Wednesday, November 7, 2012

Homemade Oil-free Granola

Here at the Cluttered House, we're trying to get away from eating a ton of processed food. This is not to say we NEVER eat processed food ('cuz the boys and I totally had Costco pizza for lunch today. Don't judge me, Judgy!), but we are trying to make a more conscious effort to eat better foods.

We're running low on Cheerios, and I'm trying to not buy any more cereal, so I decided to make granola because we needed some kind of a grab & go breakfast. I cracked open Food to Live By, which is a really great organic cookbook by one of the founders of Earthbound Farms, because I had used its granola recipe before.

As I read it, though, I realized I didn't have a lot of the ingredients, and I also didn't like the idea of putting a bunch of canola oil in my granola. Sorta seemed like a lot more fat than I'd like in my breakfast.

Since I am the world's foremost culinary wizard, I decided to wing it and see what happened if I only used the recipe as a guide and started throwing stuff I had into a bowl (this plan rarely works in my favor).

And the result was a delicious, crunchy, autumnal, oil-free granola. BOOYAH!

Then I thought, I should share this with my peeps! So here it is:

Cluttered Mama's Homemade Oil-Free Autumnal Granola
4 1/2 cups (organic) rolled oats
1 1/4 cups REAL maple syrup (don't use Aunt Jemima's or any of that other crap parading around as syrup. As a one time Vermonter, I highly recommend VT maple syrup, but will admit I used Canadian. I would imagine you could also use honey or agave too. Anything sweet and sticky)
1/2 cup chopped walnuts
1 Tb cinnamon
1/2 Tb nutmeg
1 tsp vanilla
2/3 cup wheat bran (stay regular, my friends)


Preheat Oven to 325. Dump everything in a bowl and mix until all the dry ingredients are moistened.

Spray a large, rimmed cookie sheet with oil (okay, so not 100% oil-free, but you could probably not spray it and be okay)-- I lined my cookie sheet with parchment paper, but this isn't necessary. I just find it helps with the transfer of the granola to the storage container at the end.


Spread granola on the cookie sheet in one even layer. Put in the oven for 20-25 minutes. At that point, use a spatula to turn the granola (be careful, I ended up spilling it when I did this).

Put granola back in the oven for 15-20 minutes more (but keep an eye on it, mine burned a little around the edges).

Take it out of the oven and let it cool, then transfer to an air-tight container... if you don't eat it all up before you get to this point.

Added bonus? The cinnamon and nutmeg make your house smell like cookies. Yum.


This post was featured on Frugal Days, Sustainable Ways Blog Hop #52.


UPDATED 11/9/12:
Little Man has renamed this "Oatmeal Cookie Cereal" and quite enjoyed it this morning! This was after his second bowl:

4 comments:

  1. Great recipe! I don't use canola oil either, I usually sub it out with coconut oil (super healthy and super delicious) in just about any granola / baked good and it works great!

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    1. Thanks! I thought about using coconut oil, but mine is currently in the fridge, so it is solidified. I may have to try it, though!

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  2. Oh wow, super recipe! Thank you so much. I have been looking for a simple, wholesome granola recipe and this looks like it. I can't wait to try it!

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    1. Thanks! Hope you enjoy it as much as we are! :)

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