Granola is something I’ve always intended to make, but have never gotten around to actually making until now. I rarely purchase packaged granola because I thought I was the only one here who eats it. The push finally came when I started crumbling up my crunchy Kashi bars and sprinkling them on top of my yogurt or cottage cheese. I knew this was a waste of my Kashi bars and that I could easily make my own granola.
In the past I’ve used the excuse that I didn’t have the right ingredients for one recipe or another. Do you know what? I don’t think there are the ‘right’ ingredients. If you use what you have on hand, chances are pretty good that you’ll come up with a pretty good granola. I did, and guess what? I’m not the only one who eats granola. Apparently if you have good homemade granola around other people will eat it too. Like my husband, who ate a startling amount of this while I was gone yesterday.
I had used some ingredients that have been hanging around in my cupboard for awhile. Like organic brown rice syrup, creamed honey from the farmer’s market, and sesame seeds all of which were leftover from other baking projects. Then there were the almonds and oatmeal which I always have on hand, and the pecans which I was lucky to have.
This is a conglomeration of a number of recipes, using a conglomeration of ingredients from my cupboard. The only thing I bought just for this were the raw sunflower seeds. There are a few of those leftover for a future baking project.
While this is full of good stuff, I don’t pass this off as health food. No doubt there are a lot of calories lurking here with all the sweeteners, nuts, and coconut oil. But, a few sprinkles on top of my yogurt won’t be too terrible for me and I’ll enjoy every crunchy bite.
Basically Baked Granola (Adapted from numerous recipes.)
4 1/2 cups rolled oats
1 c. sunflower seeds
1/3 c. sesame seeds
2 t. cinnamon
1 t. ginger
1/3 c. brown rice syrup
1/4 c. creamed cinnamon honey
3/4. golden brown sugar
3/4 c. almonds
1 1/4 c. pecans
1 t. kosher salt
1/3 c. coconut oil
Preheat oven to 325 degrees. Line a 1/2 sheet cake pan with parchment paper. Mix everything together in a large bowl as evenly as possible. Spread the mixture onto the parchment lined baking sheet and bake for 40-50 minutes stirring every 10-15 minutes. Watch the nuts carefully so that they don’t become too toasted. Use the parchment paper to transfer the mixture to a rack to cool completely. When cooled you might have some big clumps of granola you want to break up before storing.