I love granola! On top of fruit or yogurt or both, but I don’t love all the sugar and processed ingredients in the store bought varieties. So, I decided to try my hand at making my own. Of course the first place I looked was Pinterest. You would not believe how many varieties of granola you can find online. Over the past couple of months I have experimented with several of these homemade granola recipes. Most of them all seem to be missing something. So, the last couple of times I have made granola, I look at several recipes and start combining ingredients from them and end up with something different everytime. One of the best base recipes I have come across was from http://www.egglesscooking.com/2012/06/20/vegan-granola-recipe/
So today, using this recipe as a guide, I have created the perfect granola – at least in my opinion. I think I will call it Jenny’s Perfect Granola- (maybe I am being a little over the top about how good this granola is?)
Jenny’s Perfect Granola
3 cups dry oatmeal
1 cup dry quinoa
1/2 cup slivered almonds
1/2 cup coconut sugar
1 teaspoon cinnamon
1/2 teaspoon salt (I use pink Himalayan)
1/4 cup coconut oil
3 tablespoons maple syrup (grade A or B)
1 teaspoon vanilla
1 cup raisins
Mix the oatmeal, quinoa, almonds, sugar, cinnamon, and salt together. I just mixed it right in the 9×13 pan that I used to bake the granola (one less dish to wash, right?).
Microwave the coconut oil and maple syrup together for about 20 – 30 seconds. Pour this over the dry ingredients. Add the vanilla and stir all together.
Bake @ 325 degrees for about 40 minutes, stirring every 10-15 minutes or so.
Stir in the raisins and let cool. I store in a ziplock bag. Most recipes I have read state that the granola will last up to a month, but sadly I will never know. This stuff is usually gone within a week or two from my pantry.
For those of you that are concerned about the nutrition part of this, here you go: I typically use 1/4 cup over my fruit and yogurt in the morning. It is the perfect a amount to add that crunch I need.
Per 1/4 cup serving (approximately)
Calories 145, Carbs 24, Fat 5, Protein 3, Fiber 2