If you like granola, making your own is definitely a good idea – especially if you like to have organic, clean ingredients, it is much cheaper to make it yourself. Fortunately, it’s also really easy, so there’s no reason not to!
This granola recipe is a great one to use as cereal in the morning – my husband has it almost every day with a bit of rice milk. (I usually have a smoothie, but that’s beside the point.) It’s got a hint of vanilla and maple syrup and is slightly sweet but not too much.
To make it, just stir all the ingredients together in a bowl:
Then spread that mix as evenly as possible on a parchment-lined cookie sheet. You want to try to make it an even thickness so it all cooks at the same speed.
I like my granola to have some chunky parts so I pack the mixture together in a big sheet and then break it apart after it cooks. If you want yours to be looser just spread it looser on the cookie sheet.
Bake it at 300 degrees for about 2 hours (check on it every 30 minutes or so.) Do not be like me and think you can crank it up to 350 to cook it faster or you’ll end up with a big sheet of burnt granola:
Blech – not tasty. So be patient, kiddos. Once it’s nice and crunchy (it should be a light golden brown like the photo below) you can take it out of the oven, let it cool a bit, and break it up into little pieces. This makes about 3.5 cups, almost the exact amount to fit into one of those quart size canning jars, which is also a great way to store it.
Maple Vanilla Granola (Vegan, Gluten Free, Low-Fat)
- 1.5 cups rolled oats
- 1/2 cup raw walnuts, chopped fine
- 1/4 cup raw cashews, chopped fine
- 1/2 cup raw, unsweetened shredded coconut
- 1/2 cup almond meal (optional)
- 1/2 cup maple syrup
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Preheat oven to 300 degrees. Mix all the ingredients together in a big bowl until combined. Spread evenly onto a parchment-lined baking sheet and bake for about 2 hours, checking every half hour or so, until crunchy. Remove from oven, let cool, and break into small pieces.