An energy boosting breakfast and a good source of protein and fiber, and a great way to start a day! Homemade granola can be whipped up easily and ingredients are most probably found in your household. Keep a jar of granola stored in your cupboard and serve it as a healthy breakfast, or grab a handful to snack on as part of your afternoon nibbles.

Homemade Granola

• Customize  granola according to what you like; use your favorite nuts or dried fruits.
•  My favorite nuts are cashews and almonds, I used shaved almonds and roughly chopped the cashews; you can use macadamia, walnuts, pecans or even pine nuts.
• I used dried cranberries and raisins, but I tend to add them at the end of cooking to prevent them from hardening; feel free to add your favorite dry fruits like dates, dried figs, dried apricot, dried cherries or whatever your heart desire.
•  Maple syrup can be substiuted for honey.
• Pumpkin seeds and sunflower seeds are packed with nutrients and add such a kick of flavor and crunch.
• Use coconut oil or your favorite oil, my personal preference is coconut oil, it adds a desired hint of flavor, but still, avocado oil, vegetable oil or walnut oil can be used as well.

Is granola gluten free?

Pure oats are naturally gluten free, but the issue is that oats may be cross-contaminated with wheats or stored and transported with other grains that do contain gluten, so if you are following a gluten free diet, use certified gluten-free oats!

Enjoy granola for breakfast with your favorite milk (almond milk for vegans) or spoon them on top of lightly sweetened yogurt with some fresh fruits. Or simply eat them dry for snacking! Once totally cooled transfer the granola to an airtight container to keep fresh and crunchy, they keep well for three weeks.

Ingredients

• 4 1/4 cups rolled oats, also known as old-fashioned oats, if you are following a gluten-free diet, use certified gluten free oats
• 1 cup sunflower seeds
• ¾ cup pumpkin seeds
• 1 cup almond shaves
• 1/2 cup raw cashews, roughly chopped
• 1/3 cup coconut oil
• 1/3 cup maple syrup or honey
• 1 cup raisins
• 1 cup dried cranberries
• ½ teaspoon sugar vanilla
• ¼ teaspoon salt
• 1/4 cup packed light brown sugar
• ¼ teaspoon cinnamon powder, optional

Directions:

1. Preheat the oven to 150°C / 300°F. Place a rack in the center of the oven.
2. Line a large baking sheet with heavy duty aluminum foil or parchment paper, and set aside.
3. In a large mixing bowl, combine the oats, sunflower seeds, pumpkin seeds, almonds, cashews, salt and vanilla.
4. In a small saucepan combine the coconut oil, honey, cinnamon powder (if used) and sugar and bring to a gentle simmer.
5. Pour the hot liquid over the oat mixture and mix well, making sure all the oats are moistened.
6. Spread onto the lined baking sheet, in a single layer, and bake for 40-45 minutes to a golden color, stirring every few minutes.
7. Remove from the oven and stir in the raisins and dried cranberries; set aside to cool down completely then store in an air tight container for up to 3 weeks. Enjoy!

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• Note: Keep an eye on the granola while baking,  ovens are different, make sure not to overcook your granola, it will look slightly golden when it is done baking!

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine

An easy make ahead meal that will keep you full, you will love the crunch! Make a batch and keep in your cupboard, this even makes a perfect gourmet classy gift to people you care about!

The recipe for the “Homemade Granola” was posted on March 2015, the photos and text were updated on July, 2019!

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