Granola is one of those staples that should always be in the pantry — it’s healthy, very versatile and most importantly tasty! It’s great as a snack if you’re on the go, it’s an awesome topping on yogurt, it tastes great in a bowl with cold milk and it can be used as the basis for homemade trail mix. See how useful granola can be! It’s easy to simply buy granola at the grocery store, but trust me, it’s just as easy to make your own. You probably already have all the ingredients in your pantry too. The recipe here does not include dried fruit as not everyone in my household is keen on it…however, it’s super easy to add if you so desire. Simply let the granola cool, stir in whatever fruit (dried cranberries, dried apricots, raisins, etc.) and it’s ready to eat!
To begin, lightly blend the oats, almonds, sunflower seeds and wheat germ in a medium size mixing bowl. Next, in a small pot, mix the oil, honey, brown sugar, vanilla, cinnamon and salt and cook over low heat until the brown sugar has dissolved (roughly 3-5 minutes). Remove from heat and, pouring a little at a time, mix the liquid ingredients with the dry ingredients stirring to coat as you go.
Once blended thoroughly, place the ingredients in a thin layer on a parchment-lined cookie sheet and bake at 350º for 30-40 minutes. Every 5 minutes or so stir the mixture so the sugars do not burn (and it can burn very quickly so keep an eye on it). When the granola is done (just slightly turning crispy), remove from the oven but now do not stir — as it cools the sugars harden forming “clumps” of granola. Let cool at least 30 minutes. Once cooled, you can add dried fruit if so desired.
Store granola in a sealed container (I like to use glass Ball jars) and it will keep in the pantry for up to 2 weeks.
Try your fresh from the oven homemade granola on your favorite yogurt….it makes for a delicious breakfast or a tasty afternoon snack!
3 cups oats (old-fashioned rolled oats)
1 cup sliced almonds
⅓ cup sunflower seeds*
¼ cup wheat germ*
⅓ cup coconut or canola oil
⅓ cup honey
¼ cup brown sugar
2 tsp cinnamon
1 tsp vanilla
¼ tsp salt
Makes roughly 5 cups
*UPDATE: I have recently swapped out the wheat germ for chia seeds and also swapped out the sunflower seeds for raw pumpkin seeds.