Holy moly. You need to make this groovy granola like, yesterday.
Granola isn’t just for crunchy hippies anymore and I’m more than ecstatic about it.
I buy granola at the store just about never because not only is it too expensive for my frugal self, but also because some form of sugar and oil are usually the first, second or third ingredient. Granola bursting with nuts, seeds, dried fruit and oats can become a high calorie, high sugar treat super fast. Making homemade granola is honestly incredibly easy. It’s really not one of those things that you should buy at the store because it’s . The best part is that you can can control the sugar and oil you add. Love that.
I also don’t eat yogurt very often, so I didn’t make this for the purpose of topping the yogurt that’s not in my fridge. I eat it more as a snack or as cereal in the morning. It’s dangerously delish… definitely the most satisfying snack I’ve made in a looooong time. Crunchy, lightly sweet, cinnamony, satisfying and freaking delicious. You know what else? The little fourth teaspoon of salt really takes the flavor up a notch, so don’t think about skipping it. I love the addition of raw pumpkin seeds (pepitas), but feel free to use whatever nuts you have on hand. I threw in flaxseed just because it’s so darn healthy and I throw it into everything, but it’s not essential. I bet a couple tablespoons of chia would be fabulous as well.
This stuff is the very definition of addicting. I don’t know if that’s a good thing or a not so good thing, but consider it a warning. I die for it in a cereal bowl covered in ice-cold almond milk. I die for it by the handful or three. Oh ya know…a hefty handful before dinner, while I’m plating dinner and after dinner. I die for it all up in my strawberry quinoa pilafs.
Kidding on the last one.
Keep in mind that this isn’t the sticky kind with yummy clusters…it’s the crunchier kind that’s more like cereal. I love it that way, and I don’t think it would get super clustery without more oil and honey. I’m speculating that adding an egg white might do wonders in the cluster department, like this one. Feel free to sub out the brown sugar for more honey if you’re into that. Granola is one big black canvas, so consider this your chance to unleash your inner granola monster. Go wild. Add walnuts, pecans, chia, dried cherries, apricots, coconut, more cinnamon, whatever. Seriously guys, go cray.
I want to take a big fat granola bath with almond milk. The bottom line is that the quicker I eat it, the sooner I’ll have an excuse to make another batch; so it’s totally fine that it’s almost gone. Oh and get ready for your kitchen to smell like straight up heaven and a half.
Screw making cookies to sell a house. The mouth-watering aroma of this granola kicks cookie butt.
Easy Homemade GranolaPrint
- 2 cups old-fashioned oats
- 3/4 cup chopped almonds
- ¼ cup pepitas (shelled pumpkin seeds)
- ¼ cup ground flaxseed
- 2 tbsp brown sugar
- ¼ tsp salt
- ½ tsp cinnamon
- 2 tbsp coconut oil
- 2 tbsp honey
- 1 tsp vanilla
- ½ cup raisins or dried cranberries
- Preheat oven to 300 degrees.
- In a large bowl, mix together the oats, almonds, pepitas, flaxseed, brown sugar, salt and cinnamon.
- In a small microwavable bowl, add the coconut oil and honey. Microwave for 20-30 seconds or until coconut oil is melted. Stir in vanilla.
- Pour the liquid mixture over the dry ingredients. Stir together with a spoon and then by hand.
- Spread granola in an even layer on a baking sheet.
- Bake for about 35 minutes, stirring every 10 minutes.
- Remove from oven and stir in raisins. Allow granola to completely cool before storing in a sealed container.