Why opt for store bought, factory made granola when you can make a batch in 30 minutes without preservatives and synthetic ingredients.
Granola is a staple in my natural pantry. It's a quick snack and is great with homemade cashew or almond milk. Hot cereal or cold cereal. Anytime of the day. This is my baked version that our family enjoys.
2 ½ cups rolled oats (1 cup will be ground)
⅔ cup raw, date or coconut sugar
2 tablespoons ground flax seeds
¾ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup Plain Dairy Free Yogurt or coconut cream
2 tablespoons maple syrup
1 ½ teaspoons vanilla extract
¼ cup melted coconut oil
⅔ cup dried raisins or cranberries
⅔ chopped nuts of your choice (i like a combo of pecans, pumpkin and walnut)
Preheat your oven to 350ºF.
Prepare cookie sheet with parchment paper or silicone mat or grease with oil.
Grind 1 cup of the oats, sugar and flax in a grinder or food processor until powdered. Pour the mixture into a mixing bowl.
Combine the cinnamon, baking powder, baking soda, and salt and blend in.
Blend the yogurt, maple, and vanilla in a small bowl. Blend in the melted coconut oil when the yogurt mixture is close to room temperature to prevent the coconut oil from becoming hard again.
Fold in the remaining 1-1/2 cups whole oats, raisins, and nuts.
Mix until wet and chunky.
Spread mixture on cookie tray.
Bake for 15 minutes.
Let them cool in the cups or on the baking sheet for 10 to 15 minutes until they are firm.
you can break it up or place in container in chunks based on your liking.