How to Make Your Own Groovy Granola
Granola is a staple in my house and I make it often. A week or so ago someone called me a granola eating tree hugger, and I was so touched. I told them that was the nicest thing I had been called in a while.
I’ve been making granola for years, but a few years ago, I got a recipe I really loved from my friend Fairlight over at Polka Dot Tree. She’s married to a friend from high school and I met her on Facebook. She’s a homeschooling, stay at home mom who is amazing! Click here to check out her blog.
So what do me and my Little Sprouts do with granola? We use it in our yogurt parfaits, click here to read about how we make them. We eat it for cereal (Mr. Kent especially loves that), top fruit crisps with it, make it into granola bars, and just eat a handful for a snack.
I have some issues with milk, so I use rice milk as a substitute. I make sure my diet has a lot of calcium from dark leafy greens and seeds. Nuts are a great source of calcium too, but I am also allergic to nuts, so I stick with seeds. Sesame seeds are very high in calcium and I add them to our food whenever appropriate. Granola is a great place for them! Click here to see other high calcium foods you can supplement your diet with if you can’t consume milk.
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I am also allergic to cinnamon. It’s hard to find granola without cinnamon, so that’s just one more reason I enjoy making my own.
Granola is a filling, high protein snack that can also be taken on the go. Mr. Kent keeps granola at work for when the hungries hit. Each recipe makes a lot of granola and it’s fairly simple to make. You can either bake it in the oven at 225, stirring every 15 minutes for a couple of hours, or if you are going to be home all day, you can even make it in the crock pot. It takes about 7 hours to dry it out, but you use the same recipe listed below for the oven, you just dump all the ingredients in the crock pot and put the lid ONLY HALF WAY on to let the steam escape. Stir it thoroughly every 30 minutes, and voila, granola.
Check out the recipe, make sure to use old fashioned rolled oats in the recipe.
- 2.5 lbs. oats
- 1 c. coconut oil
- 1 c. raw sugar
- 1/2 c. honey
- 1/2 c. molasses
- 1 c. wheat germ or ground flax seed meal
- 1 c. sesame seeds
- 1 c. sunflower seeds
- 1 c. pumpkin seeds
- Preheat oven to 400 degrees
- Mix all ingredients together (Fairlight uses her hands to incorporate it)
- Spread mixture on shallow baking pans, the thinner the better
- Place the pans in the oven and reduce heat to 225
- Bake 1-2 hours, stirring well every 15 minutes.
- Granola can be made in the crock pot. See post for how to do that.
A great tip for recipes that you use over and over again like granola is to print them out and place them in page protectors and tape to the inside of your cabinets where your baking ingredients are. This saves a ton of time getting the recipe out each time, it’s always right there. I have my granola recipe posted there along with my wheat bread recipe (click here for the recipe) and other staples in our household.
- 1/2 c. raw sugar
- 1/2 c. maple syrup
- 1/2 c. peanut butter
- 3 1/2 c. groovy granola
- 1/2 c. peanuts
- Butter a 9x9 pan.
- In a saucepan, combine sugar and syrup
- Cook and stir on medium heat until mixture just comes to a boil
- Remove from heat
- Stir in peanut butter until well blended
- Add granola and peanuts and mix well
- Pour into buttered pan
- Cook to room temperature
- Cut into 3 x 1 inch pieces
- While the bars are hot, you can sprinkle with mini chocolate chips for an added treat.
Don’t forget to pin for later!