I came across a Homemade Granola Recipe on the Life As Mom blog that sounded really interesting. I started searching for other recipes. I took what looked good on each of the recipes and came up with my own. I also had to use what I had on hand. I only had peanuts and pumpkin seeds. I didn’t have any almonds, sesame seeds, or sunflower seeds, but I definitely want to use them next time I make it. This was really good…especially with vanilla yogurt! Eric liked it with milk too!
Honey Granola Recipe:
4 cups old-fashioned rolled oats (not instant)
1/2 cup whole raw almonds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup sesame seeds
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 cup water
1/4 cup canola oil or ¼ cup butter
1/2 cup honey
¼- ½ cup pure maple syrup
½ cup light brown sugar
2 teaspoons vanilla extract
1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)
Preheat oven to 325 degrees F and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper. (I used aluminum foil & sprayed it with Pam.)
In a large bowl combine the rolled oats, nuts, seeds, ground cinnamon, and salt.
In a small saucepan, stirring constantly, bring just to a boil the water, oil, honey, syrup, brown sugar, and vanilla extract. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 25 - 40 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Serve with dried or fresh fruit and milk.
Makes about 6 cups.