I love cereal. As it qualifies for a breakfast food, I want to eat it all day! And let’s face it, everything homemade is always better.
Shout-out to my dad for this recipe. I believe that he adapted it from a recipe that was originally printed in an issue of Eating Well magazine, and I’ve made a few changes of my own.
My family has always revolved around food. But I can remember what sparked our change from your average food lovers to ingredient list checking, partially hydrogenated oil avoiding foodies.
My dad used to eat Special K religiously for breakfast while I was growing up. And one day he must have realized that he was fueling himself on a bowl of simple carbohydrates, sugar, and not much else.
This sparked a change from Bisquick (which my mom grudgingly gave up) to whole grain pancake mixes, hearty breads, and granola. But since his focus was cutting down his refined sugar intake, the perfect granola was hard to find. Long story short, that’s how he came to make his own.
I love this recipe, it’s extremely easy to make and the flavor variations are endless! I will share close to the original recipe that I made as well as some of my ideas for future batches (↓scroll to the bottom of this post↓).
4 cups old fashioned oats
1 cup untoasted wheat germ
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 cup desiccated coconut (large flaked)
2 tbsp cinnamon
1 tbsp ground ginger
1/3 cup honey (or maple syrup)
1/3 cup melted coconut oil
1/3 cup water
1 tbsp vanilla extract
[optional: 1/2 cup raisins]
Preheat oven to 300° F. In large bowl mix together all dry ingredients (oats, wheat germ, nuts, coconut, and spices). In small bowl mix together all wet ingredients (honey, melted coconut oil, water extract) to the best of your ability.
Add wet ingredients to dry and mix well. Bake on a large baking sheet for 40 minutes, stirring occasionally to prevent clumping.
Remove from oven and let cool completely before adding raisins if desired and placing in an airtight container to store.
Nutritional information: 1 serving (1/2 cup) of this granola is 219 calories, 22 g carbs, 12 g fat, 6 g protein, 1 g sodium, 6 g sugar (*w/o raisins).
Apple Pie Granola
Omit desiccated coconut and add 1 tsp nutmeg before baking. Mix in 1 cup of dried apple pieces after granola has cooled.
Pumpkin Pie Granola
Omit desiccated coconut and add 1 tsp nutmeg, 1/2 teaspoon cloves. Substitute walnuts for pepitas (pumpkin seeds).
Coconut Curry Granola (my Dad’s creation)
Omit pecans and substitute cinnamon for curry powder.
Cherry Almond Granola
Half the amount of cinnamon added, omit ginger, and substitute walnuts and pecans for almonds. Add 1 cup of dried cherries after granola has cooled.