Homemade Granola

I have been making this granola for years now. It is such a simple recipe and is easily adapted. Even a non-baker like me can’t screw it up! I have made it a couple of times for my neighbor, Karin, and she wants the recipe. So here you go, Karin…this is for you!

I really love granola, but I don’t care for most of the options that you can get at the grocery store. They are usually too sweet for me and they are always stingy with the nuts! By making your own, you get it exactly as sweet as you want it, with the flavor you like, and whatever nuts you prefer.

This recipe is a great starting point. You can get creative with the flavors and ingredients to suit your mood. I love adding pumpkin seeds, pecans, and pumpkin pie spice for a yummy fall granola. Another favorite of mine is macadamia nuts and coconut! I will sometimes scale back on the sugar, or add more if it is for my special Christmas morning granola and yogurt parfaits. Get creative and make it exactly as you like!

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Make sure you use good quality oats (NOT instant or quick cooking) and raw, unsalted nuts. For sweetener I like real maple syrup. If you don’t like the flavor of maple syrup, honey or agave works well too. If you want to add any dried fruit, do it after the granola has cooked and cooled. I know this takes a long time to cook, but slow and low is the only way. I tried higher temps and less time and ended up with a slightly burnt taste.

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My perfect breakfast is plain Greek yogurt with fresh fruit mixed in topped with this granola…DELISH! Granola also makes a great holiday gift for neighbors and friends. You can get all cutesy with a mason jar if you are the creative type!

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Your kitchen will smell amazing while this granola bakes. It smells like sweet oatmeal cookies! The end result is just lightly sweet, crunchy, toasty, nutty and oh so good! This recipe makes a lot, but you will be surprised how fast it disappears!

 

Granola

For a printable recipe, Click here

Ingredients:
  • 3 cups rolled oats (I like Bob’s Red Mill Organic Oats)
  • 2 cups assorted nuts like walnuts, slivered almonds, pecans, or hazelnuts (raw & unsalted)
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup (Can substitute honey or agave syrup)
  • 2 tbsp coconut sugar (Can substitute brown sugar)
  • 1 tsp vanilla
  • 1/2 tsp salt

Directions:

Preheat your oven to 250.

  1. Add the 3 cups of oats to a large mixing bowl. Roughly chop the nuts you would like to use (except for the slivered almonds…you can leave those whole). Add the nuts to the bowl and mix well.
  2. Add the coconut oil to a small microwave safe bowl (I like to use my Pyrex measuring cup). Heat the coconut oil in the microwave until completely melted. It should be warm which will help the other ingredients mix well with it. Add the maple syrup, the coconut sugar, the vanilla and salt and whisk well to combine all of the ingredients.
  3. Slowly pour the coconut oil mix into the oats/nuts while stirring to combine well and evenly coat all of the oats.
  4. Cover a baking sheet with parchment paper and spread the mixture evenly filling up the whole pan.
  5. Bake for an 1 hour to an hour and 15 minutes, stirring every 20 minutes or so to bake evenly.
  6. Once completely cooled, store in an air tight container for up to 4 weeks.

Optional Recipe Additions:

Hemp Seeds, Flax Seeds, or Unsweetened Shredded Coconut (add to dry ingredients before baking)

Cinnamon or Pumpkin Pie Spice (add to wet ingredients)

Dried Fruit – raisins, cranberries, chopped dates (add AFTER baking)

 

 

 

 

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