Well it is. Don't let my (potentially stinky boots) title sway you from grabbing a bag of oats and a mixing bowl. You won't regret one (stinkin') morsel of Hiking Boot Granola.
Hiking Boot Granola is a tribute to the little girl in my DO PRINCESSES series. She has a heathy appetite. And is always on the move. Sound familiar? She regularly heads into the kitchen for refueling. Who wouldn't, after all that inquisitive play. Snack, breakfast, 2nd snackzies. You know the drill.
This recipe is loaded with goodness, made with 100% non-GMO, organic ingredients. Give it a try, won't you?
HIKING BOOT GRANOLA
3 cups rolled oats
1/2 cup coconut (unsweetened)
1/2 sesame seeds
1/2 teaspoon sea salt
1 teaspoon cinnamon2/3 cup pecan pieces (or other nut, or none at all)
2/3 cup coconut oil
2/3 cup maple syrup
Pre-heat oven to 325°. In the order listed, place the first six ingredients in a large mixing bowl. Stir, stir, stir. Add coconut oil and maple syrup and stir, stir, stir some more.
Line a cookie sheet with parchment paper. (Or not.) Spread the granola mixture evenly, pressing down with a spatula to the edge of the sheet, but not too close to the edge because you know the hazards.
Bake in a pre-heated oven for 20 minutes. Carefully stir and repress the mixture. Bake for 10 minutes more. Check. It should look nicely golden. Stir some more and bake longer if needed. YUM. Remove from oven and cool on the sheet until room temp. Transfer to a glass jar for storage in the fridge.
Photo coming soon!