I recently made my first batch of homemade granola and am happy to report that the entire Rigney family (including the babe in my belly) loved it. Why am I just now getting around to trying this? It was so delicious and super easy to make!
I’m almost certain that we won’t be going back to store-bought cereal after making our own (which was our main reason for experimenting with granola in the first place). We were spending around $16-$20 a month on boxed cereal, so we are hoping this will save us money in the long run since we buy most of these ingredients in bulk.
I tailored a few different recipes to our particular taste and purposely left out dried cranberries and raisins to our first batch (since we can add them later if we’d like). My mom and a few friends asked for my recipe, so I thought I’d post it here if anyone else is interested.
- 8 cups rolled oats
- 1 cup sunflower seeds
- 1 cup chopped almonds
- 1 cup chopped pecans
- 1 cup chopped walnuts
- 1 cup ground flax-seed
- 1 1/2 teaspoons salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup honey
- 1 cup sunflower or coconut oil
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- Preheat the oven to 325 degrees. Line two large baking sheets with wax paper or aluminum foil.
- Combine the oats, flax-seed, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
- Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries (if you’d like!) before storing in an airtight container.
Have any granola recipes or favorite mix-in suggestions that you’d like to share?