Breakfast is the toughest meal for me to stay on track. I miss the days when I could eat a bowl or two or cereal with a huge glass of juice but since I was diagnosed with my inflammatory problem I’ve had to change my routine. Protein shakes and meal bars have been my staple but somedays I would rather starve than choke one down. I’ve done some research and oats are on my approved foods list. I figured if I could have them as oatmeal I should be able to have them in granola. Store bought versions have way too much sugar and mystery ingredients so I set out on my quest to find a homemade recipe that would allow me to control the ingredients.
I did a google search and most recipes contain pineapple juice and coconut which are not approved on my food list. I kept my search going and found the blog 33 Shades of Green, a fellow Michigan girl who loves food (how have we not met before)! She had a really simple recipe that she said her mother found it in the Grand Rapids Press…
- 3/4 cup canola oil
- 1/2 cup honey
- 1 cup turbinado sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 8 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 2 cups of any combination of dried fruit (I used dried cherries but you could use raisins, apricots, etc.)
- Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper.
- Over medium-low heat combine oil, honey, sugar, vanilla, and salt. Stir until sugar dissolves, it should only take a few minutes.
- In a large bowl, combine the oats and nuts.
- Add the sugar/honey mixture to the oats and stir until mixture is coated.
- Pour the mixture on the baking sheets, spread it out evenly. Bake for 25 minutes, stirring a few times. It might seem like it is undercooked but it will harden up once it comes out of the oven and cools.
- Once cool, combine the granola with the dried fruit and enjoy!
- Granola will keep in an airtight container for 7-10 days.
I pulled the pans out of the oven a few times to stir the granola with a spatula. It was fun to see the clumps start to form, you know they are the best part!
I enjoyed the granola with chobani greek yogurt and berries or with skim milk. I also layered the yogurt with the granola in small mason jars for snack parfaits. I hope you enjoy this recipe!
Jill says
Thanks for the recipe – going to try it with coconut oil instead of canola oil. Pinned it!
kuzakscloset says
Good idea, I bet that would be healthier.
Taryn @ Design, Dining + Diapers says
These look so delicious! Chobani yogurt is my favorite 🙂
kuzakscloset says
Mine too, I love how tangy it is!
Frenchie says
Made my own granola not long ago too… But a friend made fun of me saying it was easier and cheaper to buy it instead of making it… Not sure it is true but anyway I like making my own especially since I am allergic to most nuts and there is not much choices in the stores without almonds or other kind of nuts… My recipe is very similar to yours without the almonds…