RECIPES: Homemade Granola

I like cereal. There’s just something about the juxtaposition of cold milk and crunchy cereal that really works for me–taste-wise that is. Satiety is a whole different matter. If I eat a bowl of cereal in the morning, I’m starving an hour later. Plus, there’s the whole additive/junk/too-much-sugar issue with most commercial cereals.

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After farmer’s market a couple of weekends ago, I popped into a new vegan cafe for a bite of breakfast. I wanted something light, and had their homemade granola, and it was delicious. While crunching away, it suddenly occurred to me: I could make my own cereal! Exactly to my tastes and using healthier alternatives! How had I not thought about that before??

Homemade Granola: Cherry Coconut Pecan

So here it is. The version I came up with, and I LOVE it. Love, love, love it. Why? Because it has all of my favorite stuff in it. Basically, pick the dried fruit of your choice, nut of choice, sweetener of choice, and you’re there!

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Served with milk or yogurt, add fresh fruit, or just eat handfuls of it all by itself…

UPDATE 8/11: After a particularly bad five-day migraine, I went on the Tyramine hunt, and realized, coconut, pecans, and the dried cherries, while not on the banned list, do increase tyramine, so be cautious.

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Cherry Coconut Granola

 INGREDIENTS:

    • 3 cups old-fashioned oats
    • 2 cups unsweetened coconut chips
    • 1 cup dried cherries (6 ounces)
    • 1/2 cup coarsely chopped raw pecans
    • 1/8 cup brown sugar
    • 3 tablespoons coconut oil
    • 3 tablespoons real maple syrup or agave syrup (I used agave)
    • 1 teaspoon pure vanilla extract
    • Kosher salt

INSTRUCTIONS:

    1. Arrange the racks in the center of the oven and preheat the oven to 325 degrees F.
    2. Toss the oats, coconut chips, cherries and pecans in a large bowl. Whisk together the brown sugar, coconut oil, maple or agave syrup, vanilla, and 1/4 teaspoon salt in a second bowl and drizzle over the oat mixture. Stir well so everything is evenly coated. Use your hands to toss and make sure every piece of oat is covered.
    3. Spread the mixture in an even layer on a rimmed baking sheet. Bake until golden and brown, 25 minutes, rotating the baking sheet tray halfway through baking and stirring the granola with a spoon so it will cook evenly. Remove from the oven and add to a large bowl so it will stop cooking. Let cool before serving.

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Until next time…

Later gators!

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