Let’s face it, granola is yummy, it’s ‘snackable’ and its perfect as a breakfast cereal but it’s so overpriced. If you’re a fan of granola like me, then you know how much these things cost in the supermarket; but why buy it when you can make it?
I’ve been making my own granola for a while now and it is a very simple and easy process; the great thing is that you can make it now and jar some up for the rest of the week! This granola will keep 14 days or so, although mine has never lasted that long LOL. I also LOVE that granola can be customized and each time I make it, I try different flavours together and always end up with a delicious result.
Today I’m gonna share with you my recipe for this week’s granola. I pretty much added a bunch of dried fruits, seeds and nuts that I had around my kitchen (awesome way to finish up that last bit if pumpkin seeds that’s been sitting there after I already popped open my new bag).
The backbone of this recipe is of course the oats, I mean, by now everyone should know about my love affair with oats; they are my favourite ‘fibrelicious’ breakfast pick-me-up meal and I’ll have them in pretty much any form . Old fashioned, rolled oats are the only ones I use and if you can get them organic, that would be great!
For this recipe, I got them mixed with honey, maple syrup, cinnamon and almond butter; you could eat it just like that and on many occasions, I have! But for the purpose of this recipe, try to hold back the urge for flaky oats coated in goodness. When I’ve got it nice and mixed, I kinda scrunch the oats up into, well, bunches I suppose and bake them low and slow for about 15-20 minutes. You could even toast them in a mini toaster over which is actually what I do most of the time.
Once the bunches are all ready, crisp and crunchy, allow them to cool. Then it’s time to go through your kitchen emptying all the crumbs from the jar of nuts, seeds, the coconut flakes you had left over from the vegan coconut cake you baked, the raisins you bought for Christmas cake/pudding/fruit cake and anything else you have in your pantry that you can toss in. I like to load up but if you think less is more, feel free to add one or two… condiments? I’ll call them condiments, yes. Or you don’t have to add anything at all; you can bake the bunches and have them just like that.
To mine though I added a myriad of dried fruits, coconut flakes, walnuts, and seeds I had on hand. BUT as you can clearly see, you can customize your granola to your taste. For breakfast purposes, I drown my granola in milk but I also enjoy filling a container with the cereal mix and snacking on them while working…perfect for keeping me full!
Check out the full recipe below and make your own for breakfast!
This is an amazing weekday breakfast option; make it Sunday and enjoy it every morning after.
2 cups old fashion oats
2 tablespoons honey
1 tablespoon maple syrup (vegans can use only
maple syrup at 3 tablespoons)
1 teaspoon cinnamon powder
1 tablespoon almond butter
seeds (pumpkin, sunflower etc.)
dried fruits (apricots, raisins, dates etc.)
nuts (almonds, walnuts, cashew)
dried coconut flakes
1. Preheat a toaster oven to 170°F or oven to 180°F.
2. Line a baking sheet with parchment/grease paper.
3. Mix the first five ingredients together in a bowl and ensure that the oats come together when squeezed in your hand.
4. Empty the bowl on to the baking sheet and ‘bunch’ the oats together randomly.
5. Bake for 15-20 minutes or until the bunch and hard and crispy.
6. Allow the granola to cool.
7. Mix with the condiments (dried fruits, seeds and nuts) and add to jars with tight lids to keep for about 14 days.
8. To enjoy, add milk or snack on them while work or play!
I hope you shine today!