Granola

I love granola!  However, I dislike how expensive it can be at grocery stores.  I use to buy granola all the time at my local grocery store because I thought it was all healthy and good for me.  Yes, granola is good for you, but a lot of granola at grocery stores is loaded with sugar, which makes it unhealthy.

In order to cut down on my grocery bill (and sugar intake) I began making my own granola.  It is extremely easy to make, and requires very few ingredients.

As a runner I am constantly hungry and rely on snacks throughout the day to keep me happy.  Granola is one my favorite “go-to” snacks.  I usually put it in yogurt (Noosa or Chobani), or just eat it by itself.

Here are the ingredients for the granola I made today:

  • 2 cups “Old Fashioned” rolled oats
  • 2 tablespoons honey
  • 2 tablespoons extra virgin coconut oil
  • 1/3 cup flaxseeds (then grind up)
  • Pinch of salt

Oats are an excellent source of fibers and nutrients. Flaxseeds are incredibly high in Omega-3 fatty acids and come with multiple health benefits.  Honey and coconut oil just taste good!

Ingredients

 

I buy whole flaxseed, and grind it at home. I do this primarily because if you buy already ground flaxseed it looses a lot of the nutrients. I just use my coffee grinder. Also, if you buy pre-ground flaxseed it will go rancid faster due to the oils that are no longer contained by the external shell of the seed.

grinder 1

This is what the flaxseed looks like after grinding:

grinder

Directions:

Preheat oven to 300 degrees.  Combine oats, honey, coconut oil, flaxseed, and salt into a large bowl. (The coconut oil will most likely be solid, but that is okay.  If you prefer it “mushier” just put in the microwave for a couple seconds.)  Either use a large spoon to stir, or get crazy and use your (clean!) hands to mix it all together.

oats- before

coconut oil

Honey

stirring

last stir

Once it is all mixed together I spread it out on a stoneware-cooking sheet.  If your coconut oil is lumpy looking that is okay!  As it bakes the coconut oil will liquefy. I bake mine for approximately 12 minutes.

pre-bake

Once the granola is done baking I usually let it sit on the stone for about five minutes.  I then scrape it into a large bowl (make sure you have a lid) and give it a good shake.  I shake it in the bowl to help redistribute the liquefied coconut oil.

baked

I keep my granola in the fridge, but that is just my personal preference.  I think it gives it a crunchier feel and, I just like it cold for when I put it in my yogurt.

Granola

Depending on the season, or just for fun, you can add a lot of different ingredients to the granola.  During the fall I will add in pumpkin seeds and dried cranberries.  I recently got a food dehydrator for Christmas, so I plan on adding in dehydrated bananas, strawberries, blueberries, raspberries, and whatever else I can think of.

That is the great thing about this granola- it is easy to make, and can be changed to fit your preferences!

If you are curious about the nutritional information on oats and flaxseeds here is a great website!

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=54

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81

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