However, I’ve been making this humble breakfast food from scratch for a few months now and I swear it’s changed my life. It’s so delicious! And easy to make! I confess, I had no idea toasted oats and nuts could be so transformative.
There’s a bit of an overhead cost to making granola from scratch, since you have to buy a combination of nuts (I buy everything in bulk), but one batch makes enough to last us about two weeks. It couldn’t be easier to make and it tastes delicious with yogurt (or milk) and berries and is also a great snack.
I must thank Mark Bittman for this recipe and for giving me such a scrumptious reason to get out of bed in the mornings.
6 cups rolled oats (do not buy quick-cooking or instant)
2 cups mixed nuts and seeds: a combination of sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.
1 cup shredded coconut (optional)
1 teaspoon ground cinnamon, or to taste
1 /2 to 1 cup honey or maple syrup, or to taste
1 cup raisins or chopped dried fruit
Heat the oven to 350°F. In a bowl, combine the oats, nuts and seeds, the coconut if you’re using it, cinnamon, salt, and sweetener. Spread evenly on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
Remove the pan from the oven and add the raisins. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.