When I was asked to take part in a special holiday YouTube
playlist called, “Christmas Morning Breakfast,” I started thinking about
seasonal variation on things like eggs benedict, quiche, and French toast. But
then I realized…you can’t wrap those things up and give them as an edible gift,
so I decided to do this granola instead.
the fine line between, “Wow, what a creative and thoughtful gift!” and “Wow,
what a cheapskate!” Happily, when it comes to this delicious, crunchy treat,
one taste and the lucky recipient will forget about any ulterior economic
of festively colored dried fruit, but the beauty of the granola technique is
that it pretty much works with anything. I love the looks of the green pumpkin
seeds, but things like hazelnuts and pecans would also work wonderfully.
determine the cooking time. I tend to like mine just golden-brown, but many
enjoy the deeper, nuttier flavor of a longer roasting. Since you are pulling
and tossing every 10 minutes, this is pretty easy to monitor, but just be
careful towards the end, as it can get bitter if you go too far.
breakfast, with milk or over Greek yogurt; or you are going to package some up
as a stocking stuffer for the foodies in your life, I hope you give this a try
1 cup sliced almonds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut (pure coconut, not candied)
1/2 cup maple syrup
3 tbsp vegetable oil
1 tsp salt
strawberries, blueberries, etc.)