(I'm super picky about granola so I rarely buy it at the store. I decided to try to make it myself and it came out really good! It's stores well, stays crunchy and you can put whatever the hell you want in it for way less money than that stale stuff you get at the store.
Here's how I make it, but you should experiment. It's fun!
SUPER NUTTY GRANOLA:
6 cups old fashioned rolled oats (NOT quick cook or instant)
2 or more c. mixed nuts & seeds
(I do a combination of almonds (both whole and slivered), walnuts or pecans, sesame seeds, pumpkin seeds and flax seeds)
1 c. shredded coconut
1/2 - 1 c. virgin coconut oil
1 tsp. cinnamon (optional: vanilla, cardamom, nutmeg)
a few dashes of salt
1/2 to 1 c. maple syrup (honey works too)
1/2 c. molasses
Preheat oven to 300
Heat the oatmeal in 2 deep saucepans, (it wont fit in one) over med-low heat. Stir constantly until they change color and become fragrant, 3-5 min.
Add 1/2 c. coconut oil to each pan.
Add the nuts and seeds and continue to stir for another 3 min.
Add the shredded coconut. Cook 2 more min.
Add the cinnamon (or whatever spice you like) salt, maple syrup and molasses. Stir to coat.
Spread on 2 cookie sheets and put in the oven.
Bake for 20 min, stirring it every 6 or 7 minutes.
Remove from oven, set on cooling racks and allow it completely cools to room temp.
Once it's cool, put into an airtight container. I keep mine in a large glass jar on the counter.
ENJOY! xo
Here's how I make it, but you should experiment. It's fun!
SUPER NUTTY GRANOLA:
6 cups old fashioned rolled oats (NOT quick cook or instant)
2 or more c. mixed nuts & seeds
(I do a combination of almonds (both whole and slivered), walnuts or pecans, sesame seeds, pumpkin seeds and flax seeds)
1 c. shredded coconut
1/2 - 1 c. virgin coconut oil
1 tsp. cinnamon (optional: vanilla, cardamom, nutmeg)
a few dashes of salt
1/2 to 1 c. maple syrup (honey works too)
1/2 c. molasses
Preheat oven to 300
Heat the oatmeal in 2 deep saucepans, (it wont fit in one) over med-low heat. Stir constantly until they change color and become fragrant, 3-5 min.
Add 1/2 c. coconut oil to each pan.
Add the nuts and seeds and continue to stir for another 3 min.
Add the shredded coconut. Cook 2 more min.
Add the cinnamon (or whatever spice you like) salt, maple syrup and molasses. Stir to coat.
Spread on 2 cookie sheets and put in the oven.
Bake for 20 min, stirring it every 6 or 7 minutes.
Remove from oven, set on cooling racks and allow it completely cools to room temp.
Once it's cool, put into an airtight container. I keep mine in a large glass jar on the counter.
ENJOY! xo
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