Michelle’s Homemade Granola

I love granola, but it’s frequently way over-priced, in my opinion. I decided it would be easy and less expensive to make it myself.  In addition, I could tailor it to the ingredients that my family enjoys the most.

I made my first batch about a week ago and it was an instant hit. We like it sprinkled over our yogurt best. Yum. Make sure that you are baking your granola in a pan that allows you to spread it wide and shallow. Stir periodically and go by color.A nice, light, toastiness is what you are looking for.

Michelle’s Granola

Preheat oven to 300F

2 cups of oats
2/3 cup shredded coconut
1/2 cup chopped walnuts (can also substitute almonds, pecans, peanuts, etc)
1/2 sunflower seeds
1/4 flax seeds
1/4 sesame seeds
1/2 cup honey
1/4 maple syrup
1/3 canola oil

Combine dry ingredients in a bowl. Combine wet ingredients. Add wet to dry, stirring well. Spread on a cooking sheet that is oiled or covered with parchment paper. Keep the layer as thin as possible, to ensure even browning.

Place in oven and set timer for 15 minutes. At that point you need to give the mixture a good mixing around -flip it over, stir it, just get it rearranged to help with he even browning. Set the time for 10 more minutes. Pull it out, mix it around, then try an additional 5 minutes.

If it looks good, then pull it out and turn it onto a foil-covered surface to cool. If it looks like it could use more time, stir and put it back into the oven for 5 minutes.

*If you like a fruity granola, you can stir in raisins, dried cranberries, dried cherries, chopped dried apricots, or dates at this point.

Put the cooled granola into an air-tight container. Consume within 2 weeks. I suggest trying it on the yogurt.

Image credit: Michelle Smith