Early Spring Signs & a Recipe for Maple Mixed Grain Granola

Oh, it’s starting to get a little brighter outside… and just a little bit warmer. There is still snow, but it’s bound to melt soon, isn’t it? Spring is surely on its way. Before we know it, the white forest floor will be replaced with a rich, grassy cover, and the fallen trees from this year’s windstorms will be dotted with patches of soft green moss.

I won’t need to start my day in front of the fireplace, warming up with a mug of hot coffee. I’ll sit on the porch, instead; in the sunshine, with a cup of tea in hand and a bowl of yogurt with fresh {in season} berries and homemade granola.

I’m determined to get a head start. After all, what if the last snowflakes fall tomorrow, and spring arrives sooner than we thought? I would hate to be unprepared. To prevent such an awful thing, I’ve premade a batch of Maple Mixed Grain Granola; it’s perfect for a sunny spring morning, or a chilly winter’s day — if it can’t be avoided. Add a little more maple syrup if you like your granola on the sweeter side, and double the cinnamon if you’re looking for a bit more spice.

Maple Mixed Grain Granola
Makes about 4 cups

Ingredients:
3 cups mixed grain flakes (such as oats, wheat, triticale, rye, and spelt)
¼ cup bran
½ cup natural sliced almonds
1/3 cup medium shredded unsweetened coconut
2 tablespoons flax meal
½ teaspoon cinnamon
¼ teaspoon sea salt
½ cup water
½ cup pure maple syrup
2 tablespoons grape seed oil
½ cup raisins

Instructions:
1. Preheat oven to 350 degrees and line an extra-large cookie sheet with parchment paper.

2. Scatter flakes on the baking sheet and bake for 10 minutes, stirring half way through. Add the bran, almonds and coconut, and bake for another 5 minutes. Reduce oven temperature to 275 degrees Fahrenheit and then transfer mixture to a large bowl and add flax meal, cinnamon, and salt; stir well.

3. In a small bowl, whisk maple syrup, water, and oil. Drizzle over the dry mixture and stir to combine; transfer to the parchment-lined baking sheet and bake for 30 minutes. Stir, and return to oven and bake for another 30 minutes. If the granola hasn’t dried out completely, stir and bake for another 15–20 minutes. Cool completely, stir in raisins, and store in an airtight container.