As I was looking through my refrigerator this weekend and thinking about trying to use up items on hand, I noticed some sliced almonds and a partial bag of cranberries. It gave me the idea to make my homemade granola recipe. This recipe is so super easy and delicious, I don’t know why I ever buy granola from the grocery story. There is NO comparison. I really like the idea of controlling my own ingredients.
Try it, you’ll like it!!
- 4 cups old fashioned rolled oats
- 1 cup raw nuts (I use what I have on hand. My next batch will have pecan or walnuts, but almonds are good too!)
- 1/2 cup raw seeds (optional) I had pumpkin seeds on hand, but you could use sunflower seeds, too, or none)
- 1 cup dried fruit (again, use what you have. I happened to have a little cranberries and some raisins)
- 2 1/2 tablespoons raw honey
- 1/4 cup of good vegetable oil (I used canola)
- 1 tablespoon vanilla extract–use the good stuff. It’s worth it. I have some from Mexico that I picked up during my last cruise.
- a large pinch of kosher salt
Preheat the oven to 325 degrees. Combined all ingredients in a large bowl, ensuring that everything is coated and the honey is evenly distributed. Spread the mixture on two Silpat or parchment lined baking sheets. Bake the sheet pans for approximately 10 minutes. Remove and stir the ingredients and rotate the position of the pans. Bake for an additional 5-10 minutes or until golden toasted. Let mixture cool completely. Use a spatula remove granola from sheet pans. May be stored for 7-10 days in a Ziploc bag in the refrigerator.
Let me know what you think!