My mom is the baker in the family. Which works out in my favor. Spending time at home means being surrounded by pillowy cookies, fluffy breads, and an extra large container of crunchy home made granola.
When I was invited to my college roommate’s bachelorette weekend recently, I was asked to bring “that granola she likes.” My only problem was, that granola she remembers eating in college is what my mom used to send us in care packages – not my own. In fact, I had never even made granola before. But in the name of bringing something special to her pre-wedding girls weekend, by golly I was going to try.
So I called my mom, got some granola-making tips, and then set out to put my own spin on it.
And I have to say, it turned out to be delicious. And SO easy. I’ve made three batches already and I’m never looking at store bought again.
This crunchy, sweet + salty recipe is a blending of inspirations. I followed the basic directions from a Chowhound recipe, added macadamia nuts inspired by Greenheart Organic‘s addictive granola (sold locally in DC), and a little kick of pumpkin butter because…well…it’s fall and there’s nothing better.
Eat this granola right out of the bowl, or over Greek yogurt and topped with fresh fruit. I also recommend trying it over a cup of ice cream sometime. The best!
- 3 cups rolled oats (not instant)
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt (I added a dash more)
- 1/3 cup honey
- 1/4 cup coconut oil
- 1 tablespoon of pumpkin butter (optional)
- 1 teaspoon vanilla extract
- 1/2 cup small-dice dried fruit (dried cranberries + bing cherries)
- 1/2 cup coarsely chopped raw or toasted nuts or seeds (pumpkin seeds, slivered almonds, macadamia nuts)
- Heat oven to 300 F
- Combine the dry ingredients in a bowl and set aside
- Combine the wet ingredients in a bowl, stir together, and pour over the dry ingredients
- Mix until the dry ingredients are well coated (not wet)
- Place the granola in a flat, thin layer on a baking sheet and place in the oven for 15 minutes
- After 15 minutes, stir the granola to make sure all sides are getting browned
- Cook for another 15 minutes (or so)
- Take out and let the granola cool (it will harden while it cools)
- Add in dried fruit, stir together, and store in a cool, dry place
- Add the nuts into the mix before baking. The recipe calls for 1/2 cup, but I eyeballed it and added more.
- Add the dried fruit in last, after you take the mix out of the oven.
- The options for creativity are endless. Add coconut flakes, different nuts, dried fruit of your choice. Add pumpkin spice. Make it your own!