Granola, 2 ways!

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My family LOVES granola! I do too! Do you???

I didn’t always like it though…it was made with honey, and I have learned that I like it better made with real maple syrup. Isn’t that the cool thing about cooking? If we understand that it needs a sweetener, we can play around and use one we like!!

Here are 2 granola recipes – a traditional one, and for those with grain sensitivities, a grain-free granola! Happy munching!!

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Granola/Breakfast Bars

Ingredients

  • 4 cups oats
  • optional – 2 tsp cinnamon
  • 2 cups of mix-ins: dried cranberries, dried blueberries, shredded coconut, chopped nuts
  • 2/3 cup nut butter (our favorite is almond)
  • 3/4 cup maple syrup
  • 1/2  cup coconut oil
  • optional – 2 tsp vanilla

Instructions

Note: If making bars, pack tightly into the pan. Cut them and refrigerate them for a longer shelf life. Granola does not need to be refrigerated.

  1. Mix wet ingredients over low heat in a small saucepan
  2. Throw all dry ingredients in a big bowl.
  3. When coconut oil is melted and all the wet ingredients are well-blended, pour into dry ingredients. Stir well.
  4. Bake at 350 in a 9” by 13” pan, lightly greased with coconut oil. Bake 15-25 minutes til light brown. Do not over bake.

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Grain-free Granola

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Ingredients

  • 4 cups raw nuts (any combination will do – I like almonds, walnuts and pecans)
  • 1/2 tsp. salt
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 and 1/2 Tbs. vanilla extract
  • 1 Tbs cinnamon plus extra if you like more.
  • 1/2 – 3/4 cup shredded coconut ( I love shredded coconut!)
  • 1/2 cup dried cranberries

Instructions

Note: On soaking nuts: cover in a glass bowl with an inch of water and 1 tsp. salt. Stir. Let soak for 24 hours. Drain and pat excess water off.

  1. Soak the nuts.
  2. Put nuts in a food processor. Lightly pulse a couple times.
  3. Add all other ingredients, and pulse until they are combined.
  4. Spread on 2 trays covered with parchment paper.
  5. Dehydrate in the oven @ 170 for 3 hours, stirring half-way through. For the 4th hour, turn the oven off and leave the granola in the oven. When cool, store in airtight container.                       Tip: To let the moisture out of the oven, stick a wooden spoon to keep the oven door open a crack.

The 2nd recipe was inspired by the lovely Danielle Walker @http://againstallgrain.com/. She successfully taught me how to soak nuts! Thanks Danielle!

~ Savvy Food Mama

 

*** I am joining Jen @http://www.conversiondiary.com/ for a week’s worth of blog posts! Want to join the fun with your blog??? Click here to find the link-up! http://www.conversiondiary.com/2014/02/7-posts-7-days.html

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