The Only Granola Recipe
No more sad store bought granola for you.
I get so excited when I browse the granola section in the grocery store. It looks promising; interesting flavors, wholesome ingredients. I get my heart broken every time. Store bought granola is mediocre compared to the homemade stuff. I’ve tried all the hyped up, specialty brands (I’m not naming names; you know who you are) in so many different flavors, thinking, “how hard can it be to package a decent granola?” Hard, apparently. With the exception of locally made granola I found in Bali, I find the homemade stuff to be at least five times better than anything I’ve ever purchased. It takes five minutes to throw together and a half hour to bake. I make this recipe every week at least once. Its good on it’s own or as a topping for açaí bowls or berry bowls.
Ingredients
4 cups rolled oats 1 cup sliced, unroasted almonds 1 cup chopped macadamia nuts (salted and roasted is ok) 1/4 cup wheat germ 1/4 cup dried, unsweetened coconut 1 teaspoon cinnamon 1 teaspoon kosher salt 1/4 cup water 1/4 cup brown sugar 1/2 cup honey 1/2 cup vegetable oil 1 teaspoon vanilla
Instructions
Preheat oven to 300 degrees. Spread a sheet of parchment paper on the bottom of a rimmed baking sheet (I use 18x 13 with a 1 inch rim).
In a big bowl, mix all the dry ingredients together. In a smaller bowl, add water, brown sugar, honey, vegetable oil and vanilla.
Heat for a few seconds in micowave until it is warm and you can stir it all together, and then add to dry ingredients. I mix it up with my hands, which I think is the best way to get all the oats well coated.
Spread it out on the rimmed baking sheet, making sure there are no thick clumps. Try to keep on the parchment otherwise it can stick to the tray something awful. Bake for 30-40 minutes until it is a rich golden brown.
Cool and store in airtight container. We sprinkle it with diced candied ginger, dried mango and cranberries.