Dr. Harvey Kellogg was a very famous doctor during the late 1800’s. He created granola and Kellogg’s Cornflakes as a healthy breakfast for his patients who were trying his “new” vegetarian diet. That’s when the whole “cold cereal for breakfast” craze began.
I grew up on the other side of the world where cold breakfast cereal is not a common thing. I ate oatmeal occasionally, but not granola. It was not until I married my granola-loving husband that I started to include it as part of my morning diet… at least more frequently than never. I have learned to make ‘homemade’ granola. Why not? It’s not hard to make, that way I don’t have to buy it — and is significantly cheaper, fresher and healthier. I have several granola recipes that I base my recipes from; from a simple recipe to a more complicated recipe with uncommon ingredients. I tend to use more common and more cost effective ingredients. I have made it many times now, so I like experimenting in mixing ingredients; each batch of granola I make may taste slightly different. 😀 If you are a breakfast cereal lover, give this recipe a try!
12 cups rolled oats (quick cooking oats if rolled oats’ not available)
1 cup unsweetened shredded coconut
1 cup whole grain flour (you may use wheat or corn flour as an alternative)
2 cups coarsely chopped nuts pecan, almond, cashew, peanuts or walnut, or a combination of nuts and some seeds. (In this recipe I put some sunflower seeds)
1 cup water
3/4 cup coconut milk (you may use virgin coconut oil or olive oil)
1 cup brown/turbinado sugar or honey (you can also use Dates as sweetener but you will need a blender to mix the wet ingredients)
1 1/2 TBspoon vanilla extract
1 teaspoon sea salt
1. Preheat oven to 180*F.
2. Mix dry ingredients together in a large bowl.
3. Mix wet ingredients together in a separate bowl. If using Dates as sweetener, mix all wet ingredients in a blender, and blend for about 2 minutes until mixture becomes smooth.
4. Add wet mixture to dry mixture. Mix gently with wooden spoon or hands until all ingredients are well mixed and moistened.
**If mixture is too wet the finished granola will be hard and tough — you’d want it to be more tender. If it’s sticking to your hands or feels sticky, just add an extra cup of quick oat and mix them again.
5. Spread onto two large or three medium size baking sheets. Bake overnight for 6 to 8 hours, or bake for 3 hours at 250*F, stirring every 20 minutes.
6. Cool completely before storing in an airtight container.
If you like little chunks in your granola, gently squeeze handfuls of the mixture as you put it on the baking sheets. Using Dates sweetener makes the finished product have more natural chunks as oats and flour naturally sticks to the dates’ wet mixture.
If you want extra crunchy granola, turn off oven and leave granola in the oven until it is cooled.