Kristal's Homemade Granola Recipe
As with many things, once you go home made, you never go back. Granola is no exception. Making your own is easy, ensures that there's not a ton of chemicals in it, and yields a much more tasty result than anything I've ever bought in a store. However, if you ever eat breakfast at The Smile in NY, have the granola. It's better than mine. And that's OK.
1/4 cup coconut oil (if you hate coconut or can't find it, use walnut or canola oil. I get my coconut oil at Whole Foods)
3/4 cup agave nectar (This can be found at Whole Foods or ordered from Fresh Direct. We don't have real supermarkets where I live so those are my only choices. You can also use REAL - Not Aunt Jemima - maple syrup or brown rice syrup. I hear honey burns, but haven't tried it.)
2 cups rolled oats (not the quick cooking kind)
1/4 cup flax seeds, ground
1/2 cup unsalted pepitas (pumpkin seeds)
1/2 cup unsalted, raw slivered almonds*
1/2 cup raw pecan halves, chopped
1/2 cup raw walnut halves, chopped
1/2 cup raw coconut flakes (optional)
1/2 teaspoon kosher or sea salt (not iodized. yuck.)
1 teaspoon ground cinnamon
*Regarding the nuts, I've put the ones I like in there, but you can pretty much swap in anything you like. A word of warning though, I splurged on macadamias one time and it wasn't worth it, so save yourself the cash and take my word for it.
Preheat oven to 300 degrees. Melt oil and syrup together in a sauce pan over medium low heat. Meanwhile, put all of the dry ingredients in a bowl and mix together. Add in melted oil/syrup mixture and stir. Add in more oats if it seems a little too wet. Dump it all on a rimmed cookie sheet and spread in as thin a layer as possible. Bake in the oven for 45 min, stirring every 15 min. Remove from oven, stir again so it doesn't stick to the pan and cool. When cool, store in an airtight container like a ziplock or tupperware. Prepare to never eat store bought granola again.