Happy Memorial Day Weekend!
Hope everyone has some fun plans for this three day weekend! I’m not going to beat around the bush, though some do enjoy a little tease (rarr). Today’s recipe is homemade granola!
I have this obsession with granola and granola bars, however most recipes include nuts. Since I’ve recently been displaying some nut allergies (surprise body!), I’ve modified this recipe to be nut free.
Below you will find a list of ingredients you can use for this recipe:
2 Cups of rolled oats
2 Scoops of chocolate protein powder
1/2 Cup of maple syrup
1 tsp. Vanilla extract
1 tsp. Cinnamon
3 Tbsp. of honey
4 Tbsp. of coconut oil
2 Tbsp. chocolate chips
1/3 Cup of dried apricots – diced
1/4 Craisins – diced (or if you’re feeling dicey, blaisins! My name for blueberry raisins. I’m convinced it will catch on.)
Let’s get our granola on! First preheat the oven to 325F (switching it up!). Next, take a medium sized mixing bowl and add the oats, protein powder and cinnamon. Mix together thoroughly.
Now it’s time to get fancy: add the craisins, dried apricots and chocolate chips and mix together.
In a small saucepan, on low heat, mix together the syrup, honey and coconut oil.
Just a Little Tip (JLT): Make sure to continuously stir the liquid, otherwise the sugar will crystalize and burn in the pot, smoking up your house until the fire alarm goes off. (It’s possible I may know from experience…)
Pour the sugar liquid over the dry ingredients and stir together with a spoon.
Take a 9×13 in. baking sheet and cover it with parchment paper.
Pour the granola onto the parchment paper and pack down with your hands. It’s okay that it’s a bit dry and crumbly.
Stick the baking sheet in the oven for 20 minutes, or until it starts browning. When your granola comes out of the oven it should look like the below golden deliciousness.
Let the granola cool for an hour, or so, and then take a knife and break up the granola into chunks.
Congratulations! You’ve just baked some home made granola! You know all of the ingredients and can modify as desired. If you are feeling wild, feel free to add some peanut butter to the pot when you are heating up the coconut oil and syrup. This should help bind the granola better and allow for the granola to create more of a bar, than crumbly granola.
You can use this in dessert, or as a yogurt topping.
I like to store my granola in mason jars (shocker!) and use as desired.
As always, thank you for cooking with me on Stark Naked Cooking. It has been a pleasure sharing this recipe with you. Have fun this weekend and make good decisions, or don’t. (rarr)
Until next week!