If you are what you eat then I am granola.
But not granola, if you know what I’m sayin’.
Seriously, though. If you have [homemade] granola at your house, and you invite me over, all manners will go out the window and I will eat every last morsel in the manner of minutes.
Apologies in advance.
I do not even have the words to tell you how much I adore homemade granola.
It’s pretty much the most perfect food in my book. The nuts, the oats, the honey — all natural, feel good foods that pack some serious sustenance power. You’ve got your fiber, your [healthy] fats, and your energy requirements all packed into one scrumptious package.
Nothing satisfies my sweet tooth quite like granola. I know — odd — since this stuff isn’t really sweet per se. But for some reason it does the trick every.single.time. And it’s a “treat” I never have to feel guilty about! (…unless I eat an entire batch in an hour. And I wouldn’t know anything about that. At all. Nope. Definitely not.)
BONUS: It makes your house smell a-m-a-z-i-n-g. Whip up a batch before you have company and everyone will think you are the next Barefoot Contessa.
I take granola pretty much everywhere with me:
Work (perfect mid-morning snack!)
In the car (some lives in the glove compartment for hangry emergencies)
…you name it.
It really is my go-to for almost any situation. It travels well, keeps well, and a little bit can carry you a looooong way.
I love making my own granola for many, many reasons — no weird chemicals or preservatives, better nut-to-oat ratio, no fillers, I can add all-of-the-cinnamon, etc. — but my most favorite is that it is so easy to make gluten-free. No real alterations needed with granola!
Just need to make sure you are using oats that are certified gluten-free. Totally doable.
A little bit of granola making wisdom: DO NOT STIR. I know, I know. This goes against what 99% of the other food bloggers out there are instructing you to do. But if you want this granola in all of it’s clustery glory, do not stir at any point during baking. However, if you prefer granola on the anti-cluster side of things — i.e. you like your oats separate from your walnuts separate from your pecans — then stir away, my friend.
Me? I’m a cluster lover.
And standing firmly in the do-not-stir camp.
In my lifetime, I’ve heard the whole gamut of granola questions (I was into granola long before it was cool. That’s right — I’m a certified granolerd, friends) with the two most popular questions being: “How do you eat it?” and “Can you pour milk over it?” To put those questions to rest:
I eat it straight.up. No messing around.
As for the milk, I’m sure you can, but I never have. I tend to be a bit of a food purist. When something tastes good, like really, really good, I like to let it shine in all it’s unadulterated glory.
For example, I have never been a toast butter-er, because I grew up on the most hearty, delicious bread in all the land, and it didn’t need any help. In fact, I felt like the butter actually made the bread worse — it distracted you from what was so special about it — and that’s exactly how I feel about this granola.
And if I’m not just straight chowing down on the stuff, maybe, just mayyybe, I eat it sprinkled over some berries and yogurt. But no other tomfoolery.
If you like tomfoolery though, give it a shot. And let me know how it goes! Because I would love to know just how good it is as a cereal — I’ll just probably never give myself the chance to know first hand. [Stubborn? Who? Me? Never.]
GRANOLA ♥♥♥ FO LIIIIIIIFE.
- ¾ cup chopped walnuts, raw
- ½ cup unroasted unsalted sunflower seeds
- ¾ cup chopped pecans, raw
- ½ cup slivered or chopped almonds, raw
- 1 ½ cup rolled oats
- 1 Tablespoon brown sugar*
- 1 Tablespoon cinnamon
- ⅓ cup melted coconut oil
- ½ cup honey
- Preheat the oven to 290 degrees and line a large baking sheet with parchment paper.
- In a large bowl, mix walnuts, sunflower seeds, pecans, almonds, oat, brown sugar, and cinnamon.
- Drizzle coconut oil over nut mixture and stir well.
- Drizzle honey over nut mixture ¼ at a time, mixing well after each addition.
- Transfer the granola mixture to the baking sheet and lightly spread into a thin, even layer, being careful not to pack the granola down.
- Bake for 40-50 minutes, or until golden brown.
- Remove from the oven and allow to cool for at least 45 minutes. DO NOT STIR.