Simpler Living Blog

A Simpler Summer Breakfast: Homemade Granola

Lehman's
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As a busy (and working part-time) mom, I lack the time in the mornings to create a farmstead feast for my family. However, we have found a way for all of us to eat a filling, wholesome and delicious breakfast before we head out the door: I started making my own granola several years ago and I’ve never looked back!

I know, I know. Granola is not hard to find, and lots of it is even pretty healthy. But by making my own, I can 1) fiddle with the ingredients and flavors to our liking, 2) know exactly what I’m putting into the recipe, and 3) never worry about too much sugar, preservatives or other chemicals. I can make it as all-natural as possible! Buying the ingredients in bulk (and storing them in my freezer between batches) saves me a lot of money when I actually look at the cost of it. And finally … it’s just plain satisfying to know my children are eating something I made for them instead of out of a box or bag.

A Simpler Summer Breakfast: Homemade Granola

Author: Lehman's

Ingredients

1-1/2 cups whole wheat flour
6 cups rolled oats (not instant or quick cooking)
1 cup sliced raw almonds
1 cup raw, unsweetened coconut flakes
1 cup wheat germ (optional)
1/4 cup golden flax seeds (optional)
1 c. oil (vegetable, olive or coconut)
1 c. honey (I use raw)
1/2 c. water
2 t. vanilla (I use Mexican vanilla)
1 T. salt (optional)

Directions

Pour liquid mix onto dry mix and stir to combine well. Spread onto two ungreased cookie sheets and bake at 250 degrees F for 1 hour, or until brown and slightly toasted. Cool on cookie sheets.
Store in an airtight container. My favorite way to enjoy my homemade granola is with unsweetened almond milk. It’s also delicious with homemade yogurt! My children eat it straight up as a snack; they’ve even requested it in their school lunches. Enjoy this simple, easy way to “wholesome-ize” your breakfast.