Feb 212015

Breakfast 2

Most homemade granola is made from honey. Honey tastes good and is probably better for us than more processed sweeteners, but it’s become awfully expensive over the years. This recipe uses much more affordable brown sugar instead. If you prefer to use a more natural sweetener, then feel free to replace the brown sugar with Sucanat, Rapadura, Evaporated Cane Juice or Coconut Palm Sugar. You can also make it with white sugar, which you’ve stirred a little molasses into, to make it brown.

The raisins and nuts or seeds are completely optional. You can add them or not, as you see fit. Other dried fruit works just as well as raisins, just add them after baking, so they don’t dry out and turn hard enough to break your tooth.

I use regular rolled oats to make this, but if you prefer, gluten free rolled oats are widely available. I can even buy them at Walmart.

Brown Sugar Granola


  • 1/2 cup dairy-free margarine (1 stick)
  • 1 cup brown sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 4 cups rolled oats
  • 1/2 teaspoon cinnamon
  • 1/2 cup raisins (optional)
  • 1/2 cup nuts or seeds (optional)


In a 4-quart saucepan melt the margarine, brown sugar and water. Stir it up and allow it to simmer for 2 or 3 minutes. Add the salt, oats and cinnamon. Remove the pot from the heat and stir until the oats are evenly coated. Transfer the granola to a large cookie sheet. Bake at 300° for 25 to 30 minutes. Stir the granola every now and then so the edges won’t scorch. Remove the pan from the oven and allow the granola to cool completely. Transfer to a resealable container. Add the raisins and/or nuts at this time. Store on the pantry shelf and use within 6 months. I like it best served with Togurt and bananas.

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