We welcome the cooler breezes that autumn brings, but with the reprieve from the sweltering summer heat comes the frenzy of back-to-school, holidays and an inevitably overflowing schedule. Ensuring your family stays fueled means packing a few nutritious, energizing recipes in your back pocket. This one, you'll love.
If you've never made granola at home, you'll be surprised at how simple it is, not to mention cheaper than storebought varieties. Granola from scratch also means you control what goes in; skip the refined sugar, corn syrup and preservatives and customize flavor combos to the whims of you and your favorite snackers, who will love helping make this snack.
Granola, of course, is good on the go as a pick-me-up snack, but it's also a filling way to start the day - simply add your favorite milk or top with yogurt and fresh seasonal fruit.
Easy-peasy Homemade Granola
Yield - 3 ½ cup (Approximately 14 ¼-cup servings)
2 cup rolled oats
½ cup sliced almonds
½ cup chopped pecans
½ cup raw sunflower seeds
3 tablespoon canola oil
¼ cup honey
½ teaspoon vanilla extract
1 ½ teaspoon ground cinnamon
- Preheat oven to 350°F.
- Line 2 quarter sheet pans or 1 half sheet pan with parchment paper.
- Place oil, honey, vanilla, and cinnamon in a small bowl. Stir to combine.
- Chop the pecans with a knife and place in a medium bowl.
- Place oats, almonds, and sunflower seeds into the bowl with the pecans and mix until combined.
- Pour the honey mixture onto granola mixture and mix with a spatula until well coated.
- Turn out granola onto the prepared cookie sheet(s). Spread the mixture evenly on the cookie sheet in a thin layer.
- Cook for 10 minutes. Remove from the oven. Stir the granola. Return the pan to the oven. Cook for 10 more minutes or until golden and crunchy.
- Remove from the oven. Let cool completely.
- Store in an airtight container.
Have your own favorite granola flavor combinations? Share in the comments!