Store bought granola can be so expensive and I rarely buy it. However, I really do enjoy granola and as I was looking for ideas to use up the shredded coconut last week, I realized that I had all of the ingredients on hand to make a homemade batch.
Homemade granola is very easy to alter, so if you don’t have one ingredient, substitute it with another.
I must confess a little secret. Granola is the main reason that I gained the freshman 10 in college. I have always been a cereal nut (pun intended), so I was enthralled by the wall of cereal dispensers in the school’s cafeteria. I had never had granola before I went to college and realized quickly that I LOVED it. I ate granola for all 3 meals. I had it with milk for breakfast and with ice cream for lunch and dinner…so you can easily see where the 10 pounds came from.
adapted from Cooking Light
- 3 cups old-fashioned oats (uncooked)
- ½ cup toasted wheat germ
- ½ cup unsweetened coconut
- ½ cup your choice of chopped nuts, such pecans, almonds, walnuts
- 1 ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup water
- ⅓ cup honey
- ⅓ cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil or canola oil
- 1 cup your choice dried fruit, such as cranberries, raisins, apricots
- Preheat oven to 325 degrees.
- In a large glass bowl, mix together the oats, wheat germ, coconut, nuts, cinnamon, and salt. Set aside.
- In a small saucepan, combine water, honey, maple syrup, brown sugar, and oil. Bring to a boil.
- Carefully pour the mixture into the large bowl with the oats. Stir together to combine well.
- Spray a large rimmed cookie sheet or jelly roll pan with non-cooking spray. Pour the oats onto the pan and bake for 35 minutes, stirring every 10 minutes.
- Remove from oven and stir in the dried fruit. Pat down the granola with a spatula to clump together. Allow to cool completely.
Print recipe for Homemade Fruit and Nut Granola.