Do you ever feel like you go through phases with food? You’ll make something four weeks in a row, start thinking of it as routine, and then switch to something new? That’s granola for us. We go through phases with it. I’ll make it a ton, and then go a few months without making it once. Lately, it’s been happily put back into my weekend baking routine. We scoop it onto greek yogurt for breakfast and snacks, and Mike takes the occasional scoop directly into his open mouth for those moments when snack desperation strikes. It’s a sweet, but not too sweet, and crunchy, but not bone-crushing treat.
This recipe is customizable in a hundred ways or more, but this base is a great place to start. Dried coconut, flax seed, raisins, dates, and peanut butter are all things that we sometimes, but not always throw in. This time around we kept it simple and basic. So good.HOMEMADE GRANOLA
What you need:
- 3 cups rolled oats
- 2 cups mixed nuts
- 1 teaspoon salt
- 1/4 cup + 2 tablespoons brown sugar
- 1/4 cup + 2 tablespoons maple syrup
- 1/4 cup neutral oil (like vegetable or coconut)
What to do:
+ Preheat oven to 350 degrees.
+ Mix oats, nuts, and salt in a dutch oven or large baking pan.
+ In a small bowl, mix brown sugar, maple syrup and oil.
+ Pour over oat mixture and stir.
+ Cook for 45 minutes or until oats are toasted, stirring every 15 minutes.
+ Let cool and store in a covered container. Will keep for about 2 weeks.
**If adding any dried fruits, or chocolate chips mix in after your granola has cooled. Coconut, peanut butter and flax seed can be added to the granola before baking.
Also pictured are cream cheese carrot cake muffins – recipe here! What have you been making on repeat lately? Anything good? I’m on the hunt for some new fall recipes to put on rotation.