“It amazes me how much money peeps spend on granola when it’s so easy/cheap to make!” – Hilary Gorenstein
Wise words, Hilary. Wise words. Home-made granola IS cheap and real simple to make and I think you should make it, right now. Don’t get me wrong, there is some really good store-bought granola, but with home-made you can put in whatever the eff you want (be creative!) and your kitchen will smell delicious. The recipe I used is from the blog Eat Your Greens, and it’s awesome, and her pictures are beautiful (hi, Anjali)! I serve mine for brunch with a fruit salad and vanilla yogurt or just have it with milk or just eat straight out of the oven and burn the roof of my mouth cause I can’t wait for it to cool down. Here you go!
makes about 6 to 7 cups
- 2 to 3 cups rolled oats
- 1 cup millet
- 1 cup almonds
- 1 cup hulled pumpkin seeds (I forgot these so I just added more oats)
- 1 cup shredded coconut
- 1/4 cup maple syrup
- 1/3 cup vegetable oil (the original recipe uses coconut oil, which I will be trying next time)
- 3 tbsp. light brown sugar
- 3/4 tsp. salt
- 1 tsp cinnamon (or more if you want it really cinnamony)
- 1 cup golden raisins
- 1/2 cup dried cranberries
1. Preheat oven to 300 degrees F.
2. Mix all ingredients in a large bowl and spread evenly on to a cookie sheet. Bake about 40 to 45 minutes, stirring every 10 to 15 minutes till granola is golden brown (my cookie sheet was a little smaller than your standard one, so my baking time increased to about an hour).
3. Let cool and store in air tight container for up to two months.
Yep. Super easy and fun to experiment with!