A few months ago I decided to make some homemade granola, and since then it’s become a staple and something that I eat almost everyday. Everyone who’s tried it loves it, and it’s so much better than anything you’d buy in the store. I’m sure there are a million variations out there, and one of the best things about the recipe is that you can make it yours by adding whatever you want to the mix. One of these days I want to play around with adding coconut flakes or vanilla extract, maybe even try different kinds of nuts, but for now I love this as a basic recipe for a perfect snack.
I had no idea where to start so I just googled recipes and looked through a bunch until I found something I liked. The one I ended up going with (and only adapting slightly) is from sobremesa. I loved that it was easy, basic, and still had a bit of sweetness to it. I adapted for my preferences (namely skipping the walnuts and adding raisins) and I had to adjust the cooking temperatures and times, which might just be my oven–the first time I made a batch I burned them too much to eat and the trial and error time frame I ended up with may work only for me. So the first time you make this you should watch them carefully to see what cooking times will work for your oven.
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- 4 cups rolled oats (I usually add a little more and it still comes out fine)
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt (I often lessen this amount or skip altogether)
- 1 cup raw cashews
- 1/3 cup raw pepitas
- 1/2 – 1 cup raisins (I usually just grab a large handful)
- All of the add in ingredients can be adjusted to your liking.
- Preheat oven to 250 degrees and line two baking sheets with parchment paper.
- Stir the cinnamon, nutmeg, and salt (if using) together in a bowl, then add in oil and honey until everything is coated. Then add in nuts and raisins*.
- Spread the mixture on the two parchment lined baking sheets, spreading out so the granola is a single layer.
- Bake for 10 minutes, then stir the mixture and place back in the over, switching the location of the sheets.** Bake another 10 minutes and then stir again. For the final 5-10 min I only place a baking sheet on the top rack. That means it takes a little longer overall since I have to cook them in shifts, but that seems to work well to eliminate any over toasting. I often kick up the temperature to 300 degrees, but if you do you should check them after 5 minutes.
- *Some people like to mix in any dried fruit after cooking, but I find with the lower temperature it works just fine to add them in ahead of time and be done with it.
- **Again, my oven may be finicky but I find that the lower level will burn if the same sheet stays there the whole cooking time. So I switch and put the one that was on the top on the bottom, and vice versa.