I have been wanting to make my own granola for a long time, but wasn’t sure which route to go – most recipes I found had a lot of oil in them, which is what I was trying to avoid.
The urge finally got too strong and I knew it was time to give in. I finally found a recipe that looked pretty good, changed it to suit my tastes and decided to dive in.
This is a fantastic recipe – easy to do, and so versatile! I can’t wait to try different dried fruits, different nuts, maybe even a little dark chocolate? Its a keeper for sure!
It has just enough “butter” for that nice, rich flavor to accompany the toastiness of the grains. I found the trick was to cut the bars after they were completely cooled, with a very sharp knife.
- 2½ cups rolled oats
- 1 cup shredded coconut
- 1/2 cup wheat germ
- 1/2 cup slivered or chopped almonds
- 1/2 cup chopped walnuts
- 4 tablespoons butter or lite spread
- 1/4 cup brown sugar
- 1/2 cup honey
- 1 cup dried cranberries
- 2 teaspoons vanilla extract
Spread the oats, coconut, nuts, and wheat germ evenly on a 9″ x 12″ baking sheet. Bake these dry ingredients for 20 minutes at 300 degrees, stirring them occasionally.
Heat the butter, brown sugar and honey in a small saucepan, allowing the brew to simmer until the oat mixture is ready to come out of the oven.
Soon as the oat mixture is out, add the cranberries, stirring them into the other ingredients.
Remove the honey from the heat and stir in the vanilla extract, then pour the hot liquid over the oat mixture and stir until all the dry ingredients are coated.
Press the granola firmly into the bottom of a greased pan and place it in the still-warm oven to bake (at the same 300°F as before) for 20 minutes. (An 8″ x 8″ pan makes bars about an inch thick; if you want thinner bars, use a slightly larger pan.)