This homemade granola recipe uses oats, nuts, and dried fruit to create a tasty family-friendly breakfast cereal.
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Kind of your traditional granola recipe... honey, brown sugar, and maple syrup.. but don't fix what's not broken! When I make granola, I heat the honey, brown sugar, etc. over the stove and add the vanilla last, after its off the heat, that way it doesn't cook out the alcohol and the flavor is still there. Also once i pour the granola onto the baking sheets, i sprinkle more brown sugar on top so that it gives it more of a crisp crunch after it is done baking and had time to cool... its good that way. I always add extra bran, no one can tell, use as little oil as I can get away with to keep it healthy, and just throw in whatever is laying around the kitchen for the mixins.. no batch is ever the same. VERY GOOD.
I have been making this granola recipe for over a year now and am finally getting to writing a review...WONDERFUL!!! I find it too sweet if I use the honey, brown ugar and maple syrup. I omit the brown sugar entirely and use cup maple syrup and a tablespoon of honey. The nice thing about granola is that it's so easy to modify...I never use the same nuts or seed twice!! Hazelnuts, pumpkin seeds (added later becuase they "pop"!), cashews are among my favorites. Of course, the good ol standby peanuts and almonds never fail! I bake about 200 for 40-45 mins, gives you more control over the level of toastiness (or burntness!) you desire. I often will add in some flax seed meal, excellent health benefits. I will try the coconut oil for health benefits (and flavor!) Thank YOU!
As many have said, a wonderful recipe. Don't leave out the oil. I don't think oil-free granola would be very tasty, since that is that helps it to "toast". However, I use far less than the recipe calls for - my basic rule of thumb is 2 T of oil for every 2 cups of oats. I whisk the oil into the honey (1/4 cup per 2 cups - because I leave out the brown sugar and maple syrup, but you could use as written) then make sure the granola is coated. You still get a nice toasty result, but with less fat.
I really, really like this granola. I've been making Almond Maple Granola regularly for over 6 months now, and wasn't sure about trying a new recipe, since I like that one so much. But this one is so very good, also. I really liked the walnuts- left them in big chunks and they're so good that way. I cut the recipe in half and used 2 TBS less honey than listed, and replaced 2 TBS of the oil with water. I baked at 300 for at least twice the amount of time listed- maybe a little more. Just stirred every 15-20 minutes. I'm looking forward to having this for breakfast!
This is the only granola I make. Has become a repeated Christmas thank you mason jar gift. My nuts & dried fruit vary sometimes but my dry & wet ingredients follow recipe.