I love granola, but the store bought stuff always has so much fat and salt in it. Plus, it’s expensive. Making it is super easy, takes less than an hour to make a large batch, and you can customize it to your own taste. The batch in the picture was made with maple syrup, cinnamon, sliced almonds, dried cherries, and a Lindt white chocolate bar I chopped up. I’ve included some proportions in the recipe to customize the granola and make it with the stuff you like in it, or not in it.
- 1/2 cup warm water
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 cups rolled oats
Optional Add-ins (one or all)
- 1 tsp cinnamon and/or other warm spices
- 1 cup nuts and/or seeds
- 1 cup dried fruit
- 1 cup mini chocolate chips or chopped chocolate
- Preheat the oven to 350f, and place the rack in the middle of the oven. Line a 1/2 baking sheet or two smaller baking sheets with foil and lightly oil or spray the foil with non-stick spray.
- In a measuring jug or small bowl, whisk together the water, honey, vanilla, baking soda, salt, and spices if using.
- Place the oats in a large mixing bowl. If you are using nuts or seeds add them now. Pour over the liquid mixture all over evenly.
- Mix well with a wooden spoon (or your hands), then divide evenly onto the prepared baking sheet(s). Spread into an even layer.
- Bake for 40 minutes in the preheated oven, or until crispy and browned to your liking. Stir well every 10 minutes
- Once browned, remove from oven and stir in dried fruit (if using). Let cool in the baking sheets on cooling racks until room temperature. If you want clusters, leave as is. If you want a looser mixture, break up with a spoon as it cools.
- Once cooled completely, place in an airtight container and store at room temperature for a week, or in the fridge for a month.
Makes Approximately 4 to 7 Cups (Depending on add-ins)
- Besides snacking, what can you do with a big batch of granola? Well, I like to sprinkle it on yogurt, or add milk and eat it as a breakfast cereal.