Homemade Granola: Preheat oven to 325 degrees F (165 degrees C) and place
rack in the center of the oven. Either butter or line a baking sheet with
In a large bowl combine the rolled oats,
nuts, seeds, wheat germ, ground cinnamon, and salt.
In a small bowl, stir
together the oil (or melted butter), and maple syrup. 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
30 - 45
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.
Makes about 5 cups.
Note: Once the granola has cooled
completely you can add a variety of dried fruits; cherries, cranberries,
raisins, and apricots are popular choices.
Scan for Demonstration Video
Homemade Granola Recipe:
(300 grams) old-fashioned rolled oats (not instant)
1 cup (100 grams) sliced,
slivered, or whole almonds
(45 grams) raw sunflower seeds
(45 grams) raw pumpkin seeds
tablespoon (5 grams) wheat germ (optional)
tablespoon ground cinnamon
tablespoons canola or corn oil or 2 tablespoons (28 grams) unsalted butter,
(120 ml) pure maple syrup (preferably Grade A Dark Amber)
1 cup dried fruits
(cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)