Monday, November 28, 2011

Aunty Joyce's Amazing Granola

I think we all have aunts, grandmas, cousins, and maybe even uncles who just make the best _________. You know what I mean: maybe it's your Grandma's canned green beans, your aunt's bbq chicken, or your mom's cinnamon rolls. Well, I'd like to share a favorite recipe from my Aunty Joyce! (My Dad's sister)

I first tried her granola this year at family reunion. She brought a batch, and, oh my!! I fell in love. It's so simple, soothing, but real and pure. It has a light taste, which is not overpowering.

And I also have to say that making this granola was somewhat therapeutic. I don't know what it was about it, but I loved the whole process! (It might have helped that I made it in the morning, in a quiet house, in a clean kitchen, with the sun streaming through the windows...yep, I definitely love mornings.)

Amazing healthy granola (can be gluten-free)
Here's her recipe:

I learned to make this granola in a class from a young woman who was teaching us to make homemade soap and balms. It’s simple and tasty. I like to eat it with plain yogurt, a little honey, and fresh fruit.

Spray a 9x13 cake pan with spray oil. Spread 7 cups of old fashion oats in pan. Preheat oven to 350. In a small sauce pan on stove, heat ½ c olive oil and ½ c honey and a dash of salt on medium until easily pourable. Then pour mixture over oats in a zig zag fashion across and up and down the pan. With large spoon, fold oats and honey mixture until evenly distributed. Bake in 15 minute intervals at 350, turning mixture every 15 minutes until desired crispness (I usually cook the granola for 45-50 minutes total).

In same sauce pan used for oil and honey, add 1-2 Tbs olive oil or cinnamon infused oil*. Add ½ c sliced almonds, ½ c chopped pecans, ½ c chopped walnuts to oil. On medium heat, stir nuts constantly to roast until you hear a slight sizzle or pop in the pan. Then pour roasted nuts over baked oats and fold in. Add ¼ to ½ c craisins. Cool completely. Store in airtight container.

*To make cinnamon infused oil, fill small glass bottle with narrow opening with cinnamon sticks. Pour olive oil over them, filling bottle. Close tightly with lid. After a couple days you have cinnamon infused oil. Bottle may be refilled a couple times with olive oil before changing out cinnamon sticks (depending on how often you use this).
This is what the nut mixture should look like before you add it to the granola
 Claire's notes:
- I added some puffed amaranth for a little protein and other good stuff, and 'cause we had it on hand. :)
- Use the best honey you can! It will make a difference!
- I added pumpkin seeds, which were absolutely delicious! I love the crunch they added. (And those little brown specks are flax seeds ground. You've probably heard me say already how good flax is for you and why not add it to your granola??)
- A serving suggestion: cut half of a banana, peel, and place in a microwave safe bowl. Microwave banana on high for 30-50 seconds, then mash. It totally enhances the flavor of the banana, and melts amazingly into the yogurt and granola. Yum. Deliciousness.
- Play around with this recipe. The possibilities are endless!
 And one last picture of my dear Aunty Joyce (and Uncle Dave). Thank you for the recipe!

Question of the day:
Have you ever made your own granola? Success? Did you like it? I'd love it if you would share your favorite recipe!


  1. What an awesome post Claire!! Great story, fun photos, and a yummy result! I know what I am having for breakfast tomorrow!

  2. my gronalla recipe is on a july post on my blog. Also your country is our favrorite we love food, music, dance, costume and even have had birthdays with this theme!


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