As promised, here is the granola recipe I mentioned when we chatted about homemade yogurt earlier this week. It’s the perfect crunch to top that tart yogurt. And it’s just sweet enough that you won’t need to add anything else. And even if you don’t make it as a yogurt topper, it’s a perfect stand-alone snack.
Again, the advantage of making your own granola is that you have control over what goes into it. I use not only organic ingredients, but more interesting, healthy additions that you won’t find in a typical store-bought granola blend. Quinoa, chia seeds, flaxseed meal– all of these are phenomenal, nutritious foods. Uncooked steel-cut oats in granola? You bet! They add such a nice texture. It’s also nice to be able to choose the type of fat to use. Olive oil works perfectly here, and is so good for you. I also love using coconut oil (you remember my coconut oil obsession, right?), it imparts such a lovely flavor.
If you don’t have all of these ingredients, or you want to try something else, by all means, do so. Maple syrup comes to mind. Or if you want a chunkier granola, increase the rolled oats and add less steel cut oats or quinoa. Dark chocolate, cinnamon, or unsweetened coconut flakes, anyone? See what I mean? Have fun with this. Just remember to try to keep the ratio of dry/wet ingredients the same when substituting. Pack it for a snack at work, or take it for your kids’ events. If you make it– they will eat it.
The Recipes: Homemade Granola Two Ways
Homemade Granola with Coconut Oil, Vanilla, Dried Blueberries and Cherries:
1 cup rolled oats, dry
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/3 cup pepitas
1/2 cup steel cut oats, dry
1/2 cup quinoa, dry
1 tablespoon flaxseed meal
2 tablespoons chia seeds
1/2 cup dried cherries
1/2 cup dried blueberries
3 tablespoons virgin coconut oil
1/3 cup honey
1 teaspoon vanilla extract
pinch of kosher salt
Homemade Granola with Olive Oil, Ginger, Almond, and Dried Cherries:
(As shown in the photographs)
1 cup rolled oats, dry
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped almonds
1/3 cup pepitas
1/2 cup steel cut oats, dry
1/2 cup quinoa, dry
1 tablespoon crystallized ginger, finely chopped
1/2 cup dried cherries
1/2 cup dried currants
1 tablespoon flaxseed meal
2 tablespoons chia seeds
3 tablespoons olive oil
1/3 cup honey
1 teaspoon almond extract
pinch of kosher salt
Preheat an oven to 250°F. Line a large baking sheet with parchment paper, set aside. In a large bowl mix all of the dry ingredients together, with the exception of the salt and dried fruit. In a small bowl, mix together the oil (if using coconut oil, be sure to melt it in a small saucepan first, so it can liquify) honey, and extract. Mix the wet ingredients and the dry ingredients together. Here is where you need to make a decision — you can either mix the dried fruit into this mixture and bake it for two hours or you can mix it in during the last 10 minutes of baking. Doing so right away will yield a very chewy fruit, which some people tend to enjoy. Doing so later, will keep the fruit more soft and tender. The choice is yours. I enjoy both ways.
Spread the mixture onto the lined pan and sprinkle with kosher salt. Bake in the oven for two hours, stirring every 15-20 minutes, or so. The grains will get evenly toasted this way. After 2 hours, remove from the oven and let the granola sit, untouched, for a bit to cool and firm up. When it’s cool, you can break it into chunks. Keeps well for days in a sealed container with a lid. Enjoy!
Thanks for stopping by Relishing It — hope you enjoy the granola!
Laurie
Amazing! I’ve been looking for a new – healthy – granola. Thanks so much!!!
The possibilities are endless — it’s so fun trying new combinations. I’m truly in love with dried blueberries in it right now — but, then I’ll switch it up in a few batches and try something else. So much fun!
I’ll definitely try!
Great, Tina! Hope you enjoy!
Maybe a silly question, but is the quinoa uncooked too?
No question is ever silly. The quinoa (and all of the other grains) are dry and uncooked. I’ll make note of this in the post to clear up any confusion. Thanks, Tanya!
[…] Homemade granola, local chicken, venison banh mi, a berry almond smoothie, and sauteed cabbage with balsamic vinegar. » Venison Banh Mi and Recipe Roundup Tags: cabbage, chicken, granola, recipe roundup, smoothie » Print Version // » Leave a Comment Click here to cancel reply. […]
Thank you for these recipe ideas, mine is in the oven now. I will have to have granola fro supper tonight,) Thanks again!!
Hope you enjoy!
The ratio of dry/wet ingredients could be anything. If wetter, it’ll just take longer to cook (for the water to evaporate.) If drier, the flavors will be less equally distributed (which isn’t neccessarily a problem since we enjoy granola, among other reasons, for its variety of flavors)– but the granola will possibly cook unevenly.
At any rate, the quinoa idea is fascinating. I’ll use some in my next batch!
I tried this out 3 weeks ago and I am totally hooked. Now I make the first version weekly . I tried it with fruit first and didn’t care for that as much- it got kinda crunchy and stuck to my teeth. I also make mine with pecans instead of almonds- happened to have some on hand. It’s especially delicious on top of vanilla soy yogurt with fresh pomegranate seeds- YUM!
Glad you are loving it so much, Laurel! We are, too. I understand what you mean about the dried fruit. I don’t mind it a bit chewy, but my kids had a hard time with it. We’ve started adding it after the grains have baked. 🙂
Have your coconut oil version in the oven right now, only with dates and dark chocolate! Smells delicious…thanks for the recipe inspiration 🙂
[…] Adapted from Relishing It […]
[…] not as healthy as it may appear. This granola is sweetened by just a little bit of honey and dates. This recipe over on Relishing It is the basis for my recipe. I made some adjustments to make it my own. […]
Love all the ingredients but mine is a little over browned….I didn’t have parchment paper and I used foil sprayed with cooking oil? This is a new oven to me….very crunchy…suggestions or comments….I am going to eat it ……
Well, I hope you enjoyed it. Perhaps your oven runs a little hot (mine does by about 15 degrees). Use your judgement, but try baking it for less time, if you make it again. It’s not a fussy recipe. Also…if it starts to smell like it’s getting too brown– just take it out of the oven. Good luck!
[…] Photo and recipe credits to http://www.relishingit.com […]
Your recipe sounds amazing. I’ve been making my own granola for a couple months now to go with my homemade yogurt. Recently learned about steel oats and their nutrition. My ? is, is the longer cooking time (2hrs) because of the steel oats? When I make it using rolled oats I go 350deg for 20-25 min. Our liquids are roughly the same, along with the dry/wet ratio.
Also, I’m so excited to find some of the crystallized ginger at our Natural Grocers and am wondering if you consider it a fruit to be added during the last 10min of baking or would it be best to add it at the beginning. I love ginger so much… taking a bite of one of the pieces was…. mouth blowing to say the least wow!
Can’t wait to make this as soon as our heat index outside drops below 100deg, we hit 111 yesterday. I’m like a squirrel gathering ingredients for now. Using quinoa, chia seeds and crystallized ginger is the best tip I’ve read all year.
Thank you so very much
[…] Granola was one of the things that I’m sososo guilty of sinfully indulging in, and I knew that I was going to have to cut back. I have been pretty good about it thus far, but with a Sunday morning to spare and a little baking motivation, I stumbled upon the idea of homemade granola. […]