Classic Granola and Mixed Berry Chia Jam

I’m back with another two-part recipe this week.

My sister-in-law makes batches of granola during the holidays and gifts darling little jars of it as hostess gifts. The recipe came to her from one of her friends who had it passed to her a couple years before by another friend.

It reminds me of the movie, The Sisterhood of the Traveling Pants, much like the magical pair of jeans from the movie, no matter how many iterations of this granola recipe you make, its perfect and lovely, super delicious and gobbled up by everyone who tries it.

And now that I have my hands on the recipe, I thought I would share it with all of you because it couldn’t be easier and there’s lots of room within the recipe to tweak it just how you like it. The original recipe calls for the addition of turmeric which is a bright golden-orange spice in the ginger family. The vibrant color adds a gorgeous hue to whatever you make and the warm earthy, slightly bitter flavor is a lovely addition in granola because it adds a bit of depth to the sweetness of the oats.

Ultimately I decided to add just a dash of the turmeric, giving the oat mixture a little bump of color without adding much flavor. I also added a bit of cinnamon, ginger and cardamom giving the mixture a rich sweetness. The addition of pumpkin seeds, sweetened shredded coconut, chopped pecans and raisins make for the perfect bite: a little sweet and chewy, a little bit crunchy and the perfect balance of nutty warmth and sweet coconut goodness in every bite.

I am also including an impossibly simple mixed berry chia seed jam recipe. I hesitate to really call it a jam because its more of a fruit compote. Regardless, its just an easy way to sneak some extra fiber into meals with the chia seeds.

We make a lot of yogurt or oatmeal parfaits around our house. We start with plain Greek yogurt and add a generous scoop of the mixed berry chia seed jam. Topped with a sprinkle of granola and a few fresh berries (if we have any); it’s its the perfect healthy, filling and tasty breakfast or snack on the go. We do the same thing with oatmeal. I’ll make a batch of oatmeal on the stove (always with milk for extra creaminess). We add a big scoop of the chia jam, maybe an extra handful of frozen berries and then top it all off with a sprinkle of the granola. Its a warm hearty bowl of goodness perfect for these cold winter mornings.

And of course, play around with this recipe and make it your own. You could swap slivered almonds for the pecans. You could skip the raisins entirely or swap them for dried cranberries or blueberries. The tumeric is a lovely addition to the recipe, but it can be skipped if its not your thing. What I can guarantee is your future self will thank your current self for taking a few minutes to make a batch of granola at the beginning of the week.

Classic Granola

• 4 cups rolled oats

• 1 cup pepitas (pumpkin seeds)

• 1 cup sweetened shredded coconut

• 3/4 cup chopped pecans

• 1/2 cup melted coconut oil

• 1/2 cup pure maple syrup

• 1 tablespoon vanilla extract

• 1/2 teaspoon turmeric* (optional)

• 1/2 teaspoon ground ginger

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cardamom

• Pinch of salt

• 3/4 cup raisins

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl combine the oats, pepitas, shredded coconut, pecans, turmeric, ground ginger, cinnamon, salt and cardamom. Mix gently to combine. In a separate bowl combine the melted coconut oil, maple syrup and vanilla extract. Whisk to combine and then pour over oat mixture. Using a wooden spoon, gently mix until the oats are well-combined with the coconut oil mixture. Spread evenly on a baking sheet. Bake for about 25 to 30 minutes, until the oats turn golden brown. You will need to gently stir the granola on the pan at least once, but probably twice during the cooking time.

When the granola is golden brown, remove from the oven and allow to cool for several minutes before adding the raisins. Store in an air tight container for up to a week.

Mixed Berry Chia Seed Jam

• 2 cups frozen mixed berries of choice (I like blueberries and raspberries)

• 1-2 tablespoons maple syrup

• 2 tablespoons chia seeds

In a microwave safe bowl, warm the frozen berries in 20 second intervals until the berries are mostly thawed and can be mushed with a fork. Add the chia seeds and maple syrup. Give the mixture a good stir and then set aside for at least 30 minutes before enjoying. Store in a lidded container in the refrigerator.