Crack. That’s what my friends call my homemade granola. They just can’t seem to get enough of it. When it comes to buying granola I always seem to have a “cheap” (cheep!) attack. I think to myself, “it’s so easy to make, yours is so much better than store bought, don’t be so lazy, it’s so expensive, just go home and make some.” It takes some coaching but boy am I happy when I listen to my inner self. It takes only a few minutes to mix up, a bit of oven time and you have a stash of pure delight (to keep or share) that lasts a week or more. Homemade granola is just the right thing to do.
Bird Seed Granola
4 c old fashioned rolled oats
1/2 c unsweetened coconut (optional)
1/2 c pecans or walnuts
1/2 c sesame seeds
1/2 c roasted & salted sunflower seeds
1/4 millet (optional)
1 t cinnamon
1 t kosher salt
Put all of the above in a bowl and mix together. Preheat the oven to 325 degrees.
Heat until boiling:
1/4 c vegetable oil
1/4 c honey
1/4 c brown sugar
1 t vanilla
Pour over the oatmeal mixture and toss to coat. Spread out onto a couple of greased sheet pans and bake for 25-30 minutes, stirring every 10 minutes or so, until golden brown. Pull from the oven and cool.
1/2 c dried cranberries
1/2 c raisins, any kind, or use currants if you like!
To me, granola is all about using what you have and trying different combinations. Use almonds, cashews or pumpkin seeds, chopped dried apricots, figs or dates. If you don’t like something, leave it out or use something else that you love. Experiment, get creative! As long as you have the oatmeal and the liquids, you should be good to go.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016