Why spend a lot of money on store-bought granola when you can make it yourself? You won’t believe how easy it is! Plus you can fine-tune it to suit yourself.
Paired with plain yogurt (homemade, of course!), it’s a great way to start the day or subdue those mid-afternoon hunger pangs.
Note: This recipe makes 11 cups. If you don’t want to make this much, use a smaller rimmed cookie sheet – the granola should be a certain thickness when baked or it tends to burn around the edges.
Additional Note: This recipe calls for a total of 2 cups nuts. I prefer half almonds, half pecans. Substitute, if you prefer.
MAPLE/NUT GRANOLA – makes about 11 cups
- 1 cup slivered almonds chopped
- 1 cup pecans, chopped
- 1/3 cup maple syrup (the real thing, NOT Log Cabin, etc.)
- 1/3 cup dark brown sugar, packed
- 1/2 cup vegetable oil
- 4 tsp vanilla extract
- 1/2 tsp salt
- 4½ cups (13½ oz) old-fashioned oats (NOT the quick cooking kind)
- optional: 2 cups dried fruit, such raisins, cranberries, apricots
Preheat oven to 325º Fahrenheit.
Lightly toast the almonds and pecans to bring out their flavor. I do this in my toasteroven. If you don’t have one, use your regular oven. Make sure to keep an eye on them wherever they are so they don’t burn!!! In a very large bowl, mix together the maple syrup, brown sugar, vegetable oil, vanilla, and salt. Blend in the oats and toasted nuts. Pour onto a parchment paper lined rimmed 16½” x 12″ (inside measure) baking sheet. Spread out and, using a flat implement (such as a potato masher or measuring cup), firmly press down granola evenly. I like to start in the center and work my way to the sides so that the edges aren’t too thin, or they’ll over-bake. Bake in the upper third of the 325º F oven until medium browned – about 32-45 minutes. (Mine take 32 minutes.) Remove from oven and let cool 1 hour on baking sheet. Break apart and add in dried fruit, if using (I never do). Store in airtight container.