Coconut & Pecan Granola

- original recipe shared with me by Texas running partner:  Brooke Samuelian

One of my very first childhood memories is a dark one.  Literally... it was dark outside.  It must have been winter, around the time I turned 3.  I remember crying... there was oatmeal for breakfast.  I  HATED  IT.  (Please note the past-tense used in this declaration.)  

And it wasn't just oatmeal.  It was food-storage oatmeal getting used on the parade of Mark kids seated at the kitchen table.  I was alone.  The last one to finish.  I  ALWAYS  GOT  ALL  THE   HUSKS!!!  OH how I hated oatmeal.  I flatly refused to eat it.  I cannot recall how many breakfasts were skipped in protest of eating it, but over the years... all the way through my adolescence, there were quite a few.  

Fast forward... Mama Jo has her own sweet parade of children.  She's also gotten over her hatred for cooked oatmeal thanks to: #1 - coconut oil and brown sugar #2 - the firm acknowledgement of its place in her race nutrition #3 - an overall "eating clean" requirement for her family.

Unfortunately, feeding oatmeal to someone in the aforesaid parade of children has triggered an oatmeal negotiation battle.  There have been tears, much like my own as a child, over cooked oatmeal.  Payton Olivia hates it as much as I did.  Negotiations were finalized  through tears, some yelling combined with flopping on the couch and me struggling not to laugh at what I must have been like for my own mother.  The terms met for having ACTUAL cooked oatmeal were set in stone a few years ago for 1 and no more than 2 times per week.  If I try to get an extra day in... I am lovingly reminded of the agreed terms!   

So I've gotten very creative (i.e.: SNEAKY) with presenting "oatmeal" for breakfast.  There are oatmeal waffles, oatmeal pancakes, breakfast smoothies with left-over cooked oatmeal, and here in this post I give you Coconut & Pecan Granola.  

(Please thank me in the comments for your lovely home aromas after you've baked up a batch!)  :O)   

GLUTEN-FREE  VERSION  LINK:   Gluten-Free UPDATE for Coconut Pecan Granola

5 cups old fashioned oats

2 cups Unsweetened coconut flakes

1 cup pecan pieces

1 cup raw sunflower kernels

1 cup wheat germ, toasted

1/3 cup milled flax seed

1 Tablespoon cinnamon

1/2 teaspoon sea salt

1 1/2 cups brown sugar

1/2 cup water

1/2 cup unrefined, coconut oil

1 Tablespoon vanilla

1 teaspoon almond extract

2 baking sheets (preferred: pampered chef bar pans)

parchment paper

Toast your 1 cup of wheat germ at 375 for 7-10 minutes until golden brown and smelling "toasty".   (DO NOT WALK AWAY from your oven... burnt wheat germ is not a lovely smell.  Ask me how I know!)

In a large bowl mix together oats, unsweetened coconut, pecan pieces, sunflower kernels, milled flax seed, cinnamon and sea salt.  

Combine well. 

In a small or medium sauce pan, combine water and brown sugar.  Bring to a boil for 1 minute.  

Remove from heat.  Add unrefined coconut oil, vanilla and almond extract to the water and sugar mixture.

Add toasted wheat germ to the large mixing bowl of dry ingredients, stir to combine well.  

Last combing step!  Add your sugar mixture to the large bowl.  Combine wet and dry ingredients until mixture is uniform and not clumpy.

Line  2 baking sheets with parchment paper.  Divide 1/2 of the mixture between the baking sheets and level.

Bake in the oven at 250, with your racks evenly spaced, for your first set of 20 minutes.  

Remove both pans and gently remix your granola on each baking sheet.  Replace baking sheet to your oven - SWITCHING THEIR POSITION.  

Bake another 20 minutes, your second set... and... 

REPEAT:

Remove both pans and gently remix your granola on each baking sheet.  Replace baking sheet to your oven - SWITCHING THEIR POSITION.

Bake for your third and LAST TIME!  20 minutes... and REPEAT:  Remove both pans and gently remix your granola on each baking sheet.  

Let cool completely before transferring it to an air-tight container. 

Enjoy this form of "oatmeal" as a quick snack, as cereal with milk, or with your favorite yogurt.  (Definitely makes Non-fat Greek yogurt happier... as well as "oatmeal" traumatized children!!!)

Parchment paper.  

What on earth would life be like without it???

NOTE:  I do not curl my paper "under" any longer.

I have found in my twice-a-week granola baking that I 

prefer them curled UP at the edges of the pans to help keep 

everything on the pan when I stir up the granola every 

25 minutes while baking.

Evenly space your baking racks in your oven... 

Give your baking sheets / bar pans room to breathe and cook.

You will know your granola is done when it is has 

a toasty golden brown color, and smells like granola perfection...

Yes.  I have Tupperware. 

The wedding gift that keeps on giving!  

A large Ziplock bag will keep it happy too!

ADDED  PHOTO  TO  ADDRESS  COMMENTS:

This granola was made after the post using 3/4 brown sugar and 3/4 honey 

to see if there was a difference in getting it to "clump together" a bit more.  

It did... however, in the end, it was not as crisp as it is just using brown sugar.  

There was no big difference in taste other than losing the crispiness of the original post.  

Good, but not my fav.

Click Link FOR:       Gluten-FREE Update for Coconut Pecan Granola


Click Link FOR:      Mama Jo's Recipe Blog TABLE OF CONTENTS

Easter Eggs - "Tie"- Dyed

On a level of 1-10... 10 being most loathsome... Where is your scale for treating boiled eggs in vinegar water and colored tablets?  

Mine?  Well, since you asked, I am inclined to answer around a level 15.  YUP!!!  They are detested.  YUCK!  Please no.  They spill.  They spill on kids.  They spill on the table.  They spill to the floor.  And I forget, how many steps does it take to get it all done?  

A  huge question for you then:  What's the alternative to the awful, terrible, no good little bowls filled with with dye all over my kitchen? 

My fellow repurposing friends, the answer :  "Tie"-Dyed Eggs.  

My discovery of this alternative happened by chance more than a few years ago on my favorite food-blog ourbestbites.com. 

After trying it out, I ventured into the web searching through several other websites with the same idea.  Now, after years of using the same silk pieces until they die (I LOVE MY PUN) out and cycle in new ones, I've got a fool-proof method that works EVERY TIME.  I pinkie promise.  And the best part of all?  Oh my, it is amazing: You get the eggs cooked and colored ALL AT THE SAME TIME.  AMAZING!

Here you go... photos and all.

Required Items:

raw eggs - no more than 12-24 at a time

100% silk ties your husband is done with... or purchased at your favorite thrift store

cotton rags

rubber bands

sewing scissors

very large cooking pot

white vinegar

slotted spoon

large pot or metal bowl

Cut your silk pieces large enough to 

wrap around your egg.  

You may also use strips of leftovers once 

you get down to the ends of  your ties... 

This makes for some pretty surprising eggs!

Wrap your pieces as best you can with the 

FACE of the silk pressing onto the egg shell.  

Getting a rubber band tied 

at the top is best.  

However, your egg will still dye 

without this step, it will just have 

more blank spots.

Once wrapped in its silk piece or pieces, 

wrap with a cotton rag.

(The one pictured is in its 7th year of 

egg dyeing... it is indeed well used.)

With the cotton rag twisted at the top, 

secure with a knotted rubber band as well 

and GENTLY place at the bottom of 

your largest cooking pot.

Repeat until the bottom of  your pot is filled 

with NO MORE than 1 layer of wrapped eggs.

NOTE:  You do not have to fill the bottom of your pot with wrapped eggs to have this work.  

You just don't want to over load the pot and 

have mushy eggs in the end...  :0/

Fill your pot with cold water more than twice the amount over the top of  your eggs. 

NOTE:  That means it's a nearly full pot...

Add 1/4 cup white vinegar.

Bring to a boil.

Let boil at an easy, rolling boil for 12-15 minutes.

Remove from heat.

Place pot next to your sink.

In your sink, run cold water 

into a large pot or metal bowl.

If your tap water is warm like mine in Texas, 

add ice cubes to the final rinse 

of water to make it cold. 

One at a time, gently place cooked eggs into the bowl.  

Keep the water going until the eggs cool enough to handle, 3-5 minutes.

Unwrap (it's like opening a present!)  

and see what you have created...

KEEP  YOUR  SILK  PIECES

Keep your silk pieces and reuse until 

they do not transfer color.

Dry completely on an old towel and 

keep in a dry container.

These are from silk pieces I have had 

for more than 5 years...  

They are still "tie"-dyeing!

Transfer back into egg cartons and refrigerate.

Gift to family, friends and neighbors... 

The Easter Egg 

- especially a beautiful egg - 

is a reminder of the season we celebrate.

- He is Risen

- He Lives 

- He is the true gift that 

we have been given

Happy Easter!

XOXO,   Jo

Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS

2022 with Reagan