Healthy Homemade Granola Print Recipe Print Recipe

Before we talk food, my camera broke. There were tears, probably more than necessary, and panicked “this is an emergency” phone calls. I’d like to blame the hormones on the emotional outburst. Now, the big question, do I pay to have it fixed or take this opportunity to invest in a nicer camera?¬† Keep in mind, the camera (Canon Rebel 300D) was my mom’s that she purchased in 2005 (or 2004?). As if you really had to think about that one. After doing some research and price comparison, I found a great deal and will be receiving the Canon 60D in one week! Huge thank you to my parents for the most AMAZING birthday present, ever! I cried, tears of happiness that is, but still, I cried. In the meantime, I’m shooting with a friend’s camera (thank you, Linc!) and an old lens so please be kind, I don’t really now I’m doing, yet.

… and we’re back to the food. I’ve discovered many of you are going dairy free, which can make meals like breakfast difficult. Since breakfast is the most important meal, you better not think twice about skipping it. Seriously, it will mess up your metabolism & have you eating more later. For those of you who I’ve turned on to my previous granola recipe (yes you – Tory, Sandra, both Grandma’s, Whitney, Mom, Sue, and the list goes on), don’t worry, it’s the same recipe, just slightly revised. This is my husband’s favorite and he eats it EVERY morning! He comes home tomorrow from a business trip and I’m surprising him with fresh batch for him to take to the office. Wife points.

How to eat Granola…

  • Eat is as a cereal. Try Almond milk or rice milk for non-dairy & non-soy options. Add fresh berries more nutrients
  • Mix in with yogurt. For dairy free yogurt, try So Delicious Coconut Milk Yogurt – it’s vegan, gluten-free, soy-free! Again, add fresh berries more nutrients
  • Snack on it. Fill a ziplock or mason jar and keep in your desk drawer for when your hunger kicks in.

I usually store the granola in mason jars vs. ziplocks and find it lasts longer. Just saying.

What’s your favorite way to enjoy granola?

Health Week Recap | Day 1: Berry-licious Smoothie; Day 2: Curried Eggplant and Quinoa Burgers – More healthy recipes to come!

{Prepared and Photographed by With Style and Grace}

Homemade Granola Recipe

{Adapted from The Kitchen Sink}

Ingredients

  • 3 1/2 cups rolled oats – to ensure gluten-free, use certified gluten-free oats
  • 1/2 cup coconut flakes, unsweetened
  • 3 tablespoons flax seeds
  • 3 tablespoons sesame seeds
  • 1/4 cup sunflower seeds
  • 1/2 cup toasted mixed nuts, chopped (I used toasted slivered almonds)
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 1/4 cup brown sugar
  • 1/4 cup¬†grapeseed oil – I used Canola oil
  • 2 tablespoons honey
  • 1 tablespoon pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 cups mixed dried fruit (I used raisins, dried cranberries and dried apricots)

Note: This is considered healthy when compared to the store bought processed granola. If you’d like less sugar, simply decrease the amount of honey, maple syrup and dried fruit.

Directions

Preheat the oven to 375 degree F. Line a baking sheet with foil. Set aside.

In a large bowl, combine all the ingredients except for the dried fruit. Mix until combined.

Spread the granola mixture on the baking sheet, spread it out into an even layer. Bake for 20 to 30 minutes, until nice and golden brown. Recommend you stir every 10 minutes.

Remove granola from the oven and let cool completely (in pan) and on a wire wrack. Once the granola has finally cooled, mix in the dried fruit. Store in an airtight container. Enjoy!

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  • Sandra

    This the best!! Uncle Bert love’s it so much on yogurt with a few berries. I made a batch over the weekend and bought the small mason jars, which look great with the granola. I printed the recipe on cute note cards and will give to our admin staff on Valentines day. I’m positive they will love it.

  • http://pieceofcakeblog.blogspot.com Shauna from Piece of Cake

    Beautiful shots. And with that new camera coming–look out, blogosphere! Great tip about the mason jar too. Love homemade granola!

  • http://www.enchanteddreamweddings.com/blo Naomi

    Is that coconut milk yogurt good? That is one dairy I do miss!

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  • http://www.livingmywholelife.com Ally

    I would eat this for breakfast! Yum :O)

  • http://www.withstyle.me With Style and Grace

    Coconut milk yogurt has a different consistency, more runny vs. thick and some are sweeter than others. I’d say it’s worth giving a try.

  • Abe

    Just made a big batch…..and i think I’ve eaten half of it already. Keep up the good work, it all is so beautiful!

  • http://www.withstyle.me With Style and Grace

    Thank you, Abe!! So happy you like the granola – addicting, right?!

  • http://www.facebook.com/Alyssa82 Alyssa Denis

    I just made this recipe (I was super excited to see it!) and the only changes I would make next time are: 1) less honey so it doesn’t end up as dark and 2) I would bake it at a lower temp. I used slivered almonds and a mix of dried fruit (mango, cherries, raisins, apple, prune, and apricot). I am very excited to mix some in with my yogurt tomorrow! I was excited to find it because when I found out that I had to cut out gluten, I thought I’d never get to enjoy granola again… Thank you very much for sharing this!

  • Kristina

    I know this recipe was posted more than two years ago but I just found it via your 5 day gluten free meal plan and I am so excited to try this. I just have one question: how long can you store it? I am the only one to eat it and I wouldn’t eat it everyday as I like to mix up my breakfast routine.

    You have a lovely blog and I’m getting so inspired scrolling through your posts!

  • Cinscents

    Just made my 2nd batch. Last weeks I overlooked. Lower temperature and less time worked out better. Added pumpkin seeds and pecans. Love love love with Greek yogurt and mixed berries.

  • WithStyleGrace

    awesome – so happy you’re enjoying it!

  • WithStyleGrace

    welcome! I store the granola in a mason jar (or air tight container), in the fridge and I can usually make it last around 3+ weeks. Obviously, it’s the most fresh within the first few weeks, but I personally don’t mind after that especially when it’s in yogurt. Enjoy!

  • liz

    How can you get gluten free oats? I’ve only ever seen wheat-free oats as I was told that experts aren’t sure if oats can be tolerated as they have a protein similar to gluten.