)
This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.
If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!
- 3½ cups rolled oats (if you want bars use steel cut oats so it will stick together better)
- 1 cup raw sliced almonds
- 1 cup raw cashew pieces (or walnuts or pecans)
- 1 cup unsweetened shredded coconut (I could only find unsweetened at Earth Fare, which is similar to Whole Foods)
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon grated or ground nutmeg
- 6 tablespoons unsalted butter
- ½ cup honey
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Also need – parchment paper
- Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
- Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
- Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
- Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
- Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
- The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
since people keep asking… assuming 1/4 cup servings: 245 calories, 15 grams of fat, 22 carbs, 3.5 grams fiber, 6.5 grams protein …give or take
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I made this last night, and while it tastes good, it didn’t hold together at all- completely loose like cereal with a couple of chunks on the bottom- the only change I made to the recipe was leaving out the nuts (I’m allergic). What did I do wrong?
i’m wondering if it would be possible to make the granola with a butter substitute (my daughter cannot have dairy or soy.) we use earth’s balance spread (from the tub, not the sticks). are you aware of anyone successfully substituting this or a different non-dairy, non-soy substitute?
Hi Emily. We typically use coconut oil when substituting for butter. Here is some information on cooking with coconut oil:http://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
Hello – thanks for your great recipes and tips! I am looking for a granola bar recipe. One that we can make ahead and put the bars in the kids lunch boxes.
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