MYOG (make your own granola!)

Granola is one of those things that’s great to have on hand butttt is a little pricey and often packed with sugar. You cook at home to control the ingredients, so why not add your favorite breakfast treat into that category?! Save some bucks, get wild with the flavors, and gather your nutritional ingredients- because you are about to make this over and over again. Below is a basic vanilla almond recipe that could easily be supped-up or ingredient-swapped into anything you can imagine. For Christmas I like to do a gingerbread version where I add chopped candied ginger and loads of spices- it’s a real hit.

As always, the quality of your finished product will depend on the quality of ingredients you use. Buy organic when possible and be weary of extra sweetener added to dried fruits, etc.

Vanilla Almond Granola

Ingredients:
5 cups rolled oats
2 cups brown rice crisp cereal (Erwhorn is a good brand)
1/2 cup slivered or chopped almonds
1/2 cup raisins
1/4 cup chia seeds and/or hemp hearts
1 Tbsp. vanilla extract
2 Tbsp. cinnamon
3/4 cup virgin coconut oil
1/2 cup agave or maple syrup
1 tsp. sea salt

Directions: Preheat your oven to 325 degrees. In a small saucepan, combine the coconut oil and agave- especially if the coconut oil is solid. Place the oats in a large bowl and drizzle over the agave and coco oil mixture while stirring to coat the oats. Then throw in your cinnamon, vanilla, salt, and stir that up.

Line 1 or 2 baking pans with parchment paper for easy clean-up. Spread granola out in a thin (1/2 inch) layer and sprinkle on the chia/hemp to stick on the wet oats. Bake for 15 minutes. Remove from oven and lightly turn over granola and move the outer portions into the middle and vice versa for even baking. Bake 8-10 minutes more until all is a golden brown. If not dried out enough, reduce oven temperature to 250 and bake for a final 15-20 minutes. Remove from oven when mostly dry- it will crisp up more as it cools down so don’t fret if its not completely crisp right out of then oven.

Let cool completely. Toss in brown rice crisps, raisins, and almonds to cooled granola and store in air tight containers or jars. Will keep 1-2 weeks.

Posted on March 12, 2015 and filed under breakfast, holiday, gluten-free, easy, vegan, vegetarian.