I’m a huge fan of homemade granola – not only is it a fast and easy, healthy breakfast, it’s perfect to pack in school lunch boxes, take to work (with some yogurt and fruit) or eat out of hand in the car or as an after-school snack. Homemade granola is more economical than store-bought, and you control what goes in it – generally the combination of whole grains, nuts and seeds and dry fruit guarantees it’s loaded with fiber, complex carbs, protein and healthy fats. Perfect fuel for a busy fall day.
This crunchy granola is a cinch to make and will last several weeks in an airtight container. Serve with milk, yogurt or fresh fruit.
California Walnut Granola
4 cups quick cooking (not instant) rolled oats
1 cup natural wheat bran
1-1/2 cups chopped California walnuts (or pieces)
1/2 cup sesame seeds
3/4 cup liquid honey
1/4 cup sunflower or canola oil
2 tsp vanilla
1-1/2 cups raisins (or dried cranberries, chopped dried apples, apricots or other mixed dried fruit)
In a large bowl stir together oatmeal, bran, walnuts and sesame seeds. In small microwaveable bowl, combine honey, oil and vanilla; microwave on high for about 20 seconds or until more runny. Stir to mix; pour over dry ingredients and toss to coat well.
Spread evenly in large shallow baking pan and bake in 300ºF oven for about 30 minutes, or until golden, stirring two or three times. Cool completely; it will crisp as it cools. Stir in raisins; store in airtight container.
Makes about 8 cups.
Photo and recipe courtesy of walnutinfo.com