Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington.
Originally published in my book Apartment Gardening, this is one of my all-time favorite recipes. While you have time this week, make a big batch and stock the pantry for the inevitable crush of soon-to-be healthy eating plans.
I often have a jar of this granola on the shelves of my pantry. It’s a nutritious and filling topping for non-fat yogurt, making it an excellent choice for anyone trying to eat healthy or commit to a morning routine.
This recipe comes from my friend Lynda. I eat her homemade granola recipe with a drizzle of honey over a big pool of loose yogurt. I either make my own yogurt, or buy Strauss, a brand that makes pourable yogurt. Her granola has no added butter or sugar, so it’s not gooey-crunchy like most granola, but it does have toasty, flaky bits like coconut, oats and almonds. The flavor is intensified with some chamomile buds and sesame seeds. After trying this, you’ll never think of granola in the same way again.
Chamomile & Coconut Granola
Makes 6 servings
1 cup rolled oats
1 cup sliced almonds
1 cup raw, unsweetened coconut flakes
1⁄4 teaspoon salt
1 teaspoon crushed dried chamomile buds
1 tablespoon untoasted sesame seeds
1 tablespoon flaxseed meal
Preheat the oven to 350 ̊F. Place all ingredients on a sheet pan and stir to combine. Place in the oven and toast for 5 minutes. Remove the pan from the oven and toss, redistributing granola into a single layer. Toast until the coconut flakes are golden brown, another 3 to 4 minutes. Serve by the handful over a bowl of plain yogurt with a drizzle of honey and some fresh fruit. Cooled leftover granola can be stored in the pantry, in a sealed container, for about 3 weeks. For more recipes using chamomile, check out my Chamomile Cordial recipe here.
For tips on harvesting and drying chamomile for recipes or medicinals, check out my How-To: Drying Edible Flower Petals.