Do you love granola? I mean love, love, love it. Like as much as I do. Do you want to make your own granola with this super easy homemade granola recipe?
I don’t know about you, but I have always been a super huge granola fan, but…
I just never really liked the stuff that came in a bag. Or box. I always had something that I just didn’t like or felt -eh- about.
Like coconut shavings.
Or weird candies that looked like m-n-ms but tasted completely different.
Or dried fruit that you just can’t quite identify.
When I finally learned how easy it was to make granola myself, I did the old palm to forehead. “Why didn’t I think of doing this before?”
So I would throw a bunch of what I wanted together with butter and sweetener and bake it up.
It was quite good just as it was, but I kept learning about nutrition. And how nuts and seeds lose a lot of their nutritional value if you cook them. B U M M E R.
Then came fateful day of finding out I was allergic to… well..
What seemed like everything.
So, the dilemma…
How to make one of my favorite snacks in a way that kept the nutrition and still was yummy, yummy, yummy? I needed to come up with a revised version of my granola recipe to cover these bases.
And I did.
(OK, I know I am making it sound so dramatic. It really wasn’t that hard, but I love putting drama into a good story. I should throw in there how it changed my life, and I won the lottery by eating the new version of the granola recipe. I think the real reason I am being dramatic is because I am hungry as I type this, and I want to just get up and get myself a bowl. Be right back.)
So, below is the Easy Homemade Granola Recipe. It has a little twist with the cardamom. It compliments the maple syrup and molasses nicely.
This particular granola recipe doesn’t clump up, since it doesn’t use butter or flour to clump. It tastes just as good. And I am working on some clumping versions because… reasons.
BTW, if you don’t like anything in the recipe, like almonds or pumpkin seeds, just swap out something you do like along the same lines. Like walnuts for almonds. Or More sunflower seeds for pumpkin seeds. Easy peasy, lemon greasy. (I watch too much Adventure Time.)
Linking this post to Waste Not Want Not Wednesdays at Poor and Gluten Free.
- ½ cup Coconut Oil
- ½ cup Maple Syrup
- ⅓ cup Molasses
- 2 lb bag of Gluten-Free Oats
- 1 tbs Cinnamon
- 2 tsp Cardamom
- ½ cup Sliced Almonds
- ½ cup Pecan Pieces
- ½ cup Sunflower Seeds
- ½ cup Pumpkins Seeds
- ½ cup Dried Blueberries
- ½ cup Dried Cranberries
- ½ cup Crystallized Ginger (chopped)
- Preheat oven to 325F degrees.
- In a saucepan, melt the coconut oil, maple syrup and molasses.
- While it is mealting, in a large bowl, add the oats, cinnamon and cardamom. Mix.
- Pour coconut oil mixture over oats and mix thoroughly.
- Lay out onto ¼ inch sided cookie sheet. Bake in the oven for 20 minutes.
- Take out and stir.
- Place back in the oven for approximately 10-15 minutes. Keep an eye on it so it doesn’t burn.
- While it is baking, wash and dry bowl.
- Add almonds, pecans, sunflower seeds, pumpkins seeds, blueberries, cranberries and ginger to the bowl.
- Remove oats mixture from the oven and let cool completely.
- Add oats to bowl with nuts, seeds and fruit. Mix.
- Store in an airtight container for about 1 month in the pantry or 2-3 months in the fridge.