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While feeding or body brain food is important, doing it in the morning at breakfast is a great way to start the day. Oats are found in many breakfast foods from muffins, cereals, bars and more. One of my family’s favorite recipes I whip up often is homemade granola. It is full of nuts, seeds, honey and steel cut oats like the Happy Rolled Oats that are full of protein and fiber.
I got this recipe from a friend and it is so easy to make. I get my seeds and nuts from the raw food bins at grocers. We snack on it plain, put it on yogurt, top baked goods with it. Once you make a batch, you can keep it in a baggie and use it so many ways.
I like using Happy Oats from Bakery on Main because I know I am getting the protein and fiber my family needs from oats that are certified gluten free and made in a gluten free facility, Non-GMO Project verified and made in the USA. The Bakery on Main Happy Oats come in 3 varieties:
- Happy Rolled Oats
- Happy Quick Oats
- Happy Steelcut Oats
You will not find any preservatives and are truly whole grain. Below is my granola recipe for you to enjoy! If you see the oats recommended in this recipe, keep in mind that rolled oats are best for loose granola and steelcut are best for bars.
Homemade Honey Granola
- 3½ cups Happy Rolled or Steelcut Oats
- 1 cup raw sliced almonds
- 1 cup raw cashew, walnuts or pecan pieces
- 1 cup unsweetened shredded coconut
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon ground nutmeg
- 6 tablespoons unsalted butter
- ½ cup honey
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- parchment paper
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper. Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt. Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
Spread mixture onto prepared pan in one even layer. Bake for 75 minutes. Break up or cut into bars. Store in air tight container at room temperature for up to 2 weeks.