top of page
  • 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

  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.

89 views0 comments

Related Posts

Comments


bottom of page