I love granola. As a matter of fact, I eat it everyday.
I keep a quart Mason jar of it on my desk at school. Sometimes I even share. Yay, me!
Topping my Greek yogurt helps my breakfast hold me over til lunchtime. I get downright hangry without it, come about 11 am, I’m about ready to chew off an arm and that leads to UN healthy snacking. Yes. That’s me, digging into the office candy supply . . . and it isn’t even lunchtime yet.
Toss in some blueberries and cuppa hot joe with cream (ONLY) in it and I’m good for whatever my morning might bring. And trust me, that could be anything.
Do NOT buy that chemical laden tasteless stuff at the market. It’s got the texture of livestock feed and the nutritional content of a Snickers bar. This granola is filling, (almost) completely wholesome (except the chips), loaded with allergy fighters (honey) or immunity boosters (maple syrup) and BONUS: It makes your house smell amazing. PLUS: the yogurt is so good for your little belly. One batch makes a bunch and it can hang out in the pantry for at least 3 weeks, not that it will last that long.
I made this batch using local maple syrup, organic coconut oil, peanut butter, mini-chippers and craisins.
Homemade granola. It's way better tasting and better for you! Even with a few chocolate chips! NO weird ingredients and delish!
- old-fashioned rolled oats - 4 cups
- nuts - mix and match - cashews, almonds, peanuts, walnuts, pecans, macadamia - 1 1/2 cups
- cinnamon - 1 tsp
- local honey or local pure maple syrup - 1/2 cup
- organic coconut oil or canola oil - 1/4 cup
- organic almond or peanut butter - 1/4 cup
- egg white - 1 farm fresh
- vanilla - 1 tsp
- fruit mix-ins - dried apricots, raisins, dried cherries, dried cranberries
- sweet mix-ins (optional) - chocolate chips, peanut butter chips, M & Ms, Reese's pieces
Preheat oven to 300 degrees F and line a 1/2 sheet pan with a baking mat or parchment.
In a small saucepan, warm the honey or maple syrup, oil and almond or peanut butter. While it is melting, mix the dry ingredients together, toss with cinnamon on the sheet pan.
Turn the heat off under the wet ingredients and wait 5 minutes before adding the egg white. Once cooled, stir in the egg white and the vanilla. Pour the wet mixture over the dry and mix well. Coat all the dry ingredients well.
Place the pan in the 300 degree oven and set the timer for 15 minutes. Stir, carefully, after 15 minutes. Repeat this procedure until the granola has been in the oven for 45 minutes. Remove the granola from the oven. Allow the granola to cool completely. The air will continue to dry the granola.
Add the mix-ins and store in a Mason jar. Sealed and at room temperature, it will keep for 3 weeks.