Homemade Peanut and Raisin Granola
We really love homemade granola in our house. It's extremely easy to make, can be tailored to your tastes, and is fun to eat. You can pour milk over the top of it, add it to yogurt and fruit for a fruit parfait, top it with some fresh fruit and honey for a nice quick fruit crumble, or just eat it as-is. By the way, it's great hot!
This particular version is for my husband and son. They are both big fans of peanuts and raisins. My son will eat just about everything, but this is his favorite flavor because it's his daddy's. I like to switch mine up with different kinds of nuts and dried fruit, and I especially like to add in a bunch of coconut.
Whatever way sounds good to you, this makes a quick and easy, healthful breakfast that takes almost no time at all to whip together. I try to make it in double or triple batches because you can easily store it in a closed container for a good long while, and it just doesn't go bad. In fact, I made a bunch just before we moved to another state, and it lasted for a few months. It's already crunchy, it's cooked, and it's stored in a sealed container, so it really doesn't go bad.
If you need a quick breakfast or snack and want something better than all of the packaged stuff you find at the grocery store, this one is a real winner. I'll show you!
- 2 cups old-fashioned oats
- 1/2 cup peanuts
- 1/2 cup raisins
- 1/3 cup sunflower seeds
- 2 tablespoons whole flax seed
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon pink Himalayan salt
- 1/4 cup coconut oil
- 1/2 cup honey
- 1 teaspoon vanilla
- Preheat your oven to 300 degrees F and line two cookie sheets with parchment paper.
- In a large bowl, combine all of your dry ingredients.
- Then add in all of your wet ingredients, melting your honey and coconut oil together first.
- Mix well until all of your ingredients are evenly saturated.
- Spread the granola mixture out in a thin layer on both of your cookie sheets.
- Pop them into the oven for 30 minutes.
- At this point you have two choices. You can mix the granola halfway through if you'd like loose granola, or you can let the mixture sit undisturbed in the oven for 30 minutes.
- When you remove the granola from the oven, if you've chosen to mix the granola, pour it all into a large bowl and stir periodically until it's all dry for loose granola.
- If you've chosen not to disturb your granola, you can let it dry on the stovetop until brittle and then break it up into individual crunchy granola bars. I really like this option as well.
- Both versions will keep in a sealed container in the pantry for a long time.
- For this recipe, I chose to mix it up and keep it loose. I store it in tea pitchers in the pantry.
|Serving size: 1|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 4 g||20%|
|Unsaturated fat 5 g|
|Carbohydrates 34 g||11%|
|Sugar 8 g|
|Fiber 6 g||24%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 56 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
With as versatile as this recipe is, you can really substitute any ingredients in for any you don't like. Would you prefer almonds instead? Switch them! Would you rather use pumpkin seeds and chia seeds instead of flax and sunflower? Do it! It's certainly not going to offend me if you modify this recipe to make it exactly what you want.
Keep in mind, the creation of this recipe was for my husband who didn't like the almonds and coconut flakes I was originally using. But I have made a variety of different flavors since, and they've all been wonderful. In fact, if you create something new and wonderful, shoot me a message and tell me about it. I'd love to give it a try myself.
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© 2018 Victoria Van Ness