I like to snack on granola, but it’s one of the more important foods in which to consider serving size. That being said, when you make it yourself you control the sweetener, the fat, and the add-ins. Purchased granola is a rip on your waistline as well as your wallet because it’s just so dang easy to make yourself.
Also, and I’m not sure why, people find it impressive when you make your own granola. I suppose only people who haven’t made it before would be impressed. In reality it’s easier than any cookie, any muffin – even easier than a batch of pancakes. It’s one of the few places you can measure recklessly to unaffected results.
Recently I mentioned to my husband that I needed to get to Costco to get him another batch of those mini hummus containers. He didn’t seem ecstatic, so I pushed the issue. He told me he is much more likely to reach for granola than hummus and carrots. Well aren’t we all? He has this luxury as he’s the only human being I’ve met that has never gained an unwanted pound. I got to baking, and was pretty pumped about this batch. It could be considered a bit more “adult” with the ginger and allspice, but it’s absolutely delicious and healthy as well. Might be perfect tucked in a mason jar for your children’s teacher/neighbors/friends for Christmas?
Coconut Spiced Granola
Makes 6 cups
4 c. oats (gluten free if necessary)*
1 c. walnuts, chopped
1 c. unsweetened coconut flakes
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. kosher salt
1/2 c. coconut oil, melted
1/2 c. honey
1 egg white
1/2 c. dried cherries or cranberries
*Oats are naturally gluten free, but some could be processed in plants that process wheat. This is no bother for me, as my husband avoids it for a non-allergy reason, but might be important for you if you’re making it for someone with an allergy.
1. Preheat oven to 300 degrees. Stir oats, nuts, coconut, ginger, allspice, and salt until combined.
2. Whisk coconut oil, honey, and egg white until combined. Add to oats mixture and stir to coat well.
3. Spread mixture evenly onto a heavy baking sheet lined with parchment or silpat.
4. Bake for 40-45 minutes, stirring every 15 minutes.
5. Let cool on the pan until room temperature. Stir in cherries/cranberries. Store in an airtight container at room temperature for several weeks.