Years ago, the thought of making my own granola sounded way too crunchy mama to me. (Let’s be honest, eating any kind of granola was too crunchy for me.) After Brian was diagnosed with cancer, I had to rethink my attitude. It was time to learn to DIY in the kitchen.
At the time I was also taking Elizabeth Foss‘ wonderful Restore workshop. (I wrote about it here.) In one of the lessons she posted her family’s favorite granola recipe. I apprehensively followed the recipe and was surprised to find that it wasn’t that hard, it tasted delicious and the family loved it. Now making granola has become second nature. I have since played around with Elizabeth’s recipe and a number of others ones I found on Pinterest and narrowed down the ingredients and flavors that worked best for our family. The great things about granola is that you can easily add and subtract to suit your tastes.
- 7 cups of rolled oats
- 1 cup chopped almonds
- 1/2 cup of chopped walnuts
- 1 cup sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup wheat germ
- 1 cup unsweetened coconut
- 3/4 cups coconut oil, softened
- 3/4 cup maple syrup
- 1 tablespoon vanilla extract
- 2 tsp cinnamon
(Part 3: Optional)
- 1 cup of raisins
- 1/2 a cup of dried cranberries.
Preheat the oven to 325 degrees.
Next add the raisins and cranberry if using. (I make one tray with the dried fruit and leave one plain.) Let the granola dry and harden for about 1/2 an hour. Eat and enjoy!
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