February 10, 2013

Homemade granola! Quick and easy to make. Granola is so delicious when it’s fresh and I love having the control over what goes into it. This batch is very simple—a good base to add any kind of fruit and nuts to. All the ingredients below were purchased in bulk. And as usual, my recipe is pretty freeform, so go nuts!

4 cups rolled oats

1/2 cup sunflower seeds

1/2 cup sesame seeds

1/4 cup flour for “clumping” (I used rice flour because that’s what I had on my shelf, but oat flour would probably work even better)

1/3 cup honey

1/4 cup canola oil (other oils can be substituted)

1 teaspoon vanilla extract

1/2 teaspoon salt

Preheat the oven to 300˚F. Mix all the dry ingredients together in a bowl. Mix the honey, oil, and extract together in another bowl. Combine the wet and dry ingredients and mix thoroughly. Spread the granola in an oiled shallow pan and bake for about 25 minutes. Remove from oven and turn the granola over with a large spatula, being careful not to break it up too much. Return to oven and bake for another 10 to 15 minutes. Allow the granola to cool completely before removing it from the pan to serve or store.

Mmmhmmmm, so delicious. Store in an airtight container to preserve freshness. It will keep at room temperature for up to 10 days but because it contains oil (which can become rancid), it should be refrigerated or frozen after that point.

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