Nosh, Gobble, Scarf

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My Sweety’s Favorite Granola

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 (see the recipe here) So here you are, the recipe for my sweety of my sweeties favorite granola.

Makes 4 cups

PREP 10 minutes
COOK 30 minutes
TOTAL 40 minutes
You will need:
  • 3 cups rolled oats (not instant)
  • 3 tablespoons packed light brown sugar
  • 1/2 teaspoon ground cinnamon or pumpkin spice
  • 1/4 teaspoon kosher salt (unless nuts are salted)
  • 1/3 cup honey
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup small-dice dried fruit (cranberries or dried peaches)
  • 1/2 cup coarsely chopped raw or toasted nuts or seeds (almonds amd pumpkin seeds)
  • 3 tablespoons ground up flax seeds (one tbsp per cup of oats)
  • 1 cup amarento (a grain from Mexico)IMG_4501Instructions
  1. Heat the oven to 300°F and arrange a rack in the middle.
  2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
  3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
  4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, 5 minutes at a time. (so every 5 minutes, remove from the oven, stir and put back inside)
  5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
  6. Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.

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!


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This entry was posted on May 16, 2015 by in Breakfast, Topping and tagged , , , , , .

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