Every household has a staple that they regularly rely on for lunch or dinner. This one is our breakfast “go to.” Once I figured out how easy it was to make it, we stopped buying the store bought version. The motivating factor of course is all the junk that manufacturers put in it to extend it’s shelf life but not only that, the sugar content is off the charts. So, with that in mind, I know present to you…
It’s easy to make and lasts for a long time (or at least it should – my husband devours this stuff). It’s packed full of fiber, protein, nutrients and minerals. The best part is that all those remnant nuts, seeds and dried fruits that are laying around your kitchen can be used up with this recipe. I know I’m not the only one that has a cupboard full of them from time to time. 1/4 cup sesame seeds, 2 Tbsp cranberries, 2 dates, a couple of prunes. Or maybe you have a big bag of raisins that you need to use up. It works great for all of those scenarios.
So get on it! Stop buying that sugary processed cereal and give this a try. My husband eats it with fresh fruit and milk. I tend to eat it with a nice Greek style yogurt and fresh fruit. I’ve adapted the recipe so that it’s uses only whole foods. I cut out the processed sugar, replaced the vegetable oil with coconut oil and increased the honey. Play with the flavors. It’s fun to make a new variation every time: maple walnut, cranberry almond, apricot and hazelnuts. Or call it “everything but the kitchen sink,” which is what mine usually end up like.
This is one of those recipes that have been with us for years. I hope you find it as easy to make as we do and that it becomes a family staple for you as well. It also makes a fantastic on-the-go breakfast for those of you needing a healthy breakfast on your way out the door. I actually dropped my sister off at the airport at 5:30 am with some fruit, yogurt and granola in a small plastic container. Literally, breakfast on the fly. They even let her board with it!
Homemade “Stick it to the Man” Granola
For a smaller batch, cut all ingredient measurements in half
- 7 cups rolled oats, quick or old fashioned (Bob Mill’s makes one that is gluten free)
6 Tbsp sesame seeds
1/4 cup sunflower seeds
1 1/2 cups mixed nuts (almonds, walnuts, hazelnuts, Brazil Nuts)
4 Tbsp cinnamon
1 tsp salt
1/4 cup coconut butter melted
3 Tbsp honey
2 Tbsp maple syrup
2 tsp vanilla
3 cups mixed chopped fruit
Preheat oven to 375 F and line a baking sheet with parchment paper or foil.
Mix all the ingredients together except the dried fruit. Stir until well combined.
Bake for 20 minutes stirring after 10 minutes. Remove from oven. Place in a large boil and allow to cool. Add the mixed fruit (making sure larger fruit like dates or apricots have been chopped into small pieces). Store in a well sealed container or large ziplock bag.