I like granola. Sort of. I’m very picky about the granola I eat. I don’t like a lot of frills in my granola. That means no seeds, and very little nuts. Dried fruit is OK.
I’m always on the lookout for a granola recipe I can make the way I like it. I’m pretty sure making homemade granola is more of a technique than an actual recipe, but I still haven’t tried any. What if I take out what I don’t like? Will it mess up the ratio? Where do I find some of those ingredients (flaxseed?) in small-town Ohio? Granola shouldn’t be stressful.
Then I got my latest issue of Food Network Magazine. In an advertising insert, I found the “perfect” granola recipe. Oats and flavorings, flavoring I like. Add whatever fruits and nuts you like later. Yay! This is quite tasty.
adapted from a Home Made Simple recipe
- 3 c old-fashioned oats
- 1/4 c canola oil
- 1/4 c honey
- 1/4 c brown sugar
- 1 tsp vanilla extract (I used almond. Use what you like)
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 2 c add-ins, like dried cherries or cranberries, almonds or pistachios, or…???
Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper.
Whisk together oil, honey, brown sugar, vanilla extract, cinnamon and salt. Pour over oats and toss well.
Spread mixture on prepared baking sheet. Bake 20 minutes or until golden brown, stirring every 5 minutes. Let cool completely, then transfer to a large mixing bowl and stir in add-ins.
Store in an airtight container for up to 2 weeks.
Note: Eat as-is for a snack, or mix into Greek yogurt for a great start to your morning.