Have you ever made your own granola? Don’t worry, we won’t judge if you’re an old hippie. Although I never made any in my hippie days, back in the early 1970’s I had my first yogurt topped with granola at a rustic cafe in a little upstate New York town where I went camping with friends on an isolated mountain. Luckily I decided not to go with a group that went skinny-dipping in the stream because they were arrested (the police patrolled regularly looking for any free spirits) and fined $50 each. The one time I didn’t get into trouble.
I used to make granola every week when I had my my farm market. Now there are so many fantastic combinations available in every market. I think homemade tastes fresher, however, and you’re in total control of the fat and sugar.
The above granola I added slivered almonds, dried cranberries, and dried goji berries.
The recipe I used is long gone. So here’s a recipe that favored what I had in my pantry. I added as little sugar as possible and I remember the granola from the past had a lot more oil. Choose your favorite nuts, dried fruits, and seeds. The puffed kamut made this so light. Omit it if you want a denser granola.
- 4 cups organic rolled oats
- 1 cup puffed quinoa, brown rice, millet, or kamut
- 1 cups nuts, coarsely chopped
- ½ cup pumpkin or sunflower seeds, optional
- ½ cup oat flour, wheat bran, or wheat germ
- ½ cup unsweetened shredded coconut, optional
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground cinnamon
- ½ cup coconut sugar, honey, or syrup (see variations)
- ¼ cup organic virgin coconut oil
- ¼ cup extra virgin olive oil
- 1 teaspoon pure vanilla extract, optional
- ¾ cup dried fruit, optional
- Preheat oven to 325°F. Line a baking sheet with parchment.
- Place the oats, puffed cereal, nuts, seeds, wheat bran, coconut, salt, and cinnamon in a large mixing bowl and stir thoroughly to combine.
- Heat the sugar or other sweeteners, coconut oil, and olive oil in a medium-size saucepan over medium heat until warm. Remove from the heat and stir in vanilla extract. Add the liquid ingredients to the dry ingredients and stir to combine.
- Spread the granola evenly onto the baking sheet. Bake 25 to 30 minutes, stirring every 10 minutes, until golden. Remove from oven and place on a cake rack. Cool completely before breaking into chunks. Stir in dried fruit. Serve with milk, dairy or otherwise.
Chunky granola may be baked with dried fruit but keep an eye on any burning.
Not just for breakfast. Top yogurt, ice cream, or baked fruits (instant crisp!).
-Sheila
