I’ve posted my granola recipe in the past, and it’s been shared near and far. It’s a basic outline for granola and you can pretty much do whatever you want to it.  Add what you like, omit what you don’t- like I will NEVER put coconut in my personal stash.  Try different sweeteners, seeds, nuts, spices. It can be your own personal creation.

I’m posting it again, because it’s a great homemade gift to give someone for the holidays.

I like granola best in big clumps and not where everything is just kind of dry and loose like muesli. I’ve found that using just honey or just maple syrup will give you that flaky “cereal” type of granola, and if you like that, enjoy! I always add a bit of molasses to my granola. It helps everything stick together and you get some nice clumps throughout.

My favorite way to serve it is over traditional vanilla yogurt with fresh berries and fruit.

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GRANOLA
3 cups rolled oats (NOT QUICK COOKING), if you are GF make sure the package says GF
1 cup of nuts, roughly chopped (I like pecans)
1 cup seeds (I like a blend of hemp, chia, flax, pumpkin)
1/2 cup unsweetened, flaked coconut (optional)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup molasses
1/2 cup brown rice syrup
(You can use honey, agave or pure maple syrup, and when all else fails, you can use 3/4 cup packed brown sugar)
1/2 cup oil
1 egg white (optional)
2 scoops whey protein powder (optional)
1 tsp vanilla extract
1-2 cups dried fruit- blueberries, raisins, cranberries
1- 12 oz bag of chocolate chips (if you want to make bark)

Preheat your oven to 325. Line a baking sheet with parchment paper. This will help prevent burning.

Mix oats, nuts, coconut, seeds and spices in a large bowl. Mix oil, sweetener, egg white, protein powder and vanilla in a small bowl.

Combine the wet ingredients to the dry. Mix well until everything is coated.  Using your hands is best, so if you have plastic gloves now would be the time to slap on a pair.

Spread the mixture onto the baking sheet in an even layer.

Bake for about 20 minutes. Remove pan from the oven and gently mix the granola. I use a spatula to flip over sections, so I can ensure some nice clumps.

Bake for another 20 minutes.

Remove from oven and allow to cool completely.  Pour granola into a large mixing bowl and toss in dried fruit.

Store in an airtight container.

Variation: if you want to make granola bark, add the dried fruit before baking so it is incorporated in the mixture. Once you remove the granola from the oven after 40 minutes, sprinkle the chocolate chips evenly over the top and use a graduated spatula or butter knife to smooth the melted chocolate over the top.  Allow to cool and harden before breaking into large pieces  **You can chop and temper your own chocolate if you do not want to use chocolate chips.

Some fruit, nut and sweetener combos that I like:
Dried cherries, hazelnuts and brown rice syrup
Raisins, walnuts and grade B maple syrup
Mango, macadamia nuts and agave
Cranberries, almonds, honey
Raspberries, pecans, brown sugar

Enjoy!

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