Homemade Granola and Yogurt

Feb. 27, 2018, noon


Makes about 9 cups

4 cups rolled oats
In a bowl, measure out the oats. Add any or all of the following ingredients:
1 cup sesame seeds
1 cup sunflower seeds
1 cup shredded, unsweetened coconut 
1/2 cup flaxseed 
1/2 cup slivered almonds (or other nuts, chopped)

Over a medium-low flame, heat:
½ cup honey
1/3 cup coconut oil
½ cup water
¾ teaspoon salt

Stir with a wooden spoon until well-combined. Pour this liquid over dry ingredients and mix well until liquid is well-distributed. Spread out in a thin layer on a sheet pan and bake at 325 degrees for about 45 minutes to an hour or until evenly browned and crispy. Turn with a spatula every 15 minutes or so so that the mixture browns evenly. During the final 5 minutes or so, add:

Dried cranberries
Dried fruit of any kind

Allow to cool and then store in an airtight container. This will last for months, but you will eat it long before then.


1/3 cup coconut oil
1 tsp vanilla extract
1 tsp vanilla stevia
2 cups raw almonds walnuts, pecans, hazelnuts, 1/2 cup each

2 cups raw sunflower seeds and pumpkin seeds, 1 cup each

1 cup unsweetened shredded coconut

1/2 cup Swerve sweetener or other sugar-free substitute of choice

1 tsp ground cinnamon

1 tsp salt

Turn Crock Pot to low and add coconut oil and allow it to melt.
Once melted add vanilla extract and stevia.
Stir well before adding nuts, seeds and coconut.

Stir the granola mixture well to make sure all is coated.

Whisk Swerve, cinnamon and salt together then sprinkle over the nut and seed mixture.

Cover and cook on low 2 hours or until you can smell them and they appear browned and toasted.

Stir every 30 minutes.

Pour and spread out onto a baking pan to cool and/or refrigerate.

Keep stored in a covered container.



1 tablespoon plain yogurt (from previous batch or store-bought)
1 quart whole milk

Yield: 8 Servings (4 ounces each)
Put milk in a saucepan and heat on medium-low heat until the temperature is 180 degrees on a candy thermometer.
Pour the milk into a large container and allow to cool to about 110 degrees.
Stir in the plain yogurt until well-blended.
Cover loosely with a cloth and put the container in your oven with ONLY THE LIGHT ON.
Leave for 24 hours and then refrigerate for about 8 hours. Then enjoy!
Be sure to save a small amount to start your next batch of yogurt.

Note: you can flavor this yogurt with vanilla or an essential oil at the stage where you stir in the plain yogurt. OR you can add flavorings at the time you eat the yogurt.

This can be done in the Instant Pot using the saute feature until the yogurt comes up to temperature and then using the yogurt button for 24 hours.