I eat granola every day on top of my fruit and Greek yogurt, and I finally got around to making my own homemade granola. I adapted a recipe from 100 Days of Real Food, and it turned out really great! It is a delicious, healthy snack to have on hand.
It is also a pretty flexible recipe. You can adjust it to what you have in the house or for your own personal taste. It also has no refined sugar, so it is way better for you than most store-bought granola. Enjoy!
4 cups rolled oats
1 cup raw sliced almonds
1 cup raw cashew pieces (or walnuts or pecans)
1 cup unsweetened shredded coconut
1/2 cup raw sunflower seeds
2 teaspoons ground cinnamon
1/2 teaspoon grated or ground nutmeg
6 tablespoons unsalted butter
1/4 cup honey
1/4 cup maple syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
Also need – parchment paper or foil
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper or foil.
Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
Heat the butter, syrup, and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
The granola will become crisp as it cools at which point you can break into pieces or break it up into small chunks by pounding it in a zip lock bag. Store in air tight container at room temperature for up to 2 weeks.