Being a stay-at-home-mom makes it a little easier to be able to make a hot breakfast for my family several times a week, but there are still those days when we’re in a rush or, let’s be honest, all the frying pans are dirty…
In an effort to wean my family from boxed cereal on mornings when oatmeal or eggs just isn’t an option, I went in search of a homemade granola recipe that would have my husband forgetting he ever liked Honey Nut Cheerios. I’m pretty sure I succeeded with this recipe, but you’ll have to ask him!
This recipe is inspired by another stove-top granola recipe that I’ve made several times. You can find it here.
3 tbsp coconut oil
1 tbsp vegetable oil
4 cups large flake oats (gluten-free, if you wish)
4 tbsp honey
3 tbsp real maple syrup
3 tsp cinnamon
3/4 tsp freshly grated nutmeg
a pinch of salt
1 cup dried blueberries
1 cup raw pumpkin seeds
2/3 cup shredded unsweetened coconut
Heat a large saucepan over medium heat. Once the pan is warm, turn down the heat to medium low and add the oats. Toast the oats for about 5 minutes, stirring regularly to prevent them from burning.
Push the oats to the side of the pan and add the vegetable oil and the coconut oil. I suggest using a combination of oils for two reasons: first, coconut oil has a very strong flavour and the addition of a little vegetable oil tames the coconut flavour just a bit. And second, vegetable oil has a much higher smoke point than coconut oil does. By adding the vegetable oil to the pan first and the coconut oil on top, the vegetable oil acts as insulation and prevents the coconut oil from burning.
When the coconut oil has melted completely, toss the oats in the oils and continue toasting over medium-low heat for another 2-3 minutes.
After the oats are toasted, turn the heat down to low. Make a well in the centre of the oats and add the honey and maple syrup, stirring constantly as the sugars melt, slowly incorporating the honey and maple syrup in with the oats. It’s important to keep the mixture moving while it’s over the heat to prevent the sugars from burning.
Continue stirring pretty much constantly, adding the cinnamon, nutmeg and salt as you stir.
Grating your own nutmeg intensifies the flavour so beautifully…it’s far better than the powdered stuff.
Once everything is incorporated very well, remove the pan from the heat and add the dried blueberries, pumpkin seeds and shredded unsweetened coconut.
Mix everything together until it’s incorporated well and transfer the mixture to a baking sheet covered with parchment paper to cool.
Doesn’t it look SO yummy??
Whenever I make granola, I actually like to enjoy a little bit of it while it’s still warm on top of some plain fat-free Greek yogurt. The reason for cooling it on a baking sheet, though, is for storage purposes: if you were to add the granola to a jar while it was still warm it would solidify as the sugars cooled and you’d have a lot of difficulty breaking it apart! Cooling it on a baking sheet allows you to break it apart easily for storage in a jar or container.
This granola can be stored for up to 2 weeks in an airtight container, and it can be served on top of your favourite yogurt or even eaten in the same way as cereal with cow’s milk, or soy, coconut, or almond milk.
Because this blueberry pumpkin seed granola is made on the
stove-top, it’s so quick and easy to make. I think you’ll like the
versatility this recipe provides because you can add just about any
type of nut, seed, or dried fruit you like. And the flavours are so warm
with the perfect hint of spice.
This recipe yields about 7 cups of granola, the perfect sized batch for breakfasts, brunches with friends or even giving away as gifts (Mason jars full of homemade granola make great gifts for teachers or friends).
Each 1/4 cup serving is only 3 Weight Watchers PointsPlus and with some Greek yogurt, it’ll keep you full until lunch time!
Hope you enjoy this one!