Originally published in my book Apartment Gardening, this is one of my all time favorite recipes. This is also the recipe that was highlighted in this fun interview I did for the Wall Street Journal. (And YES, I still feel the same way about bacon.) With all that recipe sharing, I figured I should probably offer it here, too – right?!
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.
My friend Lynda worked as a cheese maker at a goat dairy. A few summers ago I got to spend a few days out in farm country with her, and every morning for breakfast I had a deep bowl of her perfect goat milk yogurt topped with spoonfuls of her homemade granola and a drizzle of honey. 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 guide here.