Mix and Match Granola

Let’s talk about cereal. I don’t just like cereal, I love it. Does anybody else go through phases where they eat the same food for days on end? Well for me it’s months. I would say from January to May I would come home everyday and eat a two bowls of cereal with almond milk. Now cereal comes in so many varieties, but after trying a lot of them, I’ve narrowed it down to a select few: Kashi Berry Fruitful, Vanilla Chex, Honey Bunches of Oats with Almonds, and Krave Chocolate Cereal. Now most of these cereals contain a plethora of processed ingredients and while I love them, sometimes it’s better just to make your own at home. I know this isn’t Chex or shredded wheat, but it still has that crunchy sweetness that cereal provides you with.

Dark Angle2This granola is customizable and really easy to make. For this post I made gingerbread granola, probably my favorite variations of the ones I’ve made. I start with oats and throw in some ground flax, walnuts and spices. I then add some brown butter. Mmm, I think if adding brown butter to anything makes it automatically taste better. Maple syrup comes up next, and I know it’s pricey, but it’s so worth it. There’s a distinct flavor that maple syrup has that pancake syrup can never emulate (I actually use maple syrup more than normal granulated sugar). After that we pour in a leeetle bit of molasses (woah, that stuff’s strong!) and a dash of vanilla before we mix it together. Stick it in the oven for 45 minutes, take it out and let it cool. Now that part’s critical if you want your granola to have clusters, it usually takes about an hour for it to cool and after that you just break it into whatever sized chunks you like. Of course this is mix and match granola so feel free to try different flavors like cashew, coconut, and honey or chocolate walnut granola. With this granola the possibilities are endless (I sound like an advertisement). Daily cereal craving satisfied without a trip to the store!

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Mix and Match Granola (Makes 4-6 servings)

2 cups old-fashioned oats (use gluten-free if necessary)

1/3 cup shredded coconut (you can also sub wheat germ or ground flaxseed)

1/3 cup chopped nut of choice

1/4 tsp. salt

2 tbsp. oil (you can also use melted or browned butter)

1/3 cup liquid sweetener (agave, honey, maple syrup)

Flavorings, see bellow for more ideas (cocoa powder, extract – vanilla, coconut, almond, etc., molasses, spices – cinnamon, nutmeg, ginger, cardamom)

  1.  Preheat the oven to 300 degrees. In a large bowl, stir together all ingredients until everything is well coated.
  2. Cover a baking sheet with foil or a slipat and pour the oat mixture out onto it. Compress the mixture into a layer that is about 1/2 in. thick., make sure it’s compressed well.
  3. Bake in the preheated oven for 40-45 minutes. Remove from oven and allow for it to cool completely. Once cool, break into chunks of desired size and store in an air-tight container at room temperature.

Gingerbread Granola 

2 cups old-fashioned oats (use gluten-free if necessary)

1/3 cup ground flaxseed

1/3 cup chopped walnuts

1/4 tsp. salt

2 tbsp. browned butter

1/3 cup maple syrup

1 tsp. vanilla extract

4 tsp. molasses

3/4 tsp. cinnamon

1/4 tsp. ginger powder

1/8 tsp. nutmeg

Cashew, Honey, and Coconut Granola

2 cups old-fashioned oats (use gluten-free if necessary)

1/3 cup shredded coconut

1/3 cup chopped cashews

1/4 tsp. salt

2 tbsp. coconut oil

1/3 cup honey

1/4 tsp. coconut extract

Chocolate Walnut Granola

2 cups old-fashioned oats (use gluten-free if necessary)

1/3 cup shredded coconut

1/3 cup chopped walnuts

1/4 tsp. salt

2 tbsp. browned butter

1/3 cup maple syrup

1 tsp. vanilla extract

2 tbsp. cocoa powder

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