Homemade Granola: easy to make and nutritious too!

Granola is a staple for breakfast in my home, maybe yours too. Not only do I crave the crunchiness in the morning but, because I make my own, I can add my own goodness from what I have on hand in my pantry. Frankly, the store bought varieties scare me; they’re too sweet and some of the ingredients, like high fructose corn syrup, I avoid like the plague. Plus two years ago, I broke my bottom tooth on some Kashi Almond Crunch. Suffice it to say, after some correspondence with Kashi, it cost me $1,200 to get it repaired. Kashi products are no longer found in my home…but I digress.
This past Sunday, while the sky was dropping snow pellets here in Prescott, I made a batch of my favorite granola recipe. It’s so easy and fun to toss (literally) together. I mean it will take you all of 5 minutes to mix it up and about 30 to bake it. Easy peasy.

If you want to try some out, here’s my basic recipe but you can add nuts, seeds, sweetners etc to your taste and dietary needs.

HEALTHY GRANOLA

Preheat oven to 350 degrees.

Ingredients

3 cups of oats, not quick cooking

1.5 cups of wheat germ

Total of 2 cups of mixed nuts & seeds (unsalted & raw) such as slivered almonds, pepitas, walnut pieces, sunflower seeds, sesame seeds, pecans…whatever is in your pantry

salt to taste, about 1 tsp works for me.

Mix up the dry ingredients and to it add:

1/4 – 1/2 cup of raw honey (I have used agave nectar and maple syrup too with success. You can combine these too.)

1/4 – 1/2 cup of water

1/4 – 1/2 cup grapeseed or canola oil

1 tablespoon vanilla extract

Mix thoroughly and bake for 30 min stirring every 10 minutes so it bakes evenly. Store in airtight container. Keeps for 3-4 weeks.

Here is what my granola looks like. I add raisins and cranberries after it has cooled completely. In the past, I’ve also added chopped dates, figs, dried apricots or any other dried fruit I have on hand.