Fuel your adventures. Homemade granola is surprisingly easy to prepare, fun to customize and quite delicious. After trying about 6 recipes from various cookbooks and online sources, we’ve arrived at our own recipe. Give it a try and let us know what you think!
This granola is tasty in a bowl with milk, right out of the jar, or on top of your favorite yogurt.
- 3 1/2 cups of old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup sunflower seeds
- 1 cup sliced almonds
- 1 cup chopped raw cashews
- 1/2 cup chopped pecans
- 1/2 cup walnut pieces
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger (the powder in the spice aisle, not fresh)
- 8 tablespoons (1 stick) butter
- 1/2 cup honey
- 2 teaspoons vanilla extract
- Preheat your oven to 250 degrees. Line a 13″ x 18″ rimmed baking sheet with a sheet of parchment paper and set it aside.
- In a large bowl, combine the oats, coconut, sunflower seeds, nuts, salt and spices.
- In a small saucepan, melt the butter over low heat and then add the honey and vanilla extract. Stir to combine.
- Pour the butter sauce over the dry ingredients and mix well to ensure everything is evenly coated.
- Pour the granola mixture onto the prepared baking sheet and press it out evenly into the pan using a potato masher, spatula or the bottom of a drinking glass. Pressing the granola will help it cook evenly and create nice clumps.
- Bake the granola in the oven for 90 minutes or until lightly golden brown. There is no need to mix the granola as it cooks.
- After allowing the granola to cool completely, break it into chunks and store it for up to 2 weeks in an airtight container.