This recipe is based on the Blair House Granola recipe, with some minor modifications.
Ingredients (5 cups):
- 1/4 cup oil
- 1/4 cup honey (can’t wait ’til farmer’s market for local honey!)
- 1/2 cup packed brown sugar
- 1/2 t. vanilla
- 1/4 t. salt
- 4 cups rolled oats
- 1/2 cup whole almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup dried coconut
- 1/4 cup raisins
- Preheat oven to 325 degrees
- On the stove, heat oil, honey, brown sugar; add vanilla and salt.
- Mix remaining ingredients and pour oil mixture over.
- Mix with hands until evenly mixed.
- Spread over a large baking sheet and bake at 325 for about 15 minutes (stirring often).
- When golden brown, remove and cool completely before storing.
- My mom made the 50/50 oil/honey modification and I liked it, so that’s what’s in the ingredients.
- My mom also likes to use all one type of nut (ex: almonds) rather than a combination.
- She suggests swapping out dried cranberries (craisins) for raisins.
- What I did: Winco was out of pumpkin seeds, so I used roasted, salted peanuts, instead. I also used craisins instead of raisins and doubled the measurement (no such thing as too much fruit). I also added a bit of cinnamon in the original heated oil mixture, which the original recipe didn’t call for.
- Also, because my roasting pan is relatively small, I let the granola stay in the oven an extra couple of minutes, stirring a lot toward the end, to make sure it was all adequately cooked.
Side note for shopping on a budget: Winco has almost all of the ingredients for this recipe in their bulk section. Yay! Had I just stuck with the few things I needed, but didn’t already have as staples in the house, I could have gotten out of there for next to nothing.
Verdict: Holy cow is that good! And so easy! Glad I added the touch of cinnamon. I just added some soy milk for a late night snack and it’s delicious. I foresee the 5 cups disappearing rather rapidly between breakfasts and school/work snacks over the next couple of days.