Laura's Busy Kitchen

Granola is one of those foods that, once you have homemade, you can’t go back to eating store bought stuff that tastes like cardboard.   This is the real deal and it’s so easy to make.  I actually get excited when my homemade granola stash runs out because it means my house will smell amazing for the rest of the day when I make a new batch!  Seriously, if your house is on the market, forget the fresh baked cookies, try making a batch of homemade granola for your next showing instead.  It will make your house smell warm and inviting.

I love this homemade granola so much, that I eat it almost everyday.  The maple syrup evenly coats every morsel with a thin layer of sweetness that is balanced perfectly with a touch of salt.  I like granola best sprinkled over yogurt, but it also makes a great bowl of cereal in the morning with a little milk, or can be enjoyed all on it’s own for a crunchy and healthy snack.

The maple syrup can easily be replaced in this recipe with honey, but make sure to reduce the cooking time by about 5 minutes, as the honey seems to have a lower burning point than maple syrup and browns more quickly.  The original recipe, from Real Simple, calls for the addition of shredded coconut, but I’ve omitted it in the recipe below, as I’ve found that the coconut’s flavor and texture is completely lost among the granola’s bolder counterparts of nuts, seeds, oatmeal and dried fruit. Save your money from tasteless, shriveled up coconut and use it, instead, to buy a pretty glass container to store your very own tasty homemade granola.

Homemade Granola
Printable Version

Makes 6 cups

Ingredients:
4 cups rolled oats (not quick cooking)
1 cup sliced almonds
1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2 cup maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, raisins, or currants)

Directions:
Heat oven to 350° F.  In a large bowl, combine oats, almonds, and pepitas and stir to coat with the maple syrup, oil and salt.  Bake until golden and crisp, 25 to 30 minutes, tossing once halfway through baking time.  Add the dry fruit; toss to combine and let cool.  Store for up to three weeks in an airtight container in a cool, dry place.

Source: Adapted from Real Simple

Nutritional Information:*
per serving (1/4 cup) :  114 calories; 18 grams carbohydrates; 4 grams fat; 2 grams protein; 2 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.