One of my New Year’s resolutions was to make more packaged food staples from scratch. And granola was high on my list. Not only is it more expensive to purchase packaged, but it’s also hard to find the exact mix of ingredients that my family likes. And not all granola is healthy. When you look at the list of ingredients on packages, there is always something weird with a long name that is not all that appealing. So what better way to guarantee the best ingredients and the perfect flavors than to make your own?
At our household we love granola. We love it for breakfast and for snacks, just plain or with yogurt. I also incorporate it into various desserts, especially as muffin toppings or a crumbly finish to apple pies. It disappears fast! So I’m so happy to find a recipe that is not only healthy, but also easy and quick to make. My kids are super thrilled to come home from school to find a Yumbox MiniSnack stuffed with greek yogurt that’s topped with this crunchy granola and few berries on a side.
My inspiration came from Megan Gordon Granola Recipe.
The beauty of Megan’s recipe is that you can really make it your own. Of course, I tweaked ours! I wanted it to be simple, crunchy and filled with all the things that we like. For example, my kids are not huge fans of spices, so I left it barebones - only adding olive oil and maple syrup. It is so delicious you’ll have a hard time not eating it all yourself!
Recipe (here’s how I made it):
Makes about 6 cups granola
3 cups old-fashioned rolled oats
2 to 2 1/2 cups your choice of nuts and seeds
1 1/2 teaspoons salt
1/2 cup oil, such as olive oil
1/2 cup maple syrup
* Note: Nuts that are already roasted should go in at the end after the granola is baked so as not to burn.
Measuring cups and spoons
Half-sheet pan or baking sheet
- Set out your ingredients. I used: fresh pumpkin seeds, sunflower seeds, thin slivers of almonds, crushed hazelnuts, and pieces of walnuts.
- Preheat oven and mix dry ingredients: Preheat the oven to 350°F. Mix the oats and any untoasted nuts or seeds together in a large bowl. Stir to combine.
- Mix in the salt or other spices (cinnamon for example).
- Stir in the liquids: Stir in the oil and maple syrup.
- Bake the granola: Turn the granola out onto a parchment-lined half-sheet pan and bake for about 40 minutes, or until the mixture is light brown and toasty.
- Stir the granola: Stir every 15-20 minutes or so for an even color and to make sure the granola is cooking evenly.
- Let the granola cool: Let cool before enjoying.
- Store the granola: Store in an airtight container and it should stay fresh for 7 to 10 days. For longer shelf life, store in the refrigerator.