We go through a lot of granola in our house. Todd’s breakfast every morning consists of Greek yogurt, berries, banana, raw almonds, and granola. And I occasionally enjoy it with almond milk as a snack. Because of this, I have tried to start keeping homemade granola in the pantry, instead of buying it. Store-bought kinds tend to be high in sugar and fat.
This granola recipe is originally from my grandmother, who gave it to my mom (and my aunts), and she gave it to me! I have changed it up a bit, though. I will post the original recipe, along with my changes.
This recipe makes a large amount – this is a 9×13 pan
I’ve put the original recipe below, and the adjustments I made are in italics:
- 5 c. old fashioned oats 5 c. instant oats, or GF oats
- 1 1/2 c. sliced almonds
- 1 1/2 c. pecans, chopped 1/2 c. pecans, 1/2 c. raw cashews, 1/2 c. raw walnuts
- 1/2 c. light brown sugar 1/4 c. light brown sugar
- 1/2 tsp salt
- 1/4 tsp cinnamon 1/2 tsp cinnamon
- 1/4 c. honey
- 1/4 c. canola oil 1/4 c. coconut oil
- 1/2 tsp vanilla
Mix the oats, nuts, sugar, salt, and cinnamon in a large mixing bowl.
Heat honey, oil, and vanilla together; store to mix.
Coconut oil is solid at room temperature, but when heated, it turns to a liquid.
Pour the honey/oil/vanilla over the oat mixture, stirring well until all ingredients are covered, and the brown sugar is no longer in clumps. Pour into a 9×13 baking pan.
Bake at 300 degrees for 40-55 minutes, stirring every 10 minutes. (I baked mine a total of 45 minutes, but it just depends on your oven. It will turn a golden brown).
Cool in the pan. Add raisins, dried cranberries, or chocolate chips if desired.