Homemade granola is the way better than the store-bought stuff, which can sometimes have hidden ingredients like corn syrup and preservatives. It’s easy to make at home for much less than you’d pay at the grocery store. This recipe makes a big batch and keeps well air-tight. It freezes well, so half can be frozen for future use. Yields about 10 cups of granola
1 1/2cupsraw walnut halvesor whole almonds, pecans halves, or a mixture of all
1/2cupraw pumpkin seedsor sunflower seeds
2tablespoonschia seedsoptional
1 1/2teaspoonsfine-grain sea salt
2teaspoonsground cinnamon
3/4cupolive oilextra virgin
1/3cupwildflower honey
1/3cuppure maple syrup
1teaspoonvanilla extract
1/2cupdried cranberriesgolden raisins are also great!
1/2cupchopped dates
Instructions
Preheat the oven to 350°F and line two large light colored baking sheets with parchment paper. (Don’t use dark pans; they tend to over-brown the oats and nuts.)
In an extra-large mixing bowl, combine the oats, walnuts, pumpkin seeds, and chia seeds if using. Also add the salt and cinnamon. Stir well to mix and disperse the seasonings throughout.
In a separate medium bowl, mix together the oil, honey, maple syrup, and vanilla extract. Pour into the dry ingredients. Use a rubber spatula to stir and turn the mixture over, thoroughly mixing to coat every grain and nut. Divide the granola evenly onto the two prepared pans and use a spatula to pat the granola out into an even layer.
Bake 12 minutes, then stir well on the pans; pat down the granola into an even layer again after stirring.
Bake for an additional 10-12 minutes, or until golden and fragrant.
Remove from the oven and let the granola cool completely on the pans. Don’t stir it yet! When the granola is completely cool, break it into big pieces for clusters of granola, or break it up finer to your preference. (I like a mixture of clusters and finer bits for eating it cereal-style in a bowl with milk.)
Add the dried cranberries and dates to the granola. Lightly toss to disperse.
This granola will keep well in an air-tight container for about 2 weeks. It freezes well, so you can double bag in freezer bags with the air removed, and store in the freezer for 2-3 months. Bring granola to room temperature before serving. See notes for serving suggestions.
Notes
Ways to eat homemade granola:
Munch on it like trail mix straight out of the container.
Eat it from a bowl with a splash of milk.
Layer it with yogurt in a glass or jar.
Sprinkle it on French toast
Stir it into to pancake batter.
Sprinkle it on melted chocolate and let set for chocolate bark
Coat apple slices in peanut butter and dip in granola.
Vegan granola: Omit the wildflower honey and replace with 1/3 cup of maple syrup (total maple syrup in recipe will be 2/3 cup).Gluten-free folks: Although this recipe's ingredients are naturally gluten-free, be a label reader. Make sure all ingredients are marked gluten-free. Some manufacturers of oats can be sneaky and process oats with equipment that also processes wheat products. Chia seeds: I listed these as optional in the recipe, but they cling wonderfully to the other ingredients and create crunchy clusters. They are also highly nutritious, packed with fiber, protein, omega-3 fatty acids, and many more beneficial nutrients. If you don't like chia seeds, you could add 1/4 cup of uncooked quinoa in its place. Or add whole raw flaxseed to the mix to get similar health benefits. Coconut oil: If you're a fan of coconut oil, it can be used in place of the olive oil. However, it is very high in saturated fat which is why I prefer olive oil or grape seed oil.