Homemade Granola

I’ve tried different types of homemade granola recipes, and this one is our favorite. I’ve tried making the paste with dates and substitute sugar with maple syrup, but it does’t quite taste the same as store-bought bars. I do use sugar here, but also jaggery. Jaggery is an unrefined sugar, which is common in Indian cooking. It has more nutrients than refined sugar, but let’s be honest, it’s still sugar. The good news, the recipe calls for 1/2 of sugar and 1/2 cup of jaggery. With 12 servings, that’s 1/12 cups of sugar each. If you don’t have jaggery, sub for brown coconut sugar.

If you’re bummed about the sugar, the saving grace are the nuts, oats, seeds, almonds, and all sorts of goodness in this recipe.

Homemade Granola from Breakfast to Dessert

I usually divide the granola and put them in a muffin tray. My husband likes to eat them with maple syrup cashew cream, as a dessert. But you can also keep them loose in a jar, eat them as is, or add milk. I prefer to eat them as granola cereal. 

Refrigeration

I prefer to refrigerate granola and put them in muffin molds. It takes about 5-6 hours for the form to take shape and stabilize. You can also try storing 1/2 cup of granola in a mason jar and refrigerate. Simply add milk or yogurt when you’re ready to eat. 

A Note on Peanut Butter

I have learned over the years that some peanut butter brands sell a mixture of palm oil and peanuts. Even some of the fancy peanut butter brands do this. Check the ingredients the next time you purchase a bottle. For this recipe, I used Once Again peanut butter.

Homemade Granola

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Serves: 10-12 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups rolled oats
• 1 cup raw almonds
• 1/2 cup sunflower seeds
• 1/2 cup pecans
• 1/2 cup raisins
• 2 tbs chia seeds 
• 1/4 cup coconut oil
• 1/2 cup peanut butter
• 1 tsp vanilla
• 1/2 cup sugar
• 1/2 cup jaggery (sub brown coconut sugar)

Optional if serving with maple cashew cream

• 2 tbs cashew cream
• 1 tsp maple syrup  

Instructions

1. Set the oven to 350°F (176°C).
2. Line a sheet pan with parchment paper. Add oats and almonds and spread them evenly. Roast for 10 minutes.
3. Let them cool and place them in a large mixing bowl.
4. Add the sunflower seeds, pecans, raisins, and chia seeds and stir.
5. In medium-low heat, using a sauce pan, stir the rest of the ingredients. When you have a smooth sauce, turn off the heat and stir into the oat-nut mixture.
6. While still warm, place in small serving containers. I like to put them in muffin molds. Let them cool and place them in the fridge. It takes about 5-6 hours for the form to stabilize.