Nourishing Granola With Local Oats and Honey

Finally! I get asked for this recipe a lot. It seems Keirsten and my mother can’t seem to remember it. 😛

My kids love this granola. It even satisfies my youngest son who has an inclination towards very sweet foods.

We eat it with milk as a cereal, layered with fruit and yogurt into a parfait or by itself mixed with chocolate chips and coconut. It’s also great made into granola bars.

I love how simple and versatile this recipe is. It is never sorry. You can add just about anything. I don’t even measure anything when I make it, it’s that forgiving.

I like to dried fruit at the end, when it is finished cooking, as it don’t bake well. It don’t bake well…

So here it is…

Nourishing Granola Recipe – with gluten free and dairy free options  (simplified version of recipe at the bottom of page for people who have made it before or are well versed in the art of oats)

This is a big recipe, but it’s actually my recipe cut in half. This will make over 3 quarts of granola. I love making large amounts of things at once. It saves time and gives me something to trade for other healthy premade snacks. It makes a great gift too.

Oven preheat 325

Baking time 30-45 minutes

12 cups of oats (you can sub other solids like sesame, chopped nuts, hemp) for gluten free, use certified gluten free oats

1/2 lb grass fed butter and/or coconut oil

2 cups sweetener (honey, maple syrup. You can do part dry sugars like coconut sugar or rapadura.

You can do less or more sweetener for your tastes)

1 tbsp or more vanilla (optional)

1 tbsp or more cinnamon (optional)

1 tsp almond extract (optional)

Pinch of salt

1. In a deep enough saucepan, add butter and sweeteners and melt on medium until it combines like a caramel.

2. Add vanilla, cinnamon, almond extract, salt to hot mixture.

3. Pour hot mixture over oats and mix thoroughly.

4. Portion out onto 2 or 3 cookie trays and put in the oven.*

<<<<<
need to stir the granola to prevent burning and uneven cooking. I start stirring after ten minutes and then every five after that. I always set a timer now unless I’m making that blackened granola again.

This takes 30-45 minutes. It’s done once it no longer feels wet and sticky. When it feels dry.

Cool completely and package!

*i ended up making one of the trays lemon poppyseed by adding to the remaining mixture in bowl: lots of lemon zest, lemon extract and some ascorbic acid to bring out the lemon.

I also love doing a wild blueberry and pecan granola by adding those things at the end. <<<<<
SHING GRANOLA – simplified recipe:

325 oven

30-45 minutes

In a saucepan:

1 cup fat

2 cups sweetener

1 tbsp vanilla, 1 tbsp cinnamon, 1 tsp almond extract, Pinch of salt

Pour mixture into:

12 cups oats/solids

Bake

Set a timer. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s