Thank you Diana.....creator of this granola recipe, grower of green kale, and rockin' mountain biker. She emailed me this granola recipe several WEEKS ago and I finally had a chance to make it, why did it take me so long? Diana made this recipe up based on various store bought brands. I hope you enjoy this as much as I do.Grainy Granola
Dry Ingredients:
2 cups rolled oats (uncooked)
1 cup cooked quinoa
1 cup buckwheat (uncooked)
1/2 cup wheat germ
1/2 cup sliced almonds (or nuts of your choice)
Wet Ingredients:
1/2 to 1 cup sweetner to taste. (Try maple syrup, honey, brown sugar, agave, etc. and try combos of 2 or more. I like ~3/4 cup total. It depends on how sweet you want your granola!)
1-2 tablespoon coconut oil (I use 3 tbsp because it's really good for you!! you can also use olive oil, sunflower oil, or another healthy oil)1-3 teaspoon cinnamon (depends how much you like it)
1.5 teaspoon vanilla extract
1.5 teaspoon salt
Directions:
- Preheat oven to 350. Combine dry ingredients in large bowl and mix. In small saucepan over medium heat, combine the wet ingredients and bring to a boil, mixing well.
- Add the wet ingredients to the dry and mix well with a large spoon to coat.
- Spread mixture onto large baking sheet(s) lined with wax paper. Bake at 350 for ~20-25 minutes or until desired "toastiness". Take out and allow to cool completely.
- Mix in raisins or any other dried fruit that you like. Store in airtight container.
Feel free to modify with other ingredients/flavors. I LOVE a giant bowl of granola with a few scoops of yogurt and milk in the morning. I have some pomegranate seeds that I froze in the fall. I like to take them out for a few min then mix in the bowl right before eating. Yummy!!! -amy w.
