This post was updated on 6/18/21
A Favorite Family Recipe
A Hearty, Filling Breakfast or Snack
Even though now I usually eat eggs, smoothies, or meal replacement coffee instead of breakfast, my kids love to eat this granola for breakfast or as a snack. My husband eats it by the handful, and I find myself making room in my diet to include this irresistible granola with some raw yogurt or kefir. It is just so good and satisfying.
Choosing the Right Ingredients
It’s important to be careful with which ingredients you use for this granola. I use sprouted oats as the base. Sprouted oats have been soaked and dehydrated to remove some of the phytic acid. Phytic acid steals minerals from your body, can lead to tooth decay, and can cause indigestion. Usually when we consume oats, I soak them overnight with apple cider vinegar and then cook them the next morning. Sprouted oats don’t have all the phytic acid removed (nor do cooked oats) so it’s important to balance out your diet with plenty of foods that don’t contain phytic acid, such as pasture raised animal products, raw dairy, vegetables, fruits, and healthy fats.
Another word of caution is choosing nuts and seeds. If possible, it is best to soak nuts for 6 to 8 hours and then dehydrate them until crisp. You can also buy sprouted nuts in some health food stores, but they are quite expensive. I soak and dehydrate walnuts, pecans and almonds. The seeds tend to have lower phytic acid content, so I don’t worry about those. Unless you give up all grains, nuts, seeds and legumes, it’s impossible to avoid all phytic acid. Many people (including my family) are not willing to do that, so we strive for a balance between trying to eliminate as much phytic acid as possible and not overconsuming these foods.
If you are not able to use nuts that have had some of the phytic acid removed through soaking or dehydrating, at least choose nuts that have no vegetable oils added. Vegetable oils include soybean, canola, rapeseed, cottenseed, corn, safflower, ricebran, and sunflower. This article goes into detail on how they are made and how they harm the body. Better fats and oils to use for cooking are animal fats (butter, lard, tallow, etc.), avocado oil, coconut oil, and olive oil, which is what I use in this granola recipe.
And lastly, when I add dried fruit to this granola, I choose organic raisins and organic cranberries that have been sweetened with juice instead of sugar. It’s not crucial that the cranberries be sweetened with juice, it’s just a personal preference.
Baking the Granola
It’s a super simple recipe to make once you have the right ingredients. Preheat the oven to 300 degrees and line two large baking sheets with parchment paper. Mix up your ingredients (except for the optional dried fruit) and spread it evenly on the pans. Bake for 45 minutes, stirring once halfway through. Let cool, then add optional cranberries and raisins and store in airtight containers.
This is a great recipe to make while you are preparing other food for the week. It’s mostly hands off and makes a lot if you are feeding a crowd or want to have quick breakfasts and snacks on hand for your family.
Let me know if you make this recipe and how you like it. It’s definitely one of our favorites, and I am excited to share it with you.
Happy cooking, and until next time,
Other Breakfast Recipes to Enjoy
- Perfect Overnight Oatmeal: Customize it any way you like. This is how my kids most often consume oats. Soaked, cooked, and with cream, raisins, and cinnamon.
- Perfect Scrambled Eggs: Eggs, anyone? I love these for breakfast or an easy dinner with greens on the side.
- Sourdough Cinnamon Rolls: A truly special breakfast treat that is lovely for sharing.
Maple and Olive Oil Granola
- 1.5 lbs. sprouted rolled oats 24 oz or 6 cups
- 1 cup flaxmeal
- 3 cups soaked and dehydrated mixed nuts I used walnuts, pecans, almonds and peanuts. Avoid nuts with added vegetable oils.
- 1 cup seeds I used sunflower, pepita, sesame, and chia seeds
- 2 teaspoons cinnamon
- 1 cup extra virgin olive oil
- 1 cup real maple syrup
- 1 cup dried cranberries optional
- 1.5 cups raisins optional
- Preheat oven to 300 degrees. Line two large, rimmed baking sheets with parchment paper. Set aside.
- Mix together dry ingredients in a large bowl: oats, nuts, seeds, cinnamon. Combine olive oil and maple syrup together in a separate bowl, then add to granola. Mix well, ensuring that everything is evenly coated.
- Spread granola in an even layer on the baking sheets. Bake for 45 minutes, stirring once halfway through, until edges are golden. Let cool completely. Add optional cranberries and raisins, then store in airtight containers. Keeps well for a few weeks, if it lasts that long.
Becky! I loved eating your granola back in college! I'm excited that you've posted this recipe and I'm looking forward to trying it! yum!