Ben’s Homemade Granola

Granola is expensive in the store, and it’s packed with preservatives and high fructose corn syrup.  You can make your own granola for 1/4 the price of storebought…it tastes better…and it’s fun!  Preheat your oven to 250F.  Then, in a VERY big bowl or small bucket, start with:

5 cups old-fashioned oats (not the quick cooking kind)
1-2 cups slivered or sliced almonds (buy them in bulk to get a discount)
1 cup wheat germ
1 cup powdered milk (eliminate for vegan recipe)
1/2 cup sunflower seeds (optional)
1/2 cup flax seeds (optional)
1 Tablespoon cinnamon

Stir all this together with your hands.  Then, in a separate bowl, combine:

1 cup sweetener (brown sugar, honey, maple syrup, molasses, or any combination of them)
1/2 – 1 cup canola oil (the more oil you add, the crispier it will be, the less you add, the healthier it will be)
1 Tablespoon vanilla
1/4 cup water

Stir the wet ingredients together, then pour them into the dry ingredients.  Squeeze everything around with your hands until it’s all moist and combined.  Distribute into two metal baking pans.  (You can line them with foil, if you want to.)  Then bake in a preheated 250F oven in 20 minute increments.  After 20 minutes, remove the pans, stir the granola, and put them back in the oven for another 20 minutes.  The granola will be done in 60-80 minutes when it is golden brown and crisp.

Let the granola cool, then add:

1 cup dried cranberries or raisins (cranberries are tastier!)
1/2 cup dried fruit (optional…any kind, bananas, apricots, dates)

Store this in an airtight container.  I’ve kept it up to 2 months and it’s still tasty, crisp, and delicious, but it usually disappears much faster.  I’d try to finish it within a month.

3 Responses to Ben’s Homemade Granola

  1. Hello Ben!:) I was wondering if vegetable based milk power would work? And for a healthier option, can I substitute canola oil with olive oil? Would the taste be affected in anyway? I would appreciate your opinion. Thank you!!!:)

    • Beatrice, I haven’t tried this with dried veggie milk. The only way to find out would be to try it! I can’t imagine it HARMING the recipe. ANY oil can be substituted for canola, however, I would use the light flavored olive oil. Extra virgin has a distinctive flavor that might give some folks with a sensitive palate pause. If I was looking for a raw-pressed, unprocessed virgin oil for this recipe, it would be coconut oil, hands down.

      • Hello! Thank you for replying!:) haha I’m so excited you did! Anyway, I tried this recipe that day. It didn’t work with the modifications. The granola just refused to get crispy:( i think I need a new oven:x hahaha!

Leave a Reply

Your email address will not be published. Required fields are marked *