Homemade Granola

I grew up on homemade granola. I had no idea that you could even buy it at the store until I was an adult.

homemade granola

Then I saw how much granola cost and realized that homemade granola tastes better, is healthier (less sugar!), and is much cheaper!

homemade granola

You can make this recipe gluten free by taking out the wheat germ and using gluten free oats.

easy homemade granola

Homemade Granola
 
Ingredients
  • 3 cups dry oatmeal
  • ½ cup butter
  • ½ cup honey
  • ¼ teaspoon salt
  • ½ cup wheat germ
  • ½ shredded coconut (optional)
Instructions
  1. First melt the butter in a 3-quart saucepan over medium heat.
  2. Add the honey and salt and briefly heat with the butter.
  3. Turn off the heat and add the oatmeal, coconut, and wheat germ.
  4. Stir.
  5. Pour the mixture onto a cookie sheet.
  6. Spread the mixture out evenly and bake it at 375° for 10 minutes. It will be a golden brown color.
  7. Remove from the oven and let cool.
  8. Store in an airtight container.

This recipe is so easy, it only takes about 5 minutes on the stove top and then another 10-15 in the oven.

cheap homemade granola

Homemade granola makes a great homemade gift, package it in glass jars and tie a pretty ribbon on around the top. If you’re feeling generous attach a copy of the recipe too! Your friends and family will thank you for it!

More easy breakfast ideas:


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Quick and Easy Chocolate Mousse Dessert

Quick and Easy Chocolate Mousse Dessert for Two at The Happy HousewifeBy contributing writer Beth

Savor the chocolatey goodness of this Quick and Easy Chocolate Mousse Dessert. The mousse is served on top of flaky puff pastry and topped with fresh raspberries and a drizzle of homemade chocolate sauce.

Fast and Easy Chocolate Mousse
Recipe type: Dessert
Serves: 2
 
Ingredients
  • 1 sheet frozen puff pastry
  • 1 ounce cream cheese
  • ¼ cup powdered sugar
  • ½ cup heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 4 ounces fresh raspberries, rinsed and dried
  • ½ cup dark chocolate morsels
  • ½ teaspoon coconut oil
Instructions
  1. Set the puff pastry and cream cheese on the counter for 30 minutes to bring closer to room temperature.
For the Pastry
  1. Heat oven to 400 degrees and line baking sheet with parchment paper or a baking mat.
  2. On lightly floured surface, unfold pastry sheet and smooth out the seams with a wet finger.
  3. Use a floured cookie cutter to cut out shapes from the pastry. Place at least an inch apart on the baking sheet.
  4. Bake at 400 degrees for 15 minutes until the dough is puffed and golden brown. Remove to cooling rack immediately and cool completely before topping.
For the Mousse
  1. In a mixing bowl, combine cream cheese, powdered sugar, cream, vanilla, and cocoa powder. Mix together and scrape the sides and bottom of the bowl.
  2. Use a hand mixer or stand mixer to whip the mixture until it is much lighter in color and almost 50% thicker in volume.
For the Chocolate Drizzle
  1. In a microwave safe bowl, combine chocolate morsels and coconut oil. Microwave on high for 45 seconds and stir. If the chocolate is not completely melted, return to microwave and heat on high another 10 - 15 seconds and stir again until smooth.
Assembly
  1. Place the pastry on a dish.
  2. Top with mousse. I piped mine through a makeshift decorating bag made with two sandwich bags and a piping tip.
  3. Top with raspberries and drizzle with chocolate sauce.
Notes
Do not try to use all the dough by rerolling the pastry after it's been rolled out and cut the first time. Discard that extra dough because rerolling it will make it uneven and lumpy when it bakes. There will be extra pastry pieces for other recipes or extra servings.

Quick and Easy Chocolate Mousse Dessert for Two at The Happy Housewife

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Fudgy Brownies: Gluten Free with Paleo and Egg Free Options

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife
I had a lot of fun playing with this decadent gluten-free fudgy brownie recipe. It is deep, rich, and utterly satisfying to even the most fiendish chocoholics.

This recipe is very easy to play with and adapt for almost any special diet or restriction.

  • Flour: With so little flour in this recipe, almost any flour will do! Each one will change the end product, but every version I tried was delicious.
  • Fat: The fat options are up to personal tastes and preference as well. I tested them with coconut oil, ghee, and palm shortening. Earth Balance would work too.
  • Sugar: You could use all organic cane sugar, all palm sugar, a mixture of the two, or cut it down a bit and use some stevia. I used one cup, which is plenty sweet for me and all my testers, but YOU taste it and add a bit more or less if you like.
  • Eggs: The eggs can be replaced in this too. Albeit it yields a different end result that is completely addicting and fudgelicious (okay, so that is not a word), but the egg free version is literally like a decadent piece of real fudge. Half my taste testers preferred the egg free version in fact, half the one with the eggs. But all agreed…both were delicious!

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife

Fudegy Cocoa Brownies - Gluten Free w/ Paleo & Egg Free Options
Serves: 12
 
Ingredients
  • ½ cup fat (ghee, coconut oil, palm shortening, or any combination)
  • 1 cup granulated sugar of choice
  • ¾ cup cocoa powder, unsweetened
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ½ cup flour of choice (I used equal amounts of teff and tapioca). Paleo options: 5 tablespoons coconut flour or ½ cup + 1-2 tablespoons almond flour.
  • 3 eggs or 2 teaspoons gelatin whisked into ½ cup applesauce
Instructions
  1. Preheat oven to 350 degrees and line an 8 x 8 inch pan with a parchment paper.
  2. In a small saucepan over low heat (or in a microwave), melt the fat, sugar, and cocoa powder together, stirring vigorously until a glossy, gritty mixture is formed. Mixture should be warm, but not scalding hot.
  3. Stir in the vanilla and sea salt.
  4. Stir in the flour.
  5. Now stir in the eggs, or the egg alternative.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Let cool completely, in the fridge if you like, before attempting to cut. The magic happens in the cooling, I promise!
Notes
Use a great tasting cocoa powder. It is a key ingredient; I love Dagoba

 

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife


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Zucchini Crust Pizza

The following is a guest post from Sara. If you are looking for a gluten-free pizza option try this zucchini crust pizza. Or if you can convince your kids to eat green pizza this is a great way to get them to eat more veggies!

I don’t eat enough veggies.  Period.  But I LOVE pizza!  I’ve seen all these cauliflower pizzas floating around, but I am not a fan of that stuff.  So, when I heard someone mention zucchini crust pizza, I thought I would be up for trying it.

Let me also say, I hate cooking.  So, if I can do this, anyone can!  Plus, I have made pizza crust out of pre-packaged stuff, and this didn’t really take any more time than those.

Zucchini Crust Pizza at The Happy Housewife

Zucchini Crusted Pizza
Recipe type: Zucchini Crusted Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Zucchini
  • Cheese cloth/towel
  • 2 Eggs
  • 1 cup Italian Blend Cheese - or Mozzarella and Parmesan
  • Garlic
  • Olive Oil
  • ⅓ - ½ cup Marinara Sauce (or other favorite sauce)
  • Pizza Toppings
Instructions
  1. Clean the zucchini. Then grate or finely chop in food processor.
  2. Once all the zucchini is nice and shredded, you want to wrap it up in your cheese cloth or towel. Ring out as much water as you can.
  3. When you think you are done, try again.
  4. Once you have drained it all, transfer to a bowl and microwave for 2 minutes.
  5. Add two eggs, garlic, and ¼ a cup of cheese.
  6. Mix well. (You could add other spices or seasonings if you would like.)
  7. Lightly oil a baking sheet or use a pizza stone.
  8. Set the zucchini mixture on and using your hands, flatten.
  9. Be sure not to get too thin.
  10. Bake in oven for about 10 minutes (or until just starting starting to lightly brown) at 450 degrees. Remove from oven and layer sauce, toppings, and cheese.
  11. Place back in oven for about 5 minutes or until cheese is melted.

Sara’s notes: She did not have a cheese cloth so she used paper towels. While paper towels do work, a cheese cloth is a better option if you have it. 


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