If your new years’ resolutions include eating a good breakfast every morning, spending a little time once or twice a month stirring together your own homemade granola is well worth the effort. This basic recipe can be customized to suit your taste – add any combination of dried fruit, nuts and seeds you like, and sweeten it with honey or maple syrup. A stash of granola will keep well in a sealed container for weeks – try stashing zip-lock baggies in your desk, car and gym bag for energy emergencies.
Adding a glug of flax oil (replace about half of the canola oil) will boost omega 3 fatty acids.
4-5 cups old-fashioned (large flake) oats
1 cup sliced or slivered almonds, pecans, walnuts, hazelnuts or a combination
1/2 cup shredded coconut (optional)
1/2 cup green pumpkin seeds
1/4 cup sesame seeds
1/4 cup sunflower and/or flax seeds
2 tsp. cinnamon
1/4 tsp. salt
1/4 cup canola oil
1/2 cup honey or maple syrup
1/2 cup packed brown sugar
1 tsp. vanilla or coconut extract
1/2-1 cup dried cranberries, raisins, slivered apricots or other dried fruit
Preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper or a Silpat baking mat.
In a large bowl, mix the oats, nuts, coconut, seeds, cinnamon and salt. In a small bowl, stir together the oil, brown sugar, honey or maple syrup and vanilla. Pour over the oat mixture and stir until well coated.
Spread out onto one or two baking sheets, making clumps by squeezing some of it together if you like. Bake for 30 minutes, stirring two or three times, until golden. Remove from the oven and stir in the dried fruit. Cool completely, then package in jars or sealed bags.