Classic Crunchy Granola
To my mind, store-bought granola is a pale imitation of the homemade version. This and the following granola recipes take minutes to mix, bake just a short time, and taste fresher than those bought in bulk or in boxes. If you’d like, add ¼ cup of ground flaxseed to give an added healthful boost to this or any of the granola recipes that follow.
Total Timeunder 2 hours
Make Ahead RecipeYes
Recipe Coursemain course, snack
Dietary Considerationhealthy, high fiber, vegetarian
Mealbreakfast, kid snack, snack
Taste and Texturefruity, nutty, sweet
- 4 cups rolled oats (or oatmeal for a finer consistency)
- 1 cup wheat germ or oat bran (or ½ cup of each)
- ¼ cup untoasted sesame or sunflower seeds
- ½ cup slivered or sliced raw almonds
- 1/3 cup honey or maple syrup
- 2 tablespoons safflower oil
- 1 cup raisins, currants, or other chopped dried fruit of your choice
1 Preheat the oven to 275° F. Lightly oil one or two baking sheets.
2 Combine oats, wheat germ, sesame seeds, and almonds in a large mixing bowl.
3 Combine the honey with the oil in a small container. Drizzle into the oat mixture, stirring constantly; mix thoroughly until evenly coated.
4 Spread on the baking sheets. Bake, stirring every 10 minutes or so, for 20 to 30 minutes, or until golden.
5 Allow the granola to cool on the baking sheets, then stir in the raisins. When completely cool, transfer to jars and store at room temperature. Keeps 1 to 2 months in a cool, dry place.
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2004 Nava Atlas