Monday, October 4, 2010

Easy Homemade Granola

I'm trying to make healthful things for my family to eat where they get the nutrition they need but they also enjoy eating what I make. I came across this recipe for granola in the Real Simple magazine (Aug. edition I think) and decided to give it a try. I was skeptical at first, having never made anything quite like this before, but I was pleasantly surprised. It was super easy to make and everyone loved it. And it has lots of good things in it. I tweaked the recipe a little to suit our family. Give it a try! 

Coconut oil has a melting point of 76 degrees, so I scoop mine out and melt it in the microwave then pour it on top. I've been slightly obsessed lately with coconut oil. It's so beneficial to your health and I'm using it in place of veg/canola oil for pretty much everything.  For more info on the benefits of coconut oil you can go here.

Add the dried fruit after you bake the granola so they don't dry out.

4 cups old-fashioned rolled oats (not quick cooking)
1 cup sliced almonds
1/2 cup shredded coconut ( it calls for unsweetened, but I couldn't find it at the store)
1/4 cup salted pepitas (hulled pumpkin seeds) or shelled sunflower seeds (I mixed the 2)
1/2 cup pure maple syrup
2 tablespoons canola oil (or coconut oil)
1/2 teaspoon kosher salt
1 cup dried fruit (I added cherries, cranberries, and raisins)

  1. Heat oven to 350 degrees. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.
  2. Bake, tossing once, until golden and crisp, 25-30 min.
  3. Add the dried fruit and toss to combine. Let cool.

The granola will keep in an airtight container in a cool, dry place for up to 3 weeks.
We enjoy ours over yogurt and grapes. It makes a yummy snack or meal!


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