The Granola Recipe That Will Ruin Store-Bought Granola
BY AMY HUTCHENS
Ever since I was a kid, I loved the smell (but mostly the taste!) of homemade granola baking in the oven. It’s true, baby Amy preferred granola to Cocoa Puffs. It’s one of THE coziest things to make and reminds me of snowy cold mornings spent with my mom in the kitchen. My mom was the granola-baking queen. It came out heavenly each time, with the perfect cinnamon/sweet/salty ratio going on. So as a big kid, now on my own, I’ve tried to finesse my granola recipe until it tastes like HOME. And I’ve found a winner.
This is the recipe that will knock the socks off of every other granola. You’ll never go back to store-bought, promise. It’s so simple to make! And so easy to customize— just swap out your favorite dried fruits, nuts and seeds. The base of this recipe is solid. AND a big bonus is that because you’re the granola chef, you know whats going in it. You can go as organic and healthy as you desire. And because we don’t hate ourselves, we can make granola WITHOUT raisins. Praise the heavens!
4 cups old fashioned rolled oats
1/2 cup ground flaxseed (make sure it’s ground, whole seeds won’t digest as well)
1 cup unsweetened coconut flakes
1 cup slivered almonds
1 cup slivered pecans
1/2 cup raw sunflower seeds (or pepitas)
2 cups dried fruit (I always use dried cherries/cranberries)
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1/2 teaspoon salt
6 tablespoons grape seed oil (I prefer grape seed over olive oil/canola/avocado oil in granola, because putting canola or olive oil in granola feels creepy)
6 tablespoons organic clover honey
2 tablespoons organic pure maple syrup
1 tablespoon vanilla (I use vanilla bean paste because it makes the flavor 10x better)
1. Preheat the oven to 300 degrees. Line two baking sheets with parchment paper (or Silpat sheets).
2. Toss all of the dry ingredients together in a bowl. I use a wooden spoon and make sure to break up all of the coconut clumps.
3. In a small saucepan, combine the oil, honey, maple syrup and the vanilla. Warm it over low heat until the mixture is fluid. DO NOT let it boil or simmer, we just want a nice fluid consistency. Remove from heat and pour it evenly over the dry ingredients. Mix until it’s evenly coated, and there aren’t dry spots.
4. Spread the granola mixture evenly over the two prepared baking sheets and bake on the middle and lower racks. Bake for 40 minutes, switching the baking sheets at the 20 minute mark. Once baked, allow to cool before breaking into clumps. Store in a sealed container (Mason jar, Tupperware, etc.) or ziplock bag.
That’s it. Easy. Done. This heavenly recipe is your for the taking. Customize it as you desire, babes. But it is perfect. Test it, if you don’t believe me.
Xoxo, Amy Hutchens
Article by Amy Hutchens. To view more content by Amy, visit her Instagram here or check out the Barefoot Blonde Hair blog where she writes all sorts of helpful tips to keep your hair looking beautiful and healthy.
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