I was on a granola kick this summer. I’ve tried many kinds and have had some good stuff and some, well, let’s just say it was wicked sugary and not-so-granola good for you.  One would think granola was supposed be to good for you, right?  Oats. Nuts. Seeds. Maybe a little dried fruit even? At its base, yes, methinks it’s full of good natural wholesome foodstuff.  But then you add all the nasty high-fructose corn syrup and other unmentionable (and un-pronounceable) ingredients that you find in the store-bought stuff and YUCK! I don’t even want to know what they’ve put in the box to make it taste so good.  Crack maybe? Who knows.

All I do know is that granola is good. Granola is great. I like granola A LOT.  I was buying soooo much granola and aside from it being “Très Expensif” (I know, not French, but it’s my Franglish for “I spent all my dollars”) it probably wasn’t that good for me.  So I sought a new alternative.  There are many many recipes out there to try, and so try I did.  And, come to find, it’s super duper easy to make, depending on the ingredients, a healthier alternative (at least you know what’s going in!!), and, again depending on the ingredients, a fairly low-cost treat.

So, here we go.

Let’s Make It: Granola

There are three main parts to the granola:

1. Oats — Duh! As I’ll describe later, you can add more to this part, however I think starting with oats is a pretty good bet.  They provide a good base for the add-ins and are soooo good for you (heart-healthy, a good source of vitamins and minerals, and gluten-free).
2. Fats — This can be any edible oily substance, and depending on the fat content and/or taste you prefer, is really up to you … Canola oil, peanut butter, a light olive oil I’m sure would work, melted butter, etc.
3. Sugars — Sugar works with the fat to create an almost caramely coating for the oats and helps them stick together with all the add-ins.  Again, depending on your preference for sweetness vs. health, the sugars can vary … I’d suggest a combination of brown sugar, honey, maple syrup, molasses, agave nectar, etc.

Take your oats, a fat, and a sugar or two, mix it up, bake it, and you have a very basic granola.

But that’s boring.

Frankly, you can add whatever you want to the general mixture and get a pretty good product so feel free to experiment and get creative, as long as you have one of each of the three bases.

You might try:

  • flax seed (whole or milled)
  • wheat germ
  • crispy rice
  • nuts of various kinds (walnuts, almonds, macadamias, pine nuts, etc.)
  • seeds of various kinds (sesame, poppey, sunflower, etc.)
  • dried fruits

Really the granola add-in world is yours to explore.

Here’s a recipe adapted from cdkitchen. I’ve changed things around a bit to our own taste and have experimented a bit with different add-ins.  Again–get creative!  It’s granola.  And aside from burning it, you really can’t mess up.  Or at least I haven’t messed up yet, and I am definitely accident prone.  Feel free to share your mixtures and experiences with experimenting in the comments.

First, set your oven to 300 degrees.

Then, collect your tools:

  • Rubber Spatula
  • Cookie Spatula
  • Parchment Paper or Silicon Baking Mat
  • Rimmed Baking Sheet
  • Giant Bowl
  • Whisk or Wooden Spoon
  • Liquid Measuring Cup
  • Small Saucepan

Then, collect your ingredients (these were ours):

  • 4 Cups of Old-Fashioned Oats
  • 1/4 Cup of Brown Sugar
  • 1 1/2 Cups of Chopped Nuts (we like sliced almonds, but choose what you like or keep ’em out and add a cup more of oats)
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Cinnamon
  • 1/8-1/4 Cup Canola Oil (or any other liquidy fat you choose)
  • 1/3 Cup of Honey (you could use molasses or real maple syrup or a mixture–I add enough maple syrup to the honey to make 1/2 Cup of liquid)
  • 1/4 Cup of Apple Sauce (we use all nature no sugar added)
  • 1 Teaspoon of Vanilla
  • 1 Cup of Dried Fruit (I like dried blueberries!)

Mix the Dry Ingredients (Oats, Brown Sugar, Cinnamon, Salt, Nuts, Dried Fruit) in the Giant Bowl:

Use a wooden spoon or whisk to work together the dry mixture:

In a saucepan, mix together your liquid ingredients (Oil, Honey, Vanilla, Apple Sauce) on the lowest heat:

You just want to warm them up and get them mixed together.  DON’T LET IT BOIL!  Just warm it up a bit and get everything mixed up nicely.

Then add the warm liquid mixture to the dry mixture:

And give it all a good stir with a spatula to scrape the sides of the bowl and get everything evenly coated:

Get your baking sheet and cover the bottom with a sheet of parchment or a silicon baking mat.

Then pour the mixture on to the baking sheet:

Flatten out the mixture with your spatula so that it’s about 1/2 inch thick or so and goes all around the edges of the pan like so (Mark is doing a really good job!):

Now pop it into the oven for baking.

It bakes 40 minutes, stirred every 10 minutes to be sure it’s getting baked evenly and doesn’t burn on the bottom.

To stir, push the granola from the sides of the sheet into the middle and then press it out again:

If you have a helper or two, you can take turns stirring every 10 minutes.  Mark and Gordon are very good helpers.

During this process it will still be sticky but not crispy.  Don’t overbake!  The crisping happens during the cooling.  The baking helps to caramelize your sugar/oil concoction around the oaty mixture but won’t make it crisp.

Once the 40 minutes are up, pull it out of the oven and set the sheet on a rack for cooling.  Let it cool 30 minutes.  Then use your hands to break up the pieces.  Your granola may be more brittle or more chewy depending on the different items you put in.  If you have a food dehydrator you could put it in there to get it really nice and cracking.  The latest batch we made was more on the chewy side but still yummy yummy.  My sense is that it will get more crisp as it ages.

Store it in an airtight box for up to 2 weeks, if it will even last that long!

It’s great with yogurt or milk or soymilk with fresh fruit, or even just on its own as a snack.

However you choose to eat your granola, enjoy your home made treat and the satisfaction of knowing all the yummy goodness that’s in it and the joy that went in to making it and in discovering something new and tasty. Might I suggest sharing the recipe with friends, and not your granola. Or you might just find yours is all gone!

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