February 16, 2018

RECIPE: 2-for-1 HOMEMADE GRANOLA

One of my New Years Resolutions was to try taking certain foods that we buy A LOT of at the store and make them at home in attempt to 1) save money and 2) move towards more homemade foods!

I wanted to start with granola. We go through granola FAST. We love it as a breakfast cereal or to top our Greek yogurt (hint hint about what the second homemade item is...blog post later!)

So I set out on a mission to try making my own granola with absolutely no recipe, just a few tips I'd picked up. I didn't know how it would go, but I was pleasantly surprised!

My first batch came out perfect! It was almost too good to be true. I decided to write up a blog post with the recipe to share but realized that in typical "me" fashion, I just winged it and threw stuff into the bowl without measuring, writing down steps, you know - all that important stuff.

I felt confident I could do it again but the second batch was FAR from perfect! I am actually glad I had this failure because I learned several key things (see TIPS below).

I also ended up making a second version which is why this blog post is a 2-for-1 recipe post!

For the sake of keeping things simple I kept a few of the main ingredients the same and then changed a few things just enough to make them different.

The original version has pumpkin seeds, golden raisins, and toasted pecans and the second version has unsweetened cocoa powder, dried cranberries, goji berries, and toasted almonds.

Excited to share these two recipes with you! Check them out!

Cinnamon Maple Pecan Granola

What You'll Need:

4 cups Bob's Red Mill extra thick oats
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup pumpkin seeds
1 teaspoon vanilla extract
1/4 cup melted coconut oil
1/2 cup maple syrup
1/4 cup golden raisins
1/4 cup toasted pecans

What You Need To Do:

Preheat oven to 350 degrees F.
Cover large cookie sheet with foil or parchment paper.
Combine oats, cinnamon, salt, and pumpkin seeds in large bowl.
Add in vanilla extract, coconut oil, and maple syrup and stir to combine.
Spread ingredients into even layer on cookie sheet.
Cook for 15 minutes.
Remove from oven and mix ingredients around on sheet.
Spread into even layer again.
Cook additional 10-15 minutes.
Remove from oven and let cool.
Add raisins and pecans to mixture.
Transfer to and store in sealed container.

Cranberry Chocolate Almond Granola

What You'll Need:

4 cups Bob's Red Mill extra thick oats
1 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup melted coconut oil
1/2 cup maple syrup
1/4 cup dried cranberries
2 tablespoon goji berries
1/4 cup toasted almonds

What You Need To Do:

Preheat oven to 350 degrees F.
Cover large cookie sheet with foil or parchment paper.
Combine oats, cinnamon, salt, and cocoa powder in large bowl.
Add in vanilla extract, coconut oil, and maple syrup and stir to combine.
Spread ingredients into even layer on cookie sheet.
Cook for 15 minutes.
Remove from oven and mix ingredients around on sheet.
Spread into even layer again.
Cook additional 10-15 minutes.
Remove from oven and let cool.
Add cranberries, goji berries, and almonds to mixture.
Transfer to and store in sealed container.

TIPS:

-Do NOT skip the salt! This was mistake #1 I made with second batch. Salt is key to cut some of the sweetness.

-Do not add nuts until granola is finished cooking. They burn up quick! Mistake #2 I made! Toast them on the stove top separately and add in after cooking is finished.

-Do NOT forget the oil. Your granola will be dry, dry, dry

-If you can find extra thick oats, USE THEM! This gives your granola so much texture.

-I like the maple syrup to sweeten, but honey is great too.

-Keep your eye on the oats while cooking. I burnt one batch because I let it overcook. Again, dry, dry, dry. Make sure you make these when you can give them lots of attention! I check on them every 10 minutes and give them a shake.