Healthy Gal Granola

Many a cooking recipe is born via experimentation gone wrong…I mean right. In science, we call these “happy accidents.”  Did you know Sir Alexander Fleming left a petri dish out too long in 1928 and thus penicillin was born?  And sorry Romy and Michele, but post-it notes were accidentally invented by Spencer Silver in 1968 who actually set out to make something stronger.

And so, it was late…I wanted needed cookies.  We’ve all been there…

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I set out to make scrumptious trail-mix oatmeal raisin cookies…but was feeling crafty enough to experiment.

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  I guess I ended up adding too much coconut oil and the “dough” just fell apart in my hands.

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Damn.

But dude, it’s chill. I spread it out on a cookie sheet and baked away for like 20 minutes.  And guess what?

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Grrrrranola was born.  So it’s like that?  Yep.  It’s like that.  Gluten free and vegan, it’s chock-full of energy boosting ingredients like oats, chia seeds, almonds, and dried fruit.  Sweetened with sugar and coconut with a sprinkle of sea salt and cinnamon…you will most likely be spooning it straight from the pan.  I had it for breakfast one morning with some coconut milk and ate it like cereal.  And then…my roommate and I put it on top of our fro yo and….oh my…..wowz.  Just wowz.

Healthy Gal Granola

makes about 4-5 cups of granola

  • 3 cups old fashioned rolled oats
  • 1/2 brown sugar (or white)
  • 1/4 cup coconut oil
  • 2 T chia seeds + 6 T water
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 T cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup almonds
  • 1/2 cup dried fruit (raisins, cranberries, you get the gist)
  1. When measuring my oats, I decided to throw one cup out of the three into the food processor and grind until I got a fine powder.  This is an optional step, but it might bind together better.  Then place all the oats on a cookie sheet, spreading them out as evenly as you can, and bake at 375 for about 15 minutes.  Keep checking, they’re done when they start to turn a toasty light brown color and give off a nice aroma.  Set aside.
  2. Chop up the almonds and toast in the same oven at the same temperature for 4-7 minutes.  Keep checking so they don’t burn!  Watch them carefully, eye ’em like a granola-lovin’ hawk.  Almonds are done when they give off a roasted aroma and turn a caramel brown color.  Set aside.
  3. Then in a small bowl, combine the chia seeds with the water.  Let it sit for about 5 minutes until the seeds coagulate and start to for a gel.  These are serving as your ‘eggs…’ sans feathers and beaks.  I prefer it this way.
  4. In a large bowl, mix together the sugar and coconut oil (which should me completely melted.  If solid, stick in the microwave for a few seconds).  Then beat in the chia and water mixture along with the vanilla until fully incorporated.
  5. In a separate bowl, fully combine the oats, salt, cinnamon, baking soda, and baking powder.
  6. Mix the flour mixture into the sugar/coconut oil/chia/vanilla bowl and mix.  Then add in the roasted almonds and dried fruit.  When you taste the granola “batter”, don’t be scared that it’s really sweet and also pretty salty.  When you cook it, the flavor changes!
  7. Spread out the mixture on an ungreased cookie sheet, spreading it out as evenly and thin as possible.  Press down to try and get it super leveled out.
  8. Bake granola at 375 for about 22-25 minutes.  Check it after 20 minutes and see how it looks, as every oven varies.  It’s done when it is just starting to brown and crisp up.  Let it cool and then demolish via spoon.
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