The Place for the Healthy Foodie and Hurried Chef
I moved to Mexico City two years ago, and was astonished to see the prices of granola. Obviously, granola is a super American food, and the selection in Mexico is limited and imported (thus the scary price tag). But guess what? My husband LOOOOVES it! I had no choice, buy it or learn how to make it from scratch. Luckily, my mom has been making granola for years in the crockpot, so she gave me some tips and and started to do that for a while. However, I found it tricky, cumbersome and not to mention time-consuming. I did some research online, and found that you could make it in the oven! Yay me!
The huge benefit of you makeing your own granola is that you can make it HOWEVER YOU WANT. Imagine the possibilities: Flax seeds, pumpkin seeds, cranberries, dried fruits, coconut flakes, amarento, almonds, walnuts, pecans, peanuts, puffed rice, chia seeds, seriously, the combinations are endless. You can also add the sweetness that you want naturally with fruit juice, honey, brown or white sugar, or stevia. Wow! Imagine the spices that you can use, that are supposed to be healthy for you anyways: cinnamon, ginger, nutmeg, pumpkin spice yum!
If you serve your granola with a low-fat yogurt or milk (like 0% Fage Greek yogurt), you’ll find that adding granola and berries will create a perfectly balanced and nutritional breakfast
The original recipe and guidelines come from Chow.com (see the recipe here) So here you are, the recipe for my sweety of my sweeties favorite granola.
Makes 4 cups
Tips and Tricks
Spread granola as thin as possible on pans, that way you will get it to crunch more! It will cook more evenly, and hopefully all of the granola will roast directly on the pan at some point.
Add nuts for the last segment of cooking if you want to roast them. Be careful though, I found that pecans roasted really quickly and burned.
Enjoy! Make sure to post any cool combinations you come up with!