Make Your Own Granola

Making your own granola is fun – and easy!

Here is how I make mine (I’ve included step-by-step photos).

Lea’s Peanut Butter Granola Recipe

1. Add three cups peanuts (preferably organic/non-GMO with no oils or salt added) to your food processor.

2. Then add 1/2 cup coconut oil (preferably unrefined, extra virgin, organic- I use Tropical Traditions). Process until well blended (does not have to be perfectly smooth).

3. Dump PB mixture into a saucepan.

4. Add 1 1/2 TBSP ground cinnamon, and 2 tsp ground cloves.

5. Then add 2 TBSP honey (preferably local or organic – raw is best, but we are going to heat it, so raw honey isn’t critical), 2 TBSP maple syrup (preferably local or organic), 2 TBSP molasses (I like blackstrap).

6. Stir constantly over medium heat (so sugars won’t burn) until the sugars are soft and smooth and well blended (3-5 minutes). Turn off heat.

7. Scoop 5 cups oats (“old-fashioned” not instant – or rolled – preferably organic/non-GMO) and smooth out on a cookie sheet (I use stoneware). Add peanut butter mixture. Note: If you are a “soaker” you can soak your oats first, then dehydrate before using.

8. Mix the peanut butter mixture with the oats (this photo is taken half-way through mixing). It takes a few minutes to get it evenly distributed. It’s easier to do with your hands than with a spoon. Make sure it’s spread evenly before placing in your oven.

9. Bake in 300* oven for 45 minutes. You’ll want to stir your granola halfway through to help it cook evenly. Shut off oven, set door ajar and let set in the oven an additional 30 minutes. This is important, because this is when it goldens!

Makes for a yummy breakfast when paired with coconut oil

Store in 1/2 gallon mason jar. No need to refrigerate.

Lea’s Homemade Granola Recipe (no photos)

• 3 cups peanuts – preferably organic/non-GMO with no oils or salt added
• 1/2 cup coconut oil – preferably unrefined, extra virgin, organic
• 1 1/2 TBSP ground cinnamon
• 2 tsp ground cloves
• 2 TBSP honey – preferably local or organic (raw is best, but we are going to heat it, so raw honey isn’t critical)
• 2 TBSP maple syrup – preferably local or organic
• 2 TBSP molasses – I like blackstrap
• 5 cups oats – “old-fashioned” not instant – or rolled (preferably organic/non-GM)

1. Add peanuts and coconut oil to your food processor. Process until well blended (does not have to be perfectly smooth).

3. Dump PB mixture into a saucepan.

4. Add the cinnamon, cloves, honey, maple syrup, and molasses.

6. Stir constantly over medium heat (so sugars won’t burn) until the sugars are soft and smooth and well blended (3-5 minutes). Turn off heat.

7. Scoop oats and smooth out on a cookie sheet (I use stoneware). Add peanut butter mixture and mix together. It takes a few minutes to get it evenly distributed. It’s easier to do with your hands than with a spoon. Make sure it’s spread evenly before placing in your oven.

9. Bake in 300* oven for 45 minutes. You’ll want to stir your granola halfway through to help it cook evenly. Shut off oven, set door ajar and let set in the oven an additional 30 minutes. This is important, because this is when it goldens!

Please leave a comment and let me know how you enjoyed this recipe

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