Heidi's Golden Steel Cut Oats
By: Heidi Schaap
Published: Wednesday, July 1, 2015 - 2:45pm

Ingredients




1/2 cup rolled oats
1 cup steel cut oats
1/4 cup flaxseeds
1/4 tsp. kosher or sea salt
1 Tbs vanilla
1/4 cup honey
1/4 cup coconut oil, melted
1/4 cup dried cranberries, chopped rough and/or
1/4 cup raisins, chopped rough and/or
1/2 cup unsweetened shredded coconut and/or
1/4 cup chocolate chips

Preparation

1 Preheat the oven to 300 degrees. 2 Line a lipped cookie sheet with parchment paper. 3 In a large bowl, mix together both kinds of oats, flaxseeds, and salt. 4 Combine the vanilla, honey and coconut oil in a separate bowl, and drizzle over the top. 5 Coat all the oats by gently stirring. 6 Pour the mixture on the prepared cookie sheet. Spread evenly. 7 Bake for about 40 minutes, stirring every 10 minutes so that the granola browns evenly. Watch it carefully...you don't want it to burn! 8 Once the granola is golden in color remove from the oven and sprinkle with nuts, dried fruit, shredded coconut, chocolate chips....anything that sounds good to you. 9 Let it cool on the cookie sheet. Store in an airtight container.

About

For my family, especially the teenage boys, who’ve been working outside really, really hard getting our homestead rolling this spring, a hearty breakfast is essential. Our winter breakfast staple was a huge crock pot of steel cut oats (with eggs and fruit on the side) but it’s really just too hot to think about warm oats right about now. But as we buy hundreds of pounds of oats every fall for breakfasts all year, I still have plenty to cook. What’s a homesteading gal to do? Make granola, of course!
We’ve eaten plenty of rolled oats granola (the kind you think about when you hear “granola”) around here. Still, I love cooking steel cut oats. We love them for their higher fiber, fewer calories, and lower glycemic index than rolled oats, in addition to their amazing chewy, nutty flavor. But homemade steel cut oat granola was new to me. So I set out to create the perfect recipe. Considerations: It had to be whole, healthy, and delicious — because what’s the point of using up your store of oats if no one will eat it?
Using a few recipes online, I mixed and matched and played around until I finally came up with something so good that they are clamoring for it every morning. Flavor it how you like: You could add a little cinnamon and nutmeg for fall flavor, make it summery with whatever dried fruit you process from your garden or orchard, or by adding shredded coconut and chocolate chips, you could imitate that most delectable (but very expensive) grocery store delight: Love Crunch Dark Chocolate Macaroon (Oh. Yum.)