For the past few weeks, I have really been craving cereal and milk. I have been trying to stay away from store bought cereals as some of the ingredients tend to make me feel 'no so well.' I'm not necessarily sure what the ingredients are, but when I eat certain processed foods, I get headaches and stomach aches. I should probably get an allergen test done at some point, but in the mean time, I've been aiming to make everything from scratch and use mostly whole foods. I decided the best solution to my cereal and milk craving was homemade granola. I shared a short video of the granola in my Instagram story and people began to ask me for the recipe. It has been such a long time since I last blogged, but this tasty recipe did to trick to get me back in the groove of blogging more.
The recipe was very simple:
Time: Approx. 25-30 Minutes
- 3 1/2 cups Rolled Oats (uncooked)
- 1/2 cup Coconut Oil
- 1/2 cup Agave Nectar Sweetener
- Seared Almonds*
- Pumpkin Seeds*
- Sesame Seeds*
- pinch of salt
- Parchment Paper, Spoon, mixing bowl
*The amount of these ingredients should be added based on preference and taste.
- Slightly melt coconut oil in microwave. Add to a mixing bowl.
- Add Agave Nectar and a pinch of salt to the bowl.
- Add uncooked rolled oats, almonds, pumpkin seeds, and sesame seeds.
- Preheat oven to 375 degrees
- Add cinnamon and vanilla to ingredients. Mix ingredients with spoon until everything is evenly coated.
- Place parchment paper on top of a baking sheet and pour ingredients on to the papaer.
- Spread ingredients evenly on top of baking sheet and place in oven for 5 minutes
- Remove from oven, stir and place back into the oven again.
- Leave in oven for another 7-12 minutes, depending on how brown you'd like it to be. Keep a watch over it. KEEP WATCH OVER IT. IT CAN EASILY BURN.
- I checked periodically to ensure it didn't burn and also stirred to ensure all ingredients browned evenly
- Remove from oven. Add cranberries. Mix again.
- Let it sit for about 10-15 before adding it to jars or containers. Adding too soon or while warm can cause the ingredients to become mushy.