Homemade Granola

We usually eat steel cut oats for breakfast, soaked overnight with water, a little kefir and raisins but when we went to Portland on vacation we tried something different.  We decided to buy some granola and a local health food store. They had a lot of different varieties, but it was so hard to find one without canola oil.  We don’t use canola oil anymore, partly because most of it’s genetically modified and secondly because it’s not good for you.  See this article by Sally Fallon and Mary G. Enig, PhD, http://www.westonaprice.org/knowyourfats/conola.html

So we ended up buying an organic oil free variety, we also bought shredded coconut, fresh cherries and blueberries and a wonderful plain, whole milk, grass fed yogurt we’d never tried before from Traders Point Creamery – It was delicious! –  link below.

http://www.tpforganics.com/content/view/19/89/

We had the best breakfast each morning our trip!  The cherries and blueberries were organic, and just picked and with the granola, coconut and yogurt it kept us going all day.  I decided to make a treat for the family and make some of our own, adapting a recipe from The Coconut Oil Miracle by Dr. Bruce Fife – link below.

Homemade Granola Recipe

6 cups organic rolled oats

2 tsps. Cinnamon

4 cups shredded, unsweetened organic coconut

3 cups mixed organic seeds and nuts, whole or chopped (I used whole almonds, sunflower seeds, cashews, walnuts)

1 cup organic, extra virgin coconut oil

1 cup organic maple syrup or you could use honey

1 tlb. vanilla extract

1 cup organic raisins

In a large bowl mix together oats, cinnamon, coconut, nuts and seeds. 

Heat oil in a small saucepan over medium heat until just melted (or in the microwave for 30 seconds).

Mix coconut oil with maple syrup and vanilla and pour over the oat/nut mixture and stir until mixed.

Pour into two 9×13” baking dishes and bake at 325 degrees F for 1 hour and 15 minutes or until oats are golden brown.

Stir occasionally while cooking for even browning.  Remove from oven and cool.  Add raisins.  Store in an airtight container.  Enjoy with yogurt, kefir, or milk and fresh fruit!  It would also be delicious sprinkled over vanilla ice cream.

Read more great Real Food Wednesday posts here, http://www.cheeseslave.com/2009/08/26/real-food-wednesday-august-26-2009/

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