Making your own granola is really easy! Give it a try, I’m certain you’ll be pleasantly surprised.The benefit of making your own granola is knowing exactly what you are eating, and feeding to your loved ones. Somewhere inside me, I never feel great when my kids start eating too many things from a box, like cereal and crackers. It is an easy trap to fall into. Life is busy and it seems more convenient, but my intuition speaks to me, and then starts to yell at me when enough is enough.
Lately, I’ve been doing my best to make my own bread and snack foods that I can feel good about feeding to my family. Bread machines are miracle workers if you ask me!
It takes surprisingly few ingredients to make homemade versions of things, than the sometimes long lists you read on food labels. The freezer is your best friend for making things ahead of time and having it ready to go on the days that are chaotic. Pick your least busy day, turn on some relaxing music, and prepare food you can feel good about serving to the people you love. It simultaneously nourishes the soul.
I guess developing this recipe kind of makes me a Granola Mom… something to feel good about. I’m off to make a double batch.
Enjoy the string of moments that make up your day!
 (2).jpg)
Ingredients:
- 2 cups old fashioned oats
- ½ cup cashews, broken into smaller pieces
- 1 Tbsp. flax seeds
- ½ cup raisins
- ¼ cup sunflower seeds
- ½ tsp. salt
- ½ tsp. cinnamon
- 2 Tbsp. canola oil
- ¼ cup peanut butter
- ¼ cup agave nectar, light
- 2 tsp. pure vanilla extract
Directions:
Preheat oven to 325F. Line a large baking sheet with parchment paper. In a large mixing bowl combine dry ingredients: oats, cashew pieces, flax seeds, raisins, sunflower seeds, salt and cinnamon, stir.
In a medium microwave safe bowl add vegetable oil, peanut butter, and agave syrup. Microwave for 20 seconds, and then stir. Microwave for another 20 seconds and stir well again so that the peanut butter is melted and the wet ingredients are incorporated.
 (3).jpg)
Add vanilla to the peanut butter mixture and stir.
Pour the wet ingredients over the dry ingredients, and stir.
Spread granola out evenly on the parchment lined pan.
Bake for 20 minutes, stirring once half way through.
Let cool completely. Store in an airtight container.
To Print, Email, or Text Recipe click here.
Everything tastes better when it is made with love!
With love, gratitude, and crunchy granola bites,
Wendy Irene
Comments