Ayayay my desperados. This week I made something that has taken my breaky to a whole new level. A level that doesn’t include diabetuus in the shape of sugary flattened corn, aka, frosted flakes.

I made granola! I know making granola ain’t something new, but this recipe is fantastic. It pretty much gathers all the cozy flavours of winter: woodsy maple syrup (the REAL kind), toasty oatmeal, and crunchy clusters of walnut and satsuma orange. OH MA LAAWWDT. I swear I hear my yogurt moan every time I sprinkle this granola on it. Oh and it’s all natural! No crappy stuff in here!

Wanna make a batch with moi? Then come ova and let’s get this GRANOLA KAMASUTRA started.

Maple Satsuma Winter Granola

Ingredients:

– 3 cups of old fashioned oats
– 1/2 cup of cashews (plain, not salted)
– 1/2 walnuts
– 1/2 cup of pumpkin seeds
– 1/2 cup ish of maple syrup (I used grade B, which is nice and dark)
– 3 tablespoons of oil (canola, extra virgin olive, or coconut work)
– 1/4 cup of raisins
– 1/3 cup of shredded coconut (non-sweetened)
– Zest of 3 satsuma oranges
– Pinch of salt

Make it!

1. Preheat the oven at 300F
2. In a big bow, mix all the ingredients. Make sure to dissolve the vanilla in the maple syrup before pouring it in. If your mix is too dry, add more maple syrup. You want it slightly wet and sticky (just the way you like it!).
3. Give it a toss.
4. Place raw granola mix on a baking sheet lined with parchment paper and stick in the oven.
5. Bake for 20 to 30 min or until golden brown. Make sure to keep a close eye on it and stir every 5 min or so to avoid burning the edges.
6. Once it’s done, remove from the oven and let it cool down (this is when the glorious clusters will form).

And that’s it! Store in an airtight container so it stays crisp.

BONUS! When having it with milk, the maple and orange natural scents will infuse your bowl. It’s heavenly!

Trust me, this will make you feel like such a healthy gourmand (making those hatin’ bitches at the office super jelly!), like seriously, your breaky will never be the same. Buen provecho!

Food Styling and Photos: The Artful Desperado