A few years ago I visited a yogini friend in Marin and she sent me home with a half a Ball jar of her homemade granola. Suffice it to say, I had guzzled it by the time I was across the Golden Gate Bridge.
I have always been a granola lover – the crunch and the sweetness mixed with the creaminess of yogurt wins me over every time. But most store-bought granola is a giant disappointment: It’s either loaded with sugar and questionable oils, or there’s only three nuts in a whole bag.
Making your own is so easy and it solves all of these problems! It’s also a great activity to do with kids. I’ve been making it with my now three-year-old since she could stand on a stool next to me and stir.
A few cooking notes:
I’m a bit of a purist and don’t like too many toppings but feel free to experiment and more toppings – if I’m feeling really wild I’ll add pumpkin seeds and dried coconut shavings.
I use agave nectar as my sweetener of choice in most situations. (A longer post about that soon.) In the case of granola, I prefer agave because it is super duper easy to stir and evenly coated granola is tastier.
4 cups rolled oats
2 cups pecans
1 cup raisins
1/3 cup melted coconut oil
3 tablespoons agave nectar
3 teaspoons cinnamon
1/4 teaspoon Maldon sea salt
1. Preheat oven to 350 degrees Fahrenheit.
2. Pour the oats, pecans, and raisins into a large bowl.
3. Melt the coconut oil until it’s a liquid.
4. Fold in the coconut oil, agave nectar, cinnamon, and sea salt.
5. Stir thoroughly so the whole mixture is evenly coated.
6. Spread evenly on two baking sheets and bake for 15-30 minutes until golden brown. (Granola burns evenly and the timing really depends on your oven. Check your granola after 15 minutes and if it still needs more time, turn the pans.)