Homemade Granola
Thoroughly cooked, partially digested, Homemade Granola!
I’m not kidding- This is an 1893 Ad for Granola from Kellogg’s!
It seems easy and of course a “better quality nutriment” since 1893, especially when you see a bag of granola in the store these days for anywhere around $5 – $6.50 or more! I bought a big ol` tub of oats for many things- but the main thing, most important thing, the reason why I write this post today… was for a Homemade Granola Recipe!
Oatmeal makes one fantastic breakfast bowl, full of fiber ( 4g in 1/2 cup serving), protein (5 g in 1/2 cup), and part of my usual morning routine. When the weather turns warmer though, a hot bowl of oats- once I am already hot enough from taking Jack for his morning routine- just does not do the trick!
Granola is the best because…you can put it in cool, creamy yogurt (my favorite way), put it in milk (my other favorite way), eat it straight outta the bag, take it hiking, eat it in the car for a snack and it doesn’t need heated nor cooled after its made! As if I had to sell it to you, when you make your own you can add in exactly what you want! Apricots, almonds, coconut, cranberries, m&m’s, reese’s pieces, butterfingers …Alright, not going down that road! Here is Being Healthier’s Homemade Granola :
Being Healthier’s Granola Ingredients:
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1/4 cup Applesauce
1 teaspoon pure vanilla extract
Add Ins:
1/3 cup whole walnut pieces [Note: I used slivered almonds, and they worked fine.]
1/3 cup whole dried apricots (diced)
1/3 cup gigantic organic raisins
1/3 cup dried cranberries
Preparation:
Preheat the oven to 325 degrees F. I used a little oil to coat the baking sheet, you could use non-stick spray or parchment if you have it! In a large bowl, toss the oats, cinnamon and salt. In another bowl (small to medium size), stir together the oil, honey, brown sugar, applesauce and vanilla until well blended.
Pour the honey mixture over the oats mixture, mixing very well to make sure all the oats are coated really well. Use your hands, use baggies, use a spoon- whatever you want. Spread the granola onto a baking sheet, leaving the size of the clumps however you prefer your granola to be. I like my texture to be big and clumpy.
Bake for 10 minutes, remove and flip the granola around. Sprinkle your nuts into the granola. I used only walnuts here. If you use any other nuts or multiples, add them at this stage so that they can roast a little.
Bake for 10 more minutes, flipping the granola +nuts around again (it’s flipping nutso!). Add your fruits, which do not need to bake, but I like to get them a little juicy & warm. Bake for 2-3 minutes, keeping your nose on the oven. I use my nose quite a bit in cooking, being careful to mentally track the undertones of delight and burnt-to-dust.
Voila.
Let the mixture cool, placing it inside an air-tight container. It can be stored for approximately 1 week, if it lasts that long!
Chef Notes:
This recipe will turn out softer and less crunchy than other granola. If you do not want softer granola, add 3-4 minutes on your first baking time OR omit the applesauce.
I add ground flaxseed to mine, especially if I have it with yogurt! Mmm I can just taste the omega-3 fatty acids giving my cells new life!
Have you ever made homemade granola?
What are your favorite tidbits in granola?
