A couple of years ago I really wanted a granola that was NOT full of refined sugars and my hope was to find something store bought (so I didn’t have to spend the time to make it), but I did not find what I was looking for. SO, that’s why I came up with my Homemade Granola recipe and it’s been a staple breakfast item in our home ever since. For anyone that’s looking for a super sugary sweet granola this might not be for you. It’s very lightly sweetened with honey and applesauce and I love it (when I’m not pregnant I don’t really have a sweet tooth). If you do have a bit of a sweet tooth, you can always add MORE honey to the recipe to kick up the sweetness, but that’s totally up to you (extra honey can be added after cooking my recipe below).
I’ve already shared this recipe on my blog (the original post is here), but it’s been a couple of years and since I love it so much I wanted to share it again… especially since I’ve been eating it like crazy with this pregnancy (it makes my pregnant/starving belly happy).
Homemade Granola (with no refined sugars)
– 7 cups old fashioned oats
– 1 1/2 cups of slivered almonds (optional: food processor them for less crunch)
– 1/2 cup shelled sunflower seeds (optional: food processor them for less crunch)
– 1 1/2 cups unsweetened shredded coconut
– 3 Tablespoons of cinnamon
– 1/4 teaspoon of nutmeg
– 1/8 teaspoon ground ginger
– 3 tablespoons pure vanilla (check the ingredients, most vanilla has corn syrup added…)
– 1 1/2 cups of no sugar added applesauce
– 1/4 cup honey
– Set your oven to 275 degrees Fahrenheit. Mix together all the dry ingredients in a large bowl. Mix together the wet ingredients in a separate bowl. Add the wet ingredients to the dry and blend. You wont the granola just barely moist. Add a bit of applesauce if it seems too dry (blend really well, get the wet ingredients mixed in well).
Place the granola in a 1/2 inch thick layer on 2 cookie pans (make sure the pans have sides, so the granola doesn’t slide off). Bake the granola in the oven for 40 – 50 minutes. Mixing up the granola blend every ten minutes. This will help the granola to cook evenly, and hopefully not burn. The outer pieces of granola will probably cook faster. This recipe made enough to fill two 24 ounce jars and one 12 ounce jar.
When you’re done, let the granola cool and then store in your favorite jar! OR, give these away as gifts for your buddies. You can also add raisins or other dried fruits to the mix, after it’s done cooking. My kid likes raisins and banana chips in the granola.
My favorite way to enjoy this Homemade Granola (with no refined sugars) is with one part yogurt and 2 parts unsweetened applesauce (and a pinch of cinnamon). Blend it all together, add some fruit, and you have a delicious, quick, and healthy breakfast!
I want to see your creations: Share what your making with me on Instagram. It could be one of my DIY’s, or any project you’re working on. Be sure to mention me @thepapermama on Instagram and use the hashtag #papermamafriends so I can find it!