So after many trials and errors, I realized where I was going wrong with my granola. My error: letting my 3-year-old twins check the oven “to see if it was done” and one of them bumping the temperature-thingy…..Ooops, burnt granola!
Oh well, such is!
Anyways, it was nice to know I wasn’t a nut-case in the kitchen and screwing it up or something.
I am on at least my 50th batch of homemade granola. My family LOVES this stuff. I can’t remember why I ever went down the cereal isle after eating homemade granola. The boxed stuff (and yes, I’m including the Kind bag brand in this….I’ve tried them all!) tastes like dry cardboard! *BLEH* I’ve taken this granola to several Wellness Fairs that I’ve been a part of, and have always gotten rave reviews on my it. So, now you can try it for yourself!
I serve this for a quick breakfast with vanilla almond milk over the top. In my opinion, vanilla almond milk TOTALLY makes this recipe complete! Each batch makes a ton of granola. I can fit it into 2 gallon sized zip-lock bags. Then I store one in the freezer (later) and one in the fridge (now).
Also, I call this my “Lazy Granola” because, gosh, I’m really lazy in the kitchen. I honestly throw whatever I have around (with in reason!) into my granola. Sometimes I have pumpkin seeds and not sunflower seeds. So instead of running to store, I just put in the pumpkin seeds. Same with the dried fruit. Today, I used cranberries instead of raisins because one of my children (er, um, Hannah…) ate all my raisins. So we improvise and use whatever we have around. Always though, my “sauce” is the same. I do not alter that.
Preheat over to 325 degree F. (If your oven bakes hot, be sure to lower the temperature! It burns easily!) Put 8 cups Rolled Oats (I use Gluten-free) into a large bowl.
Add in (Suggestions! Use what you have.):
- 1 cup sunflower seeds, or pumpkin seeds
- 1 cup flaxseeds or chia seeds
- 1 cup sliced almonds or other nut of your choice
- 1 cup raisins
- 1 cup cranberries, or other favorite dried fruit
- 1 cup shredded unsweetened coconut
In a small sauce pan mix together:
- 1 cup coconut oil
- 1/2 cup honey
- 1/2 cup maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 1 tablespoon cinnamon
- 1 1/2 teaspoons salt
- 1 tablespoon vanilla
Heat sauce over medium-high heat until mixture is blended and bubbly. When sauce is ready pour sauce over the top of oatmeal mixture. Mix together thoroughly.
Next, line 2 baking sheets with parchment paper. (Granola will stick if you don’t use parchment paper.) Pour granola onto the prepared baking sheets and spread evenly. Bake granola for 10 minutes. Pull out of the oven and stir well. Replace granola back into the oven and bake for another 10-12 minutes. WATCH IT CAREFULLY as it can burn easily!
Let granola cool. Store it in the fridge for up to 2 weeks. Store in the freezer if it will take you longer to eat it.