One of my weaknesses is good granola. It’s a crunch thing. Yes, I’m a crunchy girl, but only because I love crunchy food. I used to buy granola, trying to find the healthiest version. I was able to find some that we like, but it was a bit pricey. With my husband eating it too, we went through quite a bit. I figured it was high-time to start making it at home.
The nice thing about this recipe is that you can change the ingredients as you see fit (I included some additional add-ins at the bottom of the post). If you like molasses more than maple syrup, go for it. Any kind of nut is definitely an option. Just remember, clean whole ingredients are the key. Go organic whenever possible.
Another great thing I like about this treat is how simple it is to make. Seriously, dump it in a bowl, mix it up thoroughly, throw it on a baking sheet, bake and voila – granola.
3 cups gluten-free oats (any old-fashioned oats will work)
1 cup of nuts, chopped (use one, or a combination, as long as it equals 1 cup)
1/4 cup shredded unsweetened coconut
2 to 3 TBSP oat bran (or wheat germ works too if you aren’t gluten-free)
1/4 cup + 1 TBSP of melted coconut oil
2 TBSP honey (raw and unfiltered)
1/4 cup real maple syrup (do not use pancake syrup!)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Preheat over to 300 degrees Fahrenheit.
Store the granola in an airtight container. We have had it keep for up to two weeks (can probably go longer), but it rarely lasts that long.
Note: If you add more ingredients, rather than substitute for the original recipes, you may need to adjust your wet ingredients a bit. Just be sure you only use enough wet ingredients to lightly coat the granola.
Corrie Ann Gray is a writer, researcher, coach, and cookie enthusiast who lives in Los Angeles, CA. She started the Clean Body Project to share all of her knowledge and resources with others who are interested in running their own experiment into clean holistic living. She is also known as The Renaissance Soul Writer at www.corrieanngray.com.