Homemade Maple Granola

bite this post 01 03 2011 homemade granola 01 Homemade Maple Granola (Bite This)

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Why invest a lot of money at the shop on granola when you can quickly make it cheaper and way more delicious yourself at home! I’ve likewise consisted of a raw alternative in the directions at the bottom for all you RAW folks out there who wanna attempt making this in the dehydrator. Also, feel free to play around with the flavors, nuts and dried out fruits, customizing it to your taste or whatever you’ve in your kitchen area.

Oh, and this makes a terrific homemade present filled to the brim in a beautiful glass airtight container … just sayin’…:)

For the Recipe

3 cups old-fashioned oats

1 cup coarsely chopped pecans or walnuts (optional)

1/2 cup unsweetened shredded coconut

3 TB maple sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon sea salt

1/3 cup agave or maple syrup

2 TB coconut butter/oil, melted

1 cup dried fruit (I made use of a mix of black raisins and dried out dark cherries)

1. Preheat oven to 300°F.
2. Line rimmed cooking sheet with parchment.
3. Mix the first 7 ingredients in big bowl.
4. Mix together melted coconut oil and agave or maple syrup and pour over oat mixture, toss to coat. Spread on ready sheet.
5. Bake until golden, stirring every 10 minutes, about 40 minutes.
6. Location sheet on rack. Stir granola, cool.
7. Mix in dried fruit.
8. Store in airtight container.

RAW version:
Spread granola on a Teflex sheet. The mesh and dehydrator screen need to be put beneath the Teflex prior to spreading out. Dehydrate at 105-110 degrees Fahrenheit for about 5 hours, then flip granola onto bare mesh display and remove Teflex sheet. Dehydrate for another 10-12 hours, or until the granola is crispy.

Store in airtight container.