I have this stockpile of steel cut oats from my winter cereal habit and started experimenting in the kitchen with ways to use them up. One idea was a granola to eat with Greek yogurt for breakfast modeled on a recipe from my childhood that my family used to make. Called “Crunchy Granola”, it included a lot of seeds and some peanuts and I remember the house smelled delicious while it was baking in the oven. The recipe I came up with is super easy to put together and makes about 6 cups, enough for a week’s worth of breakfast.

COCONUT ALMOND GRANOLA

1 cup steel cut oats

2 cups rolled oats

1/2 cup raw pumpkin seeds

1 cup slivered almonds

1 cup shredded coconut

1/4 cup brown sugar

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup each almond oil and maple syrup

1/2 cup each raisins and dried cherries

Preheat oven to 350. Combine oats, seeds, nuts, coconut and salt in a large bowl. Stir in vanilla, oil and syrup until the dry ingredients are moistened by the wet and all the pieces are evenly distributed. Spread onto a sheet tray and bake for 30-40 minutes, stirring at 10 minute intervals, until granola is golden and toasty. Stir in raisins and dried cherries and let cool completely. Store in an airtight container.