Granola is literally everywhere. It is one of those staples I hardly gave a thought to until I noticed I was out of it. Last time I went grocery shopping I couldn’t find the brand I usually purchase, and the name brand Granola I bought tasted a lot like cardboard. Eyyuck! When I considered the genetically modified grain issues that are so common today, I decided to try making it myself.
I started researching Granola online, and found several recipes for making it. I learned that there are two different camps of Granola fans. To clump, or not to clump, that is the question! Every recipe I found differed slightly from the others, but I felt inspired. I loaded up on ingredients and set out to make perfect Granola cereal. It didn’t take long to pick a winner.
I made two different test recipes, both using raw local Honey as the only sweetener. There are recipes online using brown sugar, maple syrup and Brown Rice Syrup if you are not a fan of honey. The honey based recipes I chose called for Virgin Coconut oil or Extra Virgin Olive oil. Not only is homemade Granola more flavorful than any I’ve ever purchased, it is super easy to make and costs half the price of store bought. Plus, I know EXACTLY what went into it, which means no GMO’s.
Recipe #1 COCONUT OIL CLUMPING GRANOLA
(This one won the Blue Ribbon at my house!
7 cups organic quick oats (bulk foods)
1 cup raw Pumpkin Seeds
1 cup raw Sunflower Seeds
1 cup sliced Almonds
3/4 cup raw, local honey
1/2 cup Virgin Coconut Oil
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp sea salt
Combine oats, seeds and nuts in large bowl, stir well.
Combine honey, oil, cinnamon and sea salt in small saucepan. Melt together on very low heat. Add vanilla. Pour the honey mixture over the oat mixture, tossing well to distribute as thoroughly as possible.
Press mixture onto ungreased cookie sheet or jelly roll pan. I know that sounds weird, and you are worried it will stick, but trust me on this. Press the gloppy mixture down with wax paper to pack as tightly as you can.
Bake at 275-300 convection or 325 regular oven for approximately 30 minutes. Don’t stir! If you stir it the granola will break apart and it won’t clump together.
Pull it out of the oven when granola is a light golden brown, and firm at the edges of the pan. Cool completely, until it is room temperature. Break up with a pancake turner or your hands. A double batch of this recipe will fill a gallon sized glass jar. It will keep at last two months if tightly sealed, but it is so good it will probably never last that long!
Recipe #2 OLIVE OIL, NON-CLUMPING GRANOLA.
This was surprisingly tasty, too. I just prefer the kind that clumps.
6 cups regular, natural oatmeal (Bulk food bins)
1 tsp Sea Salt
1 cup raw Pumpkin Seeds, shelled
1 cup raw Sunflower Seeds, shelled
1 cup sliced almonds
Mix the above dry ingredients together in a large bowl.
Combine the following in a small saucepan.
1/2 cup Extra Virgin Olive Oil
1/2 cup raw local Honey
2-3 tsp Cinnamon
1 tsp pure Vanilla Extract
Heat the oil, cinnamon and honey together over low heat. Stir in Vanilla. Pour over dry ingredients and toss to coat thoroughly. Press into jelly roll type pan. Bake at 275-300 convection oven, or 325 regular oven, for about 25-30 minutes, stirring and turning mixture every 10 minutes. When golden, allow to cool, stirring every once in a while. Store in tightly sealed jar.
With both recipes, keep an eye on the baking! If your oven runs hot the mixture could scorch. Turn it to whatever setting will bake the granola without burning it.
Enjoy either wholesome granola with Greek Honey Yogurt (my favorite) or over fruit or ice cream!