Granola is my go-to breakfast. It’s simple and unassuming yet it lends itself to numerous variations. Making it from scratch is always preferable over the store bought kind, which is usually expensive and full of sugar and other bad things. The only real trial in making it is remembering that making granola requires some foresight because the most disheartening morning can become even more bleak when you find the granola container empty. Make your mornings brighter by planning ahead.
As long as you keep the dry ingredients in synch with the wet ingredients, you can’t mess this breakfast up. I usually drown my granola in skim milk but it’s also delicious with yogurt and fruit.
no fail granola
4 c rolled oats
3/4 c wheat germ
1/4 c flax seedsPlus 3 cups of any of the following suited to your tastes:
Walnuts
Almonds
Sunflower Seeds
Hazelnuts
Sesame Seeds
Pumpkin Seeds
Grated CoconutMix all of your grains and nuts together and add some spice:
1 T cinnamon
1/4 t ground cloves
1/2 t ground ginger
1/8 t nutmeg
1/8 t ground cardamomIn a large measuring cup, mix together the following:
1/3 c vegetable oil
1/3 c sweetener (honey, brown sugar, molasses, or maple syrup)
2 T water or orange juicePour the wet ingredients over the dry and mix well with a wooden spoon until everything is well coated.
Pour onto a cookie sheet or large rectangular pan and bake in a 300 degree oven. Stirring every 20 minutes or so for about 30minutes until mostly dry. Stir in any of the following:
Raisins
Dried Cranberries
Dried Cherries
Dried Apricots
Dried ApplesBake for 10 minutes longer. Remove and cool. Store in a tight lidded container.
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oh my~ I like the sounds of this!
Ah, that was my breakfast this morning!
I made a very basic granola last weekend, it’s the recipe from Kathleen Daeleman’s ‘Cooking Thin’. You combine 8 cups of oats and 2 cups of nuts/seeds in a big bowl. Then in a 4 qt microwaveable container, combine 1/2 c. h2o, 1 c. firmly packed brown sugar and 1 t. salt. Microwave for 5 minutes, then add 2 t. vanilla and pour over nuts and oats. Mix well, spread onto 2 sheet trays (I line them with a Silpat, though parchment paper would work too). Bake at 275 or 300 (don’t remember what she says) until nice and golden. You can add dried fruit to this too.
It’s a basic recipe that can be modified easily, but I tend to make the standard. It’s not too high in fat or sugar, and makes a great snack (just had some in fact!). I like your combination of spices, I will have to try that. And I love coconut in granola, my mom used to make granola when I was younger using the cookbook ‘Better Than Storebought’. Great recipe too, yum!
Heather, it’s easy and delicious!
Homemade granola makes the best breakfasts, Samantha. Your recipe sounds fantastic and I’ll definitely give it a try once my granola container is empty!
I have never ever made my own granola. I guess its something I’m going to have to try. Your’s sounds so yummy – love the pumpkin seeds!
how long can these home-made granola be kept!
Please let me know. thanks!
Mmmm … this looks delicious and so healthy! I haven’t bought muesli since I discovered how easy (and tasty) it is to make at home … I’m guessing this recipe will end my granola-buying days! Thanks for sharing.
I love making my own granola as well. I really love this recipe, and will definitely have to give it a try!
I discovered your blog just a couple of days ago, and already I’ve tried one of your recipes. What better praise? This morning I made a version of your no-fail granola with walnuts, sliced almonds, dried cranberries and blueberries, grated natural coconut, and some extra cinnamon. It came out of the oven crispy, fragrant, and delicious. Thak you so much for the excellent recipe — I have a feeling your granola is on its way to becoming a breakfast tradition for me.
rorie, granola is beyond simple! a perfect breakfast treat.
Anonymous, i have no clue as to how long you can store it for. I’m sure as long as it’s kept in a tightly lidded container, it could keep for weeks. Mine, however, never lasts that long!
Tania, believe it or not, I made your muslei recipe and made this granola with the leftovers!!
fiber, glad to see that you are also a home-baked granola convert!
mmmm, lost in the tropics, your version sounds lovely!
hi kickpleat! just discovered your blog and love it!
I must admit that I’m a homemade granola virgin, so I have some questions:
– about how much does this recipe make?
– do I need to use rolled oats or can I used just plain, old fashioned?
– can I use something in place of the oil, like applesauce? It works in my other baking, but what do you think about granola?
thanks!
Hi Tws, this makes a lot, but it keeps forever in a tightly sealed jar. You don’t need oil at all, my latest granola recipe doesn’t even call for it (do a search on my blog), so I would imagine applesauce would be fine. Good luck!