Homemade Granola

I have fond childhood memories of making  fresh granola and homemade yogurt with my mom.  Since apples rarely fall far from the tree, this is a practice that is now a regular activity in my kitchen.  I make a batch of granola that will usually last us the month and make fresh yogurt a quart at a time as the Yogurt Jar empties.

Here is my Base Granola Recipe, with lots of room for personalization.  As you can see, in the pictured batch I used dehydrated blueberries from last summer and slivered almonds - so good!  Enjoy!

Base Granola Recipe


6 cups Rolled Oats

1/2 cup Wheat Germ

1/2 cup Flax Seeds

1/2 cup Brown Sugar

3/4 cup Vegetable Oil or Melted Butter

3/4 cup Honey

Up to 4 cups of Add-Ins in any combination (your imagination is the limit here - anything you like will work!):


Before Baking: pecans, walnuts, slivered almonds, sunflower seeds, coconut


After Baking: dried fruits (dried cranberries, dried blueberries, raisins)


Directions:

1. Thoroughly combine all ingredients (except "After Baking" Add Ins).


2.  Spread mixture out on a jelly-roll pan (cookie sheet with sides), or a broiler pan.  It shouldn't be more than about 1/2 deep and you may need to bake it in multiple batches.

3. Bake at 325 degrees for 15 minutes and remove from oven and carefully stir the mix.  Bake for an additional 10 minutes at a time and then 5 minutes at a time as it gets closer to your preference of toastedness.  Make sure to stir thoroughly in between baking times and monitor closely as it begins to toast as it can go from golden brown to burnt in a matter of minutes.


Let cool and enjoy!  Store in an airtight container for best freshness.


Click here for a printable version of this recipe.