I've been in the mood for some homemade granola for the past few weeks. I had been in a real granola mood several months back and made a batch every week, having it for breakfast and sometimes lunch each and every day. Needless to say, I got a little burned out on granola (it probably didn't help that I made every batch from the same recipe). When I checked Baked: New Frontiers in Baking out of the library back in January, I had seen a recipe for Easy Homemade Granola that I was curious to try. It was similar to the recipe I had been using but differed just enough to interest me.
I picked up the necessary ingredients on Sunday and threw this granola together last night. This recipe is quick and simple. I threw the entire batch together in the time it took my oven to preheat. With minimal effort and dirty dishes, I was on my way to cinnamon-scented bliss.
I filled my granola with slivered almonds, walnuts, pecans and just a tiny bit of golden raisins and cherries (I'm not a big fan of most dried fruit, so I add mine in moderation). The great thing about granola is it's so easy to customize according to what you like. This granola was delicious! The recipe makes a small batch but could easily be doubled, tripled, etc. as needed. I made a single batch this time to try out the recipe, but I plan to make a triple batch when I make this again so as to have plenty around for the week.
My favorite way to enjoy homemade granola is still warm from the oven, drowned with cold skim milk. I love the contrast of the warm, crunchy granola with the cold milk. It's also fantastic with yogurt and/or fresh fruit. Homemade granola is a breeze to make and you can control all the ingredients. You'll never buy the store bought stuff again.
Easy Homemade Granola
adapted from Baked: New Frontiers in Baking
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup slivered almonds
1/3 cup walnuts, coarsely chopped
1/3 cup pecans, coarsely chopped
1/3 cup golden raisins/cherries (I used a blend by Sun-Maid)
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, toss the oats with cinnamon and salt.
In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
Pour the honey mixture over the oats mixture and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.
Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds, walnuts, and pecans over the granola and return the baking sheet to the oven.
Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Return the baking sheet to the oven.
Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.