Homemade Granola Recipe – Maple Honey Granola
I don’t make breakfast. In fact I have never cooked breakfast. I told the hubby before we got married that I didn’t do breakfast. Once in a blue moon I’ll do a brunch but I just do first thing in the morning food. So he takes care of his meal in the morning. He rotates three things; waffles, eggs and cereal. I do try and make it easy for him. I make him Belgian waffles in bulk that I then freeze so he just has to pull one out when he needs one. For egg day he just scrambles them up with some dried tomatoes and dried mushrooms. Thanks to my homemade granola recipe cereal day is easy and delicious
I’ve been playing with the recipe I use for a while and I finally have it in a place where I’m really happy with it. The original came from Fine Cooking Magazine but it’s changed quite a bit from the original at this point. It also serves as a good base recipe because I also add whatever I happen to have on hand when it comes to the nuts and dried fruit. I love recipes that are easily adapted like that.
This granola also makes a delicious snack. Don’t ask me how I know that.
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Homemade Maple Honey Granola
9 cups rolled oats
1 cup canola oil
3/4 cup honey
1/2 cup pure maple syrup
1 cup brown sugar
3 cups assorted nuts
1 1/2 cups dried cranberries or raisins
2 TBS cinnamon
1 TBS pure vanilla extract
1 tsp salt
Preheat oven to 350°
Spread the oats over two heavy duty baking sheets
Bake in the preheated oven for 10 minutes.
While the oats are baking add the canola oil, honey, maple syrup, vanilla and salt to a medium saucepan. Heat until it just starts to bubble around the edges.
When the oats are finished remove to a large bowl. Add the nuts, dried cranberries, brown sugar, and cinnamon.
Mix well breaking up any clumps of dried fruit.
Add the liquid ingredients and stir. Be sure you mix thoroughly.
Return the mixture to the two baking sheets, spreading evenly.
Bake for 7 minutes then rotate the sheets and bake for another 7 minutes
Take the baking sheets from the oven and let cool completely.
Use a spatula to break up the granola to remove it from the baking sheets.
Break the big pieces up into smaller pieces and place into an airtight container for storage.
I can’t tell you how long this will last in its airtight container because it never lasts long. I eat it as a bedtime snack, he has it for his cereal breakfast and he also snacks on it. It’s really tasty!
I’ve had it with milk and it is quite yummy. It holds up well to being drenched with a liquid and the creamy milk adds another delicious dimension to the granola.
When I made this batch I happened to have walnuts, peanuts and almonds on hand but I’ve made it with cashews, pumpkin seeds and pistachios. It really does lend itself to improvisation.
