All you mamas already know I’m a tightwad with my money…especially at the grocery store. I’m totally floored by the price of most dry cereals, especially granola! What’s the deal? I mean, if granola promised me I could grow a cup size in my bra or that my kids would all go to bed on time, then sure, maybe I would fork over the big bucks…maybe. But, it’s cereal, for cryin’ out loud! And it’s SO easy to make it yourself at home. I save even more money by ordering my organic rolled oats in bulk from my local health food store (it’s also a great workout to lift and haul a 50-pound bag of rolled oats!).

Granola is one of those recipes that you can just have fun with. If you don’t have one ingredient, just leave it out. If you have something to stick in there, go ahead and stick it in. The only thing it must have is a large base of oats. I’ve even left out the wheat germ, grape-nuts, and flax meal, and it was just fine. Just aim for about 10 cups of dry stuff for every 2 cups of sugar/oil/honey mixture and you’ll be a-okay.

7 cups rolled oats
1 cup toasted wheat germ
1 cup grape-nuts cereal
1/2 cup flax meal
1 tsp. cinnamon
1 cup brown sugar (or natural cane sugar)
1/2 cup coconut oil
1/2 cup honey
1 cup raisins (optional)
1/2 cup toasted shredded coconut (optional)

Preheat the oven to 350º.
Combine first five ingredients in a large bowl, set aside.
Combine sugar, oil, and honey in a saucepan. While stirring, cook over medium heat until sugar is dissolved and it begins boiling. Allow to boil for about one minute.
Remove from heat and stir the dry ingredients while you drizzle sugar and oil mixture over the top to coat it.
Mix it together well and pour mixture into a 9’ x 13’ buttered casserole dish, or buttered cookie sheet.
Bake in the oven for 20 minutes. Stir the mixture every five minutes or so during the cooking process.
Remove from oven and mix in the raisins and the coconut.
Allow to cool in the pan, stirring every ten minutes so that it doesn’t clump together.
Store in an airtight container.

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