I haven’t really shared recipes on here before but this one I feel pretty confident about so I’m letting you all in on it: Homemade Granola. This is some good stuff!
This recipe has it’s origins in Tosca Reno’s ‘Granola – The Eat-Clean Way’ recipe from her book The Eat-Clean Diet Cookbook. I have 2 of her books and refer to them for a few recipes that have worked for our family. However, her recipes tend to call for all lot of ingredients that I don’t normally have on hand nor do I have the grocery budget to regularly purchase. Things like Sucanat, Rapadura Sugar, Kamut Flakes, Rye Flakes, etc. So, I kind of bastardized this into a recipe that only uses what I have in my cupboard at any given moment. If you have the more extravagant things on hand, throw them in, or change up my version to suit your needs…this is a very forgiving recipe.
Also, I use whatever ‘extras’ I have on hand: almonds, sunflower seeds, etc. In fact, the batch that is in the oven right now has the remnants of weeks old trail mix in it. I literally just stood at the counter and deconstructed what was left of it (no M&Ms, of course), putting the almonds in one bowl (those will get eaten easily), the raisins in another (those will become a snack for me since I’m the token raisin-eater), and the remaining nuts & seeds into the mixing bowl for the granola.
Here’s the recipe –
8 C. Old-fashioned Oats
1 C. Flax seed meal
1-2 C. ‘Extras’ – whatever nuts & seeds you have on hand
1 C. Brown Sugar
1/2 C. Olive Oil
1/2 C. Honey
2 tsp. Vanilla
1 tsp. Cinnamon
pinch of salt
Preheat oven to 300 degrees.
Mix dry ingredients in a large mixing bowl, set aside.
Combine coating ingredients in a small saucepan. Heat & stir over low-medium heat until it almost comes to a boil.
Stir coating mixture into the dry ingredients, mixing well to coat. Spread onto a large cookie sheet (the kind with sides) and bake for 45 minutes, stirring every 15 minutes.
Allow to cool completely. At this point you could mix in dried fruit or coconut, any other addition that wouldn’t be added before you baked it. Transfer to your preferred storage container (it’ll last about 2 weeks). My family is not big on dried fruit so the recipe above is our standard version. It’s really good mixed into yogurt for a more substantial breakfast or snack.