It’s pretty embarassing to admit that I was totally unaware of the awesomeness that is homemade granola until quite recently. I make so many things from scratch, after all, but I had assumed that granola was just one of those things that wasn’t necessarily better when homemade.
Boy, was I wrong or what?
In case you’re labouring under the same misconception as I was, a batch of proper homemade granola definitely kicks the pants off the store-bought kind (even when said store-bought kind is the expensive frou-frou brand that’s too expensive to buy unless it’s on sale). Even butter, it’s not nearly as difficult to make as you’d think, and it can be made with endless various combinations of seeds and nuts and fruits, which means you can play around until you happen upon a particular blend that’s just right for you. Seriously. This is awesome stuff.
I first began to see the light when I discovered a recipe for Chewy Granola on Yummy Supper, which is one of my favouritest food blogs at the moment. It looked too delicious to pass up – I mean… sesame seeds? In granola? With chewy clusters??? Sign me up!
As you can see, I made a few substitutions along the way, mostly based whatever looked good at my local bulk store, but kept the proportions from the original intact since I didn’t want to mess up the lovely chewy texture that had caught my interest in the first place.
It’s a very forgiving recipe as long as you work within those limitations, so go ahead and play around… I’m thinking the next batch might use pistachios instead of almonds, dried apricots and dates for the fruit, and a tablespoon or two of pomegranate molasses for a sweet-and-sour tang… or maybe hazelnuts and dried blueberries with a dash of powdered ginger… or possibly a tropical version made with macadamia nuts and dried pineapple and extra coconut. See how easy this is?
I’m starting to think it’s going to be a long, long time before I buy granola again. :)
- 2 cups old-fashioned rolled oats
- ½ cup spelt flakes
- ½ cup sesame seeds
- ½ cup almond slivers
- ½ cup shelled pumpkin seeds
- ⅓ cup dried cherries
- ⅓ cup chopped dried apricots
- ½ cup unsweetened flaked coconut
- ½ cup flour
- ½ cup dry milk powder
- 2 tbsp flax meal
- 1 tsp cinnamon
- 4 tbsp melted butter
- 2 tbsp raw organic coconut oil
- 2 tbsp canola oil
- ⅔ cup honey
- pinch of sea salt
- Preheat oven to 275F.
- In a large mixing bowl, stir together all of the ingredients until thoroughly combined.
- Turn out onto a large foil-lined baking sheet, flattening the mixture into a mound in the centre of the pan. Place on the top rack of preheated oven, and bake for 20 minutes.
- Remove from the oven. Using a wooden spoon, gently break up the granola into large clumps, spreading out evenly over the full surface of the pan. Return to the oven for another 15-20 minutes or until lightly toasted, stirring the granola halfway through to ensure it browns evenly.
- Allow the granola to cool completely in the pan before scooping into large mason jars for storage (assuming you don't snarf down the whole batch as soon as it cools, that is).