This is not a a health blog. I repeat. Let There Be Butter is NOT a health blog. However, I do know granola is one of those tricky foods that can be stereotyped as healthy when in reality it comes packed with sugar, additives and other surprising ingredients.
So I call this “healthier” granola because at least you get to control the ingredients and the amount of added sugar. And I prefer to add the sugar in the form of pure honey and pure maple syrup in this recipe. Plus, all of the ingredients in this granola can be pronounced and are likely in your cupboard already.
Not to mention this is the most forgiving recipe. Use whatever nuts and seeds you have on hand. Or use a mixture of everything. Whatever you want to do! I had flaxseed and sliced almonds at home so that’s what went into ours.
It’s great for a mid-day snack or for breakfast with yogurt or milk. It’ll last up to two weeks sealed in an airtight container, but I promise it won’t make it that long.
HEALTHIER, HOMEMADE GRANOLA
- Inspired by Jamie Oliver
- Yields: apprx. 4 cups granola
- 2 cup old-fashioned rolled oats
- 1 cup chopped/sliced nuts (almonds, pecans, walnuts, etc.)
- 1/2 cup seeds (chia, flax, pumpkin sunflower, etc.)
- 1 cup shredded, unsweetened coconut
- 1 tsp. ground cinnamon
- 3 Tbsp. pure maple syrup
- 2 Tbsp. pure honey
- 3 Tbsp. coconut oil
- Preheat the oven to 350 degrees F. On a baking sheet lined with foil and with a bit of non-stick spray, lay out the oatmeal, nuts, seeds, coconut and cinnamon and mix up. Drizzle with the maple syrup, honey and coconut oil and mix well again. Bake the granola for 25-30 minutes and stir it up every 5 minutes or so throughout the process to prevent burning. The granola will be golden brown when done.
- Allow the granola to cool before storing. Keep in an airtight container for up to two weeks.