As you guys know, I’m not much of a cook. I like simple and easy recipe’s that I know will work every time I make them. I’m not a health food nut, but I do make an effort to eat healthy. I can’t skip breakfast and love granola cereal in the morning. Growing up my mom made the best homemade granola ever!
A few years ago I stole her recipe and was so excited to make it – until I started looking at the ingredients. I realized pretty quickly that it tasted amazing because it was full of sugar. Over the last few years I’ve gradually been modifying her recipe to decrease the sugar. It is still a work in process since I haven’t found a substitute for the brown sugar, but I like to believe that the use of coconut oil, honey and molasses helps make it semi-healthy.
Either way it tastes amazing and with the seeds and nuts has a very high protein content. If you are looking for a basic healthy granola recipe that can be modified for your eating habits try this recipe.
Nut & Seed Granola
Combine the following in a very large mixing bowl:
10 Cups of Rolled Oatmeal (the instant and quick cook doesn’t work as well)
1 Cup Wheat Germ (can be found in the health food isle of most grocery stores)
½ pound of shredded Coconut
2 Cups Raw Sunflower Seeds
1 Cup Pumpkin Seeds
½ Cup Sesame Seeds
½ Cup Flax Seeds
½ Cup Hemp Seeds
2-3 Cups chopped Pecans and Walnuts
1 Cup Sliced Almonds
Mix dry ingredients together and set to the side. You can adjust the seed and nut ratio’s to your taste. I tend to use whatever miscellaneous ingredients I have handy.
Combine the following in a medium size sauce pan:
1 ½ Cups Water
½ Cup Brown Sugar
1 ½ Cup Coconut Oil
½ Cup Molasses
½ Cup Honey
1 ½ Teaspoon Salt
2 Teaspoons Cinnamon
3 Teaspoons Vanilla
Combine ingredients together in medium size sauce pan on low to medium heat until the brown sugar has dissolved. I stir the mix occasionally while I chop up my nuts. Do not bring to a boil. If you measure the oil and then use the same measuring cup for the molasses and honey it is easy to clean-up.
Once the brown sugar has dissolved combine the wet ingredients with the dry ingredients and mix thoroughly.
Preheat Oven to 300 Degrees. Once wet and dry ingredients have been mixed together spread the granola out evenly between 3 Jelly Roll pans (the 10×15 kind). Each pan needs to be cooked for 40 minutes total. I pull each pan out and stir 1-2 times while cooking.
I personally like my granola nice and moist, but if you prefer crunchy granola leave it in for another 10-20 minutes.
Once you have cooked the granola to your tasting preference let it sit (stirring occasionaly) until it is cool to the touch, then store in a sealed container. If stored in an airtight container in a cool dry area granola will last 2-3 months (unless your kids are like mine and then it will only last a few weeks)
I eat my granola with fresh or dried fruit in either milk or yogurt. I also use it for snacks at work or when hiking. Granola is a great source of protein that is quick and easy to make.
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