There is something about a snowy wintery morning that makes me want to have Granola. This was such a morning today here in Charlottesville VA. We got a bit over 3 inches of fresh snow – on top of the 14 inches total from last week. Luckily it warmed up today and some melting has occurred. It’s not gone just not as much as this morning.
Obviously, I digressed a bit there. Back to the Granola. I had used up the last batch over the weekend for a special guest request. If a guest doesn’t want the “Chef’s Choice” entree we offer 4 alternates for them to choose from – one of which is Homemade Granola with Honey Vanilla Greek Yogurt.
Today was a great day to make a fresh batch. I like lots of nuts and seeds so this recipe does contain more than the normal recipes. Just cut back on the amounts if you aren’t as into nutty Granola as I am.
If you haven’t made Granola before it is incredibly easy and tastes so much better than the store bought varieties – even the gourmet brands.
4 cups oatmeal, regular not minute or instant
1 cup almonds, coarsely chopped
1 cup cashews, coarsely chopped
1/2 cup sunflower seeds
1/2 cup pepitas (pumpkin seeds)
3/4 cup shredded coconut, sweetened
2 tsp cinnamon
1 tsp ginger
1 tsp Kosher salt
1/4 cup brown sugar
1/2 cup honey
1/2 cup vegetable oil
1 cup dried cranberries
Preheat oven to 300F.
Mix oatmeal, nuts & seeds, coconut, cinnamon, ginger, salt and brown sugar in a large bowl.
Combine honey and oil in a bowl and stir well. Add to dry ingredients. Mix well.
Spread mixture onto two rimmed baking sheets. Bake for 25-30 minutes until golden brown.
Cool on baking sheets for 10-15 minutes (helps develop clumps). Pour granola into large bowl and add cranberries. Store in airtight containers for two weeks.
- substitute dried blueberries for the dried cranberries (Dan’s favorite)
- substitute sliced almonds for chopped almonds
- increase honey to 3/4 cup and delete the brown sugar