• Julianna Sweeney

The Best Darn Tootin' Homemade Granola You Ever Did Have

We all know how hard it can be to buy healthy nowadays - especially with the way the economy is right now - and it doesn't look like it's gonna be getting any easier anytime soon. My response? Let's get creative!


Lately, I've been searching for recipes for foods that I can replace buying at the store for making at home. Granola can be expensive, especially when you're trying to get a healthy option. When I was away in Texas, my friend Jackie made the most amazing homemade granola - literally could not stop munching on it and drool just thinking about it. When I got home, she sent me the recipe. I made it, and let me tell you, I'm gonna be making it often!


It's so yummy, healthier than the alternatives you find at the store, quick to make and makes a pretty big batch. I altered the recipe slightly so below I have included my ingredient list. The original recipe is linked, however!

INGREDIENTS:

  • 1 cup sliced raw almonds

  • 3/4 cup chopped raw walnuts

  • 1 cup unsweetened coconut flakes (I used shavings since they were out of flakes)

  • 3/4 cup of organic rolled oats

  • 1/4 cup ground flaxseed

  • 1/2 teaspoon of cinnamon

  • 1 teaspoon of pure vanilla extract

  • 1 pinch of salt

  • 3 tablespoons of coconut sugar

  • 2 tablespoons of melted coconut oil

  • 1/4 cup organic 100% pure maple syrup

  • 1 scoop of BPN Collagen Protein (I wanted to get some protein in there and this is the best, cleanest protein powder that I've found - no taste and combines well where you don't even notice it)

  • 1 teaspoon chia seeds

RECIPE: https://beamingbaker.com/healthy-chunky-granola-recipe-vegan-gluten-free/

  1. Preheat the oven to 300°F. Line a medium or large baking sheet with parchment paper or greased foil. Set aside for later.

  2. Add all ingredients except coconut oil and maple syrup to a large bowl. Stir until well mixed.

  3. Add coconut oil and maple syrup. Using a rubber spatula, stir and fold until well mixed.

  4. Pour mixture onto the prepared baking sheet. Using a rubber spatula, press down and pack the granola mixture together to create an even, flat, and very tightly-packed layer, about ½ inch thick. Your granola may not cover the entire baking sheet. Now, nudge the sheet of granola apart in the center (dividing the tightly-packed layer in half), to let air through.

  5. Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Do not flip or move granola—it is fragile and needs to crisp up while cooling.

  6. Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. Enjoy!


I've found that it tastes extra yummy as a topping for homemade chia pudding with berries! Enjoy and let me know what you think in the comments below!


Sending love always,

J.S.

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