Making your own granola is easy and delicious. Addictively delicious. I can’t tell you how long the shelf life is because we eat it so quickly, especially when there’s a batch of homemade yogurt in the fridge.
Here’s my basic recipe, adapted from others I found. After the recipe, I’ll give you my favorite add-ins.
1. Preheat the oven to 350.
2. Mix in a large bowl:
- 3 cups rolled oats (NOT quick)
- 1 tbsp cinnamon
- 1 tsp salt
- 1/2 cup nuts (I use almonds)
3. Heat in a small saucepan, stirring a few times, until the sugar dissolves and the mixture starts bubbling:
- 1/2 cup honey
- 2-3 tbsp brown sugar
- 1/4 cup neutral oil, such as canola oil
- 1/4 cup water or juice (I like orange juice)
4. Once heated, stir in:
- 1 tsp vanilla extract
5. Now pour the hot honey mixture into the oats and stir – make sure to stir all the way down to the bottom so all the oats get coated. Spread on a non-stick or sprayed cookie sheet and place in the middle or top of the oven for 7 minutes.
6. Remove from the oven, stir, turn the heat down to 225 and bake for 30 more minutes, checking once in a while to make sure it’s not burning (or turn off the oven and leave in for an hour or more).
Optional / swappable add-ins to the oat mix in step 2. You will probably want at least some nuts, but don’t feel like you need this long list of ingredients, you don’t!
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seeds (for healthy granola)
- 1/4 cup wheat germ (for healthy granola)
Optional flavoring in step 4: almond extract, or why not orange?
Baking method: Depending on your ingredients, your baking time might vary. To test, I put a tiny bit in a dish and cool to see if it’s crunchy enough. You want your granola to be dry. I’ve experimented with a lot of baking methods, sometimes if I don’t have time to watch it, I will bake for an hour at a lower temperature, or if I notice it’s not dry enough after baking, I’ll leave it in a warm but turned-off oven for an hour or so. You can also bake it at a higher temperature for a shorter time, but you risk burning if you tend to multitask like me.
Type of Granola: If you want a healthier, less sweet granola, you can use more oats (4 cups instead of 3). If you want a sweeter granola that holds together in big chunks, decrease the oats relative to the other ingredients.