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My Favorite Granola

 

It doesn't come pre-made in a bag, it doesn't cost an absolute fortune for a couple of ounces, it's good for you, it's gluten-free, it's nutritious & most of all....YUMMY!

 

 

 

 

 

I started making granola about nine years ago.  This recipe has never failed me.  It's very flexible, meaning you can add more or less of some ingredients and still have a great product.  Almost anyone who has ever eaten it wants the recipe and also starts making it for themselves.  It makes the house smell wonderful.  I make it once a month and it keeps fabulously in this glass container.  It has a lot of ingredients, but at least there's something to show for it when you're done!  I hope you try it and become as addicted to it as we are!  Did I mention that it makes a great, healthy kid snack?  Either on it's own or on fruit or on granola or in milk....It's really just the best!

 

Elizabeth's Granola

(Adapted from many recipes and years of making)

 

Ingredients:

6 Cups of Gluten-Free Old Fashioned Oats (I buy the large bag at Trader Joe's-so economical!)

1 lb of Cashew's - Pieces or Whole, but not roasted (buy raw)

1/2 lb of Pecans- or walnuts or whatever nut combo you like

1 lb of Almonds- also raw, unsalted

1/4 cup of Chia Seeds (optional)

1/4 cup of Flax Meal (optional)

6-8 oz of  Shaved Coconut like's Bob's Mill  (or a bag of unsweetened coconut)  http://www.bobsredmill.com/coconut-flakes.html

1 cup of  Maple Syrup - I mix it up a lot, usually all Maple Syrup, sometimes a little bit of honey (but not too much honey because it makes it rock hard and you can't break it up easily)
3/4 cup of some type of oil (I prefer coconut oil that is melted down, but you can use olive oil or canola oil)

5 Tbsp of brown sugar

1 Tbsp of salt (yes, it needs it)
2 Tbsp of cinnamon (yes, it's a lot but I really like cinnamon and it's good for many things)

3 egg whites stirred up

 

In a food processor with a blade, chop up your nuts separately until they are a little broken up but there are still big pieces remaining.  In a very large bowl, toss all the ingredients together.  And by large, I mean something like this:

 

Spread out onto rimmed baking sheets, I use two very large industrial size sheet pans. Like this:
 

 Bake at 300 degrees for a total of 40-50 minutes, stirring every 10 minutes to break up the pieces (it also helps to get all of the ingredients distributed evenly).  If you like your granola crunchier, cook longer.  Let cool on the baking sheets and then store in a large container as shown.  It keeps for at least a month to six weeks (I've never had any around longer than that cause we eat it all!).

 

You can definitely customize even more by adding dried fruit or chocolate at the end when everything  is cooled down.  

 

 

 

This is my big jar for storage. 

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October 31, 2017

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