As I cleaned out the food pantry over the weekend I realized I had all of the ingredients necessary to prepare homemade granola. And it was easier (and more delicious) than I ever expected. Below is the recipe I used, adapted from our 1996 edition of the Better Homes and Gardens cookbook.
Granola tastes great plain or mixed with yogurt and fresh berries. It’s also one of my favorite hiking foods – it’s easy to pack and doesn’t need refrigeration. Mix granola with nuts or pieces of chocolate and you have the ideal trail food.
Enjoy!
GRANOLA
Prep: 10 minutes Cook: 30 to 40 minutes Oven temperature: 300
2 cups regular rolled oats
1/2 coarsely chopped nuts (walnuts, almonds, peanuts, your choice)
1/2 cup shelled sunflower seeds
1/4 cup sesame seed
1/2 cup honey or maple syrup
1/3 cup cooking oil (I used canola)
Combine first four ingredients. Mix honey or maple syrup with oil. Stir into oat mixture. Spread evenly on a greased baking pan (book recommends 15x10x1 inch). Bake at 300 for 30 to 35 minutes or until lightly browned. Stir after 20 minutes.
When done (golden brown), remove from oven and immediately put granola on a large sheet of foil. Let cool (granola will still be soft when you take it out of the oven. It hardens during the cooling process.)
Once cool, break into clumps. Eat plain, with milk, yogurt or fresh berries. Granola stores well in covered container for up to two weeks. For extended storage, seal in freezer bags and freeze.
Recipe makes about 6 cups.
Sweet and flavorful without the guilt – no refined sugar, high fructose corn syrup or other unidentifiable ingredients. And it only took 10 minutes to prepare. Sure you may need to hit the store initially for the ingredients, but the time (and taste) are worth it.
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That looks delicious. Man you are making me hungry. Time for my yogurt with my lousy granola from the store.
Stacey,
It’s my favorite food and you’re making me hungry! Thanks for the recipe. I’ll let you know if I make it;)
Ooh, granola with peanuts or almonds — haven’t tried that in the homemade context. That’s next on the list for sure. (Disclaimer: People with peanut allergies, please disregard.
)
Tess, it was really easy. I hope you give it a try!
Chris – I think Almonds would be delicious…but I’m still working on batch #1. It makes a lot!
Karl – Give the homemade kind a shot when you’re out of store bought. Worth the time!
I also love this and wish to ask for help. You had a great low fat mexician receipe on today for enchaladas. I can’t figure out how to get to the part of you info
Just found your show – love it!
Thank you
K