One of my favorite, treats for on-the-go snacking has most definitely got to be granola. It’s quick to pack, doesn’t leave a huge mess, and is one of the simplest things to make. I love it for its versatility – as it can be sprinkled over yogurt, in ice cream, or eaten just on its own – and the variety in what can be included in your granola is never ending.
This is great to have during those mornings when you’re rushing out the door and don’t have time to eat a proper breakfast and it lasts for up to two weeks in an airtight container, even though I’m sure it’ll be gone way before then!
You can use any nuts, seeds, and dried fruit (and even chocolate and coconut shavings) that you’d like, so I used walnuts and almonds and pepitas (aka pumpkins seeds) and sunflower seeds. I even threw in half a cup of quinoa to give it that extra crunch and health boost and of course a nice serving of raisins and dried cranberries. It sounds like a lot, but I promise it isn’t!
I’m delighted to share this at Fiesta Friday #51 hosted by the lovely Angie over at The Novice Gardener. Hope to see you there!!
Easy Homemade Granola
- 3 cups of old fashioned rolled oats
- 1/2 cup of uncooked quinoa
- 2 cups of choice of seeds and nuts (I used sunflower seeds, pumpkin seeds, walnuts, and almonds)
- 1 cup of dried fruit (I used dried cranberries and raisins)
- 1/4 cup of honey (or agave nectar or maple syrup)
- 1/4 of coconut oil
- 2 tablespoons brown sugar (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 large egg white, scrambled
- Preheat oven to 300°F.
- Mix all of the ingredients, except for the dried fruit, in a large bowl making sure that everything is fully incorporated.
- Line a baking sheet with parchment paper and evenly spread granola mixture on.
- Place into oven and cook for about 40-45 minutes, stirring even 10 minutes.
- Remove from oven and allow to cool down before mixing in dried fruit.
- Store in airtight container for up to two weeks.