Granola
A good granola is difficult to find and expensive when you do find it. It is also full of preservatives and overly sweet, usually with added sugars. Making your own granola is easier than you might think and a great way to ensure you get granola exactly as you like it… whichever nuts, whatever fruit, and resolution to the endless honey-versus-maple-syrup-debate. Serve over Greek Yogurt with a few slices of fresh fruit or make yourself a OneandahalfSlices signature Plate Parfait. A batch of granola will keep for 1-2 weeks in your pantry and quickly replace bagged granolas and cereal forever. And if you really want to have fun, try my gluten-free Amaranth Granola.
what you need
3 1/2 cups rolled oats
2 cups puffed kamut (I find puffed kamut makes the granola overall lighter, but if you don’t have any, just use 4 cups of rolled oats)
2 cups of nuts/seeds of choice, coarsely chopped (pecans, walnuts, almonds, pepitas | pictured here is 1 1/2 cups pecans and 1/2 cup pepitas)
3/4 cup unsweetened dried coconut flakes
3/4 cup lightly melted coconut oil
1/2-3/4 cup maple syrup or honey
Spices: cinnamon (be generous), nutmeg, turmeric, salt, 1 tablespoon vanilla (optional)
(optional) 3/4 cup dried fruit such as cranberries, blueberries, or golden raisins
(optional) 1/2 cup semisweet chocolate chips
Note: I use coconut oil because it is slightly sweeter. Your other options are butter/ghee (makes granola buttery), or olive oil (makes granola a bit more savory). Any of the three will work.
how to make it
Preheat oven to 300. Mix rolled oats, puffed kamut (if using), nuts/seeds, and coconut in a large mixing bowl. Stir until combined, then add spices on top.
Be generous with the cinnamon (several tablespoons), sparing with the nutmeg, add a pinch of salt, and use the turmeric only if it suits you. I feel it lends an unexpected exoticism to the spice profile, but to each his own. A dash of dried ginger would likely accomplish the same thing.
Melt the coconut oil in a bowl (note: it will melt in the microwave in about 10 seconds, and then begin to spit, spat, and fizzle noisily. Do not over-microwave).
Add the coconut oil and maple syrup to the dry ingredients and stir gently until all the grains are completely coated.
Spread granola evenly on parchment-lined baking sheets and bake for 10 minutes. After 10 minutes, remove from oven and stir, pressing the granola down lightly afterwards. Return to oven and bake for an additional 15 minutes. Granola should be toasted golden (the coconut and nuts will brown) but still wet.
Remove from the oven and cool completely (about 20 minutes). Mix in dried fruit and chocolate chips (if using). The granola will keep for 1-2 weeks in an airtight container.
I always make my own granola because I have so many digestive issues. And, I have to be gluten free as well. This is a great template to use for granola! I can easily add or subtract things. Thank you so much!
[…] all probably tried my regular homemade granola which is massively better than store-bought granola. And my muesli, while we are on the topic of […]
The gluten-free amaranth granola template is now live… you should check it out if you haven’t tried amaranth as a base. 🙂
Love this granola; I make it every couple of weeks. Not too sweet, a lot of cinnamon is key!