This ain’t yo momma’s granola recipe because it’s my momma’s granola recipe…LOL. Yep, that just happened.
But really, this is my mom’s tried and true granola recipe and I have yet to find a recipe to beat it. Simple, sweet, crunchy and with a hint of spice, it is everything a good granola should be…without the refined sugars, funky preservatives, and unhealthy add-ins. My mom is one of those people who finds the good recipes. She doesn’t love to cook, but when she does, you bet your sweet behind it will be perfect, and damn good.
I love granola well, because..its granola. Who doesn’t love granola? I feel like I don’t have to explain my love for granola because you people just get me.
OK, back to my momma. After my first big girl job in Alabama, I left the state in need of some serious family time. I moved back in with my parents for about 6 months and we seriously had a grand ‘ole time. About 8 months or so before I moved home, my mom started following the 21 Day Tummy Diet by Liz Vaccariello. If you haven’t heard of this book, it is a resource for individuals experiencing bodily pain (maybe in the gut or elsewhere), inflammation, injury, or allergy symptoms. I think this is a FANTASTIC resource if you are someone who frequently experiences bloating, tummy troubles, joint pain, slow healing, etc. What the 21 Day Tummy does is remove all irritating food sources (it gives your daily recipes and meal plans) and gradually re-introduces different “troubling” foods. This way, you can pinpoint exactly what hurts your body, and create your meals around what works for you! AKA it teaches you how to LISTEN to your body. Wahoo!
My mom is one of those people who can stick to the plan. She’s amazing like that. I should probably tell you that she’s the balance I’ve always need in my life. She has the grounded for my scatterbrained, the logic for my whimsy. If I ever tried a diet I’d be like “Well, I’ll just eat this mango today even though I can’t have mango, ohh and maybe some random peanuts, too”. That’s why I don’t diet, I just consistenly maintain.
Anywho, she started the 21 Day Tummy and stuck to the plan and…surprise, it worked! She came to find that there were some big guys that bothered her like: gluten, dairy, chocolate, and refined sugar. There were some weirdies, too like: onion, garlic, and blackberries. I love to cook for my mom because she is just so appreciative. She made dinner every night as I was growing up, even though cooking wasn’t her favorite thang, and really loves it when someone takes the time to make something for her.
My mom has really been the biggest influence for my love of healthy food. We were those kids who drank the weird green juice instead of soda, we had oatmeal every morning in the winter, and I don’t think we even knew what white bread looked like – haha. I loved it. While cooking for my mom during my time at home, I really tried to make meals that were enjoyable for her and 21 Day Tummy friendly. This is when I developed a love for some of my now pantry staples like: coconut milk, maple syrup, almond butter, almond flour, coconut flour, and GF oats.
A note about oats: Oats are naturally gluten free. However, if you have a gluten sensitivity or intolerance, you should look for gluten free oats because they can be processed in facilities that handle wheat, which can contaminate them. The GF versions are contaminate-free.
My mom got this recipe from the Lagasse Girls, originally, but I’ll be sharing her way today.
To make her granola is extremely simple. Below I’ll provide the ingredient ratios, feel free to add whatever nuts, dried fruit, and seeds you like. I stuck with my favorites today: almonds, golden raisins, and sunflower seeds.
Start by melting your coconut oil. Measure your oats, salt, cinnamon, nutmeg, almonds, raisins, and sunflower seeds into a bowl. Pour in the coconut oil, maple syrup, vanilla and honey and mix. This will seem pretty goopey, but the moisture evaporates in the oven and you get that really delish crunch.
I like to line a baking sheet with parchment paper (which I ran out of when I made this – lol) and press the granola mixture into the sheet. Place in the oven for 10-15 mins until golden brown. These crisp up as they cool, so be careful not to burn the granola because you’re waiting for it to harden in the oven. As soon as you see that golden brown color, you’re set.
Let your granola cool for about 10 mins before serving. I try to only eat a bit at a time, so I store the rest in a mason jar or two depending on how much I eat in one sitting (wink wink).
You can put this stuff on literally EVERYTHING. My favorite thing to do is to mix it in with yogurt or top a piece of PB toast. JMan likes his with PB in a whole wheat wrap – haha. Your options are endless. I actually took some hiking the other day and added it into my applesauce. This was the perfect snack that required no refrigeration, made no mess and virtually no clean up!
I love this recipe SO much but you know me…how can we mix it up?! I think I’m going to try to add a spicy element and add dried pineapple next time.
What is your favorite thing to eat with granola?! Do you have any flavor combos/ suggestions??
DON’T FORGET TO PIN THIS FOR LATER:
- Basic Recipe
- 2 cups quick cooking gluten-free rolled oats (I use Bob’s Red Mill)
- ¼ cup pure maple syrup
- 2 TBSP coconut oil – melted
- 1 TBSP honey
- 1 tsp pure vanilla extract
- Pinch of salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- If desired, add:
- ½ to ¾ cup nuts of your choice (I used almonds)
- ½ to ¾ cup dried fruit of your choice (I used golden raisins)
- ¼ to ½ cup seeds of your choice (I used sunflower seeds)
- Preheat oven to 325
- Melt coconut oil
- Combine all ingredients well
- Spread in an even layer on greased cookie sheet
- Bake for 10 – 15 minutes or until golden brown.
- Cool for about 10 minutes in order for the granola to crisp up!
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