Homemade Granola

I have had this recipe waiting in the wings for a while now; ironically, not only did I take a minute to make it this afternoon (along with a batch of Homemade Grahahm Crackers), but upon checking my voicemail had received a request for it as well!

So, that’s that. Today is the Day!

I cannot express how much I love this granola; it is entirely {Real Food}, it yields a hefty amount, it is versitale and one of my kitchen constants! It can certainly stand its own as an oh-so-tasty cereal (plain, with bananas, or whatever else fits your fancy), but we more often use it as a “garnish” – on top of yogurt, banana “ice cream,” or even to sweeten up and add a little crunch on top of  hot oatmeal.

The granola making its appearance for our "Yogurt Bar" at Max's 2nd birthday party!

Homemade Granola

• 8 cups rolled oats
• 1/4 cup melted coconut oil
• 1/2 cup melted butter
• 1/4 cup raw honey
• 1/4 cup maple syrup
• 1/2 tsp sea salt
• 4 tsp cinnamon
• 4 tsp vanilla extract

{As for the additional ingredients, everything below is absolutely optional.  The point is to use about 4 cups of add-ins…nuts, seeds, dried fruit, etc. I pretty much use whatever I have on hand and switch it up as my little heart desires – I can honestly say, I don’t think I’ve ever made it the same twice}

• 1 cup dried unsweetened shredded coconut
• 1 cup dried fruit (dried raisins, apricots, cranberries, figs, dates, etc.)
• 1 cup raw seeds (sunflower seeds, pumpkin seeds, pepitas, etc.)
• 1 cup raw nuts (almonds, walnuts, cashews, etc.)

Directions:

Preheat oven to 200 degrees.

On stovetop, melt coconut oil and butter.

Place honey, maple syrup, cinnamon, salt and vanilla in a glass measuring cup.

Warm a small pot of water on the stovetop and place the glass measuring cup (with honey mixture) inside, allow honey mixture to become thin, stirring occassionally.

Measure out oats and then pour in the oil and honey mixtures. Stir to combine.

Spread mixture out over two parchment paper-lined cookie sheets.

Bake for roughly 4 hours, turn off oven and allow to cool completely (I usually sneak some tastes at this point, but tend to just turn off the oven and let it cool in there for a few hours/overnight).

Mix in desired add-ins & store airtight.

(Recipe adapted from Passionate Homemaking)

NOTES: Since starting to make this recipe (about 1 year ago), I’ve substantially decreased the oil/butter AND, more importantly, the honey/maple syrup from the original recipe. I decreased the butter/oil/honey/syrup primarily because those are the most expensive ingredients and the recipe simply does not loose ANY of its deliciousness by not using as much (and I always opt to use less “sugar” if I can). If you do prefer it sweeter, simply increase the amount to suit your taste.

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Becca V

Creator at Milk & Honey Living

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