Homemade Granola





Ingredients {.heading__h2–gutters.recipe-ingredients__header}


Prep Time: 10 min Total Time: 20 min Serves 4-6

Use raw, organic ingredients whenever possible. These measurements are flexible; don’t worry too much about being exact.

  • 2 cups raw, whole rolled oats (aka old fashion oats)
  • ½ cup raw nuts, chopped
  • ¼ cup raw seeds (sunflower or pumpkin seeds are great)
  • ½� cup unsweetened dried fruit, chopped (optional)
  • 2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
  • 2 tbsp virgin coconut oil or other healthy cooking oil
  • ½� tsp vanilla extract or almond extract 1 large pinch fine sea salt

Recipe: Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)� Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the� refrigerator at home and in a BPA-free plastic bag when traveling. My advice is to get creative! Use any combo of healthy ingredients to make it your own flavor. Here are a few ideas to get you started:

Source: � ElizabethRider.com



Ingredients {.heading__h2–gutters.recipe-ingredients__header}

Video:� http://allrecipes.com/video/3891/megans-granola/

8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt

1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries

Directions {.heading__h2–gutters}

    Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
    Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
    Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.


  Bob’s Red Mill’s Buckwheat Granola

  A sweet and crunchy gluten-free recipe perfect for breakfast or a midday snack.� This recipe can be found on our bags of Organic Buckwheat Groats.

                  2 cups Gluten Free Rolled Oats or Gluten Free Organic Rolled Oats
                  1 cup Organic Buckwheat Groats
                  1/2 cup Sliced Almonds
                  1/2 cup Slivered Almonds
                  1/2 cup Coconut Flakes
                  1/4 cup Raw Shelled Sunflower Seeds
                  1/4 cup Raw Pumpkin Seeds
                  2 Tbsp White Hulled Sesame Seeds
                  1 cup Cranberries
                  1/2 cup honey
                  1/2 cup Maple Syrup
                  1/4 cup Coconut Oil
                  1/2 tsp ground Cinnamon
                  1/2 tsp Sea Salt
                  1 tsp Vanilla Extract
                  1/4 tsp Almond Extract

          Preheat oven to 300°F. Line a baking sheet with parchment paper.
          In a large bowl combine Bob’s Red Mill Gluten Free Regular Rolled Oats, Bob’s Red Mill Buckwheat Groats, nuts, seeds and coconut flakes.
          In a small saucepan combine honey, maple syrup, coconut oil, cinnamon and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla and almond extract.
          Pour syrup mixture over the oat mixture and mix well to evenly coat. Spread the granola on the prepared baking sheet in an even layer.
          Bake granola until browned and crispy, about 30 – 35 minutes, stirring thoroughly every 10 minutes.
          Let cool thoroughly before breaking into clumps and adding dried cranberries.