granola.
Since I was young, granola has been my thing. I was forever stealing my mother's granola – the nutty taste of the oats and the sweetness of the raisins kept me coming back for more. While the granola that can be purchased in grocery stores might seem the quickest and easiest route, it's often so expensive and isn't that nutritious. The remedy? Make your own.
Homemade granola is what I find myself eating for breakfast nearly everyday, usually studded with raisins and chocolate chips. A good, basic granola recipe is so versatile – the taste can be completely altered depending on the toppings. From plump, succulent berries to petite chocolate chips to dried fruit, the possibilities are endless.
Make this granola. I promise you'll love it. Not including roasting time, it only takes you about ten minutes to obtain premium granola. And when you taste the results, I think you'll know why I love it so.
What's your favorite breakfast food?
homemade granola
Homemade granola is what I find myself eating for breakfast nearly everyday, usually studded with raisins and chocolate chips. A good, basic granola recipe is so versatile – the taste can be completely altered depending on the toppings. From plump, succulent berries to petite chocolate chips to dried fruit, the possibilities are endless.
Make this granola. I promise you'll love it. Not including roasting time, it only takes you about ten minutes to obtain premium granola. And when you taste the results, I think you'll know why I love it so.
What's your favorite breakfast food?
homemade granola
– six cups plain uncooked oats (such as Quaker's)
– 1/2 cup coconut oil
– 1/4 cup white sugar
– 1/4 cup honey or maple syrup
– 1 teaspoon sea salt
– additional spices such as cinnamon and nutmeg if desired
Preheat the oven to 250°. Pour the oatmeal on a large cookie sheet with sides. Add the sugar and salt to the oatmeal and combine. In a sauce pan over medium heat, melt together the coconut oil and honey or maple syrup. Once melted, pour over the oatmeal mixture. Stir until everything is coated.
Roast for one and a half hours, stirring occasionally. Wait until cooled, then transfer the granola to a container. Store at room temperature.
-carlotta
(Psst...what do you think of the new header? Feel free to grab the new button as well...what can I say? I've got a bad case of spring fever ;))
(Psst...what do you think of the new header? Feel free to grab the new button as well...what can I say? I've got a bad case of spring fever ;))