Pack ‘n Go Granola
Have you ever checked the labels on most packaged granolas? The amount of fat, calories and unhealthy ingredients is just staggering! Not to mention the cost can be prohibitive. If you have never tried making your own granola from scratch, you may be surprised just how easy it is. Plus you’ll feel better knowing you’ve selected the tastiest and best ingredients. Got “Lil Chefs” in your house? Homemade granola would be a great rainy day or weekend cooking project.
Recipe inspired by: Maple and Brown Sugar Granola by Sugar Dish Me .
Yield: about 4 cups
Recipe inspired by: Maple and Brown Sugar Granola by Sugar Dish Me .
Yield: about 4 cups
Ingredients
Base
- 2 cups rolled oats for gluten-free, try Bob’s Red Mill
- 1/3 cup chopped almonds
- 1/3 cup chopped pistachios
- 1/3 cup chopped walnuts
- 1/3 cup ground flax seed
- 2 tablespoons sunflower seeds
- 2 tablespoons chopped pumpkin seeds
- 1/2 teaspoon cinnamon
- Pinch kosher salt
- Parchment paper
- 1/3 cup honey
- 3 tablespoons coconut oil
- 2 tablespoons coconut palm sugar or brown sugar see MPM Mini Bites for more info
- 1 egg white
- 1/3 cup cacao chips or chocolate chips
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet (with sides) with parchment paper. In a large bowl, toss together all Base ingredients. In a small saucepan, stir together honey, coconut oil and coconut palm sugar or brown sugar. Cook over medium-low heat until sugar has dissolved, stirring constantly.
- Stir honey mixture into Base ingredients; Stir in egg white, making sure granola is coated thoroughly. Spread mixture evenly onto prepared baking sheet. Bake for 20 minutes. With a spatula, flip over granola. Bake for an additional 20 minutes or just until lightly browned. (Be careful not to burn.) Remove pan from oven; allow to cool completely. (about 30 minutes)
- Transfer granola to a large bowl. Stir in the cacao chips or chocolate chips. Store granola in an air-tight container at room temperature for up to 3 weeks.
Notes
Make Ahead and Storage Tips: granola may be stored at room temperature for up to 3 weeks or frozen for up to 4 months.
Use this granola recipe as a base for creating all kinds of crunchy combos using any kind of nuts and seeds you like. If you prefer yours with dried fruit, check out the recipe for Power Crunch Granola. For a super-quick, fun and nutritious breakfast or snack, try Granola-Berry Yogurt Parfaits which for sure your family will gobble up fast!
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace cane sugar and brown sugar in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner. (If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or brown sugar.)
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