sun oven granola

For us, making homemade granola is usually a winter activity. In fact, we often try to come up with things to bake (bread, cookies, muffins, etc), since we count on the heat from our oven to warm up our tiny home on chilly days.

The sun oven gives us an excuse to make granola even in summer!

SUN OVEN GRANOLA

Preheat the sunoven to approximately 350 degrees.

3 cups oats (I use BOB’S RED MILL GLUTEN FREE OATS)
1/4 cup canola oil
1/4 cup brown rice syrup (or agave nectar, honey, or maple syrup)
any combination of the following: chopped walnuts, pecans, pumpkin seeds, sunflower seeds, sesame seeds, shredded coconut, and/or any combination of these or other things you like in your granola (if you are going to add dried fruit, I usually wait until after it’s cooked and cooled…it stays fresher that way).
Dash salt (I think the dash of salt adds a lot. But if you don’t want the extra sodium, feel free to omit).

Mix all this together thoroughly so it’s all coated with the oil/sweetener mixture. Place in the pre-heated oven. At 350, give it 45 minutes and then check up on it. If it’s starting to look a little golden, it’s done! The key to nice lumpy granola is to let it cool completely into one big lump and then break it up when it’s completely cool.

Try not to eat it all in one sitting.