Homemade Granola

Homemade granola gives a big payoff for a fairly small investment. It stays for about 2 weeks in an airtight container and can be enjoyed with yogurt parfaits, mixed into cereal, eaten as is. It’s super yummy so you’ll find ways to use it.

  • ½ cup neutral oil
  • ⅓ cup maple syrup
  • ⅓ cup packed light brown sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 5 cups old-fashioned rolled oats
  • 2 cups blanched almonds (or any nut as a substitute) chopped coarse
  • 2 cups if dried fruit (I used golden raisins and craisins)
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Whisk together oil, maple syrup, sugar, vanilla, and salt in a large bowl. Mix in oats, nuts and dried fruits making sure to get everything covered with your wet ingredients.
  3. Transfer mixture to a baking sheet and spread evenly, pressing down to keep the granola compact.
  4. Bake until golden brown, about 40 minutes, rotating sheet halfway through baking.
  5. Transfer sheet to wire rack and let granola cool completely before breaking up into pieces.

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