I never met a granola that I didn’t like. Grain-free, nut-free, loaded with oils & fats. I will take one of each, please. I got super into making my own granola about 10 years ago and I go in & out of phases. Recently the phase has been “in with granola.” Something so simple can jazz up your smoothie bowl, chia pudding, yogurt, ice cream, parfaits, or what have you. And it’s super fun for brunch spreads.
A few months back I created a women’s brunch group called At Our Table to host women in my home for a workshop + brunch. The workshop has been anything from chair dancing, to lunar cycles, art expression, & yoga. I wanted to create a space where fellow ladies could come and speak earnestly about things we may not talk about openly in our society or be able to try something new. I am passionate about nurturing wellness as a whole body, mind, and soul approach. I am so grateful to the other women who have come to share their gifts with the guests for each workshop.
We center so much of our social gatherings around food and when there is a meal, people tend to feel joyful and relaxed. So duh, brunch was obvious. This brunch time allows the guests to meet new friends or catch up with friends that our busy lives keep us from spending time with. Over coffee & a brunch spread, we engage in meaningful conversation about our workshop experience and takeaways.
The main point is to slow down and allow ourselves to experience our mornings and connect with one another. So if you don’t live in the L.A. area and cannot attend an event, create your own with your own people. Whether it be old or new friends, and family, take time to sit with each other and have a chat. Be open and willing to listen to something that may differ from your normal views or routine. You may find yourself feeling refreshed afterwards.
Oh yeah, and make this granola to serve! It’s super easy and contains no nuts (though they can be added if desired). This was made for an event for someone with an almond allergy, hence the nut-free take. I might make all my granola like this, for now anyway. The sunflower butter helps give the granola a chunkiness without adding tons of oil.
Blueberry & lavender are becoming a common pairing in my kitchen. With lavender’s mellow but assertive flavor paired with the blueberry’s tart & sweet pop, the two flavors make a winning combination.
Happy brunching & happy munching!
Blueberry lavender nut-free granola
2 c. rolled oats
1/2 c. sunflower seeds
1/3 c. unsweetened coconut chips
1/4 c. pumpkin seeds
1/4 c. hemp seeds
2 tbsp. flax seeds
2-3 tbsp. lavender (available at markets, natural food stores, and online)
1 tsp. cinnamon
Pinch of cardamom
Pinch of sea salt
1/3 c. dried blueberries
2 1/2 tbsp. sunflower seed butter
2 tbsp. maple syrup
1 tsp. vanilla extract
Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside.
Combine all dry ingredients in a large bowl.
Add wet ingredients to a small saucepan and melt together over medium low heat. (You can also do this in the microwave in a bowl in 20 second increments).
Add the wet ingredients to the dry and combine well with a rubber spatula.
Press granola mixture onto the lined baking sheet and bake at 350˚F for 15 minutes. Remove from oven and allow to cool completely as this will help keep it chunky.