Well, here we are, getting settled into our new homestead here in Alaska and life has been crazy to say the least. We have so much work to do, spending every morning leisurely enjoying a hot breakfast of bacon, eggs and fried potatoes is nothing more than a picturesque fairytale right now. As busy as we are, I need a few quick-fix tricks up my sleeve for breakfast and rather than falling back on store bought cold cereal, homemade granola is the ticket. Unlike the sugar-laden, empty calorie fluff from the store, (which, let’s face it, does no one any good because everyone is hungry 15 minutes later.) Hearty, homemade granola is made with healthy ingredients and will stick with you 10 times longer than that stuff with unpronounceable ingredients.
Aside from a few stove top suppers, our first experiment in cooking with my Kitchen Queen wood cook stove was some toasty, yummy homemade granola. I spent a cold, rainy Sunday afternoon attempting for the first time, to use the oven in my wood cook stove. To be honest, there was more of a learning curve than I had expected in using said oven and after 2 hours trying to bake the stuff, we ended up toasting the granola on sheet pans on the stove top rather than baking it. It still came out great!
Granola is one of those things that can be changed up 1,000 different ways depending on what you have on hand and what your own dietary restrictions might be. We use whole grain oats as our base then boost the nutrition value with all the yummy add-ins that take it over the top like flax, pumpkin & chia seeds and nuts.
The only downside to this recipe is that when I make it I have to make a seriously monster-sized batch because at all stages of preparing it (raw, cooking, cooked, cooling and put away in the pantry) I have greedy granola gobblers steeling it by the handful.
Hubby and kids alike can’t stay out of it. We also love using this recipe when making trail mix by adding nuts, dried fruit and chocolate chips or candies.
For a long time my granola, while quite tasty, never held together in the big, crunchy clumps that I was looking for. It always fell apart into individual oats, nuts and seeds which was rather disappointing. So in order to save you from my own frustration, here are 2 simple tips for getting big clumps of crunchy granola that is the perfect breakfast cereal or trail mix base.
- Make sure that ALL the oat mixture is thoroughly coated with your honey/oil mixture. (If you increase the oat/nut/seeds to more than what I have listed here, you will also need to compensate by increasing the honey mixture as well.)
- DON’T stir the granola while it is baking. (This is so important.)
Simply Perfect Crunchy Granola
• 6 cups whole oats
• 2 cups sliced almonds
• 1 1/2 cups pecans (chopped)
• 1/2 cup raw pepitas (pumpkin seeds) or sunflower seeds
• 2 cups unsweetened coconut flakes (sweetened is also fine but an unnecessary addition of sugar)
• 1 1/2 cup raw honey or organic maple syrup
• 1/4 cup coconut sugar (or brown sugar)
• 3/4 cup coconut oil (butter is also okay but will not yield the same crunchy results)
- 1 Tbl cinnamon
- 1 tsp ginger
- 1/2 Tbl cardamom
- 2 tsp Vanilla extract
- Optional super-seed addition
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- 1/2 cup water
1. In a small bowl, mix the flax & chia seeds with water and allow to soak while you get the rest of your granola mixture ready. This will produce a sticky clump of seeds that you will gently break up into large chunks and fold into your oat mixture later.
2. In a large mixing bowl, mix together your oats, nuts & pumpkin/sunflower seeds.
3. In a sauce pan, add coconut oil, honey and coconut sugar. Stir frequently while heating until just melted & combined. Do not boil.
4. Add vanilla, maple or other extract to your honey mixture.
5. Gently add super seed mixture to your oat mixture, keeping gumball sized chunks if possible.
6. Heat your honey, sugar & oil mixture over the oat mixture and toss to coat thoroughly.
7. Spread out on sheet pans (I like to line mine with silicone baking mats or parchment paper)
8. Bake in a 350 degree oven for 20 minutes, rotate your pans to ensure even cooking and bake for an additional 5-7 minutes.
9. Turn off the oven and let the granola continue to toast and crisp up for up to 1 additional hour. If it is browning too much, remove it from the oven and allow to cool.
(Or if you are using a wood stove with a broken temperature gauge like me… Bake for 1 hour, then pull your baking sheets out of the oven and put them on the stove top to finish crisping up.)
I promise that you and your family will love this, especially once you fine tune your own personal adaptations to the recipe.