I’ve always loved my mom’s homemade granola. When I had kids of my own, they loved it too and I started asking her to bring a batch to our house when she would visit. This is one of the recipes she has used throughout the years. It’s easy enough for me to make, but I have to admit that it always tastes better when my mom makes it.
Here’s what you need:
3 cups old-fashioned oats
2 cups of chopped raw nuts — I like to use a mixture of slivered almonds, pecans, sunflower seeds and pumpkin seeds. When I make this as a nut-free snack for my son to take to school, I just use pumpkin and sunflower seeds.
1/2 cup packed light brown sugar
1/2 cup shredded coconut
1/2 cup olive oil
3/4 cup pure maple syrup or honey
1 tsp. cinnamon
Optional: 1 tsp. ground ginger (it has enough flavor with the cinnamon, but I love the added ginger)
Optional: 1 cup dried fruit, such as dried blueberries or cherries
Here’s what you do:
1. Preheat oven to 300° F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, nuts/seeds, brown sugar and coconut.
3. In a small bowl, combine olive oil, syrup, cinnamon and ginger. Pour over oat mixture
and stir until it’s coated with the wet ingredients.
4. Spread the granola mixture onto the baking sheet in an even layer.
5. Bake for 40-55 minutes. I like to check at 45 minutes and make sure the bottom and top
aren’t getting burnt. It’s done when golden brown.
6. When done, remove from oven and let set on pan for 1-2 hours. This helps it set and
helps create those delicious granola chunks. When ready, break it up into chunks and
add dried fruit before serving.