One of the things that I’m constantly amazed at is the price of granola. Basically it’s just oats, nuts and seeds right? Why so pricey? I recently found a recipe online at 100 days of real food and adapted it to my tastes. The difference? I don’t like it overly cinnamony, and I switch up the nuts/seeds depending on what’s on sale 😉
- 3 cups Rolled Oats – these are the old fashioned oats, not the quick cook crappy oats!
- 1 cup raw sliced almonds
- 1 cup raw cashew pieces(or other nuts – my advice: use what’s on offer!)
- 1 cup unsweetened shredded coconut
- 1/2 cup raw sunflower seeds
- 2 tbspn ground flaxseeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 6 tablespoons butter (unsalted)
- 1/2 cup honey
- 2 teaspoons vanilla extract
- Also needed: Parchment paper
- Preheat oven to 250 degrees – don’t go higher, you’ll burn the granola!
- Put the nuts in a blender and whizz up till lightly chopped, I don’t like HUGE pieces of nuts in my granola, you can skip this step if you buy the nut pieces rather than whole nuts!
- Add all the dry ingredients into a bowl and mix
You can see from this photo, I added hemp and sesame seeds to this batch!
- Heat the butter in a small pan
- When butter melts add the honey and stir until mix in thoroughly
- Add butter/honey mixture to dry ingredients, mix together with spatula
- Spread mixture onto pan prepared with parchment paper. Bake for 75 minutes. It will become crisp as it cools when you can crumble into pieces and store in zip-lock bag or other container. Stores for 2-4 weeks in air tight container at room temperature.
Enjoy either as cereal with milk or as topping for yogurt and other desserts!
Looks great, except for the butter. I would love to see a recipe for a low-fat granola that tastes great and is vegan.
I actually made it with earth balance first prior to butter, it does work, but doesn’t have the same taste. I will try it with the earth balance buttery sticks though and see how that goes 🙂