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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

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