Healthy Homemade Granola Recipe
Homemade granola is one of life’s simple pleasures, and each time I make it I wonder why it’s taken me so long to get back around to it, and why on earth I’ve been shelling out the big bucks to buy an inferior product from the grocery store? No more! :) Here is the latest recipe I used – it’s chock-full of nuts (full of protein and healthy fats, not to mention flavor!) but lacks the huge quantities of oil and sugar I’ve seen in other recipes.
3 cups old fashioned oats
3/4 cup chopped almonds
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons olive oil
1/3 cup honey or maple syrup (I used a mixture of the two!)
1/3 cup raisins
Options: coconut flakes, ground flaxseed, wheat germ, any dried fruit or any nuts would be great in this granola – I just used what we had in our pantry.
Oil a 9×13 baking pan (or line it with parchment) and preheat your oven to 300 degrees. Mix all the dry ingredients EXCEPT ANY DRIED FRUIT in a large bowl. Measure 2 tablespoons of olive oil into the the 1/3 measuring cup you plan to use for the maple syrup or honey. Add the olive oil to the dry mixture and mix it well. Pour the maple syrup or honey into the oiled measuring cup and add it to the oat mixture. Mix the oat mixture until all the chunks look well-coated.
Spread the granola into a thin, even layer in the pan and bake it for 20 minutes. Remove the granola from the oven, give it a stir and return it to the oven for 10-20 minutes. If you are using a light baking pan, leave the granola in the oven for the full 20 minutes; if you use a darker pan (as I did), it will likely only need 10 minutes more.
Pull the granola from the oven and mix in the dried fruit. Let the mixture cool completely before placing it in an airtight container, where is should stay fresh for a couple weeks. It also freezes well if you want to stockpile it! :)
What is your favorite way to eat granola? We are addicted to granola with plain yogurt and sliced banana at breakfast. :)
- Posted on August 26th, 2013