We just had some guests staying with us through a community called CouchSurfing.org. Two female educators from the South of France are taking a ten month trip to several different countries around the world to compare and contrast Education and the Arts as Education. While staying with us, Emmanuelle commented on how much she liked my “corn flakes” (her English for cereal). She wanted to watch me make it but we didn’t have time. In honor of Emmanuelle, I will post Our Beloved Granola Recipe.
Four or five years ago I was in search of organic honey or maple syrup sweetened granola. There was nothing to be found in stores. When traveling occasionally we would purchase one of the many organic granola’s that are available, but they are usually cane syrup sweetened to the point of nausea. Today you can find at least one organic granola naturally sweetened that is called Boulder Granola. Since Boulder Granola wasn’t a choice four or five years ago, I found a recipe by Alton Brown for granola. Using organic ingredients I made it and modified it and modified it and modified it some more until I had what I wanted with the taste I wanted. Now, my recipe barely resembles Alton Brown’s recipe. It is a staple in our home. Every two weeks we make a double batch and it usually lasts the whole two weeks. My children have it most mornings with yogurt (plain with a bit of honey), as do I. My husband has it with milk, like a cereal. My son often asks for granola and yogurt for a snack. The recipe below is for a single batch, not double.
My kids like to help me make the granola, but even more then that they like to be pictured on the blog as you can see…
Sometimes I use five grain rolled cereal instead of rolled oats.
You can also use really any kind of nuts just make sure they are not roasted or salted already. Walnuts and pecans are the easiest to rough chop. I like easy, especially when I make something every two weeks.
Put the oats, nuts and flax seed into a mixing bowl. I use brown flax seed because I like the nuttier flavor with granola. Now I turn the oven on to 250 degrees or 225 convection in high altitude.
Melt the coconut oil before adding it to the dry ingredients.
After pouring the coconut oil over the dry mixture, I like to add the salt, the maple syrup and then the cinnamon. The salt and cinnamon seem to distribute more evenly when I add them in that order.
Fold all the ingredients together until all the oat flakes are moist.
Grease a baking sheet with some coconut oil and pour the mixture onto the sheet. Spread it out and press it into the baking sheet to get it as thin and compact as possible. This allows for a chunkier granola that our family prefers. Put it into the oven for 1 to 1 1/2 hours (depending upon how crunchy you like it). Once the timer goes off, turn the oven off and leave it in the oven until the oven is completely cooled.
When you remove it from the oven, use a spatula to separate the granola from the baking sheet breaking it into desired size chunks. We keep ours in an easy to open large canister so the kids can get into it themselves. The granola never makes it into the canister without my thieving children snatching two or three chunks off the baking sheet.
3c Rolled Oats
1c walnuts (chopped)
1c pecans (chopped)
2-3 tbsp flax seed
1 tsp salt
1/4 c coconut oil (melted) and some for greasing baking sheet
1/2 c maple syrup
3 dashes of Cinnamon