For years I’ve had a love affair with granola…so crunchy, so sweet, so GOOD. It’s one of the best breakfast cereals out there, in my opinion. Unfortunately, it’s also one of the most expensive cereals on the market. Usually close to $4.00 or more for a fairly small box. I discovered how to make homemade granola when my oldest daughter was very young, and haven’t looked back since! Now it’s one of our frugal breakfast choices…not to mention healthy, since I control what goes into it. With this quick and easy recipe for granola, you’ll have a healthy breakfast or snack in no time at all.
1/2 cup honey or pure maple syrup
1 stick butter or 1/2 cup coconut oil
1 tsp pure vanilla (or cinnamon…or both)
1/2 cup unsweetened shredded coconut
4 cups organic rolled oats
Preheat oven to 350 degrees. Melt butter in a saucepan on the stove and stir in honey. Add 1 tsp of cinnamon or 1 tsp vanilla. Add in 1/2 cup coconut. Stir in 4 cups old fashioned, rolled oats (I use organic). Spread on greased cookie sheet and bake for about 10-15 min (until light golden brown).
After you remove granola from the oven, set the cookie sheet on a cooling rack and cool for EXACTLY 20 minutes! Any longer and it sticks, any shorter and it doesn’t clump together at all. Scrape from the bottom with a spatula in long strokes to aid in clumping and store in a Ziploc or canning jar in the fridge. This recipe lasts our family anywhere from 4-7 days, but will keep longer.
OPTIONAL: You can add nuts or seeds to your granola. We usually don’t, but if you do then add them in the saucepan before baking. Any other dried fruit would be added after when adding the raisins. For peanut butter granola (my husband’s favorite) just substitute 1/2 cup peanut butter for the 1 stick butter.
IN A RUSH: Granola skillet method ~
Melt 1-2 Tbsp butter or coconut oil in skillet.
Pour in equal amount of sweetener.
Add in a small bit coconut.
Enough oats to coat well.
Stir around at the 2 – 3 setting on stove, but don’t leave it unattended. After about 5 min, spoon onto flat plate and press down firmly. The thinner you spread, it the faster it clumps and cools. Stick it in the FREEZER and check in about 5-12 minutes later. Break it up in clumps and and it’s ready to eat!
Granola is such a frugal and filling meal for kids. We eat it as a cereal with milk or with yogurt as a yogurt berry parfait. Even my preschooler loves granola, and she also ate plenty of it when she was a toddler. Do you make homemade granola, and if so what varieties are your favorites?
This recipe is linked up with Hearth and Soul Hop, Totally Tasty Tuesday, Tasty Tuesday, Delectable Tuesday, Tuesdays at the Table, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, What’s for Dinner Wednesday, What’s Cooking Wednesday, Works for Me Wednesday, Real Food Wednesday, What’s on the Menu Wednesday, Frugal Food Thursday, Taking a Stroll Thursday, Simple Lives Thursday, Thrilling Thursday, It’s a Keeper Thursday, Friday Favorites, Friday Potluck, Fresh Clean & Pure Friday, Friday Firsts, Boost my Blog Friday, Fight Back Friday, Food Trip Friday, Family Friendly Friday, Mouthwatering Monday, Homemaker Monday, Made by You Monday, My Meatless Monday, Monday Mania, Saturday Swap & Star Recipes Collection.