Homemade Granola is a staple in our home. I used to buy box after box. But for the last few years I’ve been making our own, and loving every crunchy bite.
Even with the ‘healthy’ and organic store bought varieties there were always things that didn’t need to be in my breakfast bowl… So, I decided to make my own. It didn’t take me long to realize there are a million different ways to make granola, with some swearing by this ingredient or method. I value recipes with a little leeway far above the strict and staunch varieties. Besides, I never make it the same twice- but I will give you the basics to a pretty healthy granola recipe that tastes decadent, and you make it your own from here.
All granola recipes start with something wet, to help bind the dry ingredients. I start with apple sauce and maple syrup. We happen to make our own of both applesauce and maple syrup and it makes this recipe even more special!
I also think the hint of apple + maple flavor takes this over the top- but I’ve used honey during syrup shortages without my kids noticing. I add a little fat in the form of coconut oil or butter (or some of both) and throw in the salt and cinnamon. If I want an extra warming batch I’ll add in some ginger (either fresh grated or powdered works here), nutmeg and maybe even cardamom.
This is where you can spice it up and add your own favorite flavors. Sometimes I’m on a vanilla kick and scrape a whole bean into the mix, I’ve also added almond extract – so yummy!
Then comes my only “no substitutions allowed” for this recipe: Coconut flakes. Not the limp, sugary kind, but the REAL DEAL – Bob’s Red Mill has consistently been the best for us. I may be a granola snob, but eating granola without those little toasted coconut flakes is like eating pie without filling (nothing against a good crust).
I like my breakfast to get me ‘moving’ if you know what I mean… So I pack these crunchy clusters with LOTS of fiber. This usually means both flaxseed meal and chia seeds. Together they add two different layers of crispiness, along with fiber. I also love Oat Bran to both add more fiber and lighten up the mix while helping it bind together.
Then I’ll add whatever raw nuts I have around- pecans are a favorite for how they toast up light and (you guessed it) crunchy- but almonds, walnuts and hazelnuts have all made it in before. Just be sure to chop up a bit.
Last I’ll add the oats; plain, old fashioned, rolled oats. I love elevating simple foods to another level by combining them with other simple, wholesome ingredients.
*UPDATED TO INCLUDE: I’ve been grinding up a cup or so of the oats into ‘oat flour’ (just a few pulses in a Nutri bullet, Ninja or food processor) and found it helps bind together even better!
Can you tell I love my granola yet? Continue reading
