This morning I was making granola, and realized that it is probably one of my most requested recipes from friends and family, so I decided to go ahead and post it so that I don’t have to type it out everytime someone requests it 🙂
This is such an easy recipe, and it is delicious and TOTALLY customizable! This recipe was originally inspired by a Martha Stewart granola recipe, but I have morphed it so much from the original, that I don’t even call it her recipe anymore….it is completely and totally my own 🙂 And on that note, if you pass this recipe on to someone, PLEASE PLEASE PLEASE be respectful of my time, energy, and me, and give me credit where credit is due for this recipe.
This makes almost a gallon of granola (enough for my family for about 5 days 🙂 )
- 7 cups old fashioned rolled oats
- 2 cups nuts and seeds (I always change this up based on what I have on hand….I used to make it with just 1 cup, but decided that I want to up the protein level a bit)
- 1 tsp. salt
- 3 tbsp. plus 1 tsp. oil (I generally use locally grown and produced extra virgin olive oil, because that is what I use for everything, but you can use whatever you desire)
- 10 tbsp. liquid sweetener (my favorite combination is 3 Tbsp. local honey, 3 Tbsp. agave nectar and 4 tbsp. molasses or blackstrap molasses…..play around with it and use what you like best….I have also used real maple syrup, but it is a bit pricey)
- 1 tbsp. pure vanilla extract
- 1-2 cups dried fruit and dried berries (optional)
1.Preheat oven to 325 degrees
2.Line large baking sheet with parchment paper or very very very lightly oil the pan.
3.Mix everything except for the dried fruit/berries in a large bowl. Make sure that the liquid ingredients are well blended with all of the dry. Transfer to prepared baking sheet.
4. Bake for 30-40 minutes, stirring every 10 minutes. Bake until oats are a nice golden brown color. Remove from oven and stir in dried fruit and berries, if using
5. Let cool on baking sheet until COMPLETELY cooled (I usually let it cool for at least a couple of hours). It not only dries and gets crispier while cooling, but if you put it into your jar or container while still even slightly warm, it will get soggy and mold.