Homemade Granola: Worth the Time?

Every morning I eat oatmeal with granola. I usually throw some wild blueberries and almonds in there, too. It has become my favorite morning meal. It fills me up, keeps me energized, and is healthy. But what about the granola? Every day I am eating 1/3 cup of store bought granola and the bag only lasts a week at most. How much am I spending on this? What amount of added sugar am I consuming first thing in the morning? The answer is a lot.

Even on sale, the granola I purchase is $5.99 a bag when it's on sale. That's a minimum of $24 a month, but usually at least $30. Yes, the brand I buy is Gluten Free, 5 grain, Non-GMO, and relatively healthy by most standards, but I wasn't happy that I was consuming evaporated cane juice, glycerin, and canola oil every morning.

What is evaporated cane juice? Companies that make it will say it's a natural sweetener. Really, it's just sugar with a tad bit of the molasses still included. All sugar, because of the process that makes it, is evaporated cane juice. So really, it's just a fancier, healthier sounding way to say "processed sugar."

Glycerin is a filler. It's used as a sweetener and preservative. I wouldn't think it would be considered an ingredient for "clean eating." Besides, isn't that an ingredient in soap? Just because it is non-toxic doesn't mean it is edible or should be consumed.

Canola oil is not something I have done a lot of research on, but it seems to be a controversy. I prefer to use olive oil or coconut oil strictly for anti-inflammatory properties and health reasons. I don't avoid canola oil completely, but I figure if there is a controversy, there might be a reason to limit your consumption at the very least.

So, this led me to research Paleo homemade granola recipes. I wanted something that was similar to the flavor of the brand I buy (blueberry vanilla). I found a great recipe and it was really easy to make. You can find the original recipe here. My version is tweaked a bit. The original recipe was so large that it required two sheet pans. Not only do I not have two sheet pans, I am only one person and that much granola would go stale before I could eat it all. I cut the original recipe in half. Also included are directions to read as you go, because my pastry chef instructor would reprimand me as I did not read the whole recipe before starting. It's my way of helping you out so you don't make the same mistakes I made.

Pre-start tips:
1. Pull out all of your ingredients and measure them out.
2. Pre-heat oven to 325* and line a sheet pan with parchment paper. (I was out so I used wax paper which wasn't ideal, but it worked in a pinch)

Blueberry Vanilla Granola with Chocolate Chunks

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min

Yield: 5 cups  

Ingredients

1/3 cup coconut oil
1/3 cup almond butter (I used cashew butter)
1/4 cup raw honey
1 teaspoon good-quality vanilla extract
2 1/2 cups old-fashioned rolled oats (I use the GF oats from Trader Joe's)
3/4 cup raw sliced almonds
1/4 teaspoon fine sea salt (I just used a few shakes as I try to keep things low sodium)
1 cup dried blueberries (I prefer the Steve's Paleo dried blueberries because they have no added sugar, but Whole Foods was out)
**1/8 - 1/4 cup at least 65% cacao dark chocolate chunks (I see this as optional) (I used Enjoy Life allergen-free chocolate chip minis)

Instructions

1. Preheat your oven to 325 degrees F and line baking sheet with silicone baking mats or parchment paper. Set aside.

2. To a small saucepan, add just the coconut oil. Melt over medium-low heat.

3. Whisk in the almond (or another nut) butter, honey, and vanilla extract. Continue to whisk until melted and smooth. Turn the pan to low heat while you prepare your dry ingredients.

3. In a large bowl, mix together the oats, almonds, salt, and blueberries. Pour the wet mixture into the dry ingredients and mix until just moistened.

4. Pour the granola onto the baking sheet, spreading evenly.

Before spreading evenly in pan.

5. Bake the granola in the oven for 10-12 minutes and then give it a good stir.

6. Return to oven for an additional 10-12 minutes and bake until golden brown.

7. Remove granola from the oven and let it completely cool before transferring to an airtight container and stirring in the chocolate chips.

8. Store the granola in an airtight container for about two weeks.

This recipe turned out great. It's nice and crunchy with just the perfect amount of sweet. It's great for breakfast or a snack. I use this on top of my oatmeal every morning. As a snack, the chocolate chips are a fun added sweetness. However...if you are using it on top of oatmeal or in a bowl with almond milk for breakfast, I suggest you cut the chocolate chips. I add fresh blueberries to mine, so the chocolate is a little odd mixed in there.

I hope you all try this! It's a tasty recipe and has no added sugar, especially if you get the Paleo snacks dried blueberries with no added sugar and cut the chocolate chips. My verdict? DEFINITELY worth the time.

Sorry for the lack of pictures. I was so excited to make this granola that I only snapped one. Enjoy! Be healthy.