I’ve never understood why granola is so expensive at the grocery. It’s just a bunch of oats and grains and dried fruit! Granola is, however, one of our favorite breakfast foods here at our house, and I realized the other day just how easy it is to make your own. And how cheap! Consider this recipe as your basic, key granola base. Then you can go crazy from there with nuts, berries, grains, etc. as you wish! If you’re adding dried fruits, stir them in after the granola has baked. When you keep the basic ratios of this recipe the same, you can really have fun and play with it! Try switching out walnuts for almonds, throw in some dark chocolate chips, add pumpkin seeds - the limits are endless! I hope you enjoy this! It’s also delicious sprinkled over ice cream…ya know, if you like that sort of thing.
Vanilla Almond Granola
Preheat oven to 290℉ (142℃)
Grease a jelly roll pan lightly, or line with parchment paper.
- 4 cups (340 grams) rolled oats (gluten-free or traditional, as you prefer)
- 1 - 1 ½ (85 g) cups slivered almonds
- 1/3 cup (73 g) brown sugar
- ¼ tsp salt
- ½ tsp pumpkin pie spice*
- 5 1/3 Tbsp (1/3 cup) unsalted butter
- ½ cup (170 g) honey**
- 1 ½ Tbsp sugar
- 4 tsp vanilla
Mix together well your oats, almonds, brown sugar, salt and pumpkin pie spice in a large bowl.
In a small saucepan, over medium heat, melt your butter, honey and sugar together until barely simmering. Simmer for about 2-3 minutes, until all the sugar has dissolved.
Remove from the heat and stir in your vanilla.
Pour the hot, honey and butter mixture over your oats and mix really, really well.
Pour your granola onto the prepared sheet pan and press it lightly down into a uniform layer.
Cook 25-30 minutes, pausing in the middle to stir the granola.
Let cool and enjoy over yogurt, ice cream, whatever your little heart desires!
*you are welcome to use cinnamon also
**I prefer local honey, cause it’s so good for your immune system! Use whatever you have on hand though. The darker the honey, the darker your granola will turn out.