Making your own granola is easier than you’d think, and makes a fast treat in the morning or a filling snack. Not only does it taste better than store-bought varieties, it lasts for 2 months after you make it, and requires no time at all in the morning when you’re ready to eat! I still remember my mom’s homemade granola as one of my favorite breakfasts when I was younger. If you like crunchy granola don’t add any fat to the mix (oil or nut butters). If you like a chewier granola, try adding some peanut butter, olive oil, or organic butter. I’m a fan of the chewy version. Have fun experimenting with different fruit and nut combinations, and try mixing it up with spices, too. Cinnamon, nutmeg, and ginger are all great options.
6 cups rolled oats (not quick cooking or instant)
2 cups mixed nuts or seeds (almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, etc)
1-2 cups dried fruit (cherries, apricots, craisings, gogi berries, etc) in bite-sized pieces
1 teaspoon ground cinnamon
½ to 1 cup honey or maple syrup, to taste
1/2 cup nut butter and/or olive oil and/or melted butter
1) Preheat oven to 350 degrees
2) Mix oats, seeds, sweeteners, salt and spices, and fats (if using), to coat in a large bowl
3) Spreak the mixture onto the cookie sheet and make for 10-15 minutes, stirring occasionally
4) Add the nuts and dried fruit, continue to cook for another 10 minutes (stirring at least once) or until desired crunchiness is achieved
5) Remove from the oven and allow to cool. Store in an airtight container in the fridge.