We sell a lot of lovely granolas at the Healthy Home Market, but sometimes it's nice to make something from scratch and it doesn't get much easier than granola! We have given you a great basic recipe below, courtesy of Elizabeth Rider, but get creative and try out lots of combos! Get the kids involved and let them pick out what they would like to include! Post your favorite recipes in the comments! Enjoy!
Ingredients
2 cups raw, whole rolled oats (aka old fashion oats)
½ cup raw nuts, chopped ¼ cup raw seeds (sunflower or pumpkin seeds are great)
½ cup unsweetened dried fruit, chopped (optional)
2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
2 tbsp virgin coconut oil or other healthy cooking oil
½ tsp vanilla extract or almond extract
1 large pinch fine sea salt or Himalayan salt
Directions
1. Preheat the oven to 300º F.
2. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.
3. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)
4. Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.
Source: www.elizabethrider.com
Ingredients
2 cups raw, whole rolled oats (aka old fashion oats)
½ cup raw nuts, chopped ¼ cup raw seeds (sunflower or pumpkin seeds are great)
½ cup unsweetened dried fruit, chopped (optional)
2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
2 tbsp virgin coconut oil or other healthy cooking oil
½ tsp vanilla extract or almond extract
1 large pinch fine sea salt or Himalayan salt
Directions
1. Preheat the oven to 300º F.
2. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.
3. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)
4. Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.
Source: www.elizabethrider.com
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