My mom requested that I bring granola when I come to visit during Spring Break, so I had to make a fresh batch.
I love granola.
I actually have to restrain myself from making it too often. I will eat it for breakfast, after school snack, dinner and after dinner snack if possible. Tommy likes it too.
Granola is super easy to make. Oats, nuts and seeds, a little fat and a little sugar. This recipe makes a lot – so use your math skills to make a half version if you just want to try it out. You can use any nuts and seeds that you like or have on hand – this is just what I like. You can also use different oils and sweeteners. Using the best ingredients will result in the best tasting granola – so use real maple syrup!
- 7 cups regular rolled oats (don’t use quick oats!)
- 1 cup coconut
- 1/4 cup flax seeds
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/2 – 1 cup toasted nuts (I used sliced almonds this time)
- 1 tablespoon cinnamon
- 1 teaspoon sea salt
- 1/2 cup canola oil
- 1/4 cup honey
- 1/4 maple syrup
- 1 tablespoon molasses
- 2 tsp vanilla
- Preheat oven to 350F.
- In a large bowl, combine all of the dry ingredients and mix well.
- In a measuring cup, combine all of the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and thoroughly incorporate.
- Spread granola mixture into two rimmed baking dishes.
- Bake 30 – 35 minutes, stirring every 10 minutes. Watch the edges closely so it doesn’t burn.
- Let cool and add dried fruit if you like.
I used to mix the granola in my KitchenAid, thinking that it would be too hard to fully incorporate all of the ingredients, but then I realized that the paddle was crushing the oats into tiny bits. It really isn’t that hard to mix everything up, as long as your bowl is big enough.
This makes a flaky granola. If you want clumps of goodness, you will have to find another recipe, possibly with more sugar or water. I have never been able to make granola with clumps – so let me know what you find or how you make it.