Every year, moms tend to get the same stuff for Mother’s Day: flowers, perfume, earrings, chocolates. For once, can’t their children mix it up a little?
Out of my growing love for bulk bins and my growing interest to do this kind of stuff on my own, I decided to make homemade granola for my mom (and also for my boyfriend’s mom – this recipe makes a lot, y’all).
This recipe is really easy and endlessly customizable. Basically, you can break it down into 3 different categories, which I will in the ingredients. The first two you mix together in separate bowls and then bring together and bake. The third category you save until the end. Don’t worry, I’ll get more specific as we go through it.
(In one large bowl)
- 5 cups rolled oats
- 1/4 tsp salt
- 1/4 cup flaxseeds
- 1/2 cup sunflower seeds
- 1/2 cup walnuts
- 1/2 cup almonds
- 1 tsp pumpkin pie spice
- 3 tbsp brown sugar
(In one small to medium bowl)
- 1/3 cup agave or maple syrup
- 1 tsp vanilla
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
(Save these for the end)
- 1/4 cup dried cranberries
- 1/4 cup dried blueberries
- 1/4 cup golden raisins
First, preheat the oven to 300 degrees and mix together the first section of ingredients. This is going to be your oats, your spices, and all your little nuts and seeds. You can put anything into this your heart desires. Walnuts? Pecans? Absolutely. Good tip: Stick to raw, unroasted nuts. They will get roasted shortly.
Then, mix together the second section of ingredients in a smaller bowl. I used agave and coconut oil for my sweetener and oil, but you could use honey and vegetable oil if you want, or anything else you can dream up. I wanted to make it vegan, so agave and coconut oil it was. The coconut oil works best if it’s a little mushy, which consisted of me putting it in the microwave in its large jar for about 30 seconds.
Now, take this second smaller bowl and pour its contents over the top of the large bowl full of dry ingredients. Combine together with a wooden spoon. Then, lay out the granola on cookie sheets in as close to a thin layer as you can get. Ones with higher edges work well so it doesn’t scatter all willy nilly all over the place.
Put the cookie trays into the oven and bake for about 15 minutes. Remove from the oven and mix around a bit. Then stick it back in for 5-10 minutes or until it’s adequately toasted.
Put in pretty jars and give to friends you love. Use on yogurt and cereal, or just eat it straight up.
What are your favorite breakfasts? Got any bulk bin standbys? Tell us about them!