Homemade Granola

granola2

Sorry it has been so long since my last post!  The new semester has definitely started and it is already crazy busy!  But, I finally got the chance to share this awesome recipe with you!  Hope you enjoy!

One of my favorite snacks lately has been granola!  I bought some in the natural foods section of the grocery store, but it’s too expensive for my college student budget.  I found a recipe/guide online about “How To Make The Best Granola Ever” and I conclude that it really is the best granola ever!

The first time I attempted to make it I plugged the ingredients used into the recipe calculator to see the nutrition content.  It had 228.6 calories, 14.6 grams of fat, and 10.3 grams of sugar!  I decided to tweak the recipe to reduce the amount of fat and sugar.  To do this I reduced the amount of pecans, maple syrup, and coconut oil.  I also added an egg white because it makes the granola clump together and reduces the amount of oil needed.  In the end my granola turned out to be delicious and healthier than my original batch.

New Nutritional Content (Serving Size = 1/4 cup)
New Nutritional Content
(Serving Size = 1/4 cup)

granola1

Ingredients:
3 T Quinoa
2 T Flax Seed
1 T Wheat Germ
1 T Chia Seeds
3 cups “Old-fashioned Oats” (about 3 cups, add to first 4 ingredients to make 3 cups)
3/4 cups Pecans
3/4 tsp Sea Salt
1/3 T Maple Syrup
2 T Honey
2 T Brown Sugar
3 T melted Coconut Oil
1 egg white (beaten until foamy)

Directions:

  1. Preheat oven to 300⁰.
  2. Mix together quinoa, flax seed, wheat germ, chia seeds, and oats in a large bowl.  Then add pecans and sea salt.
  3. In a separate bowl mix together maple syrup, honey, and brown sugar.  Then add to dry ingredients.
  4. Stir well!
  5. Stir in coconut oil and egg white.
  6. Pour granola onto a large baking stone with edges and pat down. (I used my hands)
  7. Bake for 45 minutes or until toasted and brown.  Stir at the 25 minute mark. (The less you stir, the more clumps but watch to make sure it doesn’t burn)
  8. Break apart after cooling and store for up to two weeks.
  9. Enjoy your yummy snack 🙂

The Final Product!

(This recipe was adapted from http://www.buzzfeed.com/rachelysanders/how-to-make-the-best-granola-ever)

(Nutritional values determined by the recipe calculator on Sparkpeople.com)

7 Comments Add yours

  1. Leigh Ann says:

    Hi Kristen! I’m super excited to try this recipe. I’ve been eating plain greek yogurt with fruit for breakfast recently and I think your granola recipe will be a great addition to the yogurt. Thanks again for posting! ~Leigh Ann

    1. krisvw says:

      That is a great idea! I think this granola will work really well for that. Thank you for reading the blog! ~Kristen

  2. Jill Vander Woude says:

    Hi Kristen!
    I am so excited to try this recipe. My preschoolers will be making yogurt parfaits for the Letter Y. We are going to make this granola as a class to put on the top of the yogurt. Thanks for the great idea! I will have to send you a picture. We love to cook in the classroom!

    1. krisvw says:

      That’s great! I hope they enjoy it! Thanks for reading the blog! ~Kristen

  3. KVW says:

    I just made it for the third time substituting pumpkin seeds (pepitas) for the pecans!

    1. krisvw says:

      I will have to try that next time I make it, sounds yummy! Thanks for reading the blog! ~Kristen

  4. KVW says:

    I tried this again, doubled the egg white and got more clusters! Yummy!

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