Homemade Granola
for BCLiving
January 10, 0222

One of the best things about making your granola at home is tailoring it to you! If you prefer the granola sweet, you can add more into it from the start. If you prefer your yogurt or milk to be the sweet one, you can leave the extra sweetener out. Hate (or are allergic to) a certain type of nut or berry? There is no need to read labels here! And one of the best things is that you likely have everything to make this in your pantry already, so no excuses...

INGREDIENTS

4 cups of rolled oats
Approximately 1 to 1 ½ cups of nuts (your choice, chopped is best)
Approximately ½ cup of dried berries
1 tsp salt (flakey sea salt or a bit less if table salt)
½ cup of coconut oil (or extra virgin olive oil)
½ cup of honey (or maple syrup)
1 tsp ground cinnamon

Optional: other mix-ables like cacao nibs, hemp hearts etc., plus vanilla or almond extract if you want an extra kick

INSTRUCTIONS

Preheat the oven to 300 degrees Fahrenheit.
Line a baking sheet (One large or two small) with parchment paper or a Silpat.
In a large bowl, add in the rolled oats, nuts, salt and cinnamon, then stir until combined evenly.
Add in the oil (melt the coconut oil if using), maple syrup or honey and mix until everything is coated. If the mixture is a little too dry, add a bit more oil.
Turn mixture onto baking sheets and spread evenly. The thinner the spread, and the flatter it is on the tray, the crispier the granola will be.
Bake for 10 minutes and then give it a stir (pressing it down again for clumpier/crispier), and rotate the pan(s) 180 degrees.
Bake for approximately another 10 to 15 minutes. (The granola will continue to crisp while it’s cooling, so do not over bake it). Next, remove from oven.
Let it cool completely, and then add in the fruit. Break it apart with your hands, and transfer to air tight containers.
It should last about two weeks. You can also try freezing it, but let warm to room temperature before consuming.

Makes approximately six cups