My husband is a granola addict and would eat it daily if possible. By making it at home, not only will you stretch your weekly food budget but you can also control the quality of ingredients. If you’ve ever purchased it at the grocery store, you’ve probably noticed how expensive it is and how ridiculously high the calories are per measly serving. Homemade granola is not only extremely easy to make but it is very versatile and easy to customize.
Personally, I’m not a huge fan of dried fruit I didn’t add any. Want to throw in apricots, raisins or cranberries? Go crazy. We are a big walnut family but if you come from a long line of pecan lovers, go nuts! (Aren’t I funny?)
In my opinion, most store bought granola is too sweet and lacks any real texture and flavor. This easy granola recipe is the perfect balance of toasted, nutty perfection with the right amount of sweetness balanced out with a touch of salt and whole lot of omega-3 goodness.
Your yogurt is waiting.
- Serves: 26
- Serving size: ¼ cup
- Calories: 112
- Fat: 3.8 g
- Saturated fat: .8 g
- Unsaturated fat: 3 g
- Trans fat: 0
- Carbohydrates: 18.1 g
- Sugar: 6.6 g
- Sodium: 47 mg
- Fiber: 2.5 g
- Protein: 3.1 g
- Cholesterol: 1 mg
- Pre-heat oven to 275 degrees and line a cookie sheet with parchment paper or a silicone baking pad.
- In a medium sauce pot, whisk together cider, honey, sugar, cocoa, peanut butter, butter, cinnamon and salt over medium heat until sugar has dissolved and butter is melted; set aside.
- In a large bowl, combine oats, wheat germ, flax seed meal and walnuts. Pour cocoa honey mixture on top and stir (or use hands!) until oats and nuts are evenly coated.
- Bake for 60 minutes, stirring every 20 minutes or so, until browned and toasty. Let cool then store in an air-tight container at room temperature.
Recipe is adapted from A Little Bit Crunchy A Little Bit Rock N' Roll