Winter Granola (by Inspired Spoons)

Can you believe I have a sister who's still in college?  That makes me so young!!  (I won't mention our large gap in age.)  Her name is Georgia, and she's actually going to graduate soon (I'm still young) from Syracuse as a Nutrition major, and I am certain she will leave her stamp on the food world!  Just check out her beautiful and nutritious culinary creations on her blog, Inspired Spoons, or her Instagram account.  You might be thinking, wait... YOU have a sister that makes wholesome, plant-based foods?  YOU, that girl who fries cookie dough, loves short ribs and would eat cheese in her sleep if that were possible?  Well yes, I do, and I'm telling you that Georgia's blog does just what it says it will do... it INSPIRES you, to try new things and eat better.  

For instance, I've never really been into granola.  It's not something I dislike, per say, but it's also not something I seek out.  Until I tried Georgia's "Winter Granola" (which I've named after the subtle flavors it offers like cinnamon and pumpkin spice and cranberries), and I absolutely couldn't put it down.  I asked her if she would share the recipe, and she did.  I made a batch yesterday with the intention of giving some of it away, but I don't think that's going to happen.  IT'S ALL MINE!

Thanks, G :)

Winter Granola, by Inspired Spoons

(Makes approx. 4 cups)

Printable Recipe 

2 cups rolled oats

1/2 cup unsalted sunflower seeds

1/2 cup pumpkin seeds

1/4 cup unsalted almonds

1/2 cup buckwheat groats (or wheat germ)

1/2 cup pure maple syrup

1/4 cup dark brown sugar

2 T unsalted butter (or coconut oil)

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp salt

2 tsp vanilla

1/2 cup dried cranberries

1/2 cup raisins

Preheat oven to 350.  Spread oats, sunflower seeds, pumpkin seeds, almonds and buckwheat groats onto a baking sheet.  Toast in oven for about 10 minutes, stirring every few minutes.  In the meantime, in a medium saucepan, combine maple syrup, brown sugar, butter, spices and salt over medium heat until the sugar dissolves completely.  Turn off heat and stir in vanilla.  After the oat mixture is done toasting, reduce oven heat to 300.  Add the oat mixture to the saucepan and stir to coat completely.  Turn the mixture onto the baking sheet (this time lined with parchment paper) and distribute evenly.  Bake for 25 minutes, stirring a few times to ensure everything cooks evenly.  Remove from oven, immediately add cranberries and raisins and toss.  Let cool and devour!