Making Granola

I like to make granola. It tastes good and is handy to have in the house. My first time making granola was before my wedding. Granola seemed like a good idea to have for a brunch. I was very nervous as I cooked those two batches about a week before the ceremony. I was hoping that it would turn out well and not really knowing what I was doing. I got lucky and people liked it!

Fast forward a while to this spring. I stumbled on a recipe from Lindsay Hamby for raw granola. Yum! I got to get out all of my "hippy stuff" as referred to by my husband. The granola had oats, chia seeds, flax seeds, coconut, coconut oil, honey and peanut butter. (Mine was not raw but it was delicious.)

For the granola I used:

1/3 cup of each: peanut butter, coconut oil, and honey

Mix that together.

Then I mixed 2 cups oats with a combined cup of flax seeds, almond slivers, chia seeds and unsweetened coconut. Then probably some more oats. 

Mix everything and enjoy! I kept half of it in the freezer for the time that it took us to consume the other half. 

I have experimented with several different granola recipes in the last year. It is fun to try out different ones, to see what we like and them to try other ones. Thankfully, I have yet to have found a dud. 

The latest granola is adapted from The Whole Tulip. 

Mix:

2 cups oats

1/4 flax seed meal

I think I added some unsweetened coconut flakes too.

Heat:

1/2 cup coconut oil

1/4 cup honey

Stir:

1 tbsp cinnamon, 1 teaspoon vanilla and 1/4 tbsp salt to the warm mixture. Then stir everything. 

Bake at 275 for 25-30 minutes spread on a baking sheet with parchment paper. (Make sure it does not burn. Also, check the bottom, I noticed that the bottom side of the granola browned faster.) 

I have no idea how much 1/4 tbsp is of salt, perhaps I should have looked it up. I used shy of a teaspoon thinking that there are three in a tablespoon. (I did just look it up and was correct, 3 teaspoons to a tablespoon.)

Happy Granola-ing!