I thought it was only appropriate that my first recipe on the blog was granola. Because…you know…Crunchy Granola Sweet, eh? Eh?
So here you have it! A super simple recipe for the crunchy deliciousness that is granola! Yummy with almost anything you can think of-from milk to yogurt to smoothies to overnight oats…okay so mostly breakfast-y stuff. But, yum!
I think my very favorite thing about granola is how gosh darn simple it is. And adjustable. This particular recipe has all my personal favorites. Salty sunflower seeds. Colorful pumpkin seeds (also called pepitas which is kind of fun to say and makes you feel like a culinary master). Tart craisins. And flax seeds for fiber (cause more fiber is always my goal;).
And cooking it low and slow makes it extra crunchy and delectable. Makes you wonder what else would benefit from being cooked like that…I mean, roast beef, duh. But what else???
Now as you dive into making this amazingly versatile stuff, remember that you can make it totally delicious for you and what you might have on hand. No seeds? Swap ’em out for nuts! Gluten free diet? Replace the wheat germ with more oats! It’s already naturally sweetened, but if you’re watching your glycemic index, use agave instead of honey. In the words of the Pioneer Woman, “do whatever makes your skirt fly up!” (That lady seriously cracks me up.) Any way you bake it, you’ll be glad to have a stash of this stuff on hand.
Super Simple Granola
1/2 cup coconut oil
1/2 cup honey
3 cups oats
1/2 cup wheat germ
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
3 Tbsp flax seeds (optional)
2 Tbsp millet (optional)
Preheat oven to 300 degrees F. Melt coconut oil and honey over medium heat on the stove or in the microwave (no need to boil, just get the oil melted). Add remaining ingredients and stir well to combine. Spread mixture evenly onto a jelly roll pan and put in oven. Bake for 40 minutes total, stirring every 10 minutes. Remove from oven and let cool. I like to transfer it to a piece of foil or freezer paper for cooling, but you can just leave it on the pan. Once cool, add 3/4 cups craisins (or raisins). Store in an airtight container.