So I believe I mentioned before (in my homemade yogurt post) that I eat yogurt with granola on top every morning for breakfast. And, I make both at home. Mostly, it’s a money saving tactic; a pint of yogurt costs $3, and I can make as much as I want at home for the price of the milk. Same with the granola. I make enough to fit in a cereal box for about $2; a third of that amount is $5 at the grocery store. So, since the savings are significant, I spend the extra time each week to make my breakfast ahead of time.
Plus, the granola I make tastes better than anything I’ve ever bought at a store.
- 4C. quick oats
- 1 1/2C. pecans
- 1C. sweetened, flaked coconut
- 1/2C. milled flax seed
- 1/2C. wheat germ
- 1C. honey
- 1/2C. olive oil
- 1tsp. vanilla
- 1Tbsp. cinnamon
Step 1: Preheat oven to 300 degrees. Put all dry ingredients into a large bowl. I cannot stress that enough; make sure the bowl is large enough to hold everything. This makes a lot and it’s hard to clean it off the counter, once it’s all mixed together (but I’m not speaking from experience, or anything…)
Note: If you did not buy chopped pecans, chop them before you add them to the dry ingredients. I use this handy little chopper thing that The Renaissance man bought for himself a few years ago. I stole it, and now it chops nuts on a weekly basis:
Note #2: if you are unfamiliar with wheat germ or flax seed, this is what they look like:
They are not necessary to this recipe. You can leave them out, but they add a lot of omega 3s and fiber to the granola. It is way healthier with them, and you can’t taste either one anyway, so what’s the harm?
Step 2: Once all the dry ingredients are mixed together, use a small bowl (or a large measuring cup if you’re me) and mix the honey, olive oil, vanilla, and cinnamon together to make a weird, dark brown paste. Pour said paste over the dry ingredients.
Step 3: With a spatula of some kind, summon all of your arm strength and stir everything together until all the dry ingredients are coated. This takes a while. If your arms get tired, take a break. It will look like this once everything’s coated:
Step 4: spread the granola onto a large baking sheet and press it down. If you like big chunks in your granola (I do) press it firmly.
Step 5: Bake the granola for 15 minutes. Remove it from the oven and stir it around carefully. Press it back into the pan.
Step 6: bake for 15 more minutes, or until it is dark golden-brown.
Step 7: Whatever you do, don’t cool the granola in the pan. It will magically adhere to the baking pan, making it necessary to throw out the granola and the pan. I am not kidding. This has happened. Remove to paper towel lined plates, or a container. I use a large tupperware container lined with paper towels and separate it into two layers, pressing each layer into the container.
Once it has cooled completely, transfer to a sealed container. Serve with yogurt, with milk, or snack out of the container.
Your can adjust the amounts of things, or substitute things like sunflower seeds or dried fruits for 1/2 the pecans. Make it your own, and let me know what things you added; I’m always open to suggestions!