When Dan and I first met 7 years ago (time flies!) he was firmly in the “I don’t eat breakfast” camp. To which I promptly replied that this was unacceptable…breakfast is the most important meal of the day, duhhh! Even though we sometimes like to think so, the body cannot survive on coffee alone
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After 7 years, I finally have gotten him addicted to eating a { Chobani } greek yogurt every morning. And no, this post is not in any way affiliated with Chobani, we just love them! Anyways, what better accompaniment to greek yogurt than homemade granola to mix in?
For this recipe, I must credit my Mom, who has been making delicious granola for years and who walked me through this batch! The greatest thing about granola is that it’s very hard to mess up. You literally can put anything in that you love and it will likely taste good. Here’s my first attempt:
1. Preheat your oven to 290-300 degrees depending on how warm your oven runs.
2. Find a very large bowl. I mean really large. Even though granola making is easy, it’s kind of a pain in the neck and freezes well, so large batches are recommended.
Into the bowl, you are going to put approximately 10 cups of oats (thank goodness for Costco), 2 cups of your choice of nuts (I used walnuts & almonds), 2 cups of seeds (I used sunflower & pumpkin), and 1 cup of flaxseed meal. I also recommend adding wheat germ for the health benefits, but I couldn’t find it at TJ’s.
3. Mix all of these items together with a generous amount of cinnamon, ginger, nutmeg, and 1 tsp. of salt.
4. In a microwave-safe dish, pour 3/4 cup of oil (canola and coconut work well), 3/4 cup of real maple syrup, and 1/2 cup of honey.
5. Heat the wet ingredients in the microwave for about 30-45 seconds until they just start to bubble and then pour over the dry ingredients, mixing until the wetness is distributed evenly.
6. Separate 4 eggwhites and whip them up until frothy. Pour over oat mixture and again mix well until evenly distributed. The egg white step is very important as it helps your granola clump well instead of just being loose when done.
7. Generously grease your sheet pans, and if you are like me and only have 1 sheet pan, grease all of your pyrex dishes…good thing I have a lot of those!
8. Pack your granola into your vessels tightly in a thin layer. You don’t want to go too thick because you want it to get nice and crispy-crunchy.
9. Next, put your pans in the oven for 30-45 minutes. Make sure to rotate them often from top to bottom and right to left, you want even browning. While you are still getting used to your oven, the best thing to do is to set the timer for 30 minutes and then check every 5-7 minutes or so. This is the trickiest part….you want to be sure they get just enough brown and toasty without going too far into burnt-land, which can happen quickly.
10. When they are done in the oven, put them on your counter to cool and top with your choice of dried fruits. I chose raisins, dried cranberries, and dried cherries.
11. Then…back away from the granola. Literally do not touch them until they are completely 1000% cooled. Touching them too early will result in soft/chewy granola.
12. When it’s completely cooled, break it up with a spatula and put it into freezer-safe bags. I put a huge amount in the freezer where it will keep for months and then a bag in the fridge. As the fridge bag gets low, we will rotate more in from the freezer.
Not only is homemade granola a heck of a lot cheaper than store but, nothing you can buy in the store is as tasty as homemade granola.
Bon Apetit!














































































































