Homemade Granola

This is an easy recipe to make because you can be very creative with the ingredients and it will always come out healthy and good.   And-since you make it yourself–it has no preservatives, no additives, no food colorings–just fresh wholesome ingredients.  I keep it in a sealed jar or airtight container.  Then I sprinkle it on yogurt, ice cream, anything!!!  you also can use it in our Granola Breakfast Cookies recipe.
It is easy to “mix and match” this recipe–but here is the basic one I use.

Preheat oven to 325 F degrees.  Line sheet pan with parchment paper.

INGREDIENTS
3 1/2 cups rolled oats
3  Tablespoons sesame seeds
2   Tablespoons flax seeds
1/2 cup coconut
1/2 cup sunflower seeds (or pumpkin/or both)
1/2 cup slivered almonds (or any kind of nut)
1/4 cup oil
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
1/2  cup real maple syrup
3 Tablespoons honey
1/2 cup raisins
1/2 cup dried cranberries (on any other dried fruit)

Mix oats, seeds, coconut, nuts, salt and cinnamon in a medium bowl.
In a small bowl whisk oil, vanilla, honey and maple syrup until well blended.  Pour liquid over the dry ingredients and stir well.  Do not add the fruit until after the granola has cooked in the oven.
Spread evenly over sheet pan and bake for 30 minutes.  Stir up the granola every 10 minutes.  When it is golden brown, remove from oven and stir in the fruit.

Cool completely before storing in air tight container.  Granola should be sweet and crunchy.  Mmmmmm  I eat it by the handful or pour it over yogurt and fruit.. Makes for a great breakfast.

You can try any combination of fruit or nuts.  You could also try substituting  molasses for the honey.  Just have fun with it.
*Christine*

Advertisements

granola breakfast cookies

These are amazing!!!!    Crunchy, slightly sweet and sooo wholesome….   Great with your morning cup of tea or coffee.  Adapted fromVegan Cookies.

Preheat oven 350F degrees.

In a large bowl combine,
1/3 cup mashed banana (about one small)
1/3 cup blueberries  (gently and very slightly mashed)
1/4 cup almond, or soy milk
1/2 cup oil
1/4 cup agave nectar
1/2 cup maple syrup
1 tsp vanilla
2 Tblspoon ground flax seed
mix until blended.

In small bowl sift or mix together
1 cup all purpose flour
1 cup whole wheat pastry flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
stir until well blended.
Fold in :
1 cup granola
1 cup rolled oats
1/2 cup raisens
1/2 cup dried cranberries
1/2 cup walnuts

Drop dough by 1/4 cup onto cookie sheet about 2″ apart.
Bake for about 15 minutes.
These cookies will keep for 2 months in the freezer if tightly covered.

Even though these cookies are great at breakfast— they can be enjoyed any time of the day—even bed time!!!!!   YUM
*Christine*