I’ve made a few batches of granola now. I read an article on Epicurious, How to Make Granola Without a Recipe, and I have experimented with ingredients. For sweeteners, I’ve used maple syrup, agave, and honey. I like the honey best because of the flavor, and it seems to make the granola clump more. We went to the farmers’ market and we bought a bottle of Camelina oil. It is made from camelina seeds. I tried that instead of canola oil, and it left a bitter taste so I won’t be using that again. In my first couple batches, I used pecans which are good but more prone to burning. The sliced almonds go well with the honey. (The pecans were good with the maple syrup.)
Granola is quick and easy to make at home. Take control of your ingredients and make it your own!
- 4 cups rolled oats (do not use quick oats)
- 1 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 T flax seeds
- 2 T chia seeds
- pinch salt (optional)
- 1/3 cup safflower oil
- 2/3 cup raw honey
Preheat the oven to 300 F
In a large mixing bowl, combine the dry ingredients.
In a small bowl, whisk together the wet ingredients.
Add the wet mixture to the dry mixture and stir with a wooden spoon until combined.
Line two large baking pans with parchment paper and spread half the mixture on each pan in a thin layer.
Place the pans in the oven and bake for 15 minutes.
After 15 minutes, stir the granola and re-spread in a thin layer. Bake for another 15 minutes.
Stir again and swap the pans on the oven racks. Bake for another 15 minutes.
Take pans out of the oven and let cool.
Once cool, transfer the granola to an air-tight container.
You can swap ingredients as desired, as long as you keep the ratio of 6:1 dry ingredients to wet ingredients. For my dry ingredients, I like using 4 cups oats, 1 cup nuts, and 1 cup seeds. For my wet ingredients, I use 2/3 cup sweetener and 1/3 cup oil.