Until two weeks ago, I had never made my own granola from scratch. My mother always did and still does. But I was never much of a granola fan, perhaps because of the raisins. But then I discovered Bare Naked's Banana Nut Granola and have been a convert. So I've just been content to buy a bag of BN's Banana Nut granola from time to time and let it go at that.
But then I sampled a homeamde granola (without raisins) that was so good that I took notice. On the Smith River Float, Renee had brought her own homemade granola and one morning she gave me a little cup to taste. It was delicious! I hounded her for the recipe and it was simple enough that she told it to me.
When we returned home I was still thinking about that tasty granola and so I headed to the health food store to buy the ingredients. Made it that afternoon and guess what, it was great! It keeps crunchy and fresh for about 3 weeks in a sealed plastic container. I've enjoyed it with added dried berries (love Trader Joe's Golden Berry Blend), and with fresh raspberries, with fresh nectarine slices, and with organic honey yogurt with blackberry sauce (Nancy's). I really like NOT having any fruit in the recipe - so that you are able to change it up by topping each individual serving with something different. So far I haven't tired of it from breakfast most mornings. Healthy too. I used all organic products.
Here's the recipe and my variations on it. Obviously there are a lot of ways to change it up. Try making your own version:
Shelley's Granola Mix:
In a small sauce pan, melt 3/4 cup of organic coconut oil (comes in a tub at health food store) and 3/4 cup of organic honey. Stir in 1 t. of pure vanilla.
Pour over the following dry ingredients mixed in a large bowl:
6 cups of organic steel cut rolled oats (Bob's Red Mill brand - from Portland)
1 cup chopped pecans
1 cup chopped almonds
1 cup walnuts
1 1/2 cups organic large flake coconut
2 T. cinnamon
1 t. fresh ground nutmeg
1 t. sea salt
Mix gently together until the dry ingredients are coated. Spread over two large baking sheets. Bake in 350 degree oven for 45 minutes, until lighted browned and crunchy. Cool and enjoy! Store in tightly cover container for three weeks.
Thanks for the inspiration, Renee! I had never used coconut oil before and the recipe turned out great!
I recommend topping each bowl of granola with this dried fruit combination, but not mixing them into the container. Very tasty but they stay moist! Make your own variation and let me know how it turns out!