Feed your inner hippie: self-made Granola

The recipe I want to share with you today is a variation of a Granola that is served at the Tassajara Zen Mountain Center. This is a year-round Japanese Buddhist monastery deep in the wilderness close to Big Sur/California, one of my most beloved places in the world. It was founded in the 1960s and this again makes me want to go back in time to those glorious days at the Californian coast, when you could meet Arthur Miller and his friends at Nepenthe, a restaurant right at Big Sur’s beautiful coast. Many writers, actors, artists, faith seekers, and dreamers of all kinds found their freedom in this remote area, far away from society and its constraints. Freedom, beauty, music, poetry, love, food, peace – isn’t this still exactly what we want in our lifes today? It’s definitely what I want in my life. So I proclaim: I’m a modern hippie. And what do hippies have for breakfast? a) Sausages, b) Granola, c) Poached eggs. You’re right, it’s answer b! So keep your favourite Beatles songs ready (I recommend the White album for that occasion”), make your delicious Granola and keep in mind that when you cook, you are not just working on food, you are working on yourself, you are working on others … and you are working on the world (based loosely on Sunryu Suzuki Roshi).


  • 4 cups rolled oats
  • 3 cups puffed rice (unsweetened)
  • 2 cups sliced almonds
  • 1/3 cup sunflower seeds
  • 1,5 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup raisins (or cranberries)
Preheat oven to 350 degrees F (180 degrees C). Mix rolled oats, puffed rice, sliced almonds, sunflower seeds, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl, combine the oil (the coconut oil should be liquid, heat it up a little bit if it is too firm), syrup, and vanilla extract and then add to dry ingredients. Mix thoroughly until well coated. Spread the mixture on two baking sheet covered with parchment paper. Bake until golden, for about 20-25 minutes. Stir after 10 minutes so that it browns evenly. Cool completely, then add the raisins. Store in a tightly covered jar or container.
I like to have my granola with almond milk and roasted ginger apples (or a mix of apples and pears). Just cut 1 apple or pear per person into pieces and roast in a pan with a little bit of coconut oil and some fresh ginger.
One Response to “Feed your inner hippie: self-made Granola”
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  1. […] Breakfast is ALWAYS a delight at Stefanie & Thomas´house and this time we had Stefanie´s homemade Granola with fruit salad..totally delicious!  So tonight, so I can bring home a little of that holiday spirit I am baking my own Granola. I always get lots of inspiration when I am eating & cooking with Stefanie..as she, as I, love food!!! So I wanted to share with you her recipe for this delicious breakfast…https://chewingthemoon.wordpress.com/2011/10/20/happy-food-for-free-people-granola/ […]

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