Healthy (but Tasty!) Granola Recipe
If you go to the grocery store, there are probably a dozen different versions of granola available for purchase. You can buy granola with chocolate bits, dried fruit, just nuts, nut-free, sweetened with honey, maple syrup, with only organic ingredients, or so many other options. Of course, for higher quality, you’re going to have to pay more. A brief look at Google’s “Shopping” section revealed granola for sale between $2.67 and $16.00. The average was around $5.00. Most bags were between ten ounces and one pound.
I think it can be fun to pick up a yummy-sounding bag now and then, but on-the-regular? Why buy it when you can make it? It’s an expense that adds up and all of those bags are made of plastic, or have some type of plastic-coating. Additionally, making your own lets you customize what goes into the granola and ensures that your ingredients are the quality you would like.
One of my favorites is Coconut Granola. (You can substitute avocado oil for coconut oil. If you do so, add 1/4-1/3 cup of sweetener. I like to use maple syrup.)
For Coconut Granola (6 cups)
3 cups Rolled Oats
2 cups Nuts of choice (Almonds, Walnuts, Peanuts, etc.)
1 cup Raisins
1 cup Optional Ad-ins: Pumpkin Seeds, Quinoa, Hemp Seeds, Dried Fruit
1/3 cup Coconut Oil
2 tablespoons Cinnamon
1. Preheat oven 300 degrees.
2. If your coconut oil is solid at room temperature (this will depend on the temperature in your house!), melt it on the stove. In medium-sized bowl, pour over oats. Add in nuts, quinoa, pumpkin seeds, etc. Mix well.
(If you are using avocado oil and maple syrup, combine them first, then pour over the oats and mix-ins.)
3. Transfer to a casserole dish or baking sheet. Spread out evenly. Add cinnamon, mix again. Bake for approximately one hour, or until toasted golden brown.
4. Remove from oven. Add raisins and hemp seeds. Toss all together.
Tips:
There are so many ways to enjoy your granola! Eat it dry, like a trail mix. Add milk or yogurt. Slice up your favorite fresh fruit. Have it at the breakfast table over some oatmeal. Take some along in a mason jar for an on-the-go breakfast (or snack).
Store it in an air-tight container for up to one month. If you have chocolate in it, however, store in the refrigerator if you live in a warm location.
Experiment! Try different oils, different sweeteners, different seasonings, different add-ins! Pursue the baking aisle and experiment. If you are unsure if something is going to work out, try it in a small batch first.
Happy granola making! And y’all—-my one-year-old likes granola (she doesn’t eat the nuts, obviously) so you know it’s good! What’s your favorite granola ingredients? Let us know! And check back in on Thursday, April 2nd, to read about recycling misconceptions.
Thanks for reading!
💜
Laura
