Granola is fantastic, especially quality granola. Yet, for whatever reason, it is one of the most expensive things to buy and the cheapest thing to make. It probably has something to do with being the iconic foodstuff of homesteading life (have you ever been labeled “crunchy” or “granola”?). Sometimes, as frugal as we try to be, we can be suckers for a locally made label. No more!
The other day, I was thinking how I didn’t have enough snacks in the house. I knew I’d be whipping up a batch of Homemade Laura Bars in the near future (watch for that post), but that day’s project was to be some fancy granola.
And so I went to the cabinet to start my kitchen sink method that is granola making, and came up with this lovely Coconut Cherry Granola recipe, filled with 3 types of grain, seeds, and dried fruit.
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- 3 cups
- 1/4 cup each , , and
- 1 cup
- 1/2 cup
- 1/2 cup
- 1/2 cup *
- Pre-heat the oven to 350 F
- Combine dry ingredients in large mixing bowl
- Warm the coconut oil and brown rice syrup in a Pyrex measuring cup or other microwave save bowl
- Drizzle in warmed mixture, taking breaks to stir (be sure to mix thoroughly, or the small seeds and grains will fall to the bottom and not be incorporated)
- Line a baking pan with parchment paper
- Pour mixture into prepared pan and use another sheet of parchment paper (or oiled hands/spatula) to compact firmly
- Bake for 20 minutes
- Remove from oven and press again with a spatula before setting pan aside to cool for a 10 minutes
- Lift parchment paper out of pan and place on a cooling rack, cooling until room-temp
- Break up the granola and store in a air-tight container.
*Substitutions for brown rice syrup include local honey, maple syrup, or other liquid sweeteners. Note, the flavor will be different.
One of my favorite ways to enjoy this and any other granola, is taking sliced apples spread with peanut butter, and dipping them into the granola crumbles.