I love granola. Store-bought granola is really overpriced, and often not even that tasty. Sadly, too many people are of the impression that it’s difficult or crazily time-consuming to make homemade granola. (I think that’s a lie spread by cereal manufacturers and mindless consumers!)
I took the time to make granola again and I was reminded anew of why I love it.
The original recipe I used can be found on my sister Tammy’s blog here, but it is essentially my mom’s recipe that I ate growing up. I am going to share exactly how I made mine, but remember: you can alter this in many ways!
Don’t have almonds? Use other nuts, such as pecans.
Allergic to nuts, or don’t like them? Skip those altogether.
Like fruit in your granola? Follow Tammy’s recipe to add in raisins after baking the granola or use some dried cranberries or any other kind of dried fruit you like. (Do not bake the dried fruit, but add it in after baking.)
Not sure about the seeds? Flax, sesame, and sunflower seeds can be used interchangeably in this recipe based on your personal preference/availability.
6 cups rolled oats
1/2 cup brown sugar
3/4 c wheat germ
1/2 cup flaked coconut (unsweetened!)
1/4 cup sesame seeds (I actually used flax seeds in these pictures, but I love it with sesame seeds too)
1 cup chopped walnuts, almonds, pecans, golden flax seeds, or raw sunflower seeds (I used almonds – you can also mix and match!)
1/2 cup nonfat dry milk
2/3 cup honey
2/3 cup vegetable oil
2 tablespoon water (Tammy adds: “If I don’t have the dry milk, I just use milk instead of water here.”)
1 1/2 teaspoons vanilla
1. In a large bowl combine oats, brown sugar, wheat germ, coconut, sesame seeds, sunflower seeds, and nonfat dry milk.
2. Combine honey, oil, water, and vanilla. Add to oat mixture and mix thoroughly.
3. Turn into two large shallow greased baking pans or cookie sheets. Heat in 300 degree oven for 30-40 minutes or until lightly toasted.* Stir twice during heating.
4. Let cool for 15 minutes after removing from the oven and then stir again. Store in tightly sealed container.
*Darker cookie sheets will cause the granola to brown more quickly than stainless steel cookie sheets. If using a darker cookie sheet, adjust your baking time or turn the oven 25-50 degrees lower.
Tammy also noted:
“Granola will be “wet” even when it is done baking. It doesn’t dry out or become crispy until it is cooling. So don’t worry if it looks like it didn’t turn out!
If stored in a sealed container or bag, away from sunlight or humidity, your granola will last a number of weeks. Granola may also be frozen for longer storage.”