My Favorite Smoothie Mix

For quite some time now this has been my favorite mix to put in smoothies. It has a great flavor and is full of fiber, nutrients and multiple sources of protein. With the right amount of added fat and fruit a smoothie will keep me full and energized for hours. It has also done wonders for my hair, skin and hormones. My eyelashes are longer and thicker then they have ever been. Make up a batch a give it a try I started noticing a difference within the first three months of using it consistently.

I'll share some of my favorite smoothie recipes soon but for now here is my basic formula for making a healthy well balanced smoothie.

My typical smoothie formula:
2 cups of liquid (almond milk, water, kefir or combination)
2 scoops of the mix (recipe below)
1-2 Tablespoons Fat (Nuts or nut butter, coconut oil or MCT oil)
1-2 cups frozen fruit
other add ins fresh greens etc. (optional)

My Favorite Smoothie Mix

Makes about 1 gallon

3 cups chia seed
3 cups collagen
3 cups vanilla bone broth powder
3 cups vanilla plant based protein powder
1/2 scant cup acerola cherry powder
1/2 scant cup maca
1 1/2 cups greens powder

Mix everything into a gallon glass jar. Shake well to combine add two large scoops to your favorite smoothie recipes.

Note:
For the Greens Powder I have been using Green Smoothie Girl's but she doesn't seem to be selling it anymore so I'm looking for another brand I will probably end up using this Moringa powder (since it is so affordable and super healthy) and another variety greens mix (I haven't really found one I like yet but there are lots of options out there.)

Gluten Free Pancakes

Recently I went gluten free for a few months as part of an elimination diet type cleanse thing. I even went without grains for part of that time not because I think they are not healthy but because I wanted to see if I had any sensitivities to any of them. The only big thing I noticed without them was feeling a bit bound up if you know what I mean.

I still have not added back wheat yet, it has been a slow process and I'm trying to listen to my body. I have added back non-gluten grains and some Spelt but only in sprouted or sourdough form.

Anyway as I was adding back other grains I wanted to try some gluten free pancakes. Most of the ones we tried where not good at all and really soggy in the middle and just......yuck. But then I tried using the almond pulp from making almond milk and this is what I came up with. I don't think they are as good as our regular pancake recipe but they are pretty tasty and if you are wanting a gluten free pancake it's the best one I've tried yet!

Gluten Free Pancakes

1 cup almond meal (I just use all the leftover almond pulp from making this almond milk)
1 cup brown rice flour
1 cup oats
3 Tablespoons arrowroot powder
1 Tablespoon baking powder
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1 teaspoon Real Salt
1/2 cup almond or coconut milk
1/2 cup water
1/4 heaping cup coconut oil, melted
2 free range eggs
1 teaspoon vanilla
2 Tablespoons honey or pure maple syrup


In medium size bowl add the first 8 ingredients. In separate bowl, whip up eggs and add then whisk in the rest of the ingredients. Add the wet ingredients to the dry until just combined add more water if needed for desired batter thickness. Heat up slightly oiled griddle or frying pan. Using a ladle pour batter onto the griddle. Be sure to cook well on each side at not too hot of temperature to be sure they cook in the center. Serve hot with favorite pancake toppings.

Note: You could try these with egg replacer but I have found that when you are not working with gluten to help hold things together egg replacer just doesn't give it quite a sturdy enough texture. More mushy and crumbly at the same time if that makes any sense.

Whole Grain Quick Biscuits and/or Muffins

So this is a recipe that our good friends make us quite often when we are visiting. It's been an instant favorite for my kids and I finally asked for the recipe. We have made it many times since and from the get go we doubled it. I call them Biscuits/Muffins because they are kind of on the sweet side although they sort of taste like a biscuit. You could use less sweetener if you want a more biscuit like flavor. Also instead of rolling out the dough and cutting it into biscuit shapes you just spoon it into a greased muffin pan. I love how quick and easy it is.

We have made this recipe when I need my meal to stretch and fill bellies. Or for a quick breakfast of biscuits and gravy. Or if we are out of bread and need some quick! Very versatile you could even add some berries, apples, dried fruit, or something like that to have it be more of a muffin. Even spices like cinnamon and things would work good for more of a muffin flavor.

I have also tried using all Spelt flour when making these and they still where very good although maybe a little more crumbly. I think it would be fun to try other flours maybe even a mix of a few different whole grain flours. Mostly I just love how it is just a few ingredients and mixes together so quick and simply.

Whole Grain Biscuits/Muffins

4 cups whole grain flour, we have used Spelt and hard white wheat
2/3 cup Sucanat
2 Tablespoons baking powder
1/2 teaspoon Real Salt
6 Tablespoons melted coconut oil
3/4 cup milk (I use almond or rice milk)

Add all ingredients into bowl and mix well. Scoop into greased muffin tin bake at 350 degrees for 15 minutes or until golden brown and toothpick in the center comes out clean.

Blender Pancakes and Coconut Syrup

This post was last published in July of 2008.....I'd say it's time it took center stage again. It's really a great recipe. Enjoy!

I think these are quickly becoming our new favorite pancakes. Believe it or not after much searching and trying I finally took my Mom's tried and true old recipe and "healthified" it to our tastes and we have a Simple, Healthy, Tasty pancake recipe that the whole family loves! One of the things I like best about it is that I don't have to grind my wheat into flour first. I just put the whole grain right in the blender.

Blender Pancakes

1 cup rice or almond milk

3/4 cup whole kernel grain (I used hard white wheat, spelt or kamut )

Egg Replacer for 3 egg whites

1 Tablespoon Sucanat

1/4 teaspoon sea salt

2 Tablespoons coconut or olive oil

1 teaspoon baking soda

2 teaspoons baking powder

Pour milk and wheat into blender. Liquify (on high with a regular blender on speed 3 or 4 with a high speed) for 4 minutes. Continue to run at a lower speed and while still running add the rest of ingredients. Add baking powder last and stop blender as soon as it is thoroughly mixed. Pour right onto hot griddle from blender cook and turn over to cook on other side just like any pancake.

NOTE: I usually double this but depending upon the size of your blender you may want to try it first cause it does foam up some once the baking powder is added. If it only takes up half your blender or less you know you can double it without any problems! Also Spelt and Kumut both work in this recipe for those who have wheat allergies.

When I was looking for a good blender pancake recipe I came across some coconut syrup on a blog. It sounded very yummy but of course I had to healthify it! We really like how it turned out though, very rich and Taaaasty! ;)  MmmMmmmm give it a try!

Coconut Syrup

7-8 Tablespoons coconut oil
1 drop natural butter flavor (optional)
3/4 cup rice milk mixed with 3/4 T. vinegar
1 cup Sucanat
½ teaspoon baking soda
1 teaspoon coconut extract

Place oil, rice milk and Sucanat in a saucepan. Turn stove on to medium and stir until oil melts and Sucanat dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the "fizz" to reduce before serving.

French Toast Stix, Made Without Egg

This is basically a feed a family version of these that my Sister Emily posted a few years back!  They are egg and dairy free (so vegan french toast) and if you wanted they could easily become gluten free french toast by using whole grain gluten free bread and use extra arrowroot powder instead of flour in the recipe.

Great for families with allergies and/or intolerance to dairy, eggs and/or gluten. They have been a fun family favorite around here for years!

French Toast Stix, Feed a Family Version 

2 cups almond or rice milk

1 teaspoon vanilla extract

6-8 Tablespoons olive oil or melted coconut oil

1/2 teaspoon salt

4 Tablespoon whole wheat flour

1/2 cup arrowroot powder

4 Tablespoons Sucanat

1 heaping teaspoon cinnamon

1/2 teaspoon nutmeg (optional)

1 loaf of whole grain bread

pure maple syrup or dip of your choice, we used homemade buttery maple syrup (recipe soon to come)

Directions:

Cut slices of bread into 3-4 equal sticks.

Mix first 9 ingredients in bowl.

Dip sticks individually into mixture.  Over medium/low heat, on a well greased pan or griddle, lay sticks flat down. After 2 to 4 minutes turn sticks, they should be a light brown.  Sticks should turn easily when done.  Cook for another 1 to 2 minutes before removing.  I will a lot of times reduce the heat so they cook slow and are not soggy in the middle but some people like them soggy in the middle do whatever you like!

High Protein Granola

I've been on a granola kick lately.  All Summer I tried different crock pot granola recipes.  I really liked that I didn't need to heat up my oven for granola in the Summer. But I also found that a crock pot doesn't seem to get hot enough to make really good crunchy granola.  I haven't entirely given up on it......it was really quite edible just not crunchy. I'll share recipes when I have my favorites.

At that time I started playing with the idea of adding more protein, good fats and just all around super-fooding (yeah probably just made up that word) my granola.

This is my favorite version so far and I love how it has almost a gourmet (if you can say that about granola) flavor.  It's like high society granola.  Either way I'm not afraid to admit that I'm a crunchy granola girl who enjoys some gourmet granola every once in a while!

Mostly I just love the added energy it seems to supply me with.

High Energy Granola

8 cups regular rolled oats
2 cups unsweetened shredded coconut
2 cups sunflower seeds
1 cup quinoa flakes
1/4 cup amaranth, puffed
1/4 cup chia seeds
1/2 cup hemp seeds
1 cup extra virgin olive oil
1 cup coconut (palm) sugar or Sucanat
1 cup maple syrup
1 scant cup honey
2 Tablespoon molasses or sorghum
2 teaspoons kosher Real Salt
1 cup other nuts (optional, we like pecans or almonds)
dried fruit of choice (optional, we like cranberries, apricots, dates, currents or raisins)

Preheat oven to 300 degrees.  In large bowl combine all the dry ingredients.  Add wet ingredients, salt and other optional nuts.  Distribute mixture between 2 large cake pans and/or bakers that are lined with parchment paper.  Bake for 35-45 minutes or until golden brown - being sure to stir EVERY 10 minutes.

NOTE:  If you want even more energy from your granola add a Tablespoon of soaked and barely sprouted sunflower seeds to individual servings of granola.  It's a great way to get added enzymes.

Simple Sourdough Waffles

I have read and heard about Natural Yeast (aka sourdough starts) for a long time now.  Do you ever learn about something new and think that it doesn't seem that difficult and you know you could do it, but at that point it isn't part of your routine and changing seems a bit too overwhelming?  Well that is how soaking flour and sourdough has been for me.  Please note that I don't think all flour needs to be soaked all the time and that I do feel whole grains no matter how they are prepared are much healthier than refined ones.  We have been well nourished and healthy for many years without soaking a single bit of our flour......That being said I have been able to understand the logic and have always wanted to learn how.  And even more important;  What if for some crazy reason I couldn't get commercial yeast?  I feel like having your own natural yeast start is very self reliant.

Anyway long story short.  Back in February I decided it was time to learn.  I went to a sourdough class saw it done and come home with a start.  Over 3 months later my start is still alive in fact it is thriving and I have not bought a single loaf of bread.  The term "sourdough" is a little deceptive because although I can make very sour dough if I want to more often than not it has very little sour flavor.  Like in the case of these waffles.  I have been trying out and making all sorts of recipes many have been perfected and I can't wait to share them with you.  These waffles come first because we have made them the most often.  And don't worry if you are totally new to sourdough I plan to share what I have learned about getting a start and taking care of it.

Guess what I was right.  I knew it wouldn't be hard and would fit right into my routine once I decided to take the leap.  I totally could have done this sooner but no biggie..... Now I know and one things for sure it's hard to unlearn something.  Just glad I finally took the time to learn.

Simple Sourdough Waffles

2 cups starter
1 Tablespoon egg replacer mixed with 3 Tablespoons water
OR 2 Organic Eggs
2 Tablespoons Sucanat or Honey
2-4 Tablespoons Coconut or Olive oil (be sure start is at room temperature if using coconut oil)
1/2 teaspoon Real Salt
1 teaspoon vanilla
1/2 teaspoon almond flavor (optional)
1/4 cup water
1 teaspoon baking soda

In large bowl mix in all but last 2 ingredients.  Stir well may add more water if start is especially thick.  Mix the baking soda and water together.  Add to the batter, stir.  It will foam up a bit cook in a waffle iron like any other waffle.  Makes 6-8 large waffles.

Chewy No-Bake Granola Bars

These are our families current favorite granola bars!  Great for a quick filling healthy snack.  Full of essential fatty acids and protein.  Not to mention simple to make and super tasty!

Pour melted mixture over dry ingredients.

Spread on cookie sheet lined with parchment paper that has been sprinkled with carob chips.

Press into pan and flatten out evenly.

Sprinkle with more carob chips and lightly press them into the bars.  Chill then cut into bars.

Chewy No-Bake Granola Bars

4 cups Rolled Oats
3/4 cup shredded unsweetened coconut
1/2 cup chia seed
1 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1 cup raisins
1/4 cup chopped nuts or ground flax seed

Combine above ingredients into large bowl and stir together.

2 cups All Natural Peanut Butter
2/3 cups honey
3/4-1 cup coconut oil
1/2 teaspoon Real Salt
1 teaspoon vanilla
1 drop natural butter flavor (opt.)

In a saucepan on low heat melt these ingredients together just until melted.  Pour melted mixture over oat mixture in bowl and stir until well coated.  Then turn onto parchment paper cover cookie sheets that have been sprinkled with carob chips.  May use one or two cookie sheets depending on size of sheets and how thick you want your bars.  Press mixture into pan and then sprinkle with more carob chips.  Lightly press carob chips into bars.  Chill until hardened.  I like to put them in the freezer.  Cut into bars after chilled may wrap them individually I usually just layer them into a tupperware with parchment paper in between.  I store them in the freezer.



UPDATE:  

I figured that since these didn't need baking then why should I use up all my cookie sheets making them!  Plus how often to you have plenty of room in your freezer for 2-3 cookie sheets.  So I found my biggest tupperware type dish.  It's about 10x13.  Then I put in a sheet of parchment paper sprinkled it with the carob chips and then started layering.  This recipe did about 3 layers but I could have fit a least that many more if I had wanted to make more bars.

Then I put the lid on them and froze them and when they were all set up I could just pull out a layer at a time.  Just be sure you put parchment paper in between each layer.

There it is one layer pulled out two more layers are still the in tupperware.  Super convenient, doesn't dirty as many dishes and they can easily be stored that way until ready to use.

Waffles Made Overnight

We made these and loved them, then had family and friends try them and the consensus is in...These are the best dang waffles ever!  Light and fluffy yet crisp on the outside....better yet whole grain and don't get stuck in your waffle iron.  For sure our very favorite waffles.

Overnight Waffles

1 cup warm water (about 110 degrees)
2 teaspoons Sucanat
2 1/2 teaspoons yeast
4 cups rice milk
3/4 cup coconut oil
1 1/2 teaspoons Real Salt
4 cups flour (I used hard white wheat)
4 organic eggs or egg replacer (have tried both works the same either way only the color is different the taste is the same!)
1/2 teaspoon baking soda

In a large mixing bowl (batter will rise), put warm water in and stir in Sucanat.  Sprinkle with yeast, let sit for 5 minutes.  In a saucepan on low heat warm the rice milk and melt the coconut oil in the milk.  DO NOT LET IT GET TOO HOT (about 110 degrees).  Add the warm rice milk and oil mixture along with the salt and flour to the yeast mixture and whisk until smooth.  Cover the bowl and let sit overnight at room temperature.  Just before ready to cook beat in egg or egg replacer and the baking soda and mix well.  Pour amount needed for your waffle iron onto it when hot.  Cook until done.  Keeps well in the fridge for about a week.

Chia You Choose

Update:  Had to change the name.  Read to find out why.

Have you heard how great Chia seeds are for you?  Would you like an easy way to get more Chia into your diet?  You know those Chia drinks that are starting to pop-up at health food stores?  Well it's super simple to make your own.

I have a friend who had me try, what she called Chia Fresca, once and it was okay but I wasn't sure about it.  Then recently she came for a visit and bought one of those drinks when we were at the local health food store.  I thought it was pretty good she told me I needed to make it.  So we went home and I gave it a try.

I've been drinking it a lot ever since!  I love it.....I mean yeah the slimy little seeds are kind of weird but they seem so full of......well energy!   I feel like I get more out of them this way then blended in a smoothie.  I feel like they give me more stamina and energy.

In fact I have to be careful and only drink a little every morning otherwise I don't want to sleep at night.  They are also very filling.  Ryan says it is kind of a weird texture but he for sure likes the flavor.  So if you don't mind the texture (give it a few tries to get used to) it's a great way to get live, raw, amazing energy.

I now call it Chia You Choose because I can't use the other name....I guess it's trademarked.....who knew! ;)  I am perfectly happy to respect a trademark......so why don't you choose to call it whatever you would like!  

But it's funny when I try to come up with a catchy name I never thought I would need to see if it was trademarked.  Is there a way I can check before I name a recipe?  Is there even an original thought anymore?  What an amazing age of information that we live in! 

Either way I still love having Chia seeds in my food storage.  Check out a few interesting things about Chia I got in an email below the recipe!  I still feel like it helps recharge me! How about a recharge?!  ENJOY!

Chia You Choose

1 quart water
2 Tablespoons Chia seed
Juice of 1 lime
Juice of 1/2 lemon
2 Tablespoons of Agave or other sweetener of choice

In quart jar mix water and Chia seed and let soak at least 15 minutes.  Add other ingredients.  Stir, keep in fridge.  Don't drink all at once this much lasts me a week!  I have also taken the same recipe only reduced the agave to 1 teaspoon and added 2 teaspoons cranberry concentrate.  You could try lots of flavors have fun with it!

CHIA SEED

Chia seed was traditionally used by Native Americans and was domesticated in Mexico around 2,700 B.C. They were the primary staple food of the Aztec, Mayan, and other indigenous people. One spoon of chia seed mixed with water was used to supply sustenance for an entire day of hard labor. It was also used by Native Americans and settlers as a poultice for wounds and to prevent infection and promote healing. It is a great food storage item to have on hand.

 

Nutritional Value

The nutritional profile of chia seed is quite impressive.  Chia seed is about 20% protein, 35% oil, and 25% dietary fiber. They are high in antioxidants and also offer a range of vitamins and minerals, including calcium, phosphorus, magnesium, zinc, and boron (which acts as a catalyst for calcium absorption in the body). They are one of the richest vegetable sources of omega-3 fatty acids, which can help protect against heart disease and inflammation, and they are especially beneficial for those with diabetes, hypertension and arthritis. They contain all nine essential amino acids and are a great source of vitamin B-17.

1/4 cup of chia seed provides as much calcium as 3 cups of milk, magnesium 10 stalks of broccoli, 25 % more dietary fiber than flax seed, 30 % more antioxidants than blueberries.

 

Serving size of 2 Tbs Chia Sees Provides the Following Nutrients:

Calories: 66

Complete Protein: 4.14 grams

Total Fat: 6.56 grams

Saturated Fat: .64 grams

Trans Fat: 0 grams

Monounsaturated Fat: .44 grams

Polyunsaturated Fat: 5.44 grams

Omega 3 (ALA): 4.2 grams

Omega-6 (Linoleic Acid): 1.24 grams

Cholesterol: 0 grams

Carbohydrates: 7.5 grams

Total Dietary Fiber: 8.25 grams

Soluble Fiber: 1.07 grams

Insoluble Fiber: 7.18 grams

Sodium: .42 milligrams

Potassium: 140 milligrams

Calcium: 142.8 milligrams

Iron: 3.28 milligrams

Phosphorus: 213.4 milligrams

Magnesium: 78 milligrams

 

Uses

Chia seed has a mild nutty flavor and can be sprinkled on salads, cereals, yogurt, or soups, or ground up and used in breads and muffins as you would use wheat germ or rice bran. It is most commonly used as chia seed gel, which can be made by soaking 1/3 c chia seed in 2 cups of water. In about 9 minutes the gel will be ready to use. The gel will keep for about 3 weeks in the refrigerator. You can also soak chia seed in apple juice or other liquids you like. The gel can be used as an oil replacer in baking, an egg substitute, or a thickener in various recipes. The gel can also be mixed into smoothies, granola, salad dressings, or pudding.

Since chia seed absorbs so much water (up to 9 times its volume) they can be used for hydration purposes, as they will help a person retain water.

Unlike flax seed, chia seed does not need to be ground or soaked before using to obtain the nutritional benefit from the seed.

 

Shelf Life

Chia seed has a relatively long shelf life and is a great food storage item. They can be stored at 70 degrees F for 5 years or more without going rancid, due in part to the high antioxidant content of the seeds. 

Streusel Topped Zucchini Oatmeal Muffins

My Sister gave me loads of Zucchini from her garden!  This is one of the many ways we used it! We also easily used it up by making this. We have planted Zucchini in our garden and should start enjoying lots in about a month or so.  You never can have too many tasty Zucchini recipes! ;)  For more Zucchini uses look here too!

I love this scoop for getting the same amount of muffin batter neatly in the papers.

Be sure to sprinkle the streusel on top BEFORE you bake the muffins.

Streusel Topped Zucchini Oatmeal Muffins

Streusel Ingredients: 
2 Heaping Tablespoons coconut oil, melted
1/2 cup Sucanat
1/2 cup rolled oats
3 Tablespoons whole wheat flour
1 teaspoon cinnamon

Combine all streusel ingredients in a bowl and set aside.

Muffin Ingredients:
2/3 cup rolled oats
4 cups whole wheat flour
1 1/4 cup Sucanat
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Real Salt
3 teaspoons cinnamon
4 cups grated zucchini, packed
1 1/3 cup rice milk
1/2 Tablespoon apple cider vinegar
3 teaspoons arrowroot powder mixed with 4 Tablespoons water
1/2 cup unsweetened applesauce
1/2 cup coconut oil

Mix first 7 ingredients together add the zucchini and coat well with the flour mixture.  Mix the rice milk and vinegar together.  Slightly warm the milk add the last 3 ingredients to warm milk and continue to lightly warm until the coconut oil is melted.  Add milk mixture to the zucchini flour mixture in bowl,  fold in until well combined.  Scoop into muffin papers or oiled muffin pan.  Sprinkle each muffin with streusel topping.  Bake at 375 degrees for 20-25 minutes or until toothpick stuck in center comes out clean.

Carrot Cake Smoothie

Another raw (or mostly raw depending on the sweetener you choose to use) favorite!  We made with with fresh raw carrot juice it doesn't get much healthier than that.  We were almost surprised at how yummy it tasted!

Carrot Cake Smoothie

3 cups fresh carrot juice
2-4 frozen ripe bananas (depending on consistency you want)
2-4 Tablespoon pure maple syrup or agave
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon cinnamon
1 teaspoon nutmeg
a pinch of cloves and ginger
1/8 teaspoon allspice
small handful of walnuts (optional)

Place all ingredients except walnuts into blender.  Blend until smooth.  Can use other sweeteners or none if desired (depending on sweetness of carrots and bananas) will have to adjust amount of sweetener depending on one used for example 1/2-1 teaspoon of Stevia would add about the same amount of sweetness.  May use less or more spices the measurements are to my taste adjust to your taste.  May also add a pinch of salt if desired.  If using walnuts add after blended and pulse quickly, leave in fairly big chunks (you don't want a grainy smoothie).

Instant Oatmeal, How to make your own

All these years I've been paying for "healthy ingredient" instant oatmeal for camping and hiking trips when I could have been making my own! Just be sure to get quick oats to make it with! We have been using it for camping a few times now, and it has worked great for my boys on their Scout hikes!  So Simple and even WAY cheaper than the not so good ingredient stuff! Plus it's easy to have everyone's favorite flavor on hand!

Make Your Own Instant Oatmeal

Basic Instant Oatmeal: 
13 cups quick oats
1-3 cups Sucanat or other dry natural sweetener of choice, more or less for desired sweetness
2 teaspoons Real Salt

Combine all ingredients into large bowl or Ziploc bag and mix or shake well.  To serve take ½ cup of well stirred mix and put in bowl and pour about 1 cup of boiling water over the top of.  Let sit for a few minutes may add a little rice milk if desired.  For other flavors divide basic recipe into 4 bowls add one of the following flavors to each bowl, if desired or come up with your own:

Cinnamon Raisin Add:
½ cup Raisins
½  Tablespoon  Cinnamon
  
Flax and Walnut Add:
2 Tablespoons ground  flax seed
½ cup chopped walnuts

Berry Almond Add:
½ cup freeze dried berries of choice
½ cup sliced almonds

Granola on the Stove Top Tutorial

Stove Top Granola

8 cups regular rolled oats
1 cup dry sweetener (maple sugar, Sucanat, coconut sugar etc.)
½ cup wet sweetener (honey, agave, maple syrup etc.)
1 cup coconut oil
1 teaspoons flavoring (vanilla, maple etc.)
optional nuts, seeds, raisins, dried coconut etc.
½ teaspoon Real salt

(Option, For a more crunchy granola like you buy at the store, Put about 1 tablespoon oil in warmed large (5 quart or larger) pot.  Add the oats and stir WITHOUT BURNING for almost 5 minutes or until the oats are kind of golden brown.  Pour oats out onto a cookie sheet.  Using same pot follow directions below to finish making the granola.  But remember pan is already quite hot be careful not to burn the coating, you may even want to let the pot cool for just a minute.  See picture tutorial below!)

Melt all ingredients but oats and optional nuts etc. in a large pot (5 quart or larger). Stir until bubbling add oats and stir just until a bit toasty. Pour out on cookie sheets to cool. Stir in optional ingredients. Cool and store in airtight container. To change texture, use more wet and less dry sweetener.

So you are sure not to burn anything have all your ingredients mixed and ready.

Add just the oil and oats to pot and stir until golden brown.  Be very careful not to burn, you may need to adjust the temperature on the stove top.  Then place cooked oats on a cookie sheet.

In same pot add the other ingredients except nuts, dried fruit, etc.  Stir constantly, if pan is really hot wait a minute to add these ingredients so you don't scorch them.

When they start to foam and bubble you can add the oats back in.  The longer you let it bubble the crunchier the granola will be, but be careful it's really easy to burn.  Also you don't want hard tack so don't cook too long.  I usually add the oats really soon after it starts to bubble this makes a more chewy, crunchy granola.

Turn down heat, add oats and stir....

...stir, stir!  You want to kind of toast the oats but again can scorch easy adjust temperature as needed.  Be careful not to burn.

Pour and spread onto cookies sheets to cool!  After it cools down a bit, add any nuts, dried fruit, etc. that you desire!

This recipe has almost endless possibilities!  You can have lots of fun with it.  Here are some things I have tried or thought of:

Maple Pecan:  Use maple sugar, maple syrup, maybe a little maple flavor and add pecans and dates!
Coconut, Walnut, Vanilla:  Use, Coconut sugar, Agave, Walnuts and dried unsweetened shredded coconut!
Cinnamon Raisin:  Sucanat, Agave, Cinnamon,Walnuts, Raisins
Spiced Caramel Apple:  Sucanat, Agave, Vanilla, Butter Flavor, Some Coconut Cream in place of some of the coconut oil, dried apple pieces, apple pie spice
Cran-Strawberry with Almonds:  Date sugar, honey, Almond Flavor, Sliced Almonds, Dried fruit juice sweetened cranberries, freeze dried strawberries
Pina-Coloda:  Coconut Sugar, Agave, coconut flavor, dried unsweetened shredded coconut, dried pineapple
Oats and Honey:  Sucanat, Honey, Vanilla, Pecans, Raisins
Oats and Flax:  Sucanat, Agave, Vanilla, Ground Flax seed, dates

Some of my other granola recipes not done on the stove top:
Oatmeal Cookie Granola
Granola Bars
Great Granola

Is great for Breakfast, on parfaits, ice cream etc.
Also fun to put in baggies for on the go snacking!

What kinds of granola do you make?  What are some of your ideas?