Mix your own house blend of granola. You can have it done in about an hour and a half — most of the time spent just crisping in the oven. A delicious topping for your morning yogurt, and a great way to use up the little this-and-thats of nuts and seeds you may have in your pantry.
Amy’s Kitchen Coach Tips:
- All that butter? You can reduce the fat to 1/4 cup and, or cut some or all of it with olive oil or coconut oil
- Too sweet? Sweetener is best in the range of 2/3 – 3/4 cup, and any blend of liquid sweetener will provide the taste and stickiness you need. Use half agave nectar, half maple syrup. Or try half agave, half brown rice syrup.
- Flavor variations: Add some cocoa nibs in the last 5 minutes of baking for a chocolatey surprise. A cup of unsweetened crisp rice cereal. Swap some oats for rolled barley. Drop the coconut. Play around – it’s your house granola!
- If you want to add dried fruit, do so in the last 10 minutes of baking so it doesn’t scorch. I choose to sprinkle dried fruit on my servings of granola, rather than include it in the mix, as sometimes the softness of the fruit takes away the crispiness of the granola.
- 1/2 cup unsalted organic butter
- 1/2 cup honey
- 1/4 cup maple syrup
- 1 tsp. vanilla
- 1 tsp. sea salt
- 4 cups rolled oats (thick cut is best)
- 1 cup unsalted pecans, chopped
- 1 cup unsalted pepitas (green pumpkin seeds)
- 1 cup unsweetened, shredded coconut
- In medium saucepan, melt butter with sweeteners. Add vanilla and sea salt.
- Preheat oven to 275 degrees F.
- Combine oats, nuts, seeds, and coconut in a large bowl. Drizzle syrup over and mix to combine. Spread out on a rimmed cookie sheet pan and bake for 60 minutes or so (stirring 2 or 3 times during baking), until golden in color. Let cool and store airtight.