I finally made my own granola. You guys, I have wanted to make my own granola for years.
It goes something like this- we run out of granola and so I’ll think to myself, oh hey! I’m totally going to make homemade granola now! It’s going to be so fun! And then I totally forget about my fun idea, make my list for the week and next thing I know, a year goes by (with some boxed granola sandwiched in between there).
Ridiculous, I know. I mean, don’t I have notes on my phone or something? Actually, yes, yes I do, and I use these handy little apps on the regular. Here’s the problem, though- I am a pen to paper person. I can enter notes or reminders in my phone, but it’s like it’s only stored in my short-term memory. So what happens? I forget it’s there.
So then I have to set a reminder to check my reminders. Umm, huh?
But, if I write it down, like on an actual calendar, that little bit of information isn’t going anywhere (literally and figuratively). Sadly, this only applies to things that revolve around me directly, and not to just any information (otherwise I would have done much better in college).
Anyway, where was I?
haha, just kidding!
Granola, oh yes. By some miracle, I remembered (again) that I wanted to make homemade granola. And, by some miracle, this time I remembered when I was planning my menu and meals for the week (very important otherwise I just but the entire market and can’t fit everything in the refrigerator).
Oh my, you guys! This granola is fantastic! Super simple, I think that’s what I love the most. Naturally sweetened and slowly baked, theres no burning here. It’s the perfect granola base. And, since it isn’t overly sweetened, you’ll actually taste what you’re eating (which makes me happy since I love oats and yogurt and fresh sweet fruit).
- Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl mix together the oats and buckwheat flour. In a separate smaller bowl whisk together the melted coconut oil, maple syrup, agave syrup, water, sea salt and vanilla. Whisk well until fully combined.
- Pour the wet ingredients into the bowl with the oats and, using your hands, mix well until the wet and dry ingredients are fully incorporated. If you like little granola clusters, use your fingers to squeeze little clumps together (note: due to the minimal sugar and fat added to this granola, the clusters will be small and crumbly)
- Transfer the granola to the lined baking sheet and spread evenly over the surface. Place in the oven and bake for approximately 4 hours, checking after the first couple hours to make sure it is baking evenly and not burning (it shouldn't, but all ovens cook differently). At this low temperature there is no need to stir.
- After approximately 4-5 hours, turn off the heat and allow the baking sheet to sit and slowly cool with the oven (if time permits). I do not always have time for this last step and the granola still tastes delicious.
- Carefully transfer granola to an air tight canister or jar and store at room temperature for up to 1-2 months.