Yogurt has to have granola on top for me to eat it! I love plain yogurt topped with frozen or fresh fruit and granola. Granola from the store is either packed with sugar and preservatives or is really expensive, there has to be a better way, and there is! Make it at home, it’s fun, inexpensive, and makes your house smell amazing while it is baking.
I have tried several different recipes for granola with varied success. None of the batches I made ever really “did it” for me, and then we were camping last summer and I had some of my friend Rebecca’s granola, I was hooked. I thought about it for weeks before I got my hands on the recipe and could make my own. I haven’t made another recipe since. I love the taste, combination of ingredients, and how versatile it is. I changed the recipe a bit from the original, but I still give Rebecca full credit for giving me this awesome granola recipe. It is a perfect combination of flavors and low in sugar, I love it!
Something different about this recipe, and one of the things that makes it taste so good, is the long and low cooking method. It cooks for 4 hours and then needs to stay in the oven for an additional 4 hours or overnight. Many times whipped this together after dinner (it comes together very quickly) and placed it in the oven. By the time I go to bed the oven is ready to be turned off and I just let it sit in the cooling oven all night. The next morning it is ready to be used and stored!
Feel free to mix it up a bit to suit your taste and what you have in your cupboard. It makes a lot but will store for a long time if stored in a cool and dry place. I put mine in a Tupperware cereal storer and it keeps for a few months (if it lasts that long!)
- 5 cups oatmeal
1 1/2 cups chopped almonds or cashews or pecans
1 cup raw sunflower seeds (I get mine at Trader Joe's)
1/2 cup raw sesame or flax seeds
1/2 raw pepitas (pumpkind seeds, from TJ's too), optional
1 cup shredded and unsweetened coconut
1/2 cup honey, maple syrup, or agave nectar
1/2 cup coconut oil
Dash of salt
- 5 cups oatmeal
- 1 1/2 cups chopped almonds or cashews or pecans
- 1 cup raw sunflower seeds (I get mine at Trader Joe's)
- 1/2 cup raw sesame or flax seeds
- 1/2 raw pepitas (pumpkind seeds, from TJ's too), optional
- 1 cup shredded and unsweetened coconut
- 1/2 cup honey, maple syrup, or agave nectar
- 1/2 cup coconut oil
- Dash of salt
Preheat the oven to 225 degrees.
In a large bowl mix together all the dry ingredients.
In a small bowl microwave the coconut oil until melted (30 seconds). Mix in the honey, maple syrup, or agave nectar. Pour liquids over dry mixture and mix until it is well combined.
Spread mixture over two large, rimmed baking sheets and place in the oven for 3 hours. Remove from oven, stir and place back in the oven for 1 more hour.
Turn the oven off but do not remove the granola. Keep in the oven for 4 hours or overnight. Store in a cool, dry container.