This is a very basic form of a homemade granola recipe I have been tweaking and reinventing for years. This nutritionally balanced, high- fiber, low- sodium, vegetarian, dairy- free, gluten- free is very popular in our extended family. Especially surprising is how many of the grandchildren love it mixed with my Homemade Geek Yogurt and a little honey.
I encourage you to play with this recipe and let me know what you do with it and how your circle of friends and family enjoy homemade granola!
This is a nutritious and low sugar granola. Change it up as your taste buds demand and your pocketbook allows.
Here is the Basic Homemade Granola recipe walk through:
Play with this recipe. Add in what you like
You will need:
- A very large mixing bowl. I use a 6 qt stainless mixing bowl with head room for stirring. Cut this recipe in half if you don’t need a lot of granola. It holds well though…months in an airtight container or ziplock bag. Freeze it in airtight bags.
- 2 large cooking sheets with a lip to keep the granola on the sheet when stirring it.
I have a convection oven so I can do two racks at a time and it is evenly baked; if you can only bake one rack at a time you will probably want to cut this recipe in half.
- A large stirring spoon and maybe a sharp knife to chop up ingredients
- Grease your Lipped cookie sheets or use Silpat baking mats. I’m using coconut spray oil. Throw out the PAM!
- Preheat your oven to 325ºF
(less if yours run hot)
- Pour 4 quarts of non-instant, regular oats into the bowl.Here’s where you can be creative and add your personal touch! Give pine nuts and other nuts a try. Hold off on the dried fruit until after baking though.
- TODAY I’M ADDING. Toasted shaved Coconut..Stir and Warm it to just barely melt the oil.
- Pour this syrup into the dry ingredients and mix very well. All the way down to the bottom of the bowl or it will have dry pockets.( I keep the wet ingredients to a minimum. I’m trying to reduce the sweet as much as possible and the wetter you make it the longer its in the oven). If you find dry pockets when you’re pouring onto the cookie sheets just add a bit of water and mix it up.
- Bake for 20 minutes and then stir it up. put it back in for another 20 minutes and repeat until it is as dry as you want it. I avoid cooking it too brown. I’m all about keeping the nutrients alive.
- After baking, remove it from the oven. AND NOW…
- pour it back into the big bowl.. Careful. It will be HOT!
Note: I DO NOT bake my dried fruit!
- My personal preference is to add it in after baking the granola so it remains somewhat moist. Today I am adding in about 2 cups raisins. Often I mix raisins with organic dried cranberries. I have, in the past, used dried cherries, apricots, mangoes and will try blueberries and others in the future. Here’s where you can add fun to your recipe!
Granola Peach(or any fruit) Parfait.
This is one of our favorite treats and desserts!
In a parfait glass or bowl put 1/2 cup Greek yogurt, then add a few slices of canned peaches, Pour 1/4 Cup of granola over the top and yum! If you’re really feeling decadent, a dollop of whipped cream with a very little bit of dried fruit or organic dark chocolate on top should satisfy the sweet tooth and keep the calories low and worthwhile.