We can’t keep this stuff in stock. Every time I make a batch it disappears seemingly overnight, and has completely RUINED boxed granola cereal for me. Good thing it’s easy to make! I can’t get enough homemade granola these days.
It’s so easy to make, you’ll be mad you didn’t try it earlier. The most challenging part for me is finding the ingredients, but I’ve found the bulk bin at Whole Foods to have everything I need at very reasonable prices. Plus, it’s customizeable so if you don’t like one aspect or you don’t have it in your pantry, you can switch it out for another. No biggie.
Here’s how I make it:
Adapted from 100 Days of Real Food
- 3 1/2 cups old fashioned oats
- 1 cup raw sliced almonds
- 1/2 cup pecan pieces
- 1/4 cup sweetened shredded coconut
- 1/2 cup sunflower seed kernels
- 1/2 cup raw pumpkin seeds
- 1/2 cup dried cranberries
- 2 tsp cinnamon
- 1 1/2 tsp ground giner
- 1/2 tsp ground nutmeg
- 6 Tbsp unsalted butter
- 1/2 cup honey
- 2 tsp vanilla extract
- Preheat oven to 250 degrees. Cover a large baking sheet with parchment paper.
- Mix the oats, nuts, coconut, seeds, and spices in a large mixing bowl.
- Heat the butter and honey in a small saucepan over low heat. Once the butter melts, turn off the heat and stir in the vanilla.
- Pour the butter mixture over the oat mixture and stir with a silicone spatula until well-combined.
- Spread mixture in an even layer onto prepared pan. Bake for 70 minutes.
- Once the granola cools you can break it into large pieces. Store in an airtight container.
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