Recipe of the Week - Granola

Every since childhood, I've loved my mom's granola recipe. As far as I can remember, she only made it occasionally. The time I remember most vividly was when we spent time at the lake with some family friends. My mom made a giant batch and I ate it all weekend. When I came home from the hospital after my second c-section, we lived in a house with horrible air conditioning and one of the very few things that sounded good those hot summer weeks was my mom's granola. I ate it every morning for breakfast and every night over really good vanilla ice cream and hot fudge.

And now I here I am pregnant again and once again one of the few things that sounds good is my mom's granola. We have been making up batches of this and eating it for breakfast, lunch, snacks, etc. My kiddos love it and so do I. Hope you all enjoy! (P.S. It really is amazing over ice cream.) Granola Tray Granola Preheat oven to 250 degrees.

Combine in large bowl: 2 c. whole wheat flour 6 c. rolled oats (I use instant oatmeal.) 1 c. coconut 1 c. wheat germ

Blend together: 1/2 c. water 1 c. vegetable oil 1 c. honey or corn syrup 2 t. vanilla 1 T. salt

Add blended liquids to dry ingredients and mix thoroughly. Spread mixture out on 2 greased cookie sheets and bake 1 hour or until dry and golden. Store in covered containers.

Recipe of the Week - Weekly Granola

I have been a cereal addict for most of my life.  There have been many lunches and dinners where I was too lazy to put something together and just enjoyed a bowl of milky, crunchy goodness.  My husband and I wanted to get away from all the high-fructose corn syrup cereals, so we switched to more “natural” ones.  When Gabriel started wondering why he had to eat sugarless oatmeal while we pulled out the boxed breakfast, I realized I should evaluate our breakfasts a little more.  Even though all these cereals had no HFCS, they were still full of sugar, refined grains (aka, more sugar), and pretty pennies.  We did a couple weeks without cereal, but got tired of oatmeal and eggs. I had made granola before, for special treats, but they were always either full of sugar, tasteless, or pricey (because of all the delicious nuts and dried fruit).

I finally came across this recipe from “Pure Goodness,” and modified it to fit our needs.  We love it!  And I feel totally fine with giving this to Gabriel for breakfast, soaked in coconut milk happiness, or, when I get around to it, delicious homemade coconut milk yogurt (and before you think that sounds like way too much, I’ll confess that I have a yogurt maker appliance that literally just plugs into the wall.  It’s easy, and it works!).

I usually double this recipe, and make it every 10 days to 2 weeks.  This is the only cereal we have on hand anymore, and we can now have a variety of granola, eggs, and hot oatmeal.  It’s very flexible, so play around with it until you like it too!

If you want a “special treat” granola that tastes better than ANY store bought cereal I’ve ever had, check out this one:  While you’re at it, gorge yourself on the entire blog.

There are a couple tricks I use for every granola recipe now:  heat the liquids and salt together before combining with the dry oatmeal, bake on parchment paper, and let the granola sit for a while on the hot pan after removing from the oven (this is how you get the glorious clusters!). Coconut Granola Tropical Coconut Granola (Single Recipe)

3 cups rolled oats

1 cup unsweetened shredded coconut

¼ cup honey

1/6 cup coconut oil

1 Tbsp. vanilla extract

½ tsp. salt

Dash of cinnamon (optional)

1-3 Tbsp. ground flax seed (optional)

Raisins, dried fruits, nuts (optional)

  1. Heat oven to 300 F
  2. In a large bowl, combine oats, shredded coconut, and optional nuts
  3. In a small saucepan cook honey, oil, vanilla and salt over medium heat until the mixture just begins to simmer.
  4. Pour honey/oil mixture over oats and coconut flakes, optional cinnamon and flax seed, and stir with a wooden spoon until the well combined.
  5. Spread out granola on a parchment paper lined baking sheet.  Place in oven, bake for 10-15 minute increments, then stir granola.  Repeat until well-toasted, normally 30-40 minutes.
  6. Cool on baking sheet.  Add dried fruits when cooled.  Stir in airtight containers for up to two weeks.  Can also refrigerate or freeze for longer shelf life.

Recipe adapted from: