I grew up eating this granola by the bowl (much to the chagrin of my mother, who preferred to use it in moderation, sprinkling it over yogurt). Now I am making it. Because it is 1) easy, 2) delicious, and 3) inexpensive.
I make a double batch from the original (my measurements, not the originals, are listed below in the recipe) because honestly, a single batch lasts about two days. Buying everything in bulk at Win-Co, a double batch only costs a little over six dollars.
That’s reasonable, in my opinion. It might be a little more expensive than, say, cheerios. But it is way more delicious, nutritious, and filling. Did I mention it’s easy? And it’s a nice alternative to hot cereal (my preferred breakfast) when it’s so hot out.
Here we go: Homemade Granola of Awesome
1) Mix in a large bowl:
- 2c rolled oats
- 2c chopped nuts (I use walnuts, because they’re cheapest)
- 1c sunflower seeds
-2c wheat or bran flakes
2) Stir together over low heat until melted:
- 2/3c honey
- 4T peanut butter
- 2t vanilla
- 4T sesame seeds (The original recipe called for these to be stirred in above, but in our experience, they just fall to the bottom and end up clumping together. Stirring them into the melted deliciousness helps them get a more even distribution.)
3) Pour -2- over -1- and stir until all the dry ingredients are well coated. Spread on a cookie sheet (we have found a broiler pan works well) and bake for 25 minutes at 325*, stirring every five minutes.
4) If desired, add 2c dried fruit. (This is not something I desire. But hey, whatever makes you happy.)
So obviously, for about 25 minutes, it does require attention. But not difficult attention. More of a make-sure-it-doesn’t-burn sort of attention. And speaking of burning, if you do make a single batch (halving my measurements above), about 15 minutes in the oven will be fine. Or it will burn. And then it tastes nasty and you end up eating cheerios the next morning anyway and throwing it away and starting over. (trust me. personal experience, here.)
Enjoy!
Blessings on your travels,
Emily
