If you’re anything like me and you eat granola each morning on a smoothie bowl or in a yogurt parfait, then you also go through way too much granola to be buying it at the store all the time. Not to say that I don’t still buy my favorites or new interesting ones now and again, but making it at home is so simple, efficient, and tasty that it’s just the better choice. So set aside an hour or so of your weekend and get to baking some homemade granola.
I like to make my granola with coconut oil instead of butter or vegetable oil to make me think I’m healthier than I truly am. The great thing about granola though is that you can swap out a few ingredients and make these your own. Topping can completely change the taste of your granola so feel free to add whatever toppings work for you. Some good choices are chocolate, dried fruit, or nuts. I like to make the base of the granola and in separate bowls mix in different toppings and bake them separately. That way I have 3 different granolas by the time I’m finished.
If you try this granola recipe out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
5 cups of quick cook oats
¼ cup molasses
½ cup coconut oil
1 tablespoon vanilla
½ tsp salt
1 teaspoon cinnamon
Toppings: chocolate, dried fruit, nuts
Preheat your oven to 325° F. Line 2 cooking sheets (or pans) with parchment paper.
In a large bowl dump your 5 cups of oats.
In a separate medium sized bowl mix your molasses, honey, oil, vanilla, salt and cinnamon. When thoroughly incorporated pour over your oats in the larger bowl.
Stir your oats until all are coated. Now if you’d like to make your granola different flavors, separate out a portion of your granola mixture into separate bowls and add your toppings (the amount will vary for how much you use. It should be about ¼-½ a cup of toppings). Mix.
Lay out your granola onto lined baking sheets. Spread out the mixture for an even layer. You can use two mixtures on one sheet, just keep them separate.
Bake in the oven for 10 minutes, then rotate the pan and cook for another 10 minutes or until browned. You may need to adjust the time depending on your oven.
Remove from the oven and let cool. Once cooled break apart chunks by hand and store them in a tight container.