We stopped buying breakfast cereal a long time ago. Sure it’s convenient to just grab a bag along with your groceries, but it’s also so expensive for what you’re getting. And the truth is, making your own is ridiculously easy.
On top of being cheaper, another benefit to making your own is that it’s customizable, so you can create a flavour combo to suite your exact taste. For instance, Dave finds commercial cereals much too sweet, so I’ve cut the sugar way back here. And although I’ve used almonds, pumpkin seeds, and raisins in ours, there’s no reason why you can’t swap them for your favourites.
One ingredient I’ve used here that you may not have, is banana extract. Dave love’s it in this, and says it make the granola taste like “the kind from the stores” (only better because of the sweet factor). Banana extract can be found (obviously) online, but also in specialty food/baking stores, and (apparently) Walmart might even sell it. But beware, not all extracts are equal, and I’ve heard that some banana extracts are pretty bad. I’ve been using Bakto Flavours and have been very happy with the results… If you want to substitute for the banana extract, I suggest using 1 teaspoon of vanilla extract or a 1/2 teaspoon of almond extract, or both.
Almond & Pumpkin Seed Granola
Author: Starr Wong @ The Misfit Baker
Recipe Type: Breakfast
Makes: approx. 8 cups
- 4 cup Rolled Oats (do not use quick oats)
- 1 cup Sliced Almonds
- 1 cup Pumpkin Seeds
- 1/2 cup Ground Flaxseed
- 1/2 cup Hot Water
- 6 tbsp Agave Syrup (or Maple Syrup)
- 1/4 cup Coconut Oil, melted
- 2 tsp Ground Cinnamon
- 1/4 tsp Banana Extract *
- 1/4 tsp Salt
- 1 1/2 cup Raisins
Pre-heat oven to 300°F and line 2 baking sheets with parchment paper. Set aside.
Stir together the rolled oats, almonds, and pumpkin seeds. Set aside.
Whisk together the hot water and flaxseeds. Add syrup, coconut oil, cinnamon, extract, and salt, and whisk until thoroughly combined. Add to the oat mixture and stir until well coated.
Spread the mixture onto the two prepared baking sheets and bake for 20 minutes. Stir, rotate sheets, and continue baking for 10 – 15 minutes, until golden brown. Cool on baking sheets.
When completely cool, stir in raisins.
Granola will keep for 2 weeks at room temperature in an air tight container, or 3 months in the freezer in a sealed freezer bag.
*If you do not have banana extract, substitute with 1 teaspoon of vanilla extract or 1/2 teaspoon of almond extract.