The Even Pro Diet failed me. I don’t have the strength to “go vegan” and like most regular folk, I need pasta for survival. Nearing the end of summer, I tasked myself with finding a solution to find a sustainable, healthy yet tasty way to eat. I figured that I would tackle this one meal at a time: breakfast, lunch, snackage (snacks) and dinner. For breakfast, I hopped on the smoothie train for a while, but I wanted something different, something to chew on, so to speak. Enter my super easy homemade granola recipe. It in, I found the right medium for my morning. I can add it to yogurt or add almond milk to it. Either way, it tastes great.
I love the fact that this recipe is open to so many customizations that can be added. I’m looking forward to making my next batch with a different variety of seeds and nuts than those below. As long as there is the base of three (3) cups of rolled oats, you could add a variety of dried fruit, nuts or seeds, as long as they add up to two (2) cups. You can even switch up the sweeteners if you wanted to! Replacing honey with agave, molasses or even maple syrup adds a richness and different caramelization to your recipe. For my next batch, I’m adding carob chips and more salt; I’d like to make a sweet, salty and crunchy version of this homemade granola recipe.
As always, the recipe is below, complete with step by step photos. You can also print off the recipe for easy transport to your kitchen or local Bulk Barn where I purchased most of the items.
Homemade Granola Recipe
AuthorKrys, NaturallyCategoryRecipesDifficultyBeginner
Preheat your own to 300°C. Mix together your dry ingredients: rolled outs, pumpkin seeds, slivered almonds, coconut and pistachios . A general rule of thumb is to have 2 cups of seeds, dried fruit and nuts to every 3 cups of rolled oats. You can get as creative as you want!
In a separate bowl, mix together the wet ingredients: honey, brown sugar, oil and vanilla extract. I also add in any spices - in my case cinnamon and nutmeg - to this mixture as well.
Gently add the wet ingredients to the dry ingredients, a little bit at a time, until the granola mixture is completely covered in the wet ingredients.
Spread out evenly onto a baking sheet. I needed to use two because I went a little overboard on my seeds and nuts. There's no need to grease it as the oil from the granola mixture will prevent sticking to the sheet.
Place your baking sheets into the own for 45 minutes in total. At around 20 minutes, gently turn the partially toasted granola.
Once 45 minutes has passed, take out your sheets of granola, and wait for them to cool. Once cooled, store in an airtight container. Usually keeps for up to two weeks they said... mine lasted less than 3 days before the whole house devoured it!
Ingredients
Directions
Preheat your own to 300°C. Mix together your dry ingredients: rolled outs, pumpkin seeds, slivered almonds, coconut and pistachios . A general rule of thumb is to have 2 cups of seeds, dried fruit and nuts to every 3 cups of rolled oats. You can get as creative as you want!
In a separate bowl, mix together the wet ingredients: honey, brown sugar, oil and vanilla extract. I also add in any spices - in my case cinnamon and nutmeg - to this mixture as well.
Gently add the wet ingredients to the dry ingredients, a little bit at a time, until the granola mixture is completely covered in the wet ingredients.
Spread out evenly onto a baking sheet. I needed to use two because I went a little overboard on my seeds and nuts. There's no need to grease it as the oil from the granola mixture will prevent sticking to the sheet.
Place your baking sheets into the own for 45 minutes in total. At around 20 minutes, gently turn the partially toasted granola.
Once 45 minutes has passed, take out your sheets of granola, and wait for them to cool. Once cooled, store in an airtight container. Usually keeps for up to two weeks they said... mine lasted less than 3 days before the whole house devoured it!
