Meghan’s Corner: Homemade Granola


Meghan's Corner at Mustard Seed Sentinel

Homemade Granola

by Meghan E. White


Walk into any grocery store and there are numerous varieties of granola. Some are good and some are not so good. The taste of homemade granola is superior to store bought. You can customize the granola with your favorite oil, fruits, and nuts. This basic granola recipe is a great foundation to build upon and make it your own.


Granola is calorie dense and loaded with all kinds of goodness like vitamin E, iron, folate, magnesium, and a host of other vitamins and minerals. It tastes so delicious that it doesn’t seem possible that it’s packed with so much nutrition. This is my kind of healthy eating. Good tasting and good for you.


Granola is a versatile food. It’s a great snack all by itself. Mix some granola into your favorite yogurt. Have granola with milk for a real breakfast of champions. Add granola to a smoothie, or pancakes, or muffins. Be as creative as you like. No matter what you do with this delightful granola you will enjoy every morsel.


Making your own granola is cost effective compared to the high-priced store-bought stuff. There is no stirring involved with this granola recipe. Just press it into the pan and bake. So simple and so tasty. You will save money, have a nutritional snack, and feel great.


Happy Eating!


Give thanks to the LORD, for he is good; his love endures forever. – I Chronicles 16:34

Meghan's Corner at Mustard Seed Sentinel

Homemade Granola

Ingredients


½ cup vegetable oil

⅓ cup maple syrup

3 teaspoons vanilla

⅓ cup brown sugar

½ teaspoon salt

5 cups old fashioned rolled oats

2 cups slivered almonds

2 cups dried fruit

Yields 10 cups of granola.

Directions

1. Preheat the oven to 325°. Spray rimmed baking sheet with cooking spray or line with parchment paper.

2. In a large bowl whisk together the vegetable oil, maple syrup, vanilla, brown sugar, and salt. Stir in the oats and almonds and mix until evenly coated.

3. Spread the oat mixture on the prepared baking sheet. Use a spatula to press the mixture firmly until it’s compact.

4. Bake for 40 minutes until lightly browned. Rotate the baking sheet halfway through for even browning.

5. Cool for 1 hour until the granola reaches room temperature. Break the granola into pieces and mix in dried fruit. Store in an airtight container for up to one month.


Notes


● Spray your cooking utensils beforehand with cooking spray to prevent sticking.

● Add-ins: flaked coconut, any dried fruit you prefer, chocolate chips, chia seeds, pumpkin seeds, sunflower seeds

● Use chopped almonds, pecans, walnuts, or any nut you like.

● Use coconut oil or olive oil if you prefer.


Meghan's Corner at Mustard Seed Sentinel

Meghan's Corner at Mustard Seed Sentinel

Meghan's Corner at Mustard Seed Sentinel

About the Author


Meghan E. White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.


You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.




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