Homemade granola

I don’t know why I’ve never made my own granola before, considering (a) GF granola (aka Udi’s) is ridiculously expensive and (b) I love it so much.

I walked down the bulk foods aisle at the grocery store today on a whim, and found tons of (super cheap) loose items that lend themselves very well to a granola mix.

This recipe is a combination of a bunch of recipes I found online, and it turned out super great. It’s also easily doubled if you want a larger batch or are feeding more hungry people.

  • 3 cups GF (or regular) rolled oats
  • 1/2 cup unsalted, shelled sunflower seeds
  • 1/2 cup sliced almonds
  • 1/3 cup raw pumpkin seeds
  • 1/3 cup olive oil
  • 1/4 cup brown sugar
  • 1/4 honey
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 1/4 to 1/2 cup flaked coconut
  • dried cranberries for topping

In a big bowl, mix oats, seeds, and nuts. In a small saucepan over medium heat, combine oil, honey, brown sugar, vanilla, and water. Whisk until warm and melted. (You can also easily stick the sauce in the microwave for about 20 seconds, same thing.)

Pour honey mixture over oats and nuts and toss until completely covered. Pour out on a baking sheet with sides layered with parchment paper and bake at 300° for about 50-60 minutes, stirring every 15 minutes or so until golden brown and aromatic. (The granola will appear wet and sticky but it dries almost immediately when you take it out.) For the last 20 minutes, sprinkle the coconut on top in a single layer over the pan. (Adding the coconut before then will make it burn.)

Cool completely and store in airtight container. Add any dried berries (I threw in some dried cranberries) you might like!

Ed’s note: The family is going crazy for this. Make some this weekend!

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