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Easy Homemade Granola

Photo by: Tina Rupp
Comments: 2
 

Recipe

Granola, or specifically store-bought granola, lost its levity sometime ago. It became a vehicle for scientifically added nutrition, loaded with additives like protein powders, bee pollens, and other questionably medicinal ingredients. Our granola is a back-to-basics whole food. Filled with nuts and dried fruits, it’s reasonably healthy and wholly addictive. You can customize your own blend by exchanging fruits and nuts at will. We guarantee when the aroma of toasted oats and nuts starts to emanate from your oven, you will fall in love with granola all over again. This granola is great for snacking on its own, and for layering in fresh fruit and yogurt parfaits.

Yield: 1 pound

Ingredients

  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • ¼ cup honey
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole almonds
  • 1/3 cup whole hazelnuts
  • 1/3 cup golden raisins
  • 1/3 cup dried cherries

Directions

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand, and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.

Notes

We encourage you to stir the granola twice while baking; however, if you are the type of person who really craves a clumpy granola, stir and flip a little less vigorously throughout the cooking process.


© 2008 Matt Lewis and Renato Poliafito

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

184kcal (9%)
28mg (3%)
0mg (1%)
0mcg RAE (0%)
156mg
49mg
4g
11g
3g
26g
0mg (0%)
147mg (6%)
1g (3%)
7g (12%)
1mg (7%)
 

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  • Joan_Barbier

    04.20.12 Flag comment

    I made this last night. It was delicious. Much, much better than any store bought granola that I've ever eaten. It's so easy to make too. I added some dried cranberries and dried blueberries. Along with the almonds I used mixed nuts which is what I had on hand. I think that this would go well with any dried fruit or nuts that you prefer or have in your pantry.

  • Atacat

    11.10.11 Flag comment

    This is a great basic granola recipe, but the amount of salt is way too much-I would reduce to 1/4 tsp table salt or 1/2 tsp Kosher salt.

 

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