We are walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each day. [Visit the Welcome post for more details]
Mom’s Maple Granola
Recipe by Rachel Wolf, originally published in Issue 25::HEARTH.
Quite possibly my favorite childhood culinary memory, my mom’s granola is as delicious to me at forty as it was when I was four. I’ve taken some liberties with the 1970s original, omitting the wheat bran and wheat germ and adding hemp seeds and coconut oil, but its spirit remains. Thanks, Mom. Makes 2 generous quarts.
4 cups rolled oats
2 cups chopped pecans or other chopped nuts
1 cup coconut flakes
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup hemp seeds
½ cup maple syrup
⅓ cup coconut oil, melted
¾ cup dried cherries or other dried fruit, cut into bite-size pieces if necessary
- Preheat the oven to 350℉.
- In a large bowl, combine the oats, pecans, coconut, sunflower seeds, pumpkin seeds, and hemp seeds and stir well.
- Drizzle the maple syrup and melted coconut oil over the oat mixture and stir well to incorporate.
- Spread out the mixture on two baking sheets. Bake for 20 to 30 minutes, stirring the granola and rotating the trays every 10 minutes, until golden brown. Watch it carefully: the granola at the corners and edges is prone to burning, so be sure to incorporate it when stirring.
- Remove the pans from the oven and allow the granola to cool slightly in the pans. Stir in the dried cherries. Sneak your first bowlful of granola while it’s still warm, then allow it cool completely before transferring to an airtight glass jar. Store at room temperature for up to 1 month. enjoy!