(Hi! I have an updated granola recipe – click here if you would like the updated version.)
After eating cooked oatmeal for about a year, with the warmer weather I decided to switch to granola. I find the commercial granolas too sweet, although by looking at labels carefully I can find some good ones. But granola is so easy to make, I really preferred doing it myself. So I did an online search for some granola recipes, and came up with a good basic recipe from the Orangette Blogspot. The link is posted below.
Here is the granola recipe with my modifications. Mine has 1/3 the amount of sugar, and uses agave nectar. Agave has the same calories as sugar but it’s lower glycemic index means that it does not raise blood sugar as much. It has a honey-like texture but doesn’t get hardened like honey does. And it has a mild flavor.
Healthy Homemade Granola
Dry Ingredients:
5 cups rolled oats (you can also use a combination of rolled grains)
2-3 cups of raw almonds or pecan halves (or other nuts)
1 cup raw pumpkin seeds (or sunflower seeds)
¾ cup sesame seeds
½ cup wheat germ or ground flax seed.
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
Options: ½ – 1 cup unsweetened coconut,
½ cup dried fruit (add after cooked) –date pieces, cranberries, cherries, apricots, mango
Wet Ingredients:
¾ cup unsweetened applesauce
1/3 cup agave nectar (or brown rice syrup, honey or maple syrup)
Note: see new posting questioning agave.
2 Tbsp canola oil
Preheat the oven to 300°F.
Mix the dry ingredients in a large bowl. Mix the wet ingredients together, and then stir into dry ingredients. Stir well to mix thoroughly.
Spread the mixture into two baking dishes. Bake for 35 – 40 minutes, or until evenly golden brown. Stir every 10 minutes to ensure even browning. Stir again when removed from oven to keep it from cooling into a solid mass. The granola will crisp as it cools. If you use fruit, stir once it is cooled.
Store in the refrigerator in a large zip lock bag or other airtight container. Makes about 10 cups.
Here is the link for the blog with the recipe I worked from. It is a great recipe too and a good post: Orangette Blog
[...] http://healthyhabitscoach.wordpress.com/2008/05/23/healthy-granola-recipe/ [...]
[...] 28, 2008 by healthyhabitscoach I included Agave Nectar in my recipe for granola – and I’m wondering if I should change the recipe. The plus side of agave, a sweetener that has [...]
[...] Recipe here: Healthy Granola Recipe [...]
Hello,
I love this article (Healthy Granola Recipe) and am interested in reprinting it on my new website, GranolaGranola.com. Would you please grant me reprint rights for this recipe? Thank you for your consideration!
Regards,
Brian Rasmussen
Kathy,
Thanks to people like you, we can eat a whole lot better. My wife made the Healthy Homemade Granola and I was very impressed. We take advantage of every opportunity to eat foods without unpronousable ingredients.
The Smithsons
Salt Lake city, Utah
Thanks Dirk – that is so great to hear. You made my day!
[...] Homemade Granola – This recipe is adapted from one found at http://healthyhabitscoach.wordpress.com/2008/05/23/healthy-granola-recipe/. [...]
I am an author-intuitive. When I first read this I thought where is the oil–olive or canola. Found your new, improved granola recipe and bam–canola which I used in my omelete recipe at http://www.calorey.blogspot.com — just today. Coincidence? Ah, nah. It’s the oil that’s good for you. Will try your recipe asap.
Hi Cal – that is a good reminder, I forgot the recipe had canola oil. I’m actually rethinking canola. If you use an organic brand you can avoid a genetically modified product (which is common for canola). But from what I understand, canola requires higher temperatures and pressure to produce than olive oil does. Less processed canola are more like olive oil – don’t do well with high temperature cooking.
I see from your blog that you have written a book on olive oil. What do you think?
Kathy
Any time you put canola oil or any oil into granola or other dried fruits you have essentially made processed unhealthy foods. DO NOT USE OIL IN ANY NATURAL FOODS!!! Do not do what Whole Foods does. They are expensive and extremely unhealthy.
When I made it, the granola didn’t clump together…it’s almost as if there weren’t enough wet ingredients.
I made the granola today with olive oil instead of canola oil. The flavor is still good – it works well as a substitute and I will change the recipe.
It doesn’t clump much – which I actually like better. If you want more clumping, you could either up the oil or the applesauce.
I’ll be updating the recipe this week and adding a nutrient analysis (finally!) I also want to try it sometime without any oil – but not because I think olive oil is unhealthy in it (as JeromeM thinks) – this is cooked at a low temperature so the oil isn’t oxizided.
I have made homemade granola for years. I never add fats to my recipe. I sweeten with orange juice, maple syrup, honey, sorghum. My recipe does not produce clumps of granola, which I like. Experiment with flavors. Yum-O!
Hi, can I add some steele cut oats to this, or would they come out too hard?
They would be too hard. Steele cut oats are a wonderful whole grain, but they need to be cooked with water. They are even less processed than rolled oats.
Kathy
i am very interested in the nutritional analysis – is it available yet? i would love to start making my own granola but want to be able to compare the product to other options.
Hi Raley, I have the nutrition analysis on the updated version: http://healthyhabitscoach.wordpress.com/2008/09/08/healthy-homemade-granola-updated/
Kathy
I enjoyed the information on granola (which I would like to add to my yogurt). Re the Agave, have you tried Stevia extract available at health stores?
Vel
Hi Vel,
Alot of people like Stevia and have used it for a long time. I feel hesitant because I know there have been questions about it and I don’t feel like I’ve done enough research on it to feel informed. The concern had to do with extracting just parts of stevia, and also with the excessive way Americans use sweetners. The tea I buy (Green Chai by Yogi tea) has stevia leaves in it, and I’m comfortable with that (expecially for my one cup a day).
I’ve been using honey in my granola now, since it is more of a whole food.
Have you tried the Stevia? Do you like it?
Kathy