One of my favorite things about visiting my parents’ house is that they always have super delicious, homemade granola in the cabinet. It’s kind of random, but it’s true. Mom’s granola has the right amount of sugar, vanilla and cinnamon with a good balance of nuts and crunch! And I say sometimes gluten-free because the original recipe below is not GF but my mom adapted it to fit her needs. And honestly, I love them both! To make the below recipe GF, simply purchase gluten-free oats and sub almond or coconut flour for the wheat germ and oat bran. Easy peasy!
We’ve been in a total breakfast funk lately and I wanted to break out of the routine. Plus, my three-year-old loves Beebe’s granola and if I can get her to eat breakfast I call it a win for the day. And while it didn’t turn out as good as Mom’s, the fam didn’t complain and I know it’ll get better the more I make it.
1 c. dark brown sugar (Instead, I make ½ cup homemade brown sugar by mixing ½ cup of white sugar plus black strap molasses and then add in ½ cup honey)
1/2 c. water
4 tsp vanilla extract
1 tsp salt
6 c. old fashioned oats (not quick)
1 c. wheat germ
2 c. nuts (chopped, any variety you like – walnuts, almonds and pecans are my favorites – I usually end up with 2 ½ cups when I do all three)
1/2 c. flax seeds
½ c. oat bran (optional)
2 tsp. cinnamon
Preheat over 275 degrees.
Line 2 rimmed cookie sheets with parchment paper, set aside.
Mix sugar and water in medium bowl. Microwave for 4 min. Stir, add
vanilla, salt. Mix well.
Pour all your dry ingredients into a big mixing bowl and toss evenly.
Pour your sugar/water mixture over dry ingredients and toss some more.
Spread your mixture onto cookie sheets and bake until crunchy. In my oven this means 30 minutes, stir, 30 minutes, stir, and another 20 minutes.
Allow to cool completely before adding any dried fruit. This is optional but also a great way to mix it up!
Store in an airtight container.