I assembled this basic recipe based on a bunch of different homemade granola recipes I’ve found online. It contains a lot of protein, whole grains and plant-based fats and can be made vegan super easily. Imo it’s truly a low energy superfood bc it’s actually pretty good for you and is assembled beforehand! This recipe makes enough granola to fill a 40 ounce jar; about 3-4 cups, depending on how many nuts, dried fruits or whatever you add in. I use sunflower seeds in mine because they’re the cheapest I can get. Most grocery stores should carry packages of hulled sunflower kernels, unsalted or salted. You could even omit the nuts/seeds and use an extra cup of oats instead. There will be less protein, but you’ll still have good granola!
2 cups rolled oats
1 cup shelled nuts or seeds of your choice (pepitas, sunflower seeds, walnuts, peanuts, almonds, etc)
1/3 cup peanut butter (or other nut/seed butter)
3 tablespoons fat; I use butter, but margarine, vegetable oil or coconut oil would also work
Sweetener to taste; I use honey, but agave nectar or just plain sugar is fine.
Optional: Chopped dried fruit or chocolate chips can be stirred in at the end, after you take it out of the oven and it has cooled
One large mixing bowl
A baking pan lined with parchment paper (if you use foil, check your granola frequently because it will burn easily)
A rubber scraper
A microwaveable container
The basic principle of making granola is mix the dry ingredients together, melt your sticky/wet ingredients and then coat the dry with the wet.
1. Preheat oven to 300 degrees
2. Measure oats and nuts/seeds into the large mixing bowl and stir them together.
3. Put the fat and peanut butter together in a microwave-safe container and microwave for 10 second intervals, stirring between, until the mixture is liquidy.
4. Begin adding your chosen sweetener to the peanut butter mixture ½ tablespoon at a time until it’s as sweet as you want your final product. I use about 1 tablespoon of honey. Stir until sweenter is fully incorporated or dissolved.
5. Pour the peanut butter mixture into the dry ingredients and stir until all the oats are coated. it will look like there’s not enough peanut butter to coat it all, but pressing the wet part of the mixture down with your rubber scraper and folding in the dry oats and nuts will help ensure everything gets coated.
5. Spread the granola out on a baking pan in an even layer and bake for 20 minutes. If you are using foil instead of parchment paper, stir around your granola in 5 minute intervals so it doesn’t burn. On parchment paper you can just stir around the granola once, 10 minutes into the bake time. Depending on your oven, it may take more or less time. Finished granola will be light brown in color. Although the deep brown toasty oats are good, I find that the sunflower seeds get bitter tasting if I let it bake that long so you will have to experiment a bit.
Let cool before adding baking chips or dried fruit, and store in an airtight container.
“It starts with a golden and ragged-looking crusty loaf of piping hot white bread being roughly torn into chunks, steam escaping, crumbs flying everywhere across the table, and it ends with that swift swooping motion as its hot n’ chewy little self dives deep into the bowl of thick soup and delivers a bit of chewy carbs sopped with flavor to your hungry, happy mouth.“