Homemade Granola - Feel Great in 8 Blog

I’m going to do a post all about breakfast soon. I’ve been SO frustrated reading labels and trying to avoid processed ingredients and tons of sugar in quick breakfast options. The other day I looked carefully at the ingredient list on my Bran Flakes for the first time and discovered high fructose corn syrup, hydrogenated oils, and even artificial color and flavors! In bran flakes…seriously!?

Anyway, one make ahead breakfast we have really enjoyed is homemade granola. I make a double batch on Saturday and it lasts us a few weeks. Even store bought granola has a bunch of extra processed junk in it, so I love knowing exactly what went into the homemade kind, and it really isn’t hard.

Here is the recipe I’ve used. It is adapted from one I found in the cookbook that came with my Blendtec blender (my absolute favorite kitchen “tool”!)

EASY HOMEMADE GRANOLA

3 cups rolled oats

1/2 cup *sunflower seeds, hulled

1/2 cup unsweetened, shredded coconut

1/2 cup ground flaxseeds

1/2 cup *walnuts

2 Tbsp unrefined coconut oil

1/2 cup honey

1/8 tsp kosher salt

1/2 tsp vanilla extract

1/2 cup *raisins

1/2 cup *dried cranberries

Preheat oven to 350 degrees. Spread oats, sunflower seeds and coconut out on a cookie sheet. Toast in the oven for 10 minutes, stirring once.

While these items are toasting, mix together coconut oil, honey, salt and vanilla in a separate bowl, kitchen aid mixer, or blender.

Remove toasted mixture from the oven and add flaxseed, walnuts, raisins, and cranberries. Pour honey mixture over granola and stir all ingredients together. Return the pan to the oven for 8-10 minutes.

Remove from oven, cool, and store in airtight container.

*Add your favorite dried fruit, try different nuts and seeds, or even spice it up with some cinnamon or nutmeg. We’ve loved it with almonds, dried cherries, and dried peaches.

ENJOY!

Nutrition Information

{serving size = about 1/2 cup – recipe makes 12 servings}

280 calories, 13g fat, 37g carbs, 5g fiber

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