I enjoy smoothies, yogurt and acai bowls for breakfast and granola is a great topping for all three of those, as the added nuts and fiber make those meals a bit more filling. After many years of buying various brands of store-bought granola, I decided to try my hand at making my own. Not only is granola extremely simple to make, but I love that I can control the ingredients, particularly the type and amount of sweetener (if you want a shock, check out the amount of sugar contained in a couple of tablespoons of store-bought granola!).
Below is the recipe that I use.
Of course, feel free to vary the nuts, nut butter and dried fruit to suit your taste. My husband has been snacking on handfuls of it and, this morning, I put some almond milk over it, topped it with fresh berries and ate it as a cereal.
I hope that you give this recipe a try and look forward to hearing about your variations and the ways that you’re enjoying it.
Have a wonderful, Wellegant™ week!
1 c. raw, whole oats (gluten-free oats can be substituted to make this recipe GF)
⅓ c. flaxseeds or hemp seeds
⅓ c. sunflower seeds
⅓ c. unsweetened coconut flakes
1 c. nuts, any kind (I use a combination of almonds, cashews and walnuts)
¼ c. coconut oil
¼ c. peanut butter
¼ c. raw honey
1 Tbsp. ground cinnamon
⅓ c. dried fruit of your choice (I use raisins, dried cherries and dried apricots which have been finely diced)
Preheat oven to 325 degrees.
In a microwave safe bowl, combine the coconut oil, peanut butter, honey and cinnamon. Heat this mixture in the microwave for 1 minute, stir to combine and set aside.
In a large mixing bowl, combine the oats, flax/hemp seeds, sunflower seeds, coconut oil and nuts.
Toss the wet and dry ingredients together, spread the mixture onto a roasting pan and bake for 20-30 minutes, until lightly golden.
Remove from oven and let cool thoroughly. After the granola is cool, add the dried fruit and toss to combine.
Store in an airtight container. It will last in your pantry for up to 2 weeks.
Makes approximately 4 cups of granola.