So I make my own crackers. What’s next, make my own granola? Why, yes. I have actually been making granola for a few years now, and find it much tastier, fresher, cheaper and just plain better than what I’ve found in the store.
I’m working on a way to reduce the amount of oil in this recipe and have toyed with different sweeteners (such as agave nectar) but haven’t been able to find an alternative I like.
Homemade Granola
4 cups old-fashioned (not quick cooking) rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon pure vanilla extract
Optional:
2 cups dried fruit, such as raisins, cranberries or cherries
Preheat oven to 300°F. In a large mixing bowl, combine oats, brown sugar and salt. In a small saucepan, combine the oil and honey and heat just until warm. Stir in the vanilla.
Pour the warm liquid over the oats and gently stir with a wooden spoon. Spread granola onto a lightly greased cookie sheet, and bake for about 30 minutes.
Allow granola to cool to touch, then transfer to a large bowl and stir in raisins or other dried fruit if using. Once cooled, seal granola in an air-tight container and store at room temperature for about a week.
Yield: about 6 cups granola.
