Anyone for homemade granola?
After learning about what is in processed foods, I have been on a quest to clean up what we eat as best I can. That means making more foods from scratch and that’s fine by me.
Granola is one of those foods I’ve always bought packaged. Now, I wonder why? It’s so easy to make and tastes a lot better than the prepackaged stuff.
Homemade granola also gives you options as to the kind of fat you will add, as well as how much sugar and spice.
What Oil Is Best?
In this recipe, I used organic olive oil. Most oils are extracted from the fruit by a chemical process, so you need to be careful about what you buy. Certified organic oils cannot have any traces of chemicals, so they are are good bet. They are pricey, however.
Chunky, or Not?
If you like your granola chunky, beat an egg white until frothy, and mix it into your granola before baking. I prefer my granola to be non-clumpy, simply because it mixes into my yogurt better.
Keep Your Eye on the Prize!
The only step in making granola that can be tricky is to keep your eye on the pan as it bakes. Basically, you are toasting the ingredients, so you want to make sure to take the pan out of the oven before anything scorches.
Store your granola in an airtight container. Enjoy it anytime of the day, knowing you are treating yourself to the best!
- 3 cups old fashioned oats you can also use quick cooking, but they are more crumbly
- 1 cup flaked coconut
- 1 cup pecan halves
- 1/2 cup raisins
- 1/2 cup olive oil organic, if possible
- 1/4 cup packed brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon cocoa powder high-fat is best
Preheat oven to 350 degrees.
Mix the ingredients together in a large bowl.
Spread the mixture evenly onto a large baking sheet. Bake, stirring occasionally, for about 15 minutes. Remove when mixture has toasted lightly.
Cool and store in an airtight container.