I have a thing for homemade granola. And it’s catching on. I used to be the only family member to eat it, but now it has become a favorite of everybody. It is so simple and easy. Check out this post for 10 reasons to make your own granola.
This is a slightly different version of my previous recipe. But it is still oh so good! Eat it with cereal, alone, over ice cream, in yogurt…it is good anywhere!
I used a recipe from Cybele Pascal’s The Whole Foods Allergy Cookbook as a loose guide. I really encourage you to use the coconut sugar. It is an unrefined sweetener and makes this granola just that much better taste wise and a smidge healthier.
Who is in for making their own granola? Let me know!
- 1/4 cup + 2 T. canola oil
- 1/4 cup + 2 T. coconut sugar (or brown sugar)
- 1/4 cup + 2 T. pure maple syrup
- 3 cups gluten free rolled oats (or regular oats)
- 3/4 cups chopped dried banana chips
- 1/2 cup golden raisens
- 1/4 cup sunflower seeds
- Preheat oven to 300 degrees.
- In a large bowl mix the first three ingredients.
- Pour in the oats and stir to coat well.
- Place on a greased 10×15 pan.
- Bake for 15 minutes.
- Remove from oven, stir and return to oven to bake another 15 minutes.
- Add chopped banana chips, raisens and seeds. Bake another 5 minutes.
- Cool before placing in storage container. Store in refrigerator.