Homemade Granola
With the tang of ground ginger and cinnamon, this homemade granola is great with Greek yogurt, milk, or just by the handful.
The Story:
I don’t know how long I’ve been making this granola. Years. And years. And years. Isaac likes it with yogurt, but the girls usually stay away from it. Recently however, out of the blue, Samara said, “You know what I’d really like? Some granola with yogurt.” We were lucky to have all the ingredients on hand and I got on my computer and printed off the recipe. She went to work on it while I popped down to the grocery story to get the yogurt. It keeps well in a big glass jar, but we’ve never tested this beyond a week; we eat it all up before then.
Gather your tools. You’ll need:
1. mixing bowls 2. measuring cups 3. measuring spoons 4. spoon 5. foil 6. cookie sheet or roasting pan
Gather your ingredients. You’ll need:
1. old-fashioned rolled oats 2. nuts (walnuts pictured) 3. pepitas or sesame seeds 4. honey 5. maple syrup 6. ground cinnamon 7. ground ginger 8. sea salt 9. canola oil
Granola
Ingredients:
5 cups of old-fashioned oats
2 cups nuts, chopped (almonds, pecans, walnuts, or combination)
1 cup seeds (sesame or pepitas)
½ cup honey
½ cup maple syrup (Grade A dark amber)
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon kosher salt
2 tablespoons canola oil
Directions:
Preheat oven to 350 degrees.
Mix all ingredients.
On a foil-lined cookie sheet evenly spread granola and place in oven.
Every 10 minutes stir granola so that moist pieces are on top and crispy pieces on bottom.
Mix about 3-5 four times until most of the granola is golden brown and crunchy.
Immediately put finished granola in a container (keeping it on the foil as it cools will mean a great deal of it will stick)
Notes: To make vegan, substitute honey for liquid vegan sweetener of choice such as agave nectar or maple syrup.
We make granola so often, we have a very large jar dedicated to storing it.
If you like this, you may also like:
Persimmon and Cranberry-Baked Oatmeal
Banana Oatmeal
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