sweet and salty granola

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What did you do for Mother’s Day? I spent it at home in Connecticut with my mum. We drank lots of tea and watched Doctor Who and snuggled with our cats. It rained a whole bunch, but that just made the tea drinking, tv watching, and cat snuggling all the more enjoyable.

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This vanilla nut granola is comforting like a a weekend spent with kittens, tea, and the best mom ever. It’s also a little salty, because that’s just how I live my life. With kosher salt on EVERYTHING.

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Oats + coconut oil + vanilla + nuts + maple syrup + a pinch of kosher salt. So simple. So delightful. Not too sweet. Just slightly salty. And the illusion of health. Use it to top greek yogurt or serve with almond milk, and you, my friend, will be living The Life.

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Sweet and Salty Granola

Adapted from Shutterbean

Makes about 6 cups

  • 4 cups rolled oats
  • 1/3 cup cup raw almonds
  • 1/2 cup raw pecans
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 teaspoon kosher salt

Preheat oven to 350F. Combine all ingredients in a large bowl, mix well, and spread in an even layer on a large rimmed baking sheet (or two small baking sheets if you have a pint-sized oven).

Bake granola in the oven for 25-30 minutes stirring  every 10 minutes or so. Remove from oven and let  cool. Granola will last for up to two weeks in an airtight container.

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