Homemade Granola: A Small Cupful of Goodness

Homemade Granola Recipe

September 23, 2015   13 Comments

I make this granola often because I love it. I developed this recipe for my book because I wanted to give readers an alternative to boxed cereal.

On Saturday, I attended an author event at the Springfield, MA main library. I always bring this granola to offer to unsuspecting participants. You would not believe the looks I get as I attempt to hand out my granola. Many people question my sanity as they would much rather have chocolate.

A tall, friendly African-American man in a plaid shirt stopped at my table and I handed him a cup of my granola. I held my breath as he tasted it. He munched. Then a big smile crossed his faced and he said, “This is a cup full of goodness. Are you selling it?”

Ha! Alas, I was selling my book with the granola recipe in it. He walked away and later returned to buy a copy.

This recipe also inspired a journalist from the Washington Post to e-mail me – frantic because she had forgotten my book at home and was on vacation. Her kids wanted the granola. Wow!

Yes, it takes more time to make this granola than opening a box of cereal but it tastes really good and fresh. I sprinkle mine on yogurt or toss some in a bag for a snack.

Do you have a homemade granola recipe that works for you?

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Bake and Take Granola Recipe

reprinted from Snack Girl to the Rescue!

Makes 2 cups, ¼ cup per serving

1 cup rolled oats (not instant)
½ cup coconut flakes, sweetened or unsweetened
½ cup sliced almonds
¼ cup unsweetened applesauce
2 tablespoons dark brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Preheat the oven to 375F. Line a rimmed baking sheet with parchment paper. Mix the oats, coconut, almonds, applesauce, brown sugar, vanilla, and cinnamon in a large bowl. Spread onto the baking sheet.

Bake for 10 minutes, remove from oven, and stir. Bake for another 10 minutes or until lightly browned and crunchy.

Let cool for 10 minutes, then portion into small plastic bags or storage containers. As long as the container is sealed, the granola will stay crunchy for 2 weeks at room temperature.

¼ cup using sweetened coconut is 108 calories, 4.9 g fat, 1.6 g saturated fat, 13.9 g carbohydrates, 5.3 g sugar, 2.7 g protein, 2.4 g fiber, 14 mg sodium, 4 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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13 Comments:

Lisa, this sounds so good. I never made my own granola and never really eat it because of the high fat content in store bought. But this recipe is a keeper.Thanks for posting it.

on September 23, 2015

Yum! Will have to try to make this soon. I had another "healthy" granola recipe that used apple juice concentrate, but this seems easier. Thanks!

on September 23, 2015

Would it work without the coconut? Maybe I could substitute sesame or sunflower seeds instead?

on September 23, 2015

What luck! I was planning to make granola today. I love that you don't have to use oil. It's in the oven now, giving off a wildly delicious aroma.

on September 23, 2015

Try adding whisked egg whites. They make the granola stick together in crunchier clusters. This also adds protein.

on September 24, 2015

I have made mine before and I suggest others do too! When you see how easy it is and how much better yours taste...you will be hooked!

on September 24, 2015

I will be making this tomorrow with one small but I think yummy for the season change...pumpkin pie spice! Yes, I am a sucker for all of the pumpkin pie spiced products but am getting much better at making my own. I also have the pumpkin pie spice flavored almonds (free coupon!) and will chop those up to include. Yay and thanks!

on September 24, 2015

I use the granola recipe out of the Betty Crocker cookbook. Uses honey, but I'll try applesauce instead. It also has wheat germ, flax seed and sunflower seeds. I add vanilla and cinnamon to it which it doesn't call for and skip the coconut. It's the only way I can eat my Greek yogurt. Do you use sweetened coconut?

on September 25, 2015

This looks delicious! I plan to make it. I am just curious as to why the man's ethnicity is important to the story.

on March 17, 2016

I wonder could you use a stevia blend sugar instead of the brown sugar?

on August 15, 2016

20 minutes at only 350 and mine was "blackened". Very disappointed. It's all going in the trash. Smelled great in the beginning too. 😰

on August 18, 2016

I am enjoying reading your blog and recipes. You appear to be an innovative, forward-thinking mother and writer. I was, however, shocked that you would describe your granola taster as an African American man. Really?? In this day and age? Were he white, would you insert the description "white man"? It made your story sound as if you were surprised that a person of color would like your granola. Not your intent, I'm certain. He was a person, a male person, who loved your granola and purchased your book. Please leave it at that. Hope you will consider this as constructive criticism. Calling out race or color unneccessarily just perpetuates making some members of our society continue to feel apart and "other."

on September 11, 2016

@Mary P - Thank you for this comment. I was simply trying to describe him - as I also did with "plaid shirt". I simply noticed his race and reported it - I was not intending to perpetuate a stereotype. I am going to change the post to include more description of him so it will be in a more clear context.

on September 13, 2016


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