I have a confession to make; I am a cereal addict. Well, at least I was until I discovered how many chemicals they were putting into it. (Trisodium phosphate (TSP), butylhydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tripotassium phosphate to name just a few!) If you have never heard of these chemicals, I would suggest looking them up …. you might be surprised by what you learn. *yucky*
After discovering what was really in my beloved cereal, I decided to get creative and come up with a healthier breakfast option. Since I have always loved granola, I decided to get busy in the kitchen and see what I could come up with. The result turned out so well, that it is now my go-to granola recipe. It is incredibly easy to make, and is perfect for breakfast or for a late-night snack. It even stays crunchy in milk!
What You Will Need:
I am linking to the exact products I used (where I can) because I find buying in bulk is much less expensive, but you can certainly use whichever products you like!
- 3 1/2 c. Bob’s Red Mill Old Fashioned Rolled Oats (not instant, or quick cook)
- 1 c. chopped pecans
- 1/2 cup Bob’s Red Mill Raw Shelled Sunflower Seeds
- 1 c. dried fruit (tart cherries, Craisins, etc.)
- 1/2 c. Bob’s Red Mill Shredded Coconut – (Unsweetened)
- 3/4 c. Kirkland pure maple syrup – we’re not talking Mrs. Butterworth’s here!
- 1/2 c. brown sugar, packed – (you can usually find this on sale in your local grocery store)
- 1/4 c. oil (Bertolli extra light olive oil or organic coconut oil is what I use)
- 1/2 tsp. Kirkland sea salt
- 1/2 TBSP. Kirkland Saigon cinnamon
- 2 – jelly roll pans or sheet pans
- Preheat oven to 300°F.
- Mix oats, nuts, seeds, and coconut together in a large bowl. (I use my KitchenAid bowl)
- Mix syrup, brown sugar, oil, salt, and cinnamon in a separate, smaller bowl.
- Pour wet mixture over dry ingredients, and stir well.
- Spread granola equally into two jelly roll pans. (buttered, if not using stoneware pans)
- Place one pan on top rack of oven, and one pan on middle rack of oven.
- Bake at 300°F for 25 minutes.
- Remove pans, stir and re-spread granola.
- Rotate pans so that the pan that was on the middle rack is now on the top, and the top pan is now in the middle.
- Bake for another 25 minutes.
- Remove from pans and place into large bowl.
- Stir in your dried fruit at this point. (If you bake the dried fruit, it will get very tough and chewy!)
- Let cool completely, stirring often to help release heat.
- Place into an airtight container, and store in your cupboard, just as you would store your cereal.
The Finished Product
Sooooo yummy! Slightly salty, slightly sweet – lots of roasted nuts, with hints of maple, cinnamon and coconut. It doesn’t get much better than this! If you decide to give this a try, make sure to bookmark this page and come back to let me know how you liked it.
Need a printable version?
Here’s to natural ingredients, and taking control of what we put into our bodies!