The Best Homemade Granola

A neighbor introduced me to homemade Granola years ago, and at that time I thought it was the most brilliant thing ever. OK, not the most brilliant thing ever, but very close to being one of the best things that I learned to make that I should have learned decades ago. Since making my first batch, I have fiddled around with it and come up with my own favorite version. And of course, if you have been reading for awhile, you know that most of my recipes are easily customizable to suit your own taste.

This makes a great snack and is perfect with milk, or soy or almond milk for breakfast. Stir it into yogurt or my yogurt salad for breakfast or lunch.

You will need:

• 4 Cups of Rolled Oats
• 1 Cup of  Wheat Flakes
• 1 Cup of Wheat Germ
• 1 Cup Wheat Bran
• 1 Cup Nuts, Chopped (Walnuts or Almonds are my favorite)
• 1 Cup Dry Powdered Milk
• 1/2 Flax Seed
• 1/2 Sunflower Seeds (no shells)
• 1-2 Cups dried fruit of choice (raisins, dried cranberries, chopped dates, apricots, etc.)
• 2 Cups of Honey
• 1/2 Cup Olive Oil (or oil of your choice)
• 1 Tablespoon of Cinnamon
• 1 Teaspoon of Vanilla

Optional Ingredients:

• Coconut
• Soy Nuts
• Banana Chips
• Nutmeg
• Pumpkin Spice

Preheat the oven to 350 degrees.

In a sauce pan, mix together the Vanilla, Cinnamon, Olive Oil and Honey. Heat on low setting while working on the next step. Stir occasionally and don’t let it come to a boil or burn.

In a large roasting pan, completely mix together the remaining ingredients. When everything is thoroughly mix, pour the warm liquid mixture over the dry ingredients and mix well.

Bake for 45-60 minutes and stir every 15 minutes. When it is done, pour in a thin layer on parchment paper and let cool. When it is cool, store it in an airtight container.

This recipe makes about 12-14 cups of granola.