Let me just take a moment to distract all granola/hippy jokes. Yes, I eat granola. Yes, I drive a Subaru. Yes, I eat organic. Yes, I recycle. blah blah. Funny, funny. There.
Anywho, I used to buy granola every week because I love it on my morning cereal and on my yogurt. However, granola, locally made, is $6.29/lb. Granola is pretty heavy stuff too. After ranting about how much T's cereal was, I realized I should probably take into account my granola. I figured it couldn't be hard to make.
Turns out making granola is hella easy to make and totally NOT expensive. You just have to figure out what kind of granola you like...dry, kinda soft, chunky, not chunky, etc. I really like chewy, chunky stuff with peanut butter, nuts, and cinnamon. So I took some recipes online, tweaked things here and there, and now I make granola weekly.
This recipe lasts me a little over a week
1/2c sesame seeds
1/2c chopped almonds
2T dried fruit
1/4c whole wheat flour
1/4c ground flax seed (I use an old coffee grinder to grind my flax)
2T coconut oil
2T olive oil
1/3c peanut butter
2 1/2c oats
2T milk (I use vanilla soy)
Preheat oven to 250.
1. Melt your butter and honey and coconut oil.
2. Soften your peanut better.
3. Mix all ingredients in a bowl. I use my mixer bowl.
4. Mix all ingredients together, minus the agave, (using your paddle attachment on a stand mixer) on a low speed until well combined.
5. Spread onto an oiled baking sheet. If you like somewhat chunky granola leave some chunks together.
6. Bake for 10 min. Then take out and lightly squirt agave onto top. Not too much though or the agave won't bake into the oats. Turn everything over.
7. Bake for another 10 min.
8. Take out of oven and let sit on the pan until cool.
Store in ziplock bag or glass jar.
Play with the recipe though or look at others online and see what you think.