I love making homemade Instant Pot yogurt (I use this recipe from This Old Gal but don’t strain it because I’m lazy. She also has a great cold start option but I prefer to use my grassfed milk so heating is required). But don’t love having yogurt for breakfast with just honey and fruit. Seems like too much sugar and not quite filling enough. So I decided I’d add some granola but the store bought stuff has a lot of sugar and is pricey – we like it heavy on the granola, not just a dash. I found a good recipe by Alton Brown but made a few changes, mainly the sugar.
We are now obsessed with our granola and I love that I can add more protein or change stuff up as I need to.
- 3 cups oats
- 1 cup sliced almonds
- 1 cup pecan pieces
- 1 cup unsweetened coconut chips or flakes
- 1/4 cup coconut oil (melted)
- 3 Tbs maple syrup
- 2 Tbs brown sugar
- 3/4 tsp salt
- 1 tsp cinnamon (optional)
- 1 cup raisins
Preheat oven to 300 degrees. Pour oats, almonds, pecans, coconut flakes, brown sugar, cinnamon, and salt into a bowl. Mix it up and then pour melted coconut oil and maple syrup and mix some more. (Raisins get added after the baking).
Place silpat or parchment paper on a baking sheet and spread out oat mixture. Place in oven. It will need about an hour in the oven, but needs to be mixed every 15 minutes. After an hour (or when it reaches color of choice), remove and mix in raisins.
I’m not sure how long it’ll store for as it doesn’t make it long here. I know it has a week, but it will likely last longer.
If you want to skip raisins, you’ll probably need to up the sugar/maple a little. And change it up to your needs.
How cute is my granola jar?? It was gifted to me in my local Buy Nothing group on Facebook. It’s an amazing group aimed at reducing landfill waste and getting to know your own community. I highly recommend finding one in your area!