I finally got back into the kitchen this weekend. I had so many ideas for recipes that it was hard for me to narrow down which ones to even make. #cookingproblems
Last fall I made a really delicious pumpkin granola recipe (which I plan to make again when the weather cools off) and I was in the mood for something like that again. I decided to skip the flavoring and just made a simple baked cinnamon granola and tossed in some raisins in the end.
It smelled like heaven when it was baking in the oven so I had high expectations for this recipe. I sort of underestimated just how much it would make, but now I have two mason jars full of granola to snack on for the week. Not complaining one bit!
Most granola recipes call for the use of vegetable or canola oil. Well apparently I ran out of that a while back and forgot to buy more so I improvised and used olive oil. I was a bit hesitant to do this because I wasn’t sure if it would alter the taste but it didn’t in the slightest.
The best part about this? It costs me next to nothing to make. I had most of the ingredients on hand, except I had to pick up some brown sugar and shredded coconut at the store beforehand. Normally I have this already but I just so happened to be out, otherwise this wouldn’t have cost me a dime!
I ate this dry as a snack and in a bowl with almond milk and it really hit the spot. I’m thinking it would be fabulous on top of a bowl of greek yogurt with fruit. Can’t wait!
Homemade Granola with Olive Oil (adapted from this recipe)
Makes about 4-5 cups
- 1 1/2 cups rolled oats
- 1/2 cup shredded coconut
- 1/4 cup pure maple syrup
- 1/4 cup extra virgin olive oil
- 2 tbsp light brown sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup raisins
1. In a large mixing bowl, combine oats, coconut, maple syrup, olive oil, brown sugar, salt, and cinnamon and stir well.
2. Evenly spread the mixture onto a non-stick cookie sheet onto an even layer and bake for 45 minutes; stir every 10 minutes until golden brown.
3. Transfer the baked granola to a mixing bowl, add raisins, and stir.
4. Let cool 5-10 minutes and serve over yogurt or alone in a bowl with milk of choice.
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