A while back, Susanna gave me this great recipe for granola.  

Just this weekend,

 she made me a jar 

so I could nibble for myself 
how good this granola is. 

Really and truly.  

The recipe is below, you can make adaptions and additions as you like.

I opted to use coconut oil for the olive, and added 
chia, flax and hemp seeds cause thats how I roll.  
Taste for yourself, your kids will thank you too.


Granola recipe adapted from 

Eleven Madison Park Granola

2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup halved pecans
1 cup unsweetened coconut chips
1/2  tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
1 cup dried cranberries.

1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pecans and salt.

2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

4. Remove granola from oven, and mix into it the dried cranberries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

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