One of my favorite breakfasts is yogurt with granola and fresh blueberries. I started making my own granola ages ago just to have control over the processed foods in my diet. Since I’ve been making my own granola, I rarely buy it from the store. It’s easy, customizable, and there’s something about the smell in your kitchen when it’s in the oven. It’s pretty great.
This recipe is a boilerplate granola recipe that you can adapt to your favorite grains and nuts. I will often use cereal like bran flakes in my granola. It’s an inexpensive way to bulk up your granola with whole grains. I’ve even been known to collect the leavings at the bottom of the cereal bag and add them into the mixture. 🙂
Granola Recipe
This granola comes together very easily in a batter bowl with marks on the side – no dry measuring cups needed.
INGREDIENTS:
1/4 cup vegetable oil
1/4 cup maple syrup or agave syrup
1/4 cup honey or agave syrup
3 cups old-fashioned oats
1/2 cup chopped walnuts
1/4 cup unsweetened shredded coconut
1/4 cup sliced almonds
1/4 cup roasted sunflower seeds
1/4 cup chia seeds
INSTRUCTIONS:
1. Heat oven to 325 degrees Fahrenheit. Measure oil, syrup and honey into a small saucepan and heat to a low boil; remove from heat and let cool.
2. In a mixing bowl, combine dry ingredients. Add oil and syrup mixture and stir in to the dry ingredients. Spread granola mixture onto a sheet pan lined with parchment paper or foil. Bake at 325 degrees Fahrenheit for 25 minutes, stirring once halfway through.
3. Remove from oven and let cool. If you like chunky granola, do not disturb it while it cools. If you like a crumbly texture, break it up several times as it cools. Granola keeps well in an airtight container at room temperature for up to a week.
Let’s Talk About Breakfast
Do you wake up hungry? What’s your favorite breakfast food? Let’s talk at A Cook and Her Books on Facebook and Instagram.
If you like this granola recipe, check out my gluten-free strawberry jam bars recipe.
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