Homemade GranolaPosted: 6 September 2011
I feel like the title of this post should be “how to officially become a hippie”. There’s just something about granola, and making it yourself that screams hippie. Or at least, hipster. It’s worth trudging into hippie-land to make your own though. For one thing, it’s easy. For another, you can make it healthy, unprocessed and for cheap. There’s really no good reason not to make it. Did I mention delicious? If you see me with lightly golden crumbs all over my face, you can assume I was just dipping into the granola.
After reading Nina Planck’s Real Food, Senor and I discovered the value of coconut oil, a traditional oil that was commonly used before vegetable shortenings become popular. Granola is the perfect recipe to try out coconut oil, as well as coconut flour. Coconut flour is very high in fiber and has a very low glycemic load and it provides that yummy coconut flavor without the annoying wood-chip feeling of shaved or shredded coconut.
This recipe doesn’t have an overwhelming coconut flavor at all, in fact it’s very slight. If you really hate coconut though, go ahead and swap out the flour for another kind. The oil doesn’t have enough flavor to influence the taste.
To make this granola, I buy a lot of the ingredients from the bulk bins at Whole Foods, or our local co-op. The almonds and sunflower seeds are much cheaper to make it organic this way and you can also get the old fashioned rolled oats here. Whole Foods and any other natural food store will also have the coconut oil, coconut flour and wheat bran available, if not in bulk bins then in the baking aisle. Do be sure to add the salt a little at a time and taste as you’re going. The kind of salt you use very much affects the strength of flavor. I use a natural sea salt that’s unprocessed and full of trace minerals. This means it has a lot less sodium than standard table salt and though ‘salty’ doesn’t have an overwhelming flavor. Kosher salt on the other hand, has a much stronger salt flavor so do be cognizant of the flavor strength of what you’re using.
5 cups old fashioned rolled oats
1 cup whole wheat flour
1 cup coconut flour
1 cup wheat bran
1 cup shaved almonds
1 cup sunflower seeds
1/2 cup coconut oil
1 cup honey
1-2 Tablespoons salt
4 Tablespoons vanilla
1/2 cup water
In a large bowl mix together the oats, flours, bran and nuts until well mixed.
In a separate bowl, mix together the salt, honey, oil, vanilla and water. Pour the mixture over the dry ingredients. Using a wooden spoon, stir the mixture until completely blended. The granola should be wet and sticky throughout.
Place in two 9×13 inch baking pans and bake at 300º for 1.5-2 hours. Stir the granola every 20 minutes or so to prevent the edges from burning.
The granola is done when it’s lightly golden throughout and nearly crispy. Let stand at room temperature until completely cool. It should be crispy after cooling. Store in an airtight container in the refrigerator to keep fresh. Enjoy on top of yogurt with fresh fruit for an insanely delicious breakfast.