A Recipe from Kristi Stanton

Granola and yogurt

Want to do something fun this week? Use Kristi Stanton’s yummy granola recipe to make a delicious, nutritious snack for your preschoolers. After you’ve mixed up the granola and popped it into the oven, spend some time in prayer for the Stanton family. Please pray for God’s guidance and direction for their family and ask Him to continue opening new ministry opportunities.

Kristi’s Basic Granola

In large mixing bowl, stir together:
41/2  cups old-fashioned cooking oats
1 cup coconut (shredded, un-sweet)
1 cup chopped nuts
1/2 cup freshly ground flax seeds
*note: I choose my spices and add these to the wet ingredients instead of adding them here.

In a saucepan, over medium-low heat, stir until blended:
1/2 cup raw honey
1/4 cup molasses
1/4 cup oil
1 tablespoon cinnamon (or other seasonings)
1 teaspoon salt

Add wet ingredients to dry ingredients and mix well. Pour granola into 2, 9-by-13 inch pans (metal seems to brown the granola faster than glass). You want to try to keep your granola no thicker than 1’’ so that it can toast evenly. Bake at 300˚F for 1.5 hours. Set your timer for 20–30 minute increments so that you can check for browning and stir the granola around each time. Bake until granola is light to medium gold color. Cooking times will depend on the size of pans you use as well as on your oven “character.” The key here is to check frequently!

Once done, sprinkle with 1 cup of dry fruit and allow granola to cool before storing it. I store mine in easy-to-pour plastic containers.

Granola is one of the most versatile foods in my opinion. You can use it to top your homemade yogurt or Greek yogurt, as a streusel topping (with butter added), or as an addition to fruit desserts like baked apples or fruit salad. The possibilities are truly endless.

Lo-Fat variation: Whenever we were on the “Daniel Fast,” I made a batch of granola that didn’t have fat (from added oils) in it and it came out really well. I simply omitted the oil and added applesauce instead. It tasted great!

“Nourishing Traditions” Variation: If you have read Nourishing Traditions, you know the importance of soaking your grains so as to decrease the phytic acid for better absorption of the nutrients. I have tried to do this with my basic granola recipe (by soaking the oats in yogurt before proceeding with the recipe) and it came out well but the granola browns faster, so the baking needs to be at a lower temperature and it needs to be checked/stirred frequently.  —Kristi

Back to Top