I’ve been making homemade granola for about 5 years now. It started when my very stubborn and very french ex-boyfriend refused to eat store bought. Seeing as he had already ruined a few of our pots by boiling them dry while trying to make pasta. I told him I would learn to make it. Just have his mother send me the receipt.
Over the years my granola has evolved. Most of times I adjust the ingredients based on what seasonal things I can mix in. But mostly I keep it pretty simple lots of seeds, nuts and a very crunchy tooth. I have been making it so long now that I just eyeballed amounts of oats, and seeds and nuts. Then cover them with a concoction of sweet and fatty wet ingredients until it hangs together and feels right. That isn’t very helpful to someone who has never made it. So Let me give you the recipe that i like the most right now. It’s the closest to the way I make granola and also has a few things that I have added to the way that I have been making my recent batches. (coconut flakes and olive oil instead of sunflower or applesauce)
adapted from Olive Oil and Maple Granola
The Dry Ingredients
3 1/2 Cups of oats
1 Cup of pumpkin seeds (hulled and raw)
1 Cup Sunflower seeds (hulled and raw)
3/4 of a cup of Cashews (raw)
1 1/4 cup coconut flakes (these are not the shredded variety that you are used to, but most bulk bins will carry them.)
1/2 cup dark brown sugar
1 teaspoon salt
The Wet Ingredients
1/2 a cup brown rice syrup
1/4 of a cup maple syrup
1/2 of a cup olive oil.
Pre-heat your oven to 300 degrees
Mix all of the dry ingredients together in a large mixing bowl.
In a separate bowl mix the wet ingredients
Combine the wet and dry together making sure to coat all of the dry with a thin layer of moisture
Divide into two cookie sheets lined with parchment paper
Bake for 30-45 minutes one pan at a time. (yes it takes longer but most of the time it means a more even golden brown)
Make sure to stir the granola every 15 minutes so that it doesn’t burn. You will be able to tell it’s done when you can see the nuts are toasted and it is all a nice golden brown.
Let cool for 10-15 minutes and then break into pieces and store in an airtight container