Granola is the quick anytime snack or easy breakfast you pick up and go on the run. It tastes delicious, kids love it, and it’s really easy to make. This recipe will make 5 cups or 10 servings, so that you have enough for the kids in the family Monday through Friday as they run out the door. If you want, you can double the recipe to make sure your family has plenty available all week long.
- 1/2 cup of coconut or olive oil
- 1/2 cup of honey
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 3 cups old fashioned rolled oats
- 1 cup sliced almonds, walnut pieces, or macadamia nut pieces
- 1 cup dried raisins, cranberries, chopped dates, or chopped figs
- Preheat to the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper. The baking sheet should be rimmed. Make sure that the oven racks are as near to the center of the oven as possible.
- Mix together the oil, honey, cinnamon, and salt. This can be done with a whisk or a mixer in a large bowl.
- Measure out the nuts and stir them in. Then slowly add in the oats as you mix. Granola is forgiving so if you don’t have the exact amount, it’s easy to still make a lovely granola.
- Spread the oat mixture out onto the parchment covered baking sheet. Use a spatula to press it into the pan and make sure that it isn’t very clumpy.
- Bake for approximately 20 minutes. At the 10-minute mark make sure to stir. Granola is ready when it is toasted, it may still feel a little wet when it comes out of the oven but when it cools, it will dry.
- After you remove it from the oven, place the baking sheet on a wire rack to cool and sprinkle the fruit on it. Press down with a silicone spatula to push the fruit into the granola before it completely cools. Let it cool completely before storing.
- Typically, one month is how long it will last at room temperature, so go ahead and double or triple this recipe and make granola just once a month.
- Granola is very easy to make your own recipe. The basic idea is to have equal ratios of nuts and dried fruit, and a six to one ratio for the oats to the oil and the sweetener.
- Most neutral oils will work for granola. That means in addition to coconut and olive oil, you could use avocado oil, sunflower oil, or even canola oil.
- Most sticky sweeteners will work which means besides honey and Maple syrup, Kayro syrup would work as well and was common in older granola recipes. One thing that might not work though is sorghum molasses. It does have a much stronger taste than honey or Maple syrup.
- Most nuts also work assuming you’re not allergic to them. You could use peanuts, pecan pieces, butternut pieces, and pretty much any nut that you can get in a very small sliver or piece.
- Dried fruit is where you can really spice this recipe up. Raisins are common go to, but cranberries are a good second. However, if you really want to get this granola to be unique, adding chopped figs, chopped dates, chopped dehydrated apricots, on top of raisins or cranberries will add that flair to it.
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