By Lynda Balslev | TasteFood
Now that school is back in session, try making this recipe to keep on hand for easy breakfasts and wholesome snacks. Homemade granola is a healthy pantry staple. It’s also simple to make, requiring a mere 30 minutes to bake.
Use this recipe as a template and mix and match ingredients to your taste. Follow a basic ratio of 2 cups oats to 1 cup coconut to 1 cup nuts to 1 cup dried fruit. Then you can embellish, using different grains and seeds, such as flax, sunflower seeds, goji berries or even wheat germ, depending on what you like. And consider doubling the batch, because it’s guaranteed to be gobbled up.
Keep an eye on the granola as it bakes, but don’t stir it — you want it to stick together. It should be ready once it’s evenly golden brown in color. Do not add the dried fruit until after baking, because the sugars in the fruit will cause it to burn in the oven. Simply sprinkle the fruit over the granola once it’s removed from the oven to cool.
Homemade Granola
Active time: 10 minutes
Total time: 40 minutes, plus cooling time
Yield: Makes about 5 cups
2 cups old-fashioned oats
1 cup unsweetened shaved coconut
1 cup coarsely chopped raw almonds
1/4 cup pepitas
1/3 cup (packed) light brown sugar
1/4 cup maple syrup
2 tablespoons neutral vegetable oil
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 1/2 cups raisins (or a mix of raisins and dried cranberries)
Heat the oven to 300 degrees.
Combine the oats, coconut, almonds and pepitas in a large bowl. Whisk the sugar, syrup, oil, vanilla, cinnamon and salt in a small bowl. Pour over the oats and stir to thoroughly coat.
Spread the mixture on a rimmed baking sheet lined with parchment (or a Silpat). Bake until light golden, 25 to 30 minutes, rotating the pan once for even cooking.
Remove from the oven. Scatter the raisins over the top without stirring the granola. Cool completely.
Once cool, crumble the granola, leaving small chunks. Store in an airtight container at room temperature for up to one week.
Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.