Homemade Granola

By: Amber Grangroth

I have been making this granola once or twice a month for the last ten years! It’s a tried and true recipe! Sometimes, I make different kinds of granola, but this one is my families absolute favorite!

Granola is a staple in our house. As soon as one batch is gone, I make another! We love this granola on top of our homemade yogurt, with milk, or sprinkled on pancakes for a little crunch.

Why should you make Granola? You’ll know what is in it! With real food, it’s better for you and cost you less than the store bought versions.

This homemade Granola recipe makes a huge batch! I keep it in an air-tight container in the freezer. I started keeping it in the freezer cause we were only a family of four, and I didn’t want it to go stale.

I sometimes add some krispy rice cereal, chopped nuts, dried fruit, almond or maple extract or cloves, and nutmeg, but just plain and simple always gets the vote in my house!

Find your largest bowl and dump an entire 42oz tub of old fashioned rolled oats into it. Next Sprinkle the oats with cinnamon, salt, ground flax seed and chia seeds. Give it a mix!

Melt coconut oil if using or measure out your Avocado oil. Add in honey or maple syrup and vanilla and mix to combine.

Mix the wet ingredients in with the dry ingredients until every last oat is coated with the sticky goodness and spread into two greased cookie sheets with sides so it doesn’t spill over the edge.

Bake for 30 mins, stir and flip flop the pans. Then repeat for a total baking time of 2 hours. Cool completely, store in an air tight container and enjoy! Your house will smell amazing!

Homemade Granola Recipe
Dry ingredients:

1 42oz container of old fashioned rolled oats

1/4 t salt

2 t cinnamon

1/4 c chia seeds

1/4 c ground flax

Wet ingredients:

1 1/4 c coconut oil melted or Avocado oil

1 1/2 c honey or maple syrup or a combination of the 2.

1 T vanilla extract

Optional add in’s:

Chopped nuts, seeds, raisins, craisins, pumpkin pie spices, almond extract, and maple extract

Directions:

1. Preheat the oven to 250°F. In a large bowl combine the dry ingredients.

2. In a smaller bowl combine the wet ingredients. Be sure to melt the coconut oil first!

3. Combine wet ingredients into the dry and mix well. Grease two cookie sheets and spread the mixture out evenly on them.

4. If your pans don’t fit side by side, place staggered in different racks like pictured above. Bake for 2 hours stirring every 30 minutes and flip flop the pans each time.

5. Let cool completely and store in an air tight container. I prefer to store it in the freezer.

Enjoy with milk, on top of yogurt and with fresh berries!