So I know that making your own cereal is something that may just seem unnecessary when it’s so easy to buy it. But, homemade cereal is so much better! And granola is such an easy thing to make at home.
So now that you have tons of at home time on your hands, why not conquer making your own granola? I have a very easy and simple recipe for my homemade Maple Honey Nut Granola. It’s full of oats, maple syrup, almonds, and honey and goes great with milk or yogurt and fruit. The best thing about this is it makes a sheet pan and you can store it for weeks to have fresh homemade cereal on hand.
Maple Honey Nut Granola
Makes 9 cups
397 grams (4 cups) organic rolled oats
127 grams (2 cups) organic wide flake coconut
226 grams (2 cups) organic sliced almonds with their skins
113 grams (1/2 cup) organic coconut oil
57 grams (1/4 cup) organic cane sugar
64 grams (3 tablespoons) organic raw honey
1/2 teaspoon fine sea salt
176 grams (1/2 cup) organic maple syrup
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the oats, coconut, and half the almonds. Set aside.
In a small saucepan, add the coconut oil, cane sugar, and honey. Cook on medium heat until everything is combined. Remove from the heat and add in the sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and add the maple syrup, fold to combine and completely coat the oats. Transfer to the prepared baking sheet and spread out as evenly as possible.
Bake for 23 minutes, remove from the oven, and stir to rotate the granola. Bake again for 23 minutes, or until golden brown. Let cool completely on the baking sheet.
Once cool, add the granola and remaining almonds to a large bowl, and break up the chunks and toss to combine completely.
Store in an airtight container for up to 1 month.
Gluten Free – Use gluten free oats.
High Altitude – Bake at 325°F for 18 minutes, remove from the oven, and stir to rotate the granola. Bake again for 18 minutes, or until golden brown.