Our youngest son is turning seven today, which is so hard for us to believe! …
One of the first things that we started to make on our own – before we even knew that our “thing” would be doing and making things from scratch – was homemade granola. Before our boys were old enough to be eating everything in sight, Joe and I managed to eat our way through at least a box of granola per week. A box of granola will cost you $4 or more, depending on whether you are purchasing the organic or gluten-free options. (And why are the granola boxes always so much smaller than the other cereal boxes?!) In the early years of our homemade food adventures, a lot of our decisions were made based on how much money we could save by making it on our own. So this seemed like a great opportunity to save money and not be constantly running to the grocery store to buy more granola to feed our yogurt and granola breakfast habit. Over time, I have also learned to change the ingredients in our homemade recipes to include healthier alternatives or to exclude certain ingredients that we are trying to avoid – such as, white sugar, brown sugar, white flour, vegetable oils, etc. So this recipe has been through many iterations and I am very happy to share the latest, yummiest version with all of you. Enjoy!
AuthorMaria[cooked-sharing]
¼ cup coconut oil
½ cup maple syrup
4 cups rolled oats
1 cup sliced almonds
½ tsp salt
½ tsp ground cinnamon
1 tsp vanilla extract
¼ cup shredded coconut
1
Preheat oven to 300°F.
2
In a small saucepan, warm the coconut oil and maple syrup over medium heat until combined. Do not boil. Remove from heat.
3
Meanwhile, in a large bowl, mix the oats, almonds, salt, and cinnamon.
4
Once oil and maple syrup have cooled slightly, stir in the vanilla. Pour over the dry mixture and stir gently to mix well. Spread granola onto baking sheets.
5
Bake for 35-40 minutes, stirring every 10-12 minutes. Allow to cool and then stir in coconut.
Notes:
6
This is a basic granola recipe and you can feel free to add any of your favorite nuts (such as chopped cashews, pepitas, or chopped pecans) or dried fruits (such as raisins, cranberries, or dates). The nuts can be added in place of, or along with, the sliced almonds. The dried fruit should be added after cooking, along with the shredded coconut.
CategoryBreakfast, Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
¼ cup coconut oil
½ cup maple syrup
4 cups rolled oats
1 cup sliced almonds
½ tsp salt
½ tsp ground cinnamon
1 tsp vanilla extract
¼ cup shredded coconut
Directions
1
Preheat oven to 300°F.
2
In a small saucepan, warm the coconut oil and maple syrup over medium heat until combined. Do not boil. Remove from heat.
3
Meanwhile, in a large bowl, mix the oats, almonds, salt, and cinnamon.
4
Once oil and maple syrup have cooled slightly, stir in the vanilla. Pour over the dry mixture and stir gently to mix well. Spread granola onto baking sheets.
5
Bake for 35-40 minutes, stirring every 10-12 minutes. Allow to cool and then stir in coconut.
Notes:
6
This is a basic granola recipe and you can feel free to add any of your favorite nuts (such as chopped cashews, pepitas, or chopped pecans) or dried fruits (such as raisins, cranberries, or dates). The nuts can be added in place of, or along with, the sliced almonds. The dried fruit should be added after cooking, along with the shredded coconut.
Maria’s Notes: This is a basic granola recipe and you can feel free to add any of your favorite nuts (such as chopped cashews, pepitas, or chopped pecans) or dried fruits (such as raisins, cranberries, or dates). The nuts can be added in place of, or along with, the sliced almonds. The dried fruit should be added after cooking, along with the shredded coconut.
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