My love for simple homemade granola began back when I was in grad school. It’s so easy, tastes way better than store-bought stuff and saves some serious cash. I used to pack up a single serving and make myself a parfait in class every.single.morning. And for 2 1/2 years it never got old.
Back then a batch would last me a couple of weeks, but after marrying my granola-hungry husband I was lucky if it lasted 5 days.
I suppose I could have just started making double batches, but I wanted a recipe that used an entire container of oats.
Yes, I strangely find satisfaction in finishing up opened containers of food. Is that weird?
More granola, more real estate in my kitchen cabinets and the satisfaction of adding that empty container to the recycle bin? I never thought this recipe could get any better, but it just did.
- 1 (18 ounce) container old fashioned oats (~ 5 1/4 cups)
- 1 3/4 cups nuts, chopped (pecans, walnuts etc…)
- heaping 3/4 cup coconut flakes, sweetened or unsweetened
- 1/2 cup honey
- 3 tablespoons pure maple syrup
- 3 tablespoons canola, grapeseed or coconut oil
- generous 1 1/2 teaspoons cinnamon
- generous 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- Optional: 1 1/2 cups dried fruit (cranberries, chopped apricots, raisins etc..)
Pre-heat oven to 300F. Combine honey, maple syrup and oil in a small bowl and microwave 1 minute on high, or heat in a saucepan over medium heat. Whisk until oil has been incorporated. In a large bowl, combine all dry ingredients except for the dried fruit and mix together. Pour warm honey mixture over dry ingredients and stir well until oats are lightly coated. Roughly divide the mixture and spread evenly onto 2 rimmed baking sheets. Bake for 28-30 minutes until golden brown, mixing every 10 minutes or so to ensure even cooking. Cool, add dried fruit if desired and store in an airtight container to retain freshness. Granola should keep for approximately 2-3 weeks.
PS. Check out the rest of my rotating 12 Favorite Recipes here.