Recipe for Homemade Granola
My usual go-to cereal is my ultimate cereal mix. However, if I’m in the moody for something with a bit more crunch, then I have this homemade granola mix. It is made from a recipe adapted from Elizabeth Rider.
Buying granola from a store can be expensive, especially if you want quality organic ingredients. This recipe will make a large batch for a fraction of the price of store-bought granola. It will keep for at least a couple of weeks, and it’s free of refined sugar. You can also change it up each time you make it by using different combinations of nuts, seeds, and/or dried fruits. And don’t feel like you have to follow these measurements exactly. They are just meant to be a guide.
Note: As usual, use organic ingredients whenever possible.
- 2 cups raw, whole rolled oats (also known as old fashion oats which are slow cooking)
- 1/2 cup nuts – I like to use sprouted nuts, which have significantly less phytic acid (phytic acid is considered an “anti-nutrient” that can prevent your body from digesting the food you’re eating properly, which can causing allergies and digestive disorders)
- chopped ¼ cup seeds (sunflower or pumpkin seeds are great) – again, I recommend sprouting your seeds if possible
- 1/2 cup unsweetened dried fruit, chopped (optional)
- 2-3 tablespoons grade-b maple syrup (which has more nutrients than grade-a maple syrup) or raw honey (or a combo of both)
- 2 tablespoon virgin coconut oil or avocado oil
- 1/2 teaspoon vanilla extract or almond extract
- 1 large pinch fine sea salt
- Preheat the oven to 300º F.
- Put all ingredients in a mixing bowl and use your hands to mix well. If the coconut oil is solid, the warmth of your hand will melt it as you combine the ingredients together. Ensure it is mixture is well-coated with the oil and there are no chunks of oil remaining.
- Spread the mixture out in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted.
- Cool completely before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to several weeks.