With school back in session, everyone should have a handy granola recipe up their sleeve. Homemade granola is a healthy pantry staple, ideal for quick breakfasts and wholesome snacks. It's also simple to make, so why spend money on boxed granola when you can easily make your own in 30 minutes? Not only is granola easy to prepare, but when you make your own blend you can also choose the ingredients, eliminating excess fat, sugars and additives.
This is the basic recipe I use for my granola. It follows a ratio of 3 cups oats to 2 cups dried fruit to 1 cup shredded unsweetened coconut to 1/2 cup chopped nuts (or seeds). I add a little maple syrup and brown sugar to the mix and rely on a generous shower of raisins to boost the sweetness in every bite. Use this recipe as a template and mix and match your favorite nuts, fruit and seeds to your taste and dietary restrictions. Just remember to add the dried fruit after the granola has baked to prevent the fruit from burning in the oven.
This granola is delicious as a cereal, mixed into yogurt, or sprinkled over fruit and ice cream. It's also a great grab-and-go snack for munching. You can halve the recipe if you like, but I recommend making the full amount, because it's guaranteed to be gobbled up.
Basic Homemade Granola
Active Time: 5 minutes
Total Time: 30 minutes
Yield: makes about 6 cups
3 cups old-fashioned oats
1 cup unsweetened shredded coconut
1/2 cup coarsely chopped or unsalted almonds
1/4 cup maple syrup
1/4 cup light brown sugar
1/4 cup canola oil
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups raisins
Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment or a Silpat baking mat.
Combine the oats, coconut and almonds in a large bowl. Whisk the syrup, brown sugar, oil, vanilla, cinnamon and salt in a small bowl until emulsified. Pour the liquid over the oats and stir to thoroughly coat.
Spread the granola on a rimmed baking sheet. Bake until light golden, about 25 minutes, stirring once or twice. Remove the granola from the oven, sprinkle the raisins over and gently mix them in. Cool the granola completely. Store at room temperature in an airtight container for up to 1 week.
Variations:
Substitute hazelnuts, walnuts, pecans or pepitas for the almonds.
Substitute dried cranberries and/or chopped dried apricots for all or some of the raisins.
Substitute 1/4 cup oats with 1/4 cup flax seeds or wheat germ.
CAPTIONS AND CREDITS
Caption 01: Photo by Lynda Balslev for TasteFood.