Do you think it’s stereotyping to say that most dads are really into grilling and barbecuing for Father’s Day?
It might just be!
My dad is super into granola! Remember the Father’s Day Granola I made him last year? Well it was very good, and it even turned into some very delicious Granola Chocolate Chip Cookies — however, since I’m always trying to one-up myself, I made a new granola this year and it’s off the hook! (I don’t think I’ve ever, ever said that phrase. . . it just slipped out!)
Today’s Friday Flower is the Blue Elderberry and I choose it to go with my dad’s granola because it’s native to the Santa Monica Mountains, and is all over trails he helps build and maintain. (And it just so happens to look lovely sitting next to this rustic, crunchy bowl of granola.)
And since I’m bragging about my dad, I also have to mention his amazing bird photography gallery with the Santa Monica Bay Audubon Society!
And by the way, you can break or cut this granola into large pieces to have a super yummy on-the-go-snack! Perhaps while hiking on a trail in the Santa Monica Mountains? Or some beautiful trail near you?! Do it! Cook! Hike! Eat! 😉P.S. Truth be told, my dad also loves grilling and barbecuing! So whether you make this for Father’s Day breakfast, for you family, or for a snack on the trial, I hope you enjoy it!
- 5 tablespoons unsalted butter softened
- 1/4 cup coconut oil softened
- 1 cup golden brown sugar
- 1 tablespoon honey
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1-1/2 cups oats
- 1 cup oat flour
- 1/2 cup almond meal
- 1 cup roughly chopped almonds
- 1 cup dried currants
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, mix the butter and coconut oil with the sugar until smooth. Then blend in the honey, vanilla, salt, cinnamon and cardamom.
Use a large spatula to mix in the oats, oat flour and almond flour. Then fold in the almonds and currants.
Pour the granola mixture onto the parchment-lined baking sheet and use your hands or a flat-bottomed metal spatula to flatten out the mixture. It should be about 1/2-inch thick and cover most of the sheet.
Roast in the preheated 350 degree F oven until it's a dark golden brown, 25 to 30 minutes.
Remove from the oven and let cool completely on the baking sheet before moving on to the next step.
Then you can use your hands to either make granola bars or or cereal.
Keep this stored in an airtight container in a cool, dark place.
If you want to keep this gluten-free, please be sure you buy gluten-free oats! (For the oat flour, too!)
Oh, and if you're a granola lover like my dad, here's another great recipe from my friend Amee at Rabbit Food Rocks!