I never thought I’d make my own granola. I’m a cereal for breakfast except on special occasions kind of person, and I didn’t want to have to do any work for breakfast. But lately I’ve been paying more attention to eating healthy, and I found myself wanting to decide what was in my granola. Or maybe it’s just the hippieness of Western Massachusetts rubbing off on me. I’m going to a yoga class this weekend, too.
I estimated that I eat 3/4 cup of cereal in the morning. So, per bowl, the recipe (made up by yours truly) is:
1/2 cup oats
2 Tbsp flaxseeds, ground
2 Tbsp almonds, blanched and chopped
2 Tbsp sweetener (I used a ratio of half honey, one fourth agave maple syrup blend, and one fourth sugar, simply because that was how much I had left of the honey and the syrup)
1/2 Tbsp coconut oil
1/2 tsp cinnamon
1 pinch salt
to be added after baking:
1 tsp candied ginger
Mix the dry ingredients, add the wet ingredients and mix them in, spread onto a baking sheet in a thin layer, and bake for 20 minutes at 325F, moving stuff around halfway through. Cool and add the ginger.
I made four bowls’ worth, which seemed like the perfect amount for one baking sheet. I did have one snag: it got a little too brown. One edge got downright burnt, so I threw a little of it away, but the rest is ok…but just barely. I don’t know if this is because 20 minutes at 325F is too much, or because my oven wasn’t really at 325F, but I suspect the latter. I use an oven thermometer, but lately it says that the oven is at a lower temperature than it’s supposed to be at. Maybe both my oven and my oven thermometer are off. Alas. I’ll check it again at 15 minutes next time.