HOMEMADE GRANOLA – So Good and Addictive!

 

So I started making my own granola this winter, and I have to say, why didn’t I do this before!  It really isn’t that hard, and it tastes great!  As I mentioned in previous posts, my son had a peanut/nut allergy, so things like granola, I cannot just buy at the store as they all contain or may contain nuts of a sort.  So for years I just went without granola, even though I really loved it.

Recently I found a great source for allergen free Raw Pumpkin and Sunflower Seeds that is a Canadian distributor.  Libre Naturals is a company from British Columbia and they specialize in allergen free products.  So I ordered a 10 pound box of both the pumpkin and sunflower seeds that were already shelled.  Being raw, I can roast them anyway I want, and they also last longer.

 

 

Now that my world has been opened to more possibilities, I found myself looking for ways to use my seeds.  One way I thought of was to make my own granola!  I took out our family cookbook and found a recipe of my sisters’.

The recipe I am posting here is this same recipe with a few changes I have made.  It originally called for brown sugar and corn syrup, but I changed these out for more natural sweeteners.

 

RECIPE:

3 ½ cups Large Rolled Oats

½ cup Sunflower Seeds

½ cup Pumpkin Seeds

½ cup Coconut

½ teaspoon Salt

2 teaspoons Vanilla

1/3 cup Honey (if not using liquid, melt first)

¼ cup Maple Syrup

¼ cup Butter (melted)

1 cup Raisins

 

METHOD:

Heat oven to 325 °F.  On a cookie sheet, spread out the Oats.  If you are using raw seeds, add these now as well.  Bake in oven for 15 minutes to toast the oats and seeds.  Next add the coconut, and mix all ingredients together.

 

 

In a glass measuring cup, melt the butter in the microwave.  Then add in the honey, maple syrup, vanilla and salt.  Mix. Pour this over the oats, seeds and coconut.  Mix well.

 

 

Bake in oven for 15-20 minutes, stirring every 5-10 minutes.  It should turn a golden brown when done.  Once done baking, add the raisins and stir everything together.  Let cool.  Once cooled, put in a jar or container.  This will make 7 cups of granola.

 

 

Now you can change up this recipe and swap out the seeds for nuts, and the raisins out for any other dried fruit.  Mix and match to make your favorite combination.  It is very filling, and a great way to start your day.  You can eat as a cereal with milk, or I like to top off my Homemade Greek Yogurt with a little granola for a snack.

 

 

Enjoy!!

BAKED OATMEAL – Satisfying, Super Healthy and Scrumptious!

 

It’s the New Year, and everyone is thinking about eating healthier.  So here is a recipe I have been perfecting over the last year … BAKED OATMEAL.  It is yummy, good for you, and easy to make.  Depending on the number of people in your family, it is easy to make ahead and then just re-heat in the microwave the next day.  For my husband and me, a single recipe makes 6 servings, so it lasts us three days.  Even better you mix it all in the pan, so no bowl or pot to dirty as well (less dishes, yeah!!)!

This Oatmeal is paired with apples and raisins, but you can change it up with your favorite fruit.  You can even change it depending on what is available in season.  Some examples would be to exchange the raisins for dried cranberries or dried apricots.  You could add berries, rhubarb, peaches … or whatever you fancy!

I describe the taste, as being a cross between rice pudding and bread pudding.  It is very satisfying, and feels like you are eating a treat, but it only has two Tablespoons of sugar for a whole recipe!  You can eat it plain, or with a little milk or cream poured over it (I like cream, but probably not the best for me!).

We enjoy this year round, as it is so convenient to have made up and have ready.  So enjoy this recipe, and try it with your favorite fruit!

 

RECIPE:

1 cup Large Flake Rolled Oats

2/3 cup Quick Oats

2 Tablespoons White Sugar (I use Organic)

1 teaspoon Cinnamon

1 cup Raisins

1 cup chopped Apple (bite size pieces)

1 teaspoon Vanilla

2 cups Milk

 

METHOD:

In baking pan 6” x 10” (1.5 Quart) or equivalent, pour in both kinds of oatmeal, sugar and cinnamon.  Stir until the cinnamon and sugar are evenly incorporated.

 

 

Next sprinkle your raisins on top.  Chop up one apple into bite size pieces.  You can peel or not, I leave the skin on.  Sprinkle over raisins.

 

 

Next take 2 cups of milk, and add the vanilla, stir.  Then pour over the mixture.  Give a quick stir and lightly pat down to make it even on top.

 

 

Bake in a pre-heated oven at 350° F, for 30 minutes.  Adjust for your oven.  It should be golden brown on top, and if you press down with a fork, there will be just a little milk left in the bottom.  Let cool 5-10 minutes.  All the milk will be absorbed now.  Cut into desired serving, and enjoy!

 

 

In case you are wondering why I have used two different kinds of oatmeal, it is to achieve the perfect texture.  I find with all Large Rolled Oats it is a little to fiber-like for me and all Quick Oats is mushy.  So with experimentation, I found a mixture was the solution!