Last winter was spent making pounds and pounds of granola to eat as breakfast at work. I originally wanted to make granola bars, but those are a lot harder than you would think, so I ended up making regular granola to put into yogurt. It’s kind of a skill and takes several attempts to master, but it’s always good. Here’s my recipe.
The Dry Part:
- 3+ cups oats
- 2 scant cups whole wheat rice puffed cereal
- 1/2 cup sunflower seeds
- 1/2 cup flax seeds (either ground or whole)
- 2/3 cup walnuts or any other nut you prefer
Toast the oats, nuts, and sunflower seeds in a 325 degree oven for about 15 minutes until it starts to get just golden–you don’t want it to burn, so it’s better to have it not quite toasted enough than to burn. Mix the rest of your dry ingredients together in a big mixing bowl.
The Wet Part:
- 1/2+ cup honey
- 1/2+ cup smooth peanut butter
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2+ tablespoon maple syrup
- 1 tablespoon vanilla
- Several pinches of cinnamon
Melt all the ingredients together in the microwave while your oats are toasting. Combine with the dry ingredients. Place the mixture on a baking sheet in about a one inch layer. Put back into a 350 degree oven for about 20 minutes. Let it cool completely before you try to cut it either into bars or crumble into proper granola. I crumble it then add it to plain yogurt for a delicious and healthful breakfast at work.
This is a really easy recipe to adapt–once you have the ratio of wet to dry figured out, you can absolutely change the ingredients to what you like. Change the nuts, add raisins or cranberries, add chocolate, whatever. This makes a lot, so make sure you’re ready to commit to eating granola for quite a while. Or just give it to people at work.