We love ourselves some vanilla yogurt and granola around here.
For breakfast it is a definite hit. All.the.time.
Well for that matter most of my kids would eat it any time of day. Okay, I am pretty sure everyone in the house BUT Bean would eat granola and yogurt all the time. AND to be fair, he doesn't have enough teeth to eat granola otherwise he probably would too.
Bottom line, we wouldn't pass up a bowl of yogurt and granola if it were offered to us.
For as much as we like this lovely duo, I shockingly had never made homemade granola.
Shriek. Gasp. What?!?
Don't judge. I am kind of lazy and have been just fine with filling up on granola bulk-style at our local grocery store.
For some reason I was feeling pretty ambitious lately ( I blame being in party mode the last month) and I decided to make myself some homemade granola.
Good news is that it was super duper easy to make, because the bad news is I am back to feeling a tad bit lazy!
We have already almost completely gone through my first batch of homemade granola. It was so, so yummy.
I am already imagine all the variations I can make. Alas, that will have to wait until I am feeling less lazy...hahaha.
For now this will do, after all I already have all the ingredients already on hand. I am probably going to be making more soon. Very soon.
Honey Oat Granola
adapted from Half Baked Harvest
3 cups quick oats
1 cup crushed cornflakes cereal
6 Tablespoons cornmeal
1/2 teaspoon of salt
1/2 teaspoon baking soda
1/2 cup honey
4 Tablespoons coconut oil
1 1/2 teaspoons vanilla extract
1 Tablespoon brown sugar
Preheat oven to 350 degrees.
Combine oats, cornflakes, cornmeal, salt and baking soda in a bowl and set aside.
In a glass, microwave safe bowl or measuring cup, mix the honey and coconut oil. Place in the microwave fro 30 seconds and stir. Then heat it for another 30 seconds and stir until the coconut oil is fully melted. Add in the vanilla and brown sugar. Whisk to mix. Pour the liquid mixture over the oat mixture. Mix until completely combined.
Pour into a 9x13 baking dish and press down into the pan. Bake for 20-25 minutes until the top is golden.
Let the granola rest in the pan for 10 minutes. Then take a spatula and break up the granola into crumbles. Lay out on a cutting board or a baking sheet and let cool completely, stirring occasionally.
Store in an air-tight container.