Homemade granola, why didn’t I try to make you sooner?? What took me so long?
I was under the false impression that homemade granola was difficult or wouldn’t be as good as my favorite packaged varieties. Wrong and wrong on my part!
My breakfasts during the past week have been a small scoop of non-fat vanilla yogurt topped with fresh fruit (my fave combo of late is blueberries, halved green grapes and papaya chunks – from our own tree, thank you very much!) and topped with KIND granola. I love their granola (and their KIND bars are so amazing!), but I wanted to try to make my own. I’m really, really happy with how this turned out. It’s sweet, but not too sweet, not greasy at all, nice and crunchy, and also highly adaptable. I used chopped pecans, but you could omit the nuts or substitute your favorite. I also used the dried cranberries for a tart addition, but raisins or chopped dried apricots or dates would probably be just as good. And as a bonus, my kitchen smelled great while this was baking. (Miss F even walked in and said, “I smell cookies!” )
My only mistake? I halved the recipe. Wrong again on my part.
Yield: About 8 cups
4 cups old-fashioned oats
1 cup pecans, chopped or sliced almonds
1/2 cup packed light brown sugar
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/3 cup vegetable or canola oil
1/4 cup honey
2 Tbsp. granulated sugar
4 tsp. vanilla extract
1 cup dried cranberries
1. Preheat oven to 300 F. Line a rimmed baking sheet with parchment paper.
2. Combine the oats, nuts, brown sugar, salt and cinnamon in a large heatproof bowl.
3. Combine the oil, honey, and granulated sugar in a small saucepan; bring to simmer over medium heat. Remove from heat and stir in the vanilla extract.
4. Pour the hot liquid mixture over the oat mixture and stir until the ingredients are well combined. When cool to touch, use your hands to toss mixture until thoroughly mixed.
5. Spread the granola on the prepared baking sheet.
6. Bake for about 30 minutes, or until the granola is golden brown, stirring occasionally. Let the granola cool then add the dried cranberries and stir to incorporate.
7. Can be stored in an airtight container at room temperature for about two weeks (if it lasts that long).