don’t be afraid to add the olive oil. It’s good for you, and the granola needs a little fat to hold it together.
- Pack the granola into the pan when you bake it. It’ll give you those nice crunchy clusters that everyone loves. But you need to either rotate or mix up the granola halfway through the cooking time. So if you don’t add the coconut, just rotate the pan halfway through the process to keep the edges from burning.
- Add the fruit at the end. It keeps it a bit less chewy.
- 3 cups rolled oats (not quick oats!)
- 2½ cups raw nuts or seeds (roughly chopped)
- 1½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ cup extra-virgin olive oil
- ½ cup + 1 Tablespoon honey or maple syrup
- ¾ teaspoon vanilla extract
- ½ cup coconut flakes
- ¾ cup roughly chopped dried fruit
- Preheat the oven to 350F.
- Line a baking pan with a baking mat or parchment paper.
- In a large bowl, mix the oats, nuts and seeds, salt, cinnamon, and cardamom together. Make sure you mix well - you won't want a big bite of cardamom waiting for you in your granola.
- Add in the olive oil, vanilla, and honey or maple syrup and mix well.
- Pour the mixture into the prepared baking pan and flatten into an even layer. If you like your granola with crunchy chunks in it, pack it in a little bit once you get it in the pan.
- Bake for 15 minutes. Remove from the oven and mix in the coconut. Pack the granola back into a single layer once you get all the coconut in there.
- Bake for another 15-20 minutes, checking it near the end to make sure it doesn't burn. (Granola crisps as it cools, so don't expect it to get crunchy in the oven.)
- Remove from the oven and let cool completely. Break up the pieces with a spoon or spatula and stir in your chopped fruit.
Mother’s Day is coming up! So head on over to evite, check out all their adorable Mother’s Day invitations, and cook up something tasty for your mom! Love you mom!
This post was sponsored by evite but all the opinions are mine.