Homemade Granola

Granola adds a healthy crunch to many of your favorite things… yogurt, ice cream, muffins, etc.  This is a versatile homemade granola recipe which can be tweaked with what you have on hand, as well as to suit your tastes.  Plus, making your own granola is so much more economical than buying it at the grocery store.

Homemade Granola

Start by gathering around your favorite grains, nuts, and seeds.

The Lineup

Mix those all together in a large bowl.  You can use a little more of one thing and a little less of another and get away with the same amount of wet ingredients.  However, if you end up with more than 5 cups of goodies, you may want to increase the oil and honey, so that it “sticks”.

Grains

Heat the honey, oil, and vanilla over low heat until they’re heated through.

Sticky

Pour over the granola and stir well to incorporate.

Mix

Mixed

Spread onto a nonstick or lightly greased baking pan and bake until you reach the desired doneness.  Let it cool before you store it.

Ready to Bake

Enjoy by itself or on top of your favorite treat!  I also suspect that you can also use this mix to make some homemade chewy granola bars.  Use some of the granola in place of some of the oats and “2 to 3 cups dried fruit, nuts, seeds, etc.”

So I’m curious… What is your favorite way to enjoy granola?

Homemade Granola

Yield: 5 cups

3 cups old-fashioned oats
1 cup toasted wheat germ
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup wheat or oat bran
1/4 cup flax seeds
2 tablespoons sesame seeds
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup honey
2 tablespoons canola or vegetable oil
1 1/2 teaspoons vanilla extract

In a large bowl, combine the first nine ingredients and set aside. In a small saucepan, heat honey, oil, and vanilla over low heat. Cook and stir for about 2 minutes, until combined and heated through. Pour over oat mixture and toss to coat. Spread into a 15?x10? lightly greased baking pan. Bake at 275 degrees F for 30 to 40 minutes (until desired doneness is achieved), stirring every 10 minutes. Let cool before storing in an airtight container.

http://www.everydayhomecook.com/2011/02/homemade-granola/

Adapted from Taste of Home

8 thoughts on “Homemade Granola”

  1. I use almost the exact same recipe. Mine has no wheat germ and I use walnuts in place of the almonds and sunflower seeds. I also use coconut and add dried cranberries AFTER it’s done cooking. SO YUMMY!

  2. Great idea adding the wheat germ and sunflower seeds! I didn’t think of that. I also do mine on the stovetop, over low heat until the oats crisp up. Saves me a lot of gas and oven time 🙂

  3. Never made granola before – never knew how easy it was until I tried this recipe! Once you buy the basic dry ingredients you can make batches and batches out of it for a long time! I added a little brown sugar and maple syrup, too.

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