I have wanted to made granola from scratch for quite some time now. I was recently motivated to make it since I have discovered that there is a good possibility I may have an allergy to soy products.
I have been trying to avoid all products with any type of soy in them lately, and I have found that is really difficult to do. Soy is in almost everything! The most common soy product that seems to be everywhere is soy lecithin. Why do they have to put this in everything? I know that it is used as an emulsifier in many food products, however I don’t know why it is put in so many types of food.
I have concluded that the only way to avoid all soy products is to make almost everything from scratch. So that is what inspired me to finally make the granola I have been contemplating making for some time.
The recipe I followed and morphed greatly came from Bonnie Stern’s Simply Heart Smart Cooking book (page 231). My home made granola is amazing! It’s the best granola I have ever had. I love it because it’s not too sweet, and all the nuts give it enough protein to keep me going. I usually eat my granola with no fat vanilla yogurt. Below is my adapted version of the recipe.
4 cups rolled oats
1 cup sliced almonds
1 cup unsweetened medium shredded coconut
2 ml cinnamon
2/3 cup pure maple syrup
Preheat oven to 350 degrees F. Prepare a 9X13 pan with parchment paper (line it with this)
Heat the maple syrup for a few minutes on medium heat. Combine all the other ingredients in a large bowl, and add the heated maple syrup. Stir until combined.
Bake for about 35 minutes, or until the granola is lightly toasted. Store in an air tight container.