ere’s a granola recipe perfect for all those “crunchy” mamas out there, but you don’t have to be a mama to enjoy this recipe, any hungry human will do. :)
Rich in flavor, crunchy, chewy, salty, and sweet; this granola has it all, plus it is gluten free and sweetened with local honey. For years I was turned off from making my own granola because the ingredient lists were loaded with sugars, vegetable oils, and expensive add-ins like slivered almonds. After some trial, error, and creativity, I have a perfect, versatile recipe to share that will leave you saying goodbye to the grocery store version.
This recipe incorporates a small amount of molasses, an ingredient that I feel deserves a lot more fanfare than it gets. It adds a lovely richness that is unmatched. Adding molasses helps achieve the flavor of brown sugar… without adding refined sugar. Win-win. The local honey adds just the right amount of sweet, and as an added bonus, I have found it holds the granola together better than using maple syrup. Toasted coconut and a mixture of nuts adds crunch and texture. As for slivered almonds- ain’t nobody got time for dat. I just take the bag of almonds and hit it with my rolling pin, easy, cathartic, and affordable. Dried fruit adds a little sweet and chewy to the mixture. I usually just use whatever is in my cupboard- whether it is something I dehydrated myself (apples, bananas, berries), a snack we normally have around (raisins) or something I purchased special for the recipe (craisins). If you’re interested in learning how to dehydrate your own food, here is a step by step guide.
Let’s get started!
Ingredients To Add Part-Way Through:
½-1 Cup Unsweetened Coconut Flakes
Ingredients To Add At The End:
⅔ Cup Dried Fruit
Preheat your oven 350 degrees fahrenheit. Add dry ingredients, Oatmeal, Nuts, Salt, and Cinnamon to a large bowl and mix. In a separate bowl (I tend to use a large measuring cup), mix together the Oil, Honey, Molasses, and Vanilla Extract. Pour wet ingredients into dry ingredients and mix until all dry ingredients are coated.
Spread onto a baking sheet lined with parchment, place on the center oven rack and bake for 11 minutes.
Remove from the oven and add in Unsweetened Coconut Flakes, stir to coat the flakes, and press down with a spatula to achieve a granola that holds together.
Return the pan to the oven and bake for another 11 minutes. The top of the granola should be starting to turn golden brown. Don’t over cook, it will change the flavor profiles.
Add the dried fruit to the top while the pan is still warm. Allow to cool for at least 45 minutes before breaking into smaller pieces for storage or serving. As it cools it will continue to firm up and will no longer be sticky.
Store for up to 2 weeks in an airtight container.
Sara Lynn, RN, BSN
“If you don’t invest in your health, no one else will.”