If you've never made homemade granola before, you are in for a treat. The smell of cinnamon and toasting nuts emanating from the oven is as intoxicating as any baked good perfuming your home. And there is nothing better in the summer than homemade granola topped with Greek yogurt and fresh fruit for breakfast. It's fast, it's filling, and it's sooooo delicious! My mom first got me into granola after she and my dad had the amazing homemade stuff at a B&B in Canada. They brought home the recipe book, and we immediately set to making our own.
Now I usually use what I have on hand in the kitchen to make granola--whatever nuts, spices, and grains stuck in the back of my pantry. The recipe is versatile and forgiving--my kind of recipe! You can easily swap out ingredients for others and play around with different flavors (vanilla extract this time, loads of ginger the next). One of the other great perks of making your own granola is that you can control the sugar content. Most store-bought granola has way more sugar and salt than is healthy for you. By making your own, you can get the benefits of this nutrient-dense breakfast without sugar or salt overload.
4 cups multi-grain oats
1 cup sunflower seeds
1 cup pepitas (pumpkin seeds)
1 cup almonds
1/2 cup flax seed meal
1/2 cup chia seeds
1 tsp cinnamon
1 tsp vanilla extract
3/4 cup honey
1 cup olive oil
Preheat oven to 325 degrees. Mix all dry ingredients together in a large bowl, then slowly add oil, honey, and vanilla extract until they fully coat the dry ingredients.
Spread out mix evenly on a large baking sheet (you will have to work in batches). Make sure that you don't overload the pan, or it will cook unevenly. Baking until toasted, about 20 minutes.
Stir once halfway through. Remove from oven and let cool. Store in an airtight container for 2-4 weeks. Makes around 15 servings. Serve with berries and yogurt for breakfast or on its own as a light afternoon snack. Enjoy!
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