Nothing beats homemade granola. Here are five good reasons to make your own granola rather than eating store bought:
- You can include whatever goodies you want. Nine times out of ten there is just something off about the granola I buy, like chocolate when I’m trying to be healthy or nasty dried soy nuts when I hate soy nuts. And then it’s just a bunch of waste on the bottom of the bag.
- More than likely, it’s much healthier than store bought, especially since you know exactly what’s going in it. This recipe has no refined sugars and the only fat is from the seeds and nuts.
- It makes the house smell good. No need to explain this one.
- You can make as little or as much as you want. It’s super easy to store and keeps for a long time.
- Most of the ingredients you need are probably already in your pantry, which means it would take more time to run to the grocery store to buy some granola than it would be to toss the ingredients together and into the oven (depending on how close you live to town, of course).
Another plus: for some reason people always seem impressed when I tell them that the granola I am eating is homemade…I don’t know why, really.
Almond Poppyseed Granola
2 cups oats
3/4 cup almonds (I used half raw, half roasted and salted)
1/4 tsp salt
2 tsp cinnamon
1/8 tsp nutmeg
2 tsp poppy seeds
2 tsp vanilla
1 tsp almond extract
generous portion of dried fruit (I used cranberries)
1/4 cup sunflower seed butter (can use other nut butters as well)
1/4 cup pure maple (or honey or agave)
1. Preheat oven to 325F. Measure out sunflower seed butter (or other nut butter) and microwave until melted enough to easily stir. Add maple, vanilla, and almond extract and mix well.
2. Combine oats, cinnamon, nutmeg, salt, poppyseeds, almonds, and dried fruit. Pour liquid mixture into oat mixture and mix until oats are moist. It will seem a little dry, but that’s okay. It’s how it’s supposed to be.
3. Cook in 325F oven for 15 minutes or until granola is crunchy, stirring occasionally.