Homemade granola is a virtuous thing. A handful of it will ward off hunger (I keep a ziplock baggie of it in the car at all times) and layering it with some homemade or local Bles Wold vanilla yogurt and frozen berries will give you the healthiest breakfast imaginable. It also makes great muesli, if you stir it into some yogurt along with a grated apple, and pop it in the fridge overnight. Homemade granola also makes a great gift, encased in a big glass mason jar. And it’s far more expensive than most granolas you find on store shelves.
Best of all, you can customize it with dried fruit and chopped nuts, and flavours like vanilla or maple extract, cinnamon or ginger, according to your taste.
- 6 cups old fashioned (large flake) oats
- 1-2 cups chopped walnuts
- Pinch salt
- 1/2 – 1 cup maple syrup
- 1/4 cup walnut or flax oil
- 1 tsp. maple, vanilla or coconut extract
- 1 cup dried fruit, such as raisins, cranberries, cherries, blueberries, or chopped dried dates, apricots, figs, apples and pears (optional)
- Preheat oven to 300° F.
- In a large bowl, combine the oats, nuts and seeds, salt and cinnamon. In a small bowl, stir together honey, maple syrup, oil and vanilla. Pour over the oats and toss to coat them well.
- Spread the mixture on a large rimmed baking sheet and bake for 30-45 minutes, stirring a few times, when you think of it, until the mixture is golden. Remove from the oven and stir in the dried fruit. Let the granola cool completely on the baking sheet before transferring to an airtight container or individual zip lock bags to stash in your desk, car or gym bag.
- Makes about 8 cups.