I finally decided to attempt to make my own granola. Usually I buy it from the local farmer’s market, and it’s delicious. But it’s also expensive at $9.00 a bag. And that bag only lasts me a few days.
In my kitchen there are always bags of nuts. I eat almonds and walnuts regularly as a snack. I keep a bag of unsweetened, flaked coconut in the fridge to add to my breakfast yogurt. Market Basket sells containers of unsalted sunflower seeds, which I buy each time I grocery shop. I also have rolled oats on hand in case I ever want oatmeal for breakfast, and New Hampshire’s pure maple syrup is something I already use to sweeten my tea, yogurt, and oatmeal. So I have all the ingredients needed. I had to find out how to put them together correctly to create healthy granola.
My next challenge was to find a healthy recipe. I wanted a not-so-sweet recipe, but many of the granola recipes include honey, brown sugar, or sugar, and sometimes a combination of sugars. I avoid sugar as much as I can, so those recipes were out.
I know that maple syrup is sugar – but the amount used for my concoction is small, and to me, pure syrup, straight from the trees, can’t be all bad! I live in New Hampshire – it’s a big commodity here. Plus I needed something to stick my ingredients together. I searched for gluten free, since I figured I might find something more healthy, and sure enough I found a simple recipe, which I expanded upon to create this one.
Here’s my original, low sugar, granola recipe:
Stir together in a big bowl:
4 cups rolled oats
1/4 cup sunflower seeds
Almonds (I chopped whole nuts)
Walnuts (also chopped my own)
1/2 cup unsweetened coconut flakes
1/4 teaspoon ginger
You’ll also need some dried cranberries to stir in later.
Mix together in a glass measuring cup:
1/2 cup pure maple syrup
3 Tablespoons melted coconut oil
3 Tablespoons olive oil
1/2 teaspoon cinnamon
Pour the liquid over the granola a little at a time and mix well in between. Spread mixture on two baking sheets and bake at 325 for about 20-30 minutes – checking and mixing at 10-15 minutes. Use your nose to tell you the granola is browning and don’t let it burn. Mine got brown pretty fast after that first mix.
Let the baked granola cool, then stir in the dried cranberries and store in an airtight container.
I want to credit the Gluten Free Goddess blog with a bit of help. I did make up the recipe here myself, but I based it on some of her ingredient amounts, and went by the baking time on her Homemade Gluten Free Granola page. As I searched online for one I liked, hers came the closest. Hers does not require cooking of the liquid, and it uses less sweeteners than most. I’ve included the link so you can try it if you want.