I love granola but the store bought stuff it always over-priced, over-packaged and full of sugar and fat. I like recipes that can be created with ingredients you have lying around your home, this is going to be different for everybody but this granola was made with ingredients that I already had to hand. This recipe makes a lot, it filled a 2 liter clip jar. It’s not too sweet, crunchy and chewy with a lovely baked taste. It’s like sprinkling cookies on your breakfast! This recipe can be easily adapted to your taste, just keep the oat to fat ratio the same, this keeps it a good consistency. Let me know your variations! Happy snacking
Preheat oven to 250 degrees fahrenheit.
- 3 cups of rolled oats
- 3/4 of a cup of melted coconut oil
- 1/3 of a cup of raw agave syrup (or sweetener of your choice)
- 1 cup of flaked almonds
- 1 cup of sunflower seeds
- 1/4 of a cup of flax seed
- 1 cup of shredded coconut
- 1 heaped tablespoon of almond butter
- 1 cup of dried cranberries
- 2 medium eating apples, peeled and diced
- 2 tsp of cinnamon (or other spices)
- 1/2 a teaspoon of salt
In a food processor chop the almonds, cranberries and sunflower seeds into smaller chunks. Do each ingredient separately so you don’t end up with a gloopy (but probably delicious) mess. If you want your granola chunkier, don’t chop it as much. The pulse setting works really well for this.
Add the diced apple to a pan over medium heat. Add a little water and soften. Keep adding water until the apple is tender. Put the apple chunks in a processor and chop into smaller chunks.
In a large bowl add all of the dry ingredients including the fruit and nuts. Pour over the sweetener, coconut oil and almond butter. Mix thoroughly making sure all of the ingredients are moist. Lay parchment paper on flat baking trays. Sprinkle on a thin layer of granola and bake until golden brown, stirring every 5 minutes or so, so that the granola is evenly baked. You may need to do this in batches. This should take about 15 to twenty minutes, but keep stirring and checking so it doesn’t burn. Allow to cool then transfer to an air tight jar. I’m not sure how long it keeps, i’m still eating mine but it will probably keep well for at least a week… if you can keep your hands off it that long!