I recently discovered this recipe for granola from Tosca Reno. I tweaked it slightly for our taste, and it has been my go-to recipe for granola ever since.
It’s not loaded with sugar like a lot of commercially made granola. It has a touch of sweetness that’s perfect for topping yogurt or fruit. It’s even good by the handful.
Tosca’s recipe calls for coconut flakes, which I would adore, but my husband would not. So, I leave them out. It also calls for dried fruit pieces added in after the granola is cooked and cooled. I leave out the dried fruit as well. Maybe one day, I will make a batch just for me and put both of those things in. Banana chips or dried cherries would be totally yummy! How about dried cherries, coconut flakes and dark chocolate chips? Now we are talking some seriously heavenly granola. I must put that on my to-do list!
I mix up 3 cups of old fashioned oats with approximately 2 cups of nuts. I use a combo of whatever I have on hand. I use a variety such as almonds, cashews, sunflower kernels, pecans or even peanuts.
To the oat and nut mix, I add brown sugar, honey, coconut oil and vanilla. I toss it all together and then add salt. I spread it all out on two parchment lined pans and bake on 250 degrees for about an hour and a half. I stir it several times while it’s baking.
It comes out all nice and toasty.
I let it cool. Then, I put it in an air-tight jar. This lasts about 2 weeks in our house.
Healthy Homemade Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds roughly chopped
- 1/4 cup cashews roughly chopped
- 1/2 cup pecans roughly chopped
- 1/4 cup raw sunflower seed kernels
- 2 Tbsp flax seeds or
- 1 Tbsp brown sugar
- 1/4 cup honey
- 1/4 cup coconut oil melted
- 1 tsp real vanilla
- 1/4 tsp salt
Instructions
- Pre-heat oven to 250 degrees.
- In a large bowl, mix oats, almonds, cashews, pecans, sunflower seed kernels and flax seeds.
- In a small bowl, mix brown sugar, honey, coconut oil and vanilla.
- Add brown sugar mixture to oats and nuts. Toss to coat.
- Spread mixture out onto 2 parchment lined baking sheets.
- Bake for about and 1 hour and 15 minutes, stirring several times as it bakes.
- Remove from oven and let it cool.
- Once cooled, store in an air-tight container.
Clayton likes granola on his yogurt. I do, too. But, my favorite way to eat it is like cereal. I put it in a bowl and pour a little almond milk or almond-coconut milk (depending on what I have that week) over it. Then, I top it with fresh berries. This morning I had blueberries. Very delish!
