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| Crunchy Granola |
I am officially done buying store-bought granola. It so expensive and often tastes blah. And seeing how I've got some time on my hands lately, an excess of rolled oats (apparently I'm a closet oatmeal hoarder) and not a lot of $$$, I decided to make some crunchy stuff of my own.
One of the things I LOVE about homemade granola is that there are literally thousands of ways to make it to your liking. You can substitute any type of nut or seed you like. Make it spicy or sweet. Vanilla or chocolate. You name it. And trust me, there is nothing like the smell of granola baking in the oven and the taste of warm granola right out of the oven.
Another thing I love about making my own granola is that I completely control what fats and sugar go into it. In this recipe, I used very little fat and sugar. I combined honey and agave but you could just substitute the agave for the honey entirely, and make this a healthier vegan option.
Crunchy Granola
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| Mise En Place for Crunchy Granola |
- 3 cups organic rolled oats
- 1/2 cup slivered almonds
- 1/2 cup chopped pecans
- 1/2 cup sunflower seeds
- 1 cup whole almonds
- 1 tbsp flax seeds
- 1 cup dried cranberries
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup good honey
- 1/4 cup agave nectar
- 1 tbsp vanilla extract
- 2 tbsp butter
Directions
Heat oven to 250. Cover a baking sheet with parchment paper (this will make clean-up super easy). In a large mixing bowl, stir together the oats, nuts, seeds, cinnamon, nutmeg and ginger.
Heat the butter, agave and honey together in a small saucepan. Once the butter melts, stir in the vanilla. Pour the warm liquid over the granola mixture in the bowl. Stir together with a rubber spatula until granola is evenly coated. Spread the granola onto the baking sheet in an even layer. Bake for 1 hour and 20 minutes or until desired doneness.
Once cooled, the granola will break into pieces. Store cooled granola in an airtight container for up to two weeks.
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