Easy and Quick Homemade Granola

So between getting ready in the morning, making smoothies, preparing lunch, and brewing coffee who the heck has time to think about what to make for breakfast, right? 

After extensive online research I found the easiest, fool proofest (let’s pretend that’s a word), and quickest version out there and, well, simplified it some more. The beauty of this recipe for granola is that it’s just a base–you could add or subtract whatever ingredients you have or like, if you’ve got the toasted oats, you’re good to go.

In the ingredients section below, you’ll find the mandatory ingredients in bold, and the ingredients that depend on what you feel like putting in your mouth in italics, okay?

Ingredients:

  • 2 cups of jumbo, uncooked oats (NOT QUICK OATS)
  • 1 tablespoon of honey (preferably organic honey)
  • 1 tablespoon of coconut oil (preferably organic)
  • A handful of seeds (either pumpkin or sunflower, or both)
  • A handful of almonds
  • A handful of dried fruit (apple, mango, coconut…)
  • A teaspoon of ginger powder
  • A teaspoon of cinnamon powder
  • 2 tablespoons of milled flax seeds

Method:

1-  Preheat oven to medium heat (about 200 c)

2- Grab yourself a wide oven tray and toss in all the ingredients. Yes, all of them. Yes, it is that easy. 

3- Flatten out mixture on the tray evenly.

4- Now toss the mixture with your hands rubbing the ingredients together and then tossing some more. The reason you’re doing this with your hands is so the coconut oil and honey dissolve with the warmth of your hands and mix into the oats well.

5- Bake in the middle of the oven for 7 minutes altogether. 4 minutes through the cooking time, take it out of the oven and toss mixture (not with your hands this time) to ensure that every single element gets toasted. Then, place back in oven for another 3 minutes. This is the most crucial step. I cannot tell you how many times I’ve decided to be a smart one and mutli task while making granola, only to forget it. 2 extra minutes of baking time could seriously bake them babies black. No good.

6- Remove from oven and let cool.

7- When cooled (I mean completely cooled) place in an airtight container. It will last in the fridge for a good week although I highly doubt it will last that long.

I have a cup of granola every day during weekdays. I have it with milk or yogurt topped with fresh berries and a drizzle of honey for extra sweetness. It’ll keep you full until lunch, it’s a quick and healthy breakfast fix–what more could you possibly ask for?

Go straight-up bananas with me and give this recipe a try! I’d love to hear from you!

Also, follow me on Instagram: @straightupbananas

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