recipe: highly addictive homemade granola

Miss Mollywood wanted to make something for her daddy for Christmas, so I suggested this recipe. Secretly I’d been wanting to try it, and Scott loves granola.

It was a huge hit! Well, the second batch was, at least. The first batch was burnt to a crisp under the given cooking temperature and time…. which led me to some tweaks and our very own version of this breakfast deliciousness. We’ve made a batch every week since Christmas. Perfect served with almond milk and fresh fruit.

Homemade Granola
makes about 5 1/2 cups 

4 cups old fashioned rolled oats
1/3 cup coconut oil, melted
1/3 cup chopped walnuts
1/3 cup chopped pecans
1/3 cup sliced almonds
1/3 cup pepitas (pumpkin seeds)
1/3 cup light brown sugar
1/3 cup honey
scant 1/2 tsp. cinnamon
1/4 tsp. sea salt

Preheat oven to 300. Spray a large rimmed baking sheet with cooking spray. In a large bowl, combine oats, nuts, cinnamon, brown sugar and salt. Melt coconut oil in a small microwavable measuring cup on half power. Pour over oat mixture. In the same measuring cup, measure the honey and pour over the oats. Stir well with a spatula until all the oats and nuts seem covered. Spread onto baking sheet and bake for about 20 minutes, stirring every 5 minutes or so, until golden brown. *watch carefully* because it will go from toasty to burnt very quickly. It may still seem a little soft when it comes out of the oven but will get crispy as it cools. Keep stirring often while it cools to keep it from clumping and sticking to the pan.

If you want, you can stir in dried fruit after it’s cooked and cooled. Store in an airtight container in the freezer to keep it crispy.

and ps: don’t let the coconut oil  scare you. I found mine at Publix in the natural foods. It’s in solid form (like shortening) but can be melted in the microwave. The ‘virgin’ coconut oil has the faint taste of coconut (and is delicious in this granola) and the regular coconut oil has a very neutral taste and doesn’t make it taste coconutty (is that a word?) at all. Either way, coconut oil is allegedly healthier for you than vegetable oil.



3 responses to “recipe: highly addictive homemade granola

  1. Yum…Annie’s Eats has a pumpkin granola that we make a lot in the fall with slivered almonds and Craisins. I use agave for the sweetener. I’ve been wanting to make the dark chocolate & dried cherry version she posted earlier this month. Never heard of storing it in the freezer! The things I learn with the Broken Bohemian.

  2. No original ideas, here Suzy! I learned the freezer trick from Smitten Kitchen! If I put dark chocolate in it, I’d probably eat it three meals a day plus dessert 🙂

  3. Pingback: vegan eats. |

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