Homemade Grrranola
Friday, November 14, 2008
Homemade Granola
When I was a poor student, I would oftentimes suck it up and shell out the too much money for a box of granola. It was my go-to snack. Healthy, delicious, and perfect for snacking on. One day, I was over my friend Emily’s place, and saw that she had a Nalgene full of granola in her freezer. I wasn’t too surprised. If you know Emily, you’ll know she’s smart, sassy, and what I like to call preppy crunchy. Think pearls and Patagonia, sailing on the Cape and—Em, what is it they do in New Hampshire? Apparently they make amazingly good homemade granola.
Now that I am a poor writer, I’m glad I have Emily’s recipe on hand. Crunchy, nutty, sweet, slightly salty, and full of that baked goodness that you can only get with brown sugar and your oven. It’s better than the boxed stuff by far. You’ll never want to pay for overpriced cereal again.
A few notes:
- When I make a batch, I double the recipe. Trust me, you’ll want an abundance of this around the house.
- I like to use a mixture of pecans and almonds, and prefer cranberries to raisins (make sure to add them while the granola is still warm so that they plump up a little). Feel free to play with this and get creative with toppings (sesame seeds, shredded coconut, ground flaxseed, chocolate chips, dried fruit…whatever you fancy).
- I tend to need 50-60 minutes of cooking time rather than 40 (still stirring every 10 minutes) to ensure that I get the level of goldeness I want. I recommend keeping an eye on your batch at 40 minutes and then extend as needed.
- This makes a wonderful gift. Jar it up, tie a pretty ribbon around it, and someone will love you forever.
Em-Spice’s Homemade Granola
Ingredients:
4 c. old fashioned, rolled oats
1 ½ c. sliced almonds/pecans
½ c. packed brown sugar
½ tsp. salt
½ tsp. ground cinnamon
¼ c. vegetable oil
¼ c. honey
1 tsp. vanilla
1 ½ c. dried raisins/cranberries
Preparation:
Preheat oven to 300 degrees F.
In a large bowl, mix together the oats, nuts, brown sugar, salt and cinnamon.
In a saucepan, warm the oil and honey. Stir in vanilla. Pour the liquid over oat mixture.
Stir gently with a wooden spoon. Finish mixing by hand.
Spread granola on a foil-lined baking tray (15×10x1 in.).
Bake for 40 minutes, stirring every 10 minutes.
Transfer pan to wire rack, stir in raisins/cranberries, and allow to cool completely.
Seal in an airtight container or plastic bags. Store at room temperature (or freeze for up to 3 months).
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Thanks- I’ve been looking for a good granola recipe
thank you! i’ve been looking for one too (that’s easy enough for me). Although I will love you even more if you make a batch for me
I like! I’m definitely a granola addict and buy tons of it. I’m sick of seeing all the online recipes involving sunflower seeds and similar small junk.
I love this! I made my first batch today (amidst an insanely-overly-ambitious afternoon of cooking/baking). Pecan halves, raisins (solely), and a dash of cardamom for my inner Swede. Can’t wait to try variations soon. Thank you, Steph!!
I made my second batch the other day… cranberries and walnuts! I’ve found you only have to stir it every 20 mins or so (rather than 10), and that it browns quickly towards the end (so after 30 mins, keep a close eye!). I’ve ALSO found it goes very quickly in my house… and I’m the only one eating it!!
PS – a 13×9 pyrex dish works really well for baking (and clean up) – no need to line with tinfoil, and I didn’t even grease it!
Gerrie: My pleasure! Just spreading the good recipe karma
Becca: oh please girl, i know you’re becoming a little homemaker out there in portland. but yes, you have such a wonderful way of asking for things, i just can’t resist your charm
Mike: haha yeah….small junk optional here.
Kaethe: ooh cardamom…one of my new favorite spices!
I MADE IT! So yummy. I’m always impressed when something I make doesn’t turn out terrible…I think I’m learing how to follow recipes.
Becca: Yay! Does that mean i don’t need to send you some now? haha
Nice:-) I love making my own granola as well. My favourite right now is dried cherry, almond vanilla sweetened with grade B maple syrup.
Marc: mmm dried cherries and almond vanilla sounds like a great combination. i’ll have to try it for my next batch!
I love the description of em as preppy/crunchy…so on point!
I-Bear: hahahhah oh, I-Bear….i cannot believe you put that as your link. p.s. before you buy that domain, i think you mean “bulge” not “buldge”…right. English 1 : Ims 0.
You would have no idea how much overpriced granola is over here. Which is forgiven given how they have traveled half way around the world.
Thanks for sharing. This seems simple enough for me to do. I am not good with oven and baking.
Jun: I can imagine! Well now you can say goodbye to the overpriced store-bought stuff — this recipe really takes very little baking skill
enjoy!
I am going to make this this week. (I’ll let you know what my husband thinks of it). I’m getting sick of shelling out $4.00 a box for granola that lasts him 3 days! Thanks for the recipe!
Joie de vivre: haha yes, i’m actually do for another batch. it goes so quickly in my house! have fun
Love homemade granola – I cannot go back to store bought.
How do you think this would come out if I omit the nuts? I’m allergic and usually cannot buy store bought granola.. sorry for the year long delay in comment just remembered this recipe was here.
hey there! go for it
the beauty of granola is that you can put whatever you want in it! i would just substitute the nuts with more oats and dried fried. maybe coconut flakes if you like that? what about sunflower seeds? that would give you some of the same texture as nuts. let me know what combo you end up with!
Yum! I am so making this for gifts for the holidays! Put it in a pretty jar, and you’re right, the receiver will love me for ever! Who says gifts have to be expensive? Thanks for the post
)
haha my pleasure
def, this will make wonderful holiday presents! another favorite homemade gift is this recipe for Chocolate Almond Toffee!