For the last 5 years my daily breakfast is 3 scoops of homemade granola, topped with plain yogurt and fresh diced fruit. I usually make a batch on a weekend, and it lasts for a week or so, serving my wife and me every day, and sometimes our 3 kids as well.
We recently ran out of ingredients and had to settle for a box of store bought granola. Compared to our stuff, it tasted stale and artificial. We ended up throwing it away.
The recipe for our granola is so easy. It takes about 10 minutes of work, and 75 minutes in the oven. That’s it. The main stars of our granola are two types of oats we like to buy in bulk: Rolled oats and instant oats. The rolled oats are thicker, and the instant oats are flaky. Either will do, but the ideal mix for us is half and half. The nuts and seeds combo is totally up to you.
- 4 cups of rolled oats
- 4 cups instant oats
- 1/2 cup almonds, unroasted, unsalted
- 1/2 cup cashews, unroasted, unsalted
- 1/4 cup sesame seeds, unroasted, unsalted
- 1/4 cup of canola or coconut oil
- 3 tbsp. honey
- Large mixing bowl
- small saucepan
- baking pan about 2 inches deep
- parchment paper
- Preheat oven to 275 Degrees Fahrenheit.
- Pour the oil into the saucepan, then the honey.
- Heat saucepan on low flame for 1 minute, just enough for the honey to mix in well with the oil.
- In the large mixing bowl, place all the other ingredients.
- Pour honey/oil mixture over the oats and nuts. Mix well.
- Place parchment paper inside baking pan.
- Pour the oat mix into the baking pan and spread it out evenly.
- Place in the oven for 60-75 minutes, stirring occasionally.
- You’ll know the granola is ready when the almonds and cashews are toasty and crunchy. When done, remove from oven and let cool.
Store your granola in an airtight container at room temperature. Can last for up to a month, but I highly doubt there will be any left by then.
Serve with yogurt and fresh or dried fruit.