Granola – Breakfast Food For Poultry and People

21 Feb

Ron Swanson once said, “There has never been a sadness not cured by breakfast food.”  The time has come to start experimenting with the food my food eats.


  • (3 cups) rolled oats (non-instant)
  • (1 cup) raw hulled pumpkin seeds
  • (1 cup) raw hulled sunflower seeds
  • (1 cup) raw almonds chunks (I smashed mine with a hammer.  It was fun.)
  • (1 cup) raw pecans (also hammer smashed)
  • (1/2 cup) packed brown sugar
  • (1/2 cup) olive oil, coconut oil, or your healthy oil of choice
  • (3/4 cup) honey, maple syrup, or agave nectar (choose your poison)
  • (1 pinch) kosher salt
  • dried fruit optional

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Preheat your oven to 300 degrees.

In a large mixing bowl, mix together all of the dry goods (oats, nuts, sugar), except the fruit.  To help with the cleaning, add the oil FOLLOWED BY the honey.  If you use the same measuring cup, the honey will spill right out.  Mix everything together into a sticky, gooey concoction before spreading it out evenly on a rimmed cookie sheet.

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Throw this bad boy in the oven for 45 minutes, stirring every 15 minutes.  If you’ve got a date coming up or someone you’d like to impress, do this step before they arrive.  Your house is going to smell AMAZING plus you look like you’ve got badass granola skills.

After around 45 minutes, the granola should be looking golden and toasted.  Pull it out of the oven and dump it on wire racks or a giant piece of foil to cool.  The granola will clump up as it cools, so this is a great opportunity to form granola bars or fun shapes before it hardens.  Add in any dried fruit at this point.

Credit for the granola recipe goes to my old man.  He’s been making granola at home for years.  Hard to go wrong when you learn from the best.

Rick Dawg


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