I’m going to be honest with you. I love my homemade granola so much that I think I had it for breakfast every day for about six months (with some Greek yogurt and fresh berries) until I finally got sick of it and (thought I) never wanted to see it again. Then, after going on a granola fast for a few months, I woke up one day and realized that I really missed it.
Here’s what I love about it: it’s filling and delicious and flexible. I’m sharing a recipe with you (below), but just take it as a guide. Add or replace nuts, spices, grains or anything else you like. Just stick with the basics — start with oats, add nuts and or coconut, spices, grains, some fat and a sweetener. You can add dried fruit, but don’t add it at the beginning. Stir it in for the last 10 minutes of baking. And make big batches — in a freezer bag or container this stuff can hang out in the freezer for a couple of months.
- 5 cups large flake oats
- 2 cups shredded unsweetened coconut
- 2 cups slivered, blanched almonds
- 2 cups pecans, chopped
- 1/2 tsp. salt
- 1 Tbsp. cinnamon
- 2 tsp. allspice
- 1/4 cup canola oil
- 2 tsp. vanilla
- 1/2 cup corn syrup
Preheat your oven to 325°.
In a large mixing bowl, use a spoon to mix the oats, coconut, almonds, pecans, salt, cinnamon and allspice.
Add the oil, vanilla and corn syrup and mix until everything is well incorporated.
Spread the mixture out on two baking sheets lined with parchment paper. Bake for 20 minutes, then stir. Switch the position of the trays around, then bake another 20 minutes and stir. Switch the trays around one more time and bake another 20 minutes or until golden brown (if you’re adding dried fruit, add it after 50 minutes or total baking time — then bake another 10 minutes or until done).
Let cool completely and package in freezer bags or an air-tight container. Can stay on your counter for a couple of weeks or in the freezer for a couple of months.
My favorite way to have this is with some Greek yogurt and lots of fresh, ripe berries.