Our granola recipe was inspired by Amy Carol of Angry Chicken fame. This is our modified recipe based on her granola recipe.

• 3 cups rolled oats
• 1 cup seeds, nuts, or other add-ins. (I use 1/2 cup pumpkin seeds, 1/2 cup chopped walnuts, 3 tbsp flax seeds)
• 1/3 cup maple syrup or honey or agave nectar or a combination of them all
• 1 tbsp molasses
• 1/4 cup coconut oil
• 1 tbsp nut butter
• 1 tsp vanilla
• 1 tsp cinnamon
• salt to taste (a pinch or two)

In a large bowl, mix the oats with your other add-ins . In a small saucepan heat the oil with the syrup or honey or agave nectar and molasses and add the vanilla, cinnamon, and salt with the nut butter. Heat until blended. Stir syrup mixture into the oats until everything is well coated. Spread mixture onto a cookie sheet lined with parchment paper (something shallow with sides is good). Cook in 350 degree oven for about 25 minutes (or until nicely browned), stirring every 12 minutes to ensure even cooking. I find that this cooking time varies depending on the weather, so keep an eye on your granola if you are not a fan of too brown granola.

After it’s all cooled, you might want to add chopped dried fruit or raisins. We’ve used raisins and dried blueberries. I imagine you could add shredded coconut or other dried fruits.

I eat it with lots of fresh fruit and plain yogurt. The kidlet & partner enjoy it with soy milk.

The great thing about it is that the recipe is your hands and you can alter it to reflect your preferences. You can adjust the amount of sweetener and fats to cut calories. If you’re feeding a lot of people you can make more or vice versa. You can add different flavors depending on your preferences. And once you have the main constituents in your pantry, the cost per serving is fairly inexpensive. Happy eating!

(Photos later)

See photos here.