I have a confession. Until January, I had never made my own granola. In fact, until last year I had not really even thought much about granola since I was fairly young. However, I have now made this several times and am thinking of new varieties when this one gets boring, which I am sure will happen eventually, maybe. It is awfuly good.
So, how did this come about? Well, I grew up eating granola from time to time. My dad’s parents likely even made their own. They lived in Pasadena, CA and used to drive all the way across the country to Kentucky in the summers to come visit us and go camping. They had one of those cool old VW camper vans. The top popped up into one bed and the seats in the back folded down into another bed. In the middle, there was the world’s smallest kitchenette. Really just some cabinets, a sink they never used because it was more trouble then it was worth and maybe a hot plate? Regardless, it was very cool and twice I got to go back with them. Riding cross country in the back of that van all the way to California. This is a trip I have dreamed of repeating as since I was a teenager and someday I will make it happen. I would love to really take my time and drive to and from taking different routes and really seeing the sights. After last year’s excursion to and from Maine, I am even more convinced that I want to do this! Of course, it goes on the long list of someday trips including fairly modest plans to someday visit Seattle and more ambitious ones, like a trip to New Zealand. There’s just so much to see!
But back to granola. After eating it as a kid, I pretty much ignored it. With milk was not really my thing and I tried it on yogurt and was not so impressed. Then Tim, in a effort to get more protein in the mornings, began eating greek yogurt for breakfast and requested granola to add some crunch. After comparing prices and nutrition facts of various kinds and shelling out the money for a few bags, I realized I could make better granola at home for a lot less cash. Then I stumbled across this terrific article, “How to Make Granola Without a Recipe” on Epicurious. I gave it a try and it changed everything! I eat it plain, I even like my own on yogurt!
Now, I realize that I am giving you a recipe and referencing an article that essentially tells you how to make the same thing without a recipe, but bear with me. Definitely read the article and think of your own combos, but I also urge you to try this version since it is super tasty. After the first time I made it, Tim said I could just keep making it exactly the same way because it was so good!
Now, how easy is this? Mixing it up takes 1 bowl, two measuring cups, and about 10 minutes max before it goes in the oven. Plus, you can scale it up or down by using the ratio in the Epicurious article, I tend to use a 1/2 cup measure as my starting point since I think it makes the perfect amount to get us through about a week or two, but feel free to make more! If you want to make less, you will likely want to omit the egg white. I made have made it with and without. While it helps the granola to clump, it is certainly not necessary.
- 1 1/2 cups of rolled oats
- 1/2 cup quinoa
- 1/2 cup sliced or slivered almonds
- 1/2 cup dried, unsweetened coconut
- 1 egg white
- About 2-3 Tablespoons coconut oil, melted
- 1/4 cup honey
- Preheat oven to 300 F.
- Mix oats, quinoa, almonds, and coconut in a large bowl and set aside.
- In a small bowl (I do this all in a measuring cup for ease), mix the egg white and enough coconut oil to equal a 1/4 cup. You may need more or less coconut oil depending on the size of the egg. If you are not using the egg, use a 1/4 cup of coconut oil. Mix in the honey and combine well.
- Pour the liquid mix over the dry ingredients and stir till well moistened.
- Spread on a cookie sheet line with parchment paper, being sure not crowd the pan. I often use two smaller cookie sheets for this amount as it cooks quicker and more evenly this way.
- Bake at 300 F for 25-45 minutes. Checking after every 10 minutes to stir and ensure it is evenly toasting. When is is golden brown and fairly dry, it is done. The first time on 1 cookie sheet, this took the whole 45 minutes. The second time on two, it only took 25 minutes.
- Let cool completely and store in an airtight container.