Cost of Living

Easy, Healthy, Homemade Granola

I realized my Sister and I were adulating when we started swapping homemade gifts. Who doesn’t love homemade sugar scrubs with orange zest. Hint, hint send more Sis. My Homemade Granola is my Sister’s first pick and reoccurring request for a homemade gift. This one is for you Sis.

Full of nuts loaded with protein and oats that keep you full till lunch this recipe makes a healthy breakfast. It’s also a win as a money saving meal since bulk oats are closer to $1 a pound while store bought granola is closer to $1 an ounce. Even if bulk nuts or dried fruits make their way into your recipe like they do mine with 16 ounces in a pound, the savings are clear.

The fun part of this recipe is playing around to make it your own and customizing it for your family’s tastes. Start with two parts old fashioned NOT quick oats (which is the healthy bit) to one part goodies (nuts, dried fruit, coconut flakes, etc.) and from there the options are as sweet or savory as you like.

Healthy Homemade Granola

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients;

  • 2 Cups of Oats (Rolled Oats, NOT quick cook or instant)
  • 1/2 Cups of RAW nuts chopped coarsely (Try: 1/2 Cup Each Almonds, Walnuts + Pecans)
  • 1/2 Cup Coconut Flakes (sub in dried fruits if you’d rather like raisins, cranberries or even dried figs cut to small pieces.)
  • 1/4 Cup Maple Syrup
  • Pinch of Salt

Directions:

  1. Pre-Heat Oven to 325°
  2. Cover 2 to 3 Large cookie baking sheets with aluminum foil
  3. Measure and mix well your oats and mixed goodies in a large bowl.
  4. Slowly and evenly pour half the maple syrup over oats, stir well and then pour and stir in the rest.
  5. Add your pinch of salt and stir again to ensure the oats and nuts are covered evenly. If you think it needs it, there is no harm in pouring in a little extra maple syrup to ensure everything is lightly coated.
  6. Pour onto baking sheets covered with aluminum foil (which makes cleanup a snap!)

Granola Triple Batch
Granola Triple Batch
  • Pop in a pre-heated oven for about 20 minutes, stirring often so all the oats and nuts roast evenly to a nice golden brown.
  • You’ll smell when it’s done, keep an eye on the nuts, generally I find when they are roasted the oats are plenty crispy. Just keep it from turning dark brown and your… well golden.

    Storing Granola

    Let the granola cool, then lift the foil and funnel into your chosen container. I recommend an airtight container which helps granola stay good for up to six months if kept in a cool dry place. If in doubt, make sure the nuts are fresh when used and follow their shelf life guidelines. Generally speaking fresh nuts easily last several weeks in a pantry, four months in a fridge and nearly eight months in the freezer. Which by the way, granola can be frozen if you feel like making big batches at once. Just make sure it’s an air-tight, freezer friendly container or even better yet, vacuum sealed food storage bag.

    Best Nuts for Homemade Granola

    Using Pecans are my guilty pleasure. Peanuts should not be underestimated for their flavor punch, plus they are good for your brain and budget. In general Almonds, Pistachio and Cashews are best for low calorie high protein options. I found this article from Health.com helpful when deciding what my Mixed Goodies would look like.

    Word to the wise, resist the urge to pop granola straight from the oven in your mouth. Trust me, it’s going to be hard to resits because it smells divine but those darn roasted nuts are wickedly hot fresh out of the oven… just saying! Also don’t be afraid to try some post roasting mix-ins like chocolate chips or raisins, both of which are better to hold back until the granola cools a bit. Otherwise the raisins when they cool down get too chewy and the chocolate might require some finger licking. Could be worse!

    It’s really that simple. Mix it up, drizzle maple syrup, a pinch of salt, roast and enjoy. Never exact, rarely measured, always enjoyed.

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