My goal in the kitchen is tasty and healthy cooking. Who doesn’t want their food to taste good and be good for them? This homemade granola recipe is easy to make and tasty to eat. Not only is it good tasting, it costs much less than store bought granola. Read on for pictures and visual tips. For your shopping pleasure, I’ve included my sources.
This recipe costs about $1.93/pound to make at home. Barenaked and Tracy’s granola are $7.99/pound, with very similar ingredients. This recipe makes about 3 1/2 pounds.
- 6 cups old-fashioned oats
- 2 cups unsalted sunflower seeds
- 1 cup wheat germ (Bob’s Red Mill)
- 1 cup flax seeds, ground (Bob’s Red Mill)
- 1 cup almond meal or chopped/slivered almonds
- 3/4 cup canola oil
- 3/4 cup sweetness mixture (your choice – honey, molasses, brown rice syrup, maple syrup – combination)
- 1 teaspoon vanilla
- 4 cups dried cranberries or other dried fruit (optional)
- Set oven temperature to 275 degrees.
- In large bowl combine oats, sunflower seeds, wheat germ, flax seeds, and almond meal.
- Stir until well mixed. (I use my hands to do this. It’s easier.)
- In another bowl, add oil and sweeteners. (Add the oil first. It keeps the honey from sticking to the bowl.)
- Pour oil and sweetness mixture over oat mixture and stir it up.
- Coat 2 baking trays (jelly roll size, 11in x 17in) with non-stick spray.
- Divide granola mixture evenly on baking trays.
- Bake 75 minutes, stirring every 25 minutes.
- Remove from oven and let cool.
- Once cooled, pour granola back in bowl and add dried fruit and stir.
- Place in glass jars or other air tight containers.
You may never purchase granola again.
Next up, the wet ingredients.
Then, pouring the wet ingredients over the dry.
Stir them together and then place in baking sheets.
Don’t wash the empty bowl, yet! You’ll use this bowl again at the end and you’ll thank me for saving you this step.
After granola cools, place it back in the empty bowl. Next, add dried cranberries – or other dried fruit to the freshly baked granola and stir.
Now you can place the granola in glass or other air tight containers. Store in pantry or freezer until ready to enjoy.
This recipe makes a lot but if frozen, it keeps for two months. Well, ours never lasts that long!
Notice how I’m re-using my glass jars? Pickle and peanut butter glass jars are great to re-use for your granola.
Do you reuse your glass jars? Ever made granola before?
Go Gingham related links:
Breakfast smoothies – easy and ready to go in the morning with a little prep!
Egg, ham and cheese sandwiches – skip the fast food spot and make these
Tasty egg-in-the-basket breakfast – and egg tradition from my husband
Make ahead breakfast strata – the best dish for a brunch