What are your mornings like before school or work? Are they as hectic as mine are? I would love to say that I make my kids a big breakfast of eggs and bacon before they are off to school, but I don’t. I try to make it healthy, but that doesn’t always help either. One thing I haven’t thought about giving the kids is yogurt with granola. Elizabeth Chambers, entrepreneur, television host and co-owner of BIRD Bakery has a delicious granola recipe that is healthy and great for people on the go!
Whether sprinkled on top of your favorite ice cream or combined with yogurt and fruit for a balanced breakfast, our granola is the perfect combination of salty and sweet. Guests order jars of it by the case, because it’s so uniquely different. Brown sugar replaces white sugar and olive oil is used in place of butter to create a light crunch that makes it nearly impossible to resist.
BIRD Bakery Granola
- 5 cups Old-Fashioned Oats
- 2 cups Unsweetened Coconut Flakes
- 2 cups Unsalted Pistachios
- 2/3 cups Unsalted Pumpkin Seeds
- 1 TBS Sea Salt
- 1/2 cup packed Light Brown Sugar
- 1/2 cup packed Dark Brown Sugar
- 2/3 cup Organic Grade A Maple Syrup
- 2/3 cup Organic Extra Virgin Olive Oil
- 1 1/2 cups Dried Cheeries
- Heat oven to 275 degrees.
- Line two baking sheets with parchment and set aside.
- In a large bowl, mix together oats, coconut, pistachios, pumpkin seeds and sea salt. Set aside.
- In a small saucepan, combine sugar, maple syrup and olive oil; stirring over low heat until the sugar dissolves completely.
- Pour over oat mixture and stir well.
- Spread onto baking sheets evenly.
- Bake until golden (about 20-25), rotating the pan once at 10 minutes. Cool.
- At room temperature, break up the granola; sprinkle with dried cherries.
- Store in an airtight container.
Yogurt is not the only thing you can eat this granola with. You can sprinkle it over top of ice cream, a bowl of fruit or even just eat it alone.
*picture and recipe post with permission