Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
Mornings can be busy, especially if you are trying to head off to work, get the kids out of the house quickly, or just have your hands full. Many times it's hard to get a good breakfast and still handle everything else on your plate each day. And then let's talk about all of the sugar and chemical-laden quick breakfast foods that are on the market for busy people right now.
You can have cereal, granola bars, instant oatmeal, or you can even swing by and grab something to go, like a breakfast sandwich or a smoothie. But no matter how healthy any of these options advertise that they are, they are still filled with tons of ingredients that aren't doing you any good, or hardly providing you any nutrition at all.
What if I could tell you that all you needed was a quick 30 minutes over the weekend to provide a whole week's worth of healthy breakfasts for when you needed them? Hopefully, you're jumping for joy over there, but if not, you will be. I'm going to share with you my outstanding homemade granola recipe that is good in a variety of different ways.
My husband loves pouring milk over the top and eating it like cereal, and we've also taken it in bags for snacks during the day, poured it over yogurt and fruit for a fruit parfait, and even used it to top fruit and popped it into the over for a quick fruit crumble. It's sweet and crunchy, and the variations are endless. In this version, I included pecans and cranberries. Yum!
|Prep time||Cook time||Ready in||Yields|
1 gallon container of granola
- 2 cups old-fashioned oats
- 3/4 cup shredded coconut
- 1/2 cup pecans
- 1/2 cup cranberries
- 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.
What's really great about this recipe is that you can change it up any way you like. See an ingredient or more that you don't like, nix it and add in your own. My husband doesn't like coconut, pecans, or cranberries, so for him I make a Peanut and Raisin Granola. Feel free to add in your own extracts for flavor, different dried fruits, different nuts, maybe chia seeds, pumpkin seeds, or something else that sounds really good to you.
In fact, if you find something particularly yummy, shoot me a comment and let me know. I'd love to try it out myself! However you decide to make your granola, and whatever way you decide to eat it, I hope you enjoy it. Because you took the time to make something yourself at home, you now have a very healthy and delicious breakfast or snack anytime you'd like it.
For other great recipes, stay tuned and keep checking back for updates on my profile.
© 2018 Victoria Van Ness