Granola can be used in so many different ways, so it never hurts to have some on-hand for topping on yogurt and cereal, throw into a smoothie or just eat a handful as a healthy snack. I found the original granola recipe in the January/February 2010 issue of Everyday Food, but I changed some things up. I just made it this morning and it turned out quite yummy! I have added some variations at the bottom.
Ingredients:
- 3 1/2 c. old-fashioned rolled oats
- 1/2 c. chopped walnuts**
- 1/8 tsp. sea salt
- 5 tsp. canola oil
- 5 tbsp. pure maple syrup
- 1/2 tsp. pure vanilla extract
Directions:
- Preheat oven to 325 degrees Fahrenheit.
- In a large mixing bowl, toss all ingredients together.
- Spread mixture on a rimmed baking sheet.
- Bake 25 to 30 minutes or until golden brown. Rotate baking sheet halfway through bake time.
- Cool completely before use.
- Cover and keep at room temperature for up to 2 weeks.
Makes 4 cups
**I used 1/2 cup of chopped walnuts, but you can use pecans, almonds or whatever type of nut you want. If you want to use 2 types of nuts, use 1/4 cup each.
Since canola oil is a man-made highly processed and hydrogenated invention, I would assume it is not considered clean. Wouldn’t we be better off using a more natural oil?
Hi Deanna,
ALL oils are processed. Are some processed more than others? Of course; however, you also need to take into consideration that certain oils should not be heated above a certain temperature and/or not used at all in cooking/baking. I suppose you could use olive oil in this recipe, if you’d like, but, in my opinion, it will taste completely different (and maybe not taste as good). If you’re going to use a different oil, I would suggest looking up the smoking points of various oils before doing so.
Research suggests that canola oil is perfectly fine, one of the healthiest oils out there, and an excellent source of healthy fat, which after researching this issue a couple years ago, I tend to agree with. Besides, if it’s good enough for the QUEEN of clean eating, Tosca Reno, it’s good enough for me: http://www.thedietchannel.com/interview-tosca-reno
The great thing about recipes is you can always change them to suit your needs and tastes and to fit your beliefs about what’s clean and what’s not or what’s healthy and what’s not.
I can’t wait to try this!
Using the SparkPeople Nutritional Analysis tool, per 1/2 cup serving, the nutritional breakdown is as follows:
240 cal; 10.0g total fat; 1.5g Sat fat; 6.1g poly unsat fat; 3.8g monounsat fat; 0mg cholesterol; 39mg sodium; 351.7mg potassium; 54.7g carbs; 7.7g fibre; 7.7g sugars; 5.5g protein; of note on the vitamin/mineral side % of RDA – copper – 27.8%; folate – 11.4%; iron 19.9%; magnesium – 33.6%; manganese – 201.2%; phosphorus – 38.3%; thiamin – 36.5% and zinc – 23.1%. All others are less than 10%
I love making homemade granola. I use agave and honey to make mine. I also use canola oil. I mix in pumpkin seeds, wheat germ, sunflower seeds, and dried fruit. It truly is the most versatile baked good. I make granola bars, top smoothies, top yogurt. My kids like to eat it plain out of the jar.