I’ve been meaning to make homemade granola for weeks now, and I finally managed to get it done this past Sunday.
Granola is one of those foods that seems a lot more complicated to make than it actually is. Once you find a recipe you like, you can easily customize it however you want, and you’ll always love your own granola more than any store-bought brand because it will always have everything you love in it.
I’ve eaten my granola with yogurt and raspberries for breakfast and dessert almost every day this week, so I’m already almost out of it. I’m going to have to make a bigger batch next time. With the holidays just around the corner, I’m also thinking of making some special holiday versions for my friends and family.
The general ingredients and directions for granola usually run along them same lines, but here’s the recipe that I used and adapted.
What you need:
- 3 cups oats
- 1 cup coconut, toasted
- 1 cup nuts, chopped I used almonds
- 1/2 cup pure maple syrup I prefer the taste of honey over syrup
- 1/2 cup olive oil or coconut oil
- 1/2 cup packed light brown sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom I don’t normally use this, so I didn’t add any in mine
- 1/2 tsp ground nutmeg
Preheat oven to 150 C (300 F)
First we need to prepare coconut, so spread it over the baking paper (you can use two layers) and toast in the oven for about 7 minutes. It’s ready when coconut turns a bit tan (not all of it will, so keep observing and don’t burn it, as it’s very easy).
In a large bowl mix the oats, nuts, spices, salt and sugar. Then slowly add oil and syrup, stir until everything is equally coated.
Spread the granola in a single layer on two nonstick baking sheets. Bake for 45 minutes, stirring every ten minutes.
Once golden, take the granola out to let it cool. After you toss it with the toasted coconut it’s ready to eat!
You can store your granola in an airtight container for up to two weeks. It’s delicious with milk, yogurt or even over ice cream!