Mother’s Day is a time for showing your mamacita just how much you care about her. I don’t admire very many moms. I tend to find that my own is superior. Some that fall into her ranks, however, are the following:
the mom from The Parent Trap
that polar bear that swam for 9 days straight across the Beaufort Sea with two cubs on its back
Anywho, if you’re going to honor a mom, in any way, honor her with food. I made her breakfast in bed, waking up at 7:30 in the morning to throw this granola in the oven. True dedication.
Here’s what you need.
2 c. rolled oats
1/3 c. walnuts
1/3 c. almonds
1/3 c. sunflower seeds
3 T. canola oil
1/2 c. brown sugar
1 T. sea salt
6 T. molasses
1 T. orange zest
2 T. orange juice
1 c. dried cranberries
copious amounts of honey
Preheat oven to 300 degrees.
Start by combining oats, all nuts, oil, brown sugar, salt, and molasses until everything is evenly coated. You may need to drizzle honey to your own best judgement, and it may not be exactly 6 T. Once it’s all darkened, drizzle on the honey.
Now, I cannot and will not restrict the amount of honey you put into this granola, but I drizzled til the sun went down (not literally). I’d say at least 6 T. to match the molasses, if you’re into measuring, but more honey will make it chewier, more wet. Less honey will make it crunchier, more piecey.
Once you are satisfied with your honey level, add orange zest and juice, mix well, and then spread on an oiled baking sheet so that it’s all evenly spread out.
Place in the oven for 45 minutes, or until it’s browned and changed texture. Taste test, please.
When you take the pan out, empty the contents on a ripped paper bag and spread out with dried cranberries, mixing it and mooshing it with your hands so that it’s all clumpy. Leave it to set for 15 minutes or so.
Serve it warm with pancakes or room temp with fruit and yogurt!
Happy Mamma’s Day,