Healthy Homemade Granola
For some strange reason I have this biological granola clock. When Spring starts I love to eat yoghurt with granola in the morning. I can eat it alsmost every day for months. And then as soon as Fall comes around, I'm tired of it. That's usually when I make a switch to eating (warm) oats in the morning.
Anyway. A little more than a year ago I stumbled uppon this super easy recipe for homemade granola. This recipe is so much healthier than any store bought granola. And to tell you the truth, it tastes a lot better too!
EASY HEALTHY HOMEMADE GRANOLA RECIPE
Prep Time: 10 min
Total Time: 20 min
These measurements are flexible; don’t worry too much about being exact.
- 2 cups raw, whole rolled oats (aka old fashion oats)
- ½ cup raw nuts, chopped
- ¼ cup raw seeds (sunflower or pumpkin seeds are great)
- ½ cup unsweetened dried fruit, chopped (optional)
- 2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
- 2 tbsp virgin coconut oil or other healthy cooking oil
- ½ tsp vanilla extract or almond extract
- 1 large pinch fine sea salt
Recipe: Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.