I love to eat granola for breakfast. But, once I started reading the labels on the boxes of most commercial granolas, I realized that they were filled with a crazy amount of sugar and fat. Now, I have no problem with sugar and fat when they come in the form of a brownie, but not when it comes to something that’s marketed as a “healthy” cereal. So, I started making my own granola a few years ago. Granola is super easy to make and the great thing about making your own is you have total control over the amount of sugar and fat in the recipe. You can also use almost any combination of grains, nuts and add-ins that you like. I prefer a granola that’s super crunchy, not too sweet and loaded with nuts and dried fruit. I use maple syrup to sweeten my granola, but you can also use honey or brown sugar.
- 3 cups oat flakes
- 2 cups multigrain flakes (such as barley, rye, spelt, kamut)
- 1/3 cup ground flax seeds
- 1 cup unsweetened coconut flakes
- 1 cup slivered almonds
- 1 cup currants
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- Preheat oven to 300F.
- In a large bowl, combine the oat flakes, multigrain flakes, flax seeds, coconut and almonds.
- In a small bowl, stir together the coconut oil, maple syrup, cinnamon, salt and vanilla.
- Pour the liquid ingredients over the dry ingredients and stir until completely coated.
- Spread mixture in an even layer onto a large baking sheet.
- Bake granola for 45 minutes, stirring every 15 minutes.
- Once the granola has cooled, mix in the currants.
- Store granola in an air tight container for up to two weeks.