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RECIPE: Perfect Homemade Granola
- Yield: Makes about 4 cups 1x
Description
There’s something quietly radical about good granola. Most store-bought versions are saturated with cane sugar and even, Lordy, on close inspection, corn syrup! I make my own and the richness comes from the nuts: toasted, fragrant, and deeply satisfying, and the sweetness from organic honey or agave syrup. To boost flavor, I add nutmeg, which is lovely, so be generous. Like any good relationship, the oats are there to be supportive, not dominate, and the sweetness is just enough to bring everything together. Think crunch, warmth, and real nourishment — the kind of granola you look forward to eating. My husband devours it, which makes me happy, but also sad as it disappears so quickly. Ah, the yin and yang of life.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup mixed nuts (cashews, almonds, hazelnuts, etc.), roughly chopped
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 Tbsp nutmeg
- 4 Tbsps honey or agave syrup
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Combine the oats, nuts, sunflower seeds, pumpkin seeds, and nutmeg in a blender. Blend into smaller bits that are still chunky.
- Warm the honey slightly, and drizzle on the mixture. Blend well with a few pulses.
- Spread the granola evenly on a baking sheet and gently press into an even layer.
- Bake for 20 to 25 minutes, rotating halfway through, until golden brown and fragrant. Stir midway to help brown all the ingredients. Keep an eye on the batch, so it doesn’t burn.
- Cool completely in the pan before putting the granola into a glass container.
Notes
- Delicious over plain yogurt and with fruit like raisins, berries, or banana. I sometimes add a little organic raw sugar before serving.
- Keeps well for up to two weeks.
- The house smells wonderful while it’s baking.
